Hi Loren, xanthan gum is the essential binder in gluten-free baked goods. If you decide to leave it out, you'll want to include another ingredient to take it's place like agar agar. (In that case, you'll want to use about 1.5-2x as much.) If you're able to bake with wheat, we'd recommend taking that route as they don't need xantham gum to come together. If you have more questions, feel free to give our Baker's Hotline a call at 855-371-BAKE(2253) so we can talk about specific recipes and changes you might want to make. Kye@KAF

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