While we like to encourage experimentation whenever we can, Felicitas, this substitution could get pretty tricky. The exact makeup of gluten-free blends, including ours, is generally considered proprietary information, so it's impossible to know exactly how much xanthan gum you're getting in each cup. Additionally, most gluten-free blends include other ingredients like potato starch, tapioca starch, etc. that help to make up for some of what's lost when cutting out wheat. A recipe that's designed for a blend will take these other ingredients into account, while one that's designed for straight rice flour may not. If you're feeling adventurous, go ahead and give a 1:1 sub a try, eliminating any xanthan gum called for in the recipe. Just know that you're in experimental territory. Best of luck and happy baking! Mollie@KAF

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