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Do baked goods turn out differently depending on the brand of Xanthan gum
you use?

I've had trouble with my baking ever since I stopped using Bob's Red Mill
xanthan gum and started using Authentic Foods Xanthan gum (my local food
co-op stopped carrying the Bob's Red Mill brand.)  With the Authentic Foods
brand, I have to use a lot less water in my recipes or I end up with a runny
mess.  And the resulting product is dryer, harder and more crumbly than when
I was using the Bob's Red Mill brand. Has anyone else had this experience?
Could it be something other than the xanthan gum?

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