Gluten-free baking can be a challenge, especially when it comes to achieving the chewy, elastic texture people expect from bread. That’s where xanthan gum steps in. This naturally derived ingredient, produced by fermenting simple sugars, is often used in Canadian kitchens to give structure to gluten-free loaves.
In a traditional bread recipe, gluten forms an elastic network that traps air and helps dough rise. Without it, breads can crumble or feel dense. Xanthan gum solves this problem by creating a similar network, binding ingredients together and holding gas bubbles in the dough as it bakes. The result is a loaf that feels closer to traditional wheat bread in both texture and sliceability.
A typical recipe might include gluten-free flour, yeast, warm water, salt, sugar, and oil, with 1–2 teaspoons of xanthan gum per cup of flour blend. For Canadian bakers, products are easy to find online or at Bulk Barn locations across the country.
Once baked, your gluten-free bread will slice cleanly, toast evenly, and provide a reliable base for sandwiches. By experimenting with seeds, herbs, or a touch of maple syrup, you can make a loaf that feels distinctly Canadian while enjoying the benefits of xanthan gum.
Gluten-Free Bread with Xanthan Gum
Ingredients
- 3 cups gluten-free all-purpose flour blend
- 1 tbsp xanthan gum (skip if your flour blend already contains it)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ cups warm water (110°F / 45°C)
- 2 tbsp sugar
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- In a large bowl, whisk together flour, xanthan gum, and salt.
- Add yeast mixture and olive oil. Mix until a sticky dough forms.
- Transfer to a greased loaf pan. Cover and let rise 30–40 minutes in a warm spot.
- Bake at 375°F (190°C) for 35–40 minutes, until golden brown.
- Cool before slicing.