I ordered some gluten and rice flour on line. The gluten is so I can experiment with improving my breadmaking. There is only plain flour available locally and I don’t need to constantly to go on an expedition to Kununurra for bread flour or proprietary mix.
Rice flour is for some Asian recipes I have not made in a while. Also for shortbread, which is one of a very few sweet biscuits I like.
The vendor had xanthan available. I have seen it as an ingredient in sauces and gravies as well as desserts such as mousse. It was not expensive so I added it to my order. Now I have to figure out what to make with it, and how to use it. One thing that I think it may be used for is as a humectant in bread, keeping the bread moist longer.