Judith, as we describe in our Gluten-Free Baking Guide, "xanthan gum, a thickener, emulsifier, and stabilizer, improves the texture, "body," and rise of gluten-free baked goods." There are other options out there too, like guar gum, psyllium husk and hydrated, ground flax or chia seed. We only test our recipes with xanthan gum, so we don't have any specific recommendations about how to use the other ingredients as substitutes, but you're certainly welcome to experiment yourself. Best of luck and happy baking! Mollie@KAF

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