Xanthan gum to provides elasticity and stickiness to the doughs and batters in gluten-free baking. Since gluten is not present, there needs to be something that acts as the binding agent for the flour and helps hold onto some moisture. Most 1:1 gluten-free flours contain xanthan gum in their mixture, however if your's does not, add ½ teaspoon of xanthan gum to the recipe.