Most gluten-free bread mixes lean on xanthan or guar gum for structure — ours doesn't. Here's what xanthan gum actually does, why we skip it, and how psyllium husk does the job on its own.

Slice crumbling apart the second it hits your knife? A loaf caving in when you lift it? It's almost never a sign you did something wrong — it's a fixable structure problem. Here's exactly why gluten-free bread falls apart and three real fixes that work.