Gluten-free bakers use xanthan gum instead of gluten to make bread dough or batter `` sticky . ''
Xanthan gum ( When sometimes not made from wheat - See below for GF allergy information ) is also 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 '' that would otherwise be achieved with the gluten .