I searched other threads and did not find what I was looking for.  I am trying to perfect some gluten free cupcakes and cakes.  I am curious to know why is it that some gluten free recipes call for xanthan gum and some do not? Can anyone explain?  Thanks!

It depends on

1. the type of starch or flour that you are using

2. how soft/firm you wish the texture to be

3. other binding agents present in the mix

4. substitute binders

5. other allergen requirements

6. "gum" or "not gum" debate

7. age or style of the recipe

8. the food science or technical experience of the recipe writer

9. the quality of the recipe - good, bad. indifferent

etc ....

I was just reading about this yesterday! Here it says you can replace any xanthan or guar gum with an equal measurement of psyllium, ground chia, or ground flaxseed. I have never been able to find xanthan gum so I have never used it in gluten free baking.

I guess more for cupcakes.  I prefer using a gluten free ap flour blend then mixing my own.  The ones that use multiple gluten flour blends tend to omit the xanthan gum.  I can find plenty here but it is pricey ha ha