We wish we could say yes, Melanie, but xanthan gum fulfills a very different role than added acid - you might be thinking of cream of tartar, which is sometimes added to a recipe for pH balance. Xanthan gum, on the other hand, is a thickener, emulsifier, and stabilizer that improves the texture, "body," and rise of gluten-free baked goods. You don't want to leave it out here. It often comes in a small spice-sized jar, so maybe pick up a container and give the rest to your cousin as a party favor? Mollie@KAF

• Reply