What ingredient is commonly used to provide structure in gluten-free yeast breads?

Xanthan gum is commonly used as a binder and stabilizer in gluten-free baking, particularly in yeast breads. In traditional bread-making, gluten provides structure and elasticity, allowing the dough to rise and maintain its shape. Gluten-free flours typically lack these properties, making it challenging to achieve a similar texture and rise in gluten-free breads. Xanthan gum helps to replicate the elasticity that gluten would provide, allowing the dough to hold its structure during fermentation and baking, leading to a more desirable texture in the final product.

While almond flour can be a nutritious alternative to gluten-containing flours, it does not provide the necessary elasticity and structure on its own for yeast breads. Egg whites can contribute to structure and leavening, but they are not primarily used to replace gluten in recipes and may alter the desired moisture and crumb texture. Sorbitol is a sugar alcohol that can add sweetness and moisture, but it does not contribute to the structural integrity of gluten-free dough. Therefore, xanthan gum is the optimal choice for giving gluten-free yeast breads the structure they need to rise effectively.