Hi, Rachel. No, xanthan gum and baking soda do two very different things in baking. In a Gluten-free recipe, the structure that gluten provides needs to be replaced with a combination of starch gels and gum; that's what the xanthan gum does. Baking soda is a leavened that is activated by the presence of acid in a recipe to create bubbles. If you tried to use baking soda where xanthan gum is called for you are going to go in pretty much the opposite direction of what you're aiming for. You can get xanthan gum from our website; just click on the link. Susan

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