*xanthan gum – I would explain xanthan gum as being the “glue” that helps hold gluten free goods together. It is essential in your gluten-free baking. If the gluten-free all-purpose flour mix you are using does not contain xanthan gum, you will need to purchase a bag of this so you can add it in your recipes. I usually use 1/2 tsp. xanthan gum for each 1 cup flour. On my Recommendations page, you’ll see my favorite gluten-free flour blends. Jules and Maninis include xanthan gum already in their flour blends, if you use Gluten Free Mama’s flours, you’ll add your own. I also have a number of recipes I make “from scratch” and if you bake this way sometimes, you’ll need xanthan gum.
*guar gum – Some people prefer to use guar gum instead of xanthan gum. I find that it causes digestive issues, and have heard it does to many people, so I avoid it.
*I find that most of my muffins, quick breads, and cakes have the best texture the day AFTER I bake them. On day 1, those baked items are a little more spongy/springy in texture, while on day 2 they have a perfect moist crumb. So I definitely recommend you bake those the day before you want to enjoy them.