Food Application Ice Cream Sour cream Dressings Gravy Fruit Preparations Beverages Chocolate/milkshakes Thickened liqueur Concentrates Alcoholic Drinks Cakes Gluten-free bread Icings and Frostings Noodles Meats Dosage Level

Why use xanthan in gluten-free bread? The proportion of people with gluten intolerance is increasing dramatically. A combination of xanthan gum and starch can substitute for gluten. The xanthan enables gas entrapment, thickens the dough and suspends the starch granules. The gelatinised starch granules gives the final structure in the bread.