When it comes to breads and baked goods, it is the gluten in the flour that keeps the dough or batter together and allows us to pull and stretch dough. So, if you are baking gluten-free, you need an added ingredient to do the job of the gluten. Xanthan gum is a common additive in a variety of foods such as ice cream, yogurt, sauces, and dressings, as well as gluten-free baked goods. It is a corn-based, fermented product that is made by fermenting corn sugar with a microbial called "Xanthomonas campestris." After fermentation, the residue is dried and ground into a powder, which is how it is sold. When the powder is mixed with a liquid, the reaction creates a gel-like substance binding the recipe together.