Xanthan gum is a staple in gluten free baking. You will note that in many gluten free recipes, they will ask for a teaspoon or so, to be added to the dry ingredient portion of the recipe.
Xanthan gum is a thickener and stabilizer with emulsifying properties. It is used in some gluten free baking to help make the end product have the same "mouth feel" and texture as a baked good that is made with gluten flours. It is a type of carbohydrate known as a polysaccharide. Thank fully it is not in the same category as other emulsifiers that can negatively alter gut bacteria, and possibly cause inflammation.
In our baking, we use it in the bigger, fluffier, baked goods we make, such as the scones and larger muffins that come in 6 packs.
Feel free to contact us with any further questions :)