11 Best Xanthan Gum Substitute Options (for GF Baking)

Looking for a xanthan gum substitute can be a daunting task if you’re new to the world of gluten-free baking. However it’s integral to making gluten-free baked goods (literally!), as it helps bind all the ingredients together and gives the treats a desirable texture.

However, if you’re allergic to corn or soy, or simply want to try something new, you’ might’ll find yourslef in the market for an alternative to xanthan gum. Fortunately, there are several xanthan gum substitutes on the market, including psyllium husk, chia seeds, flaxseeds, agar-agar, and gelatin (may not be histamine friendly).

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Each of these options has its own unique properties, and some may work better in your recipe than others. But more on this later, as below I jump right into the best xanthan gum alternatives for gluten-free baking.

Jump to:

• What Is Xanthan Gum?
• Benefits of Xanthan Gum in Baking
• How to Use Xanthan Gum in Baking
• Xanthan Gum Substitutes
• 💬 Comments

What Is Xanthan Gum?

Whether you’re an old hand at gluten-free baking or just starting out, you’ve probably come across xanthan gum. It’s a common ingredient used as a thickener, emulsifier, and stabilizer in many gluten-free products, but it’s generally not thought of as histamine-safe thanks to how it’s made.

Xanthan gum is made by fermenting sugars with the bacteria Xanthomonas campestris, which is a fine, white powder that looks similar to cornstarch. It’s a popular ingredient in gluten-free baking as it helps to mimic the texture and structure of gluten.

Gluten, of course, being the protein found in wheat, barley, and rye that gives baked goods elasticity and chewiness. Without gluten, baked goods are generally crumbly, dry, and lack structure.

This is where xanthan gum comes into play, as it helps bind ingredients together, preventing them from separating, and gives baked goods a more cohesive texture.

While this is useful, it’s not always easy to find gluten-free xanthan gum alternatives, and some can also be expensive to continually replace, especially if you’re only using it for occasional baking. Fortunately, there are several gluten-free xanthan gum substitutes you can use in your baking.

Benefits of Xanthan Gum in Baking

1. Improving Texture

It helps create a soft and tender crumb in baked goods, which can be difficult to achieve in gluten-free baking.

1. Binding Ingredients Together

Helps bind ingredients together, which is essential in gluten-free baking, where the absence of gluten can make it challenging to hold the ingredients together like with white flour.

1. Preventing Cracking and Separation

Lastly, xanthan gum helps to prevent cracking and separation in gluten-free baked goods, which can be common due to the absence of gluten.

How to Use Xanthan Gum in Baking

It’s crucial to carefully follow the directions provided in the recipe when using xanthan gum in baking. Typically, xanthan gum must be added to the dry ingredients before combining them with the liquid ones, but some of the substitutes may vary in when during the process you should add them.

The amount of xanthan gum you’ll need also depends on the recipe and the desired texture. As a general rule of thumb, you’ll need to add about one-fourth to one-half teaspoon of xanthan gum per cup of gluten-free flour.

Xanthan Gum Substitutes

There are many alternatives to xanthan gum in flour that can help you achieve the same texture and consistency in your baked goods, whether gluten-free or grain-free.

Cornstarch

1 part xanthan gum = 2 parts corn starch

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Cornstarch is a fine, powdery substance that’s commonly used as a thickening agent in cooking and baking. It’s also a great gluten-free alternative to flour and can be used in place of xanthan gum to help bind ingredients together and give your baked goods a crisp texture.

You’ll want to keep a couple of things in mind when using cornstarch as a possible substitute for xanthan gum. Firstly, cornstarch is not directly high histamine but it can be irritating, so use this sub with cauution if oyu have histamine issues.

Also, it’s not as effective at binding ingredients together as xanthan gum, so you may need to use about twice as much of it to achieve the same results. Finally, corn starch can alter the flavor and texture of your baked goods, so you’ll want to experiment with different amounts and recipes to find the right balance.

Egg Whites

1 tablespoon of xanthan gum = 1 egg white

Egg whites are a natural binding agent that can help hold your baked goods together, just like xanthan gum. Egg whites can be used in place of the called-for xanthan gum by separating the whites from the yolks and beating them until firm peaks form (only use this is recipes you’ll heat, as they’re not high histamine once cooked).

Then, just as with xanthan gum, you may fold them into your batter or dough. Remember that egg whites might give your baked goods a tiny eggy flavor, so it may not be the ideal solution for all recipes.

Unflavored Gelatin

1 part xanthan gum = 2 parts unflavored gelatin

Unflavored gelatin is a xanthan gum substitute that can help thicken and stabilize your batter; it’s especially useful in recipes that require a lot of liquid. You’ll need to dissolve it in hot water before adding it to your batter if you’re planning on using gelatin as a replacement.

Take note that unflavored gelatin may not work as well in recipes that require a lot of binding, such as bread or pizza dough, and that it’s not vegetarian- or vegan-friendly.

Arrowroot Flour

1 teaspoon of xanthan gum = 1 tablespoon of arrowroot flour

Arrowroot flour is a gluten-free flour that can be used as a substitute for xanthan gum, as it can help thicken your batter and create a smooth, creamy texture. One of the main benefits of using arrowroot flour in baking is its neutral flavor, meaning it won’t overpower the other flavors in your baked goods.

This makes it a great choice for recipes that have delicate flavors or that you want to showcase the other ingredients. In baking is it’s easy to digest and gentle on the stomach, making it the perfect alternative for people who have digestive issues or who are sensitive to other types of flour.

Psyllium Husk Powder

1 part xanthan gum = 2 parts psyllium husk

Psyllium husk or psyllium husk powder is a natural substitute for xanthan gum that can be used in low histamine and gluten-free baking. It can help bind ingredients together and create a soft, chewy texture, which is why it’s usually my chosen binder in recipes (along with flax meal).

It’s important to note that psyllium husk can add a slightly nutty flavor to your baked goods, so it may not be the best option in recipes that require a more neutral flavor. However, if you’re looking for a natural alternative to xanthan gum that’s high in fiber and has a number of health benefits, psyllium husk is definitely worth considering.

Konjac Powder (Tuber)

1 part xanthan gum = 1 part konjac powder

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One of the benefits of using konjac powder, the starch of a tuber native to China, in baking is that it is a natural and gluten-free alternative to xanthan gum. It’s also low in calories and high in fiber, making it a healthier option for those who are conscious about their diet.

Keep in mind that konjac powder can create a gel-like texture when mixed with liquid. To avoid this, it’s best to mix the konjac powder with a dry ingredient before adding it to the wet ingredients in your recipe.

Ground Flax Seeds

1 part xanthan gum = 1 part flax seeds and 2 parts water

Ground flax seeds are a natural binder and can help hold your baked goods together, just like xanthan gum. They’re also high in fiber and omega-3 fatty acids, making them a healthy choice.

It’s important to note that using ground flax seeds may change the texture and flavor of your baked goods slightly, resulting in a bit denser and slightly nutty flavor. However, this can be a viable option for those who are looking for natural and healthy alternatives to xanthan gum.

Agar Agar

2 parts xanthan gum = 1 part agar agar and 2 parts water

Agar agar is a plant-based substitute for xanthan gum that is derived from seaweed. It’s often used as a vegan alternative to gelatin and has a similar thickening effect on liquids. When used in baking, agar agar can help to bind ingredients together and create a smoother texture in gluten-free baked goods.

One thing to keep in mind when using agar agar is that it can set quickly, so you will need to work fast once you’ve added it to your mixture. You may also need to adjust the amount of liquid in your recipe to account for the additional thickening effect of the agar agar.

Guar Gum

½ teaspoon of xanthan gum = 1 teaspoon of guar gum

Guar gum is another common substitute for xanthan gum in gluten-free baking, though some sources have found it to be high histamine. It can help thicken your batter in a pinch and create a soft, chewy texture.

It’s important to note that guar gum can have a slightly different texture than xanthan gum, so you may need to adjust your recipe accordingly. For example, if you’re making bread, you may need to use a little more guar gum to achieve the same texture as with xanthan gum.

Chia Seeds

1 part of xanthan gum = 1 part of chia seeds and 2 parts water

Chia seeds are a great alternative to xanthan gum in baking because they are high in fiber and can absorb moisture, which helps bind ingredients together. You’ll need to grind them into a fine powder using a coffee or spice grinder and mix them with water before adding them to your batter, unless you don’t mind some tiny poppy seed-like textural elements.

Pectin

2 ½ teaspoons of xanthan gum = 1 teaspoon of pectin

Pectin is a naturally occurring substance found in fruits and vegetables, and is commonly used as a gelling agent in jams and jellies. But, it can also be used as a thickener in baking recipes.

It’s important to note that it may not be as effective in providing the same elasticity and structure as xanthan gum, so you should experiment with the amount of pectin you’ll need in your recipe to achieve the desired texture.

Source: https://gardencourte.com
Categories: Recipe