Xanthan gum is a plant based thickening and stabilizing agent often used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a stickiness, elasticity, as well as viscosity that would otherwise be achieved with the gluten. Xanthan gum is polysaccharide named for the bacteria, Xanthomonas campestris, which plays a crucial role in its creation. To create Xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance with a number of powerful properties. Only a small amount of xanthan gum is necessary to achieve the desired result, usually less than 0.5% of the food product weight.