<<Disclaimer: Verify this information before applying it to your situation.>> I have found xanthan gum to be unnecessary with Bette Hagman's gluten-free flour, which we make with one bag of Goya Rice Flour, 1 and 2/3 c. potato starch flour, and 5/6 c. tapioca flour. The King Arthur catalogue is celiac-friendly. A fes few tablespoons of mashed potato, mashed sweet potato, fruit butter, or pureed dried apricots will often do the sticky trick as well. Good luck, Elizabeth