xylitol [zahy-li-tawl, zahy-li-tol] noun

A low-calorie sweetener made from naturally occurring sugar alcohol found in fruits and vegetables, such as berries and mushrooms. It is not an artificial sweetener like aspartame. Food labels will classify it as a carbohydrate and sometimes as a sugar-free sweetener.

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Xylitol is considered safe for diabetics, however it is quite dangerous for dogs and can lead to liver failure or death. Symptoms such as seizures can occur when a dog ingests 100 milligrams of xylitol per kilogram of bodyweight.

xanthan gum [zan-thuh n guhm] noun

A polysaccharide derived from the Xanthomonas campestri bacterium, commonly used in food preparation as a thickener, emulsifier, and stabilizer all in one. Many gluten-free products use xanthan gum to improve texture, which is usually provided by gluten-containing ingredients. It is important in these instances that the xanthan gum not be derived from wheat. It can also be made from corn, soy or dairy products; of course those allergic to these foodstuffs should be aware of the source as well. Consuming xanthan gum in large quantities may lead to a laxative effect. Many molecular gastronomists consider it a key additive in their arsenal.

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Xanthan gum is a highly effective binder and thickener, and it provides elasticity similar to that of gluten. Most recipes will call for about ½ teaspoon to 1 teaspoon per cup of gluten-free flour, so a little goes a long way; too much can yield a gluey texture. It can be found in many Whole Foods stores.