Q&A for How to Use Xanthan Gum

You want to use xanthan gum sparingly because it’s a powerful binding agent. Generally speaking, for every cup of gluten-free flour, you should add about 1/4 to 1/2 teaspoon of xanthan gum. Xanthan gum acts as a “glue” in baking, helping to bind ingredients and create structure, especially in gluten-free recipes where gluten is missing. 

Guar gum can also work like xanthan gum but your cake would tend to have a slightly different texture. You can experiment with tapioca flour or cassava flour, as both add structure without the need for gum. Keep in mind, though, that too much tapioca can turn gelatinous, so measure carefully. For example, in recipes like Banana bread or Brazilian cheese bread, cassava naturally binds the ingredients, so no additional binder is needed. If you prefer to skip gums entirely or have an allergy, fruits like applesauce or mashed bananas work well as natural binders.

Xanthan gum works great for stabilization and binding when baking; it's a perfect substitute for flour or cornstarch if you're going low-carb!

I don't think that would be a good choice for frying. Xanthan gum is amazing for baking and thickening sauces, soups and gravy; I really don't think it would fry well. The best breading for okra would be equal parts flour and cornmeal.