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Xanthan gum, guar gum, gum arabic... are also used in commercial baking WITH regular wheat based flours. I've experimented with Xanthan gum in a cake recipe - it definitely gives a harder texture - you don't need a lot, btw. My fuss has been how to determine the correct amount to use in this type of regular wheat-based flour recipe? (incidentally, using Crisco will give a harder texture, I believe, too) The "why" of its use is, I imagine, in commercial baking where the batter is mixed in large quantities - they need something to stabilize the batter so it doesn't separate whilst it's being distributed to pans for baking. I'd really like to solve this equation - I just don't know a commercial baking company to ask! :-) Thanks!