Gluten-free baked goods are infamous for lacking that signature bouncy texture, making for a crumby dish. However, xanthan gum is the one integral additive that helps bind gluten-free dough and recreates the texture just like gluten.
Xanthan gum is a fermented additive made from the "Xanthomonas campestris" bacteria. It comes in powdered form and gets a gel-like consistency when mixed with water, and it also works as a stabilizing agent in ice cream and helps thicken a roux or a sauce.
Some gluten-free flour mixes already have xanthan gum added, but if they don’t, add a quarter of a teaspoon for each cup of flour. While the quantity of xanthan gum can be adjusted as needed, it’s important not to add more than a tablespoon, as the end result can be too gummy.