Xanthan gum is a powder added to gluten-free baking to provide a ‘gluten’ texture to the baked goods. Many people’s digestive systems do not tolerate this gum well, because it is derived from corn and, well, it is ‘gummy’. So you may want to consider replacing this ingredient with egg, ground flax seed, or ground chia seed. Or, you can omit it in most cookie & muffin recipes and not really notice a different in the texture. But it is best to keep xanthan gum in your gluten-free pancake, cake & bread recipes.
But…If you are serious about gluten-free baking, it is worth picking up some xanthan gum because you’ll likely end up needing it for one recipe or another. It can be a bit pricy, but a little bit goes a long way since you usually only use 1-2 tsp in a recipe. You can find it at Corn Crib (better price), or Bulk Barn.
I added it to my Banana Chocolate Chip muffins and Banana Blueberry Chocolate Chip muffins, but not to my apple spice muffins and didn’t notice too much of a difference. These muffins are a little heartier anyways, so they are not going to be like your “normal” glutenous muffins. I’ve also substituted with ground flax and ground chia seed (mixed with water) with tasty results.
Substitution for xanthan gum:
1. If you want to add a little moisture to these muffins, or any other gluten-free recipe, you can always add a whisked egg or two to the wet ingredients.
2. In a small bowl, add 1 Tbsp ground flax or chia seed with 2 Tbsp hot water. Let sit for 3-5 mins and add to wet ingredients.