Why do we need to use xanthan gum in gluten free and low carb baking?

Through trial and error I have determined that xanthan gum is useful in my baking. According to King Arthur Flour , it helps with the structure and moisture level and acts as a binding ingredient in baked goods that don't have gluten.

What can I substitute for xanthan gum?

Some other binding and thickening products you can use would be guar gum or glucomannan powder. Glucomannan or Konjac flour is another low carb option where a little goes a long way. You only need a tiny bit, usually 1/2 - 1 teaspoon for it to be helpful in your baked goods. They can also take the place of cornstarch when making gravies and puddings.

Sugar Free Pound Cake with Orange Glaze ⋆ Deb's Daily Dish

Description

This sweet, moist and dense sugar free pound cake is just simply delicious on its own. But adding just a little sugar free orange marmalade glaze will make this low carb, keto dessert extra special.

Ingredients

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Cake

1 1/2 cups almond flour, sifted *
1/4 cup coconut flour, sifted
1/3 cup granulated Swerve, Monkfruit or Allulose *
1 teaspoon baking powder
1/2 teaspoon xanthan gum or glucomannon powder
1/2 cup unsalted butter, melted
1/2 cup sour cream
1/4 cup heavy cream
3 large eggs, room temperature
1 teaspoon pure vanilla extract

Glaze

1/4 cup sugar free orange marmalade
1 teaspoon orange zest, optional

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Instructions

Preheat oven to 350°F. Lightly spray an 8"x 4.5" loaf pan with nonstick baking spray. Line the pan with parchment paper, letting the ends of paper drape over the sides. This will help remove the cake and keep from sticking.
Combine dry ingredients and mix together in a bowl.
In another large bowl, beat the eggs with a fork or whisk. Add the butter, sour cream, heavy cream and vanilla.
Pour egg mixture into the bowl with flours and mix together. You want the ingredients to be well mixed, you should not see streaks of flour in the batter.
Pour batter in the loaf pan
Bake for 50-55 minutes. Test with a toothpick or skewer at 50 minutes. If toothpick comes out clean, it is done. If not, bake a few minutes longer and test again.*
Remove cake to a cooling rack and let sit for about 15 minutes. Gently turn pan over to remove and then turn cake right side up to cool completely on rack.
Place the marmalade and zest in small bowl and heat in microwave in 15 second intervals until melted. Stir and then drizzle over the pound cake. It will be very sticky at first until it fully cools on the cake.

Notes

*Don't skip the sifting directions. See the photos above of what my unsifted flour looks like straight from the refrigerator.

*I always mix my sugar substitutes. I find the combinations create a taste very close to sugar.

* Peek at the cake at around 40 minutes. If the pound cake is getting too brown, you can lightly drape a folded ( like a tent) piece of aluminum foil over the pan. Continue baking.

*Store pound cake at room temperature or in the refrigerator for 3-4 days.

*Cake can be frozen for 3-4 months. If you want portion control, slice the cake and wrap individually before freezing.