Does xanthan gum hold foods together like gluten does?

Yes, xanthan gum can act as a binder and hold foods together in a similar way to gluten. However, it's important to note that xanthan gum does not have the same properties as gluten and cannot completely replace it in all applications.

Gluten, a protein found in wheat, rye, and barley, helps to form a cohesive and elastic network when mixed with water, which gives baked goods their structure and texture. Xanthan gum, on the other hand, is a polysaccharide gum derived from the fermentation of bacteria. It acts as a thickening agent and stabilizer in many food products due to its ability to absorb water and increase viscosity.

While xanthan gum can provide some binding properties and contribute to the texture of gluten-free products, it does not have the same viscoelastic properties as gluten and cannot fully replicate the structure of gluten-based products. It's commonly used in combination with other ingredients, such as psyllium husk or other gums, to achieve a desired texture and hold in gluten-free baking and cooking.

For example, in gluten-free bread recipes, xanthan gum can help to bind the ingredients together and provide some elasticity, but it may not be sufficient on its own to achieve the same level of structure and chewiness as bread made with gluten.

It's worth noting that the functionality of xanthan gum may vary depending on the specific food application, the desired texture, and the combination of other ingredients used. Experimenting with different ratios and ingredients is often necessary to achieve the desired results when working with xanthan gum and other gluten-free alternatives.