whole wheat bread
with GREAT texture
line decor
line decor


From Bob's Red Mill page:

Xanthan Gum is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate.

Xanthan Gum can be found in most specialty stores, as well as mail order.

Xanthan Gum




Gluten Free bread baking requires special adaptations to produce an end product that has both flavor and a soft texture, as the gluten in wheat performs both of these duties.

Adding flavorful ingredients, as well as use of xanthan or guar gum, flax seed, and agar will produce a loaf of bread that is both flavorful AND has a great texture and crumb.

See the recipe by Bryanna Clark Grogan.

Gluten Free Bread