Yes, this is gluten free
Gluten-free. Produced by bacterial fermentation and precipitated out of the broth, so no protein survives into the powder — including in the rare case where the feedstock was wheat.
A long-chain sugar secreted by a bacterium — Xanthomonas campestris, the organism that causes black rot in cabbages, put to better use. It is grown in a sugar broth, the broth is pasteurised, and the gum is precipitated out with alcohol, dried and milled to a powder. A very small quantity thickens a very large volume, which is why recipes measure it in fractions of a teaspoon.
For the opposite reason to most entries here. Nobody is trying to avoid xanthan gum — they are buying it on purpose, because it is the ingredient that does gluten’s structural job in gluten-free bread. The question is whether the stand-in for gluten contains any, and it is usually asked by somebody standing in a baking aisle with a recipe, not by somebody reading a label defensively.
Buy it, use it, and keep the two explanations apart. If one particular gluten-free loaf reliably disagrees with you while certified flour blends otherwise do not, the gum quantity is worth testing before you conclude anything about cross-contact — halve it and see. Commercial gluten-free bread tends to use more than a home recipe would.
CiCi does not flag xanthan gum, and the glutening log will never point at it. The log records what co-occurred and leaves the causal question to you, which in this case is the honest shape of the problem: two different mechanisms produce the same afternoon.
Every one of these is the same ingredient. The number of names is a large part of why gluten slips past people who read every label.
Point CiCi at the barcode on the product you're holding and get this same reasoning in about two seconds, plus the carbs and the full nutrition panel. 360,000+ packaged foods are already read and waiting.
The aisle guides below cover Xanthan gum in context — which is usually the more useful question, because an ingredient rarely appears alone.
This answer comes from CiCi's ingredient lexicon — the same rules the scanner uses, not a separate article. Where reputable sources disagree, CiCi takes the conservative position and says so.