Which ingredient is primarily responsible for stabilizing gluten-free baked goods?

Xanthan gum plays a crucial role in stabilizing gluten-free baked goods by mimicking some of the structural properties that gluten provides in traditional wheat-based products. Gluten is a protein that gives elasticity and strength to dough, allowing it to rise and hold its shape. In gluten-free baking, the absence of gluten means that baked goods can often be crumbly or dense. Xanthan gum helps to create a better texture by providing structure and binding the ingredients together, which enhances the overall performance of gluten-free flours.

When baking without gluten, utilizing xanthan gum can prevent the formation of a fragile crumb structure, contributing to improved rise and moisture retention. It can also help to improve the mouthfeel, making gluten-free products more palatable.

Other ingredients listed, like milk powder and sugar, serve different purposes in baking. Milk powder primarily adds flavor and nutritional value, while sugar contributes to sweetness, browning, and can also improve moisture retention. Almond flour is a gluten-free alternative to wheat flour but does not provide the same stabilizing properties as xanthan gum does. Thus, xanthan gum is essential for achieving the desired texture and stability in gluten-free baked goods.