Xanthan Gum in gluten-free bread

“Healthy” and “free from” are two of the watchwords for baked goods and of all the “free from” claims, gluten-free is particularly relevant. Gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease, but also health-conscious people believe gluten to be fundamentally unhealthy and avoid it too. Jungbunzlauer xanthan gum can be used as the sole hydrocolloid in gluten-free recipes, but also shows outstanding performance in combination with other hydrocolloids.

Learn more about our solution for gluten-free bread in the article and recipe card below.

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