Xanthan gum is often used in gluten-free baking as a substitute for the binding and elasticity that gluten provides in traditional wheat-based recipes. Description: Xanthan gum is a gluten-free baking ingredient that improves the texture and structure of gluten-free baked goods. It acts as a binding agent, enhances moisture retention, and extends shelf life. A small amount is typically needed in recipes, making it a versatile choice for various gluten-free baked items like bread, muffins, cakes, and cookies. It’s a crucial component in gluten-free baking, ensuring that these products have a desirable texture and cohesiveness similar to their gluten-containing counterparts.