Xanthan gum is a polysaccharide created by fermenting bacteria from nutrients. When sugar is fed to the bacteria, the result is a more complex carbohydrate that can be used as thickening or stabilizing agent in food. Its binding capabilities make it a prime substitute for gluten in baking.

Since it is a carbohydrate, it may cause flatulence, but is otherwise a healthy alternative for those with Celiac’s disease.