A must-have ingredient for gluten-free baking! The tricky thing about gluten-free baking is re-creating the tackiness and binding properties that gluten lends to doughs and batters. The secret to this trick? Xanthan Gum. Xanthan Gum is an important ingredient in gluten-free baking as it helps these baked goods hold together and develop elasticity (jobs normally performed by gluten). It acts as the binding agent for the flour, helps hold onto some moisture, and gives the baked good some structure. With just a sprinkle of Xanthan Gum, you won't have to worry about your baked goods falling apart and making a huge mess on your hands.