Xantham Gum

I've just bought some because I've read about it on various allergen-free websites as being useful in baking etc. It can be used to thicken and stabilise dairy replacements like soy milk so that you can re-create the richness of sauces normally created by cream, butter or eggs. It also adds volume and viscosity to gluten-free breads and doughs.

My only concern from reading wikipedia is that it can be produced from wheat and therefore can have a wheat gluten residue. So check that it is gluten free before buying it.

I am going to use it the next time I make pizza dough and see what difference it makes. Normally the dough breaks up quite easily when you roll it. So I'll let you know how we go.

For cakes, add 1/4 tsp xantham gum per 150g (1 cup) gluten-free flour.
For breads, add 1 tsp gum per cup of flour.
For pizza dough, add 2 tsp gum per cup of flour.