.
I use it at least once a week. Mostly in baking low carb stuff.
I'm type 2 diabetic - so I add a good bit of almond flour to my recipes -
and limit the amount(s) of wheat flour - even whole wheat.
(I also use some oat flour - et-cetera.)
So - use less wheat - and you get less wheat gluten. Which is good
for celiac disease (gluten intolerance) - but NOT so good
if you are making blueberry muffins or corn muffins or pancakes and
do NOT want to produce things that are either like like
hockey pucks or globs of mush.
Hockey pucks and/or mush should never be the final endpoint
of any baking experience (IMHO).
Amazon carries Xanthan gum - it's not very expensive and you only use a teaspoon, or less, of it anyway.
What I use:
