Oh this is so surprising. I typically use corn starch to thicken sauces. Have you compared xanthan gum head-to-head with corn starch?

I was never a huge baker before the diagnosis, so now we mostly stick to quick breads and cookies when it comes to baking. Those types of recipes usually suffice with either baking soda or baking powder if using an all-purpose GF flour like the King Arthur mix. The best tasting GF flour I’ve tried though is Bob’s Red Mill, and they do specifically recommend (and sell separately) xanthan gum for various types of baked goods. Even when I follow their (Bob’s Red Mill) recommendations though, the dough is still typically a bit runny.

Celiac here. I get so annoyed when companies try to combine all dietary restrictions into a single food item, e.g., the GF cookie is also the vegan/ dairy free cookie. It’s hard enough to make something edible with a single restriction, but when they try to lump all the restrictions into a single product it is almost always disgusting.

I am kind of disappointing this is actually from 2023 though! It needs to cum again.