Do you use baking power with xantham gum?

You can use baking powder with xanthan gum, but it depends on the recipe and the desired outcome. Here's why:

* Xanthan gum is a thickener and stabilizer. It helps to create a smooth, consistent texture in baked goods, especially those with a high liquid content.

* Baking powder is a leavening agent. It reacts with moisture to produce carbon dioxide gas, which makes the baked goods rise.

Using them together can be beneficial:

* Improved texture: Xanthan gum can help to hold onto the carbon dioxide bubbles produced by baking powder, resulting in a lighter and airier texture.

* Stability: Xanthan gum can help to prevent the baked good from collapsing, even if it contains a high amount of liquid.

However, consider the following:

* Over-mixing: Xanthan gum can sometimes make the dough too stiff. If you use too much, you may need to adjust the amount of liquid in your recipe.

* Gluten development: Xanthan gum can also interfere with gluten development in wheat-based recipes. This may be desirable in some cases, but it can lead to a chewier texture if you're aiming for a light and fluffy result.

Ultimately, the best way to determine whether or not to use baking powder with xanthan gum is to follow the recipe. If the recipe doesn't specifically call for both, then it's probably best to err on the side of caution and only use one or the other.

Here are some examples of recipes where using both baking powder and xanthan gum might be beneficial:

* Gluten-free cakes and muffins: Xanthan gum helps to replace the gluten that is missing from the flour blend, while baking powder provides the leavening.

* High-moisture cakes and quick breads: Xanthan gum helps to stabilize the batter and prevent it from falling.

Experiment and find what works best for you!