If you use too much xanthan gum in a cake recipe, it can result in a cake with an undesirable texture. Xanthan gum is a common additive used in gluten-free baking to improve texture and provide elasticity. However, using too much of it can lead to a gummy or slimy texture in the final product.
Xanthan gum is a hydrocolloid that has thickening and stabilizing properties. When added to a recipe, it helps to mimic the structure and texture that gluten provides in traditional baked goods. However, using an excessive amount can cause the gum to overhydrate and create a gel-like consistency, resulting in a slimy or unpleasant mouthfeel.
It's important to follow the recommended proportions of xanthan gum specified in gluten-free recipes. The appropriate amount will vary depending on the specific recipe and the type of gluten-free flour being used. Using too little xanthan gum or omitting it altogether in a gluten-free recipe can result in a crumbly or fragile texture, while using too much can lead to the aforementioned slimy texture.
To avoid such issues, it's best to adhere to the recommended measurements and experiment cautiously when modifying recipes with xanthan gum or other hydrocolloids.