Xanthan gum is an extracellular polysaccharide secreted by the micro-organism Xanthomonas campestris. Commercially it is a result of the fermentation process. Though it may offer some health benefits, it is used primarily to change the texture of food, not for any specific health need. Xanthan Gum is an essential ingredient for gluten-free baking. It gives the dough elasticity, as well as viscosity. It acts as an emulsifier and a binder and adds volume to gluten-free bread, cookies, cakes, and other baked goods.