9 Best Substitutes for Xanthan Gum in Baking and Cooking

Xanthan gum is a common ingredient found in many recipes, particularly in gluten-free baking, salad dressings, and various food products. This powerful thickening agent, produced through the fermentation of corn sugar with bacteria, serves multiple purposes as a binder, emulsifier, and stabilizer in cooking and baking.

However, you may not always have xanthan gum in your pantry, or you might prefer to avoid it due to digestive sensitivities or dietary preferences. Fortunately, several effective substitutes can provide similar thickening and binding properties to help you achieve the desired texture in your recipes.

Whether you’re baking gluten-free bread, making salad dressings, or thickening sauces, this comprehensive guide will introduce you to nine excellent xanthan gum alternatives that you can use with confidence.

What is Xanthan Gum and Why Substitute It?

Xanthan gum is a polysaccharide created by fermenting simple sugars with the bacterium Xanthomonas campestris. While it’s considered safe by food authorities and widely used in the food industry, some people choose to substitute it for various reasons:

• Digestive sensitivity or discomfort when consuming xanthan gum
• Unavailability in your local stores
• Preference for whole food ingredients
• Cost considerations
• Desire for natural alternatives

Understanding the role xanthan gum plays in your recipe will help you choose the most appropriate substitute. As a thickener, it increases viscosity; as a binder, it holds ingredients together; and as an emulsifier, it prevents separation of ingredients like oil and water.

1. Psyllium Husk Powder

Psyllium husk is one of the most effective xanthan gum substitutes, especially in gluten-free baking. Derived from the seeds of Plantago ovata, this soluble fiber creates a gel-like consistency when combined with liquid, mimicking xanthan gum’s binding properties remarkably well.

Benefits:

• Excellent binding properties for gluten-free baking
• High in soluble fiber, supporting digestive health
• May help regulate blood sugar levels
• Creates a good texture in breads and baked goods

How to use: Replace every 1 teaspoon of xanthan gum with 2 teaspoons of psyllium husk powder. Mix it well with your dry ingredients before adding liquids to ensure even distribution.

Best for: Gluten-free breads, muffins, pizza dough, and other baked goods that require structure.

2. Chia Seeds

Chia seeds are a nutrient-dense alternative that creates a gel-like substance when mixed with water, similar to xanthan gum. These tiny seeds are packed with omega-3 fatty acids, fiber, protein, and various minerals.

Benefits:

• Highly nutritious with omega-3 fatty acids and antioxidants
• Creates excellent binding properties
• Adds a nutritional boost to recipes
• Naturally gluten-free and vegan

How to use: Use a 1:1 ratio to replace xanthan gum. Mix 1 part chia seeds (whole or ground) with 2 parts hot water and let it sit for 10-15 minutes until it forms a gel. Ground chia seeds create a smoother texture, while whole seeds add a slight crunch and visible specks.

Best for: Puddings, smoothies, baked goods, and recipes where a slight nutty flavor is acceptable. Note that you may need to add 10-15 minutes to baking time when using chia gel.

3. Ground Flax Seeds (Flaxseed Meal)

Ground flax seeds, also known as flaxseed meal, create a thick, gel-like consistency when mixed with water, making them an excellent xanthan gum alternative. Flax seeds are rich in omega-3 fatty acids and lignans, which have antioxidant properties.

Benefits:

• Rich in omega-3 fatty acids and fiber
• Excellent binding properties
• Adds a subtle, nutty flavor
• Widely available and affordable

How to use: Replace xanthan gum in a 1:1 ratio. Mix 1 part ground flax seeds with 2 parts hot water and let it sit for about 5 minutes to form a thick gel. It’s important to use ground flax seeds rather than whole ones, as whole seeds don’t bind effectively.

Best for: Breads, muffins, pancakes, and cookies. Keep in mind that flax seeds may add brown specks and a slightly nutty, earthy flavor to your recipe.

4. Cornstarch

Cornstarch is one of the most accessible and affordable xanthan gum substitutes. This refined starch from corn kernels is a powerful thickening agent that’s been used in cooking for generations.

Benefits:

• Readily available in most kitchens
• Neutral flavor that doesn’t alter taste
• Naturally gluten-free
• No mixing with water required
• Very affordable

How to use: Use a 1:1 ratio to replace xanthan gum. Simply substitute the same amount of cornstarch for xanthan gum. Unlike some substitutes, cornstarch doesn’t need to be mixed with water before use, though it can be mixed with a small amount of cold liquid to prevent clumping in hot mixtures.

Best for: Sauces, gravies, soups, stir-fries, and puddings. Cornstarch is less effective in baked goods that require binding, but works excellently for thickening liquids.

5. Unflavored Gelatin

Gelatin is a protein derived from animal collagen that provides excellent gelling and binding properties. When dissolved in liquid and cooled, it creates a firm, jelly-like texture that can effectively replace xanthan gum in many recipes.

Benefits:

• Strong binding and gelling properties
• Creates a smooth, stable texture
• Contains protein and may support joint health
• Works well in both hot and cold preparations

How to use: Use 2 parts gelatin for every 1 part xanthan gum. Dissolve gelatin in cold water first (blooming), then add to your recipe according to package directions.

Best for: Mousses, custards, cheesecakes, and certain baked goods. Important note: Gelatin is not suitable for vegetarians, vegans, or those following kosher or halal dietary practices, as it’s derived from animal sources.

6. Egg Whites

Egg whites are a natural binding and leavening agent that can effectively replace xanthan gum in many baking recipes. They create structure, add moisture, and help ingredients bind together while providing a light, airy texture.

Benefits:

• Provides both binding and leavening properties
• Creates a light, fluffy texture
• Adds protein to your recipe
• Readily available in most kitchens

How to use: Replace every 1 tablespoon (4.5 grams) of xanthan gum with 1 egg white. Beat the egg white until frothy before incorporating it into your recipe for best results.

Best for: Quick breads, cakes, muffins, and batter-based recipes. Egg whites are not ideal for kneaded breads or recipes requiring a dense texture. They’re also unsuitable for vegans and those with egg allergies.

7. Agar Agar

Agar agar is a plant-based gelling agent derived from red algae or seaweed. It’s an excellent vegan alternative to gelatin and works similarly to xanthan gum as a thickener and stabilizer.

Benefits:

• 100% plant-based and vegan-friendly
• Strong gelling properties
• Flavorless and colorless
• Contains some minerals and fiber
• Sets at room temperature

How to use: Replace xanthan gum with agar agar in a 1:1 ratio. Dissolve agar agar powder or flakes in water (use 4 tablespoons of water for every 1 tablespoon of flakes or 1 teaspoon of powder), then heat the mixture over low heat for 3-5 minutes until completely dissolved. Let it cool slightly before adding to your recipe. If the mixture becomes too thick, use an immersion blender to smooth it out.

Best for: Puddings, jellies, custards, and some baked goods. Note that agar agar typically creates a slightly firmer or denser texture than xanthan gum.

8. Guar Gum

Guar gum is extracted from guar beans and functions very similarly to xanthan gum as a thickening and binding agent. It’s a white, flour-like powder that’s widely used in the food industry.

Benefits:

• Very similar properties to xanthan gum
• High in soluble fiber
• Gluten-free and vegan
• Cost-effective
• Works in both hot and cold preparations

How to use: Use 3 parts guar gum for every 2 parts xanthan gum (a 3:2 ratio). For best results, blend guar gum with the fats or oils in your recipe first, then incorporate this mixture into the remaining liquids to prevent clumping.

Best for: Sauces, dressings, ice cream, and gluten-free baked goods. Guar gum can cause digestive discomfort in some people when consumed in large amounts, so start with small quantities.

9. Konjac Powder (Glucomannan)

Konjac powder, also known as glucomannan, is derived from the root of the konjac plant, which is commonly used in Asian cuisine. This soluble fiber has powerful thickening properties and absorbs large amounts of water.

Benefits:

• Extremely high water absorption capacity
• Very low in calories
• High fiber content
• May support digestive health
• Vegan and gluten-free

How to use: For most recipes, use a 1:1 ratio to replace xanthan gum. For chewier foods like tortillas, flatbreads, or noodles, use 1.5 times the amount of konjac powder as you would xanthan gum.

Best for: Noodles, thickening sauces, and creating chewy textures in baked goods. Be cautious with konjac powder as it absorbs a significant amount of liquid and can expand in the throat; always ensure adequate fluid intake.

How to Choose the Right Xanthan Gum Substitute

Selecting the best substitute depends on several factors:

Consider Your Recipe Type:

• For gluten-free baking: Psyllium husk, guar gum, or ground flax seeds work best
• For thickening sauces and gravies: Cornstarch, guar gum, or konjac powder
• For cold preparations: Chia seeds or ground flax seeds
• For light, airy baked goods: Egg whites
• For firm, gel-like textures: Agar agar or gelatin

Dietary Restrictions:

• Vegan options: Psyllium husk, chia seeds, flax seeds, cornstarch, agar agar, guar gum, and konjac powder
• Gluten-free options: All substitutes listed are naturally gluten-free (verify cornstarch labeling)
• Allergen-free: Avoid egg whites if allergic to eggs; gelatin if avoiding animal products

Desired Texture:

• Light and fluffy: Egg whites
• Dense and chewy: Konjac powder or psyllium husk
• Smooth and creamy: Cornstarch or guar gum
• Firm and jiggly: Gelatin or agar agar

Tips for Successfully Substituting Xanthan Gum

1. Start with small batches: When experimenting with substitutes, make a small test batch first to ensure you’re happy with the results before committing to a full recipe.

2. Adjust liquid ratios: Some substitutes absorb more liquid than xanthan gum, so you may need to adjust the liquid content in your recipe.

3. Mix thoroughly: Ensure even distribution by mixing dry substitutes with other dry ingredients before adding liquids.

4. Allow time to hydrate: Some substitutes like chia seeds, flax seeds, and psyllium husk need time to absorb liquid and form a gel.

5. Consider flavor impact: While most substitutes are relatively neutral, some like flax and chia seeds can add a nutty flavor.

6. Monitor baking time: Some substitutes may require adjustments to baking temperature or time.

Common Questions About Xanthan Gum Substitutes

Can I omit xanthan gum entirely without substituting?

In some recipes, especially those with small amounts of xanthan gum, you might be able to omit it without a substitute. However, this may affect the texture, particularly in gluten-free baking where it provides crucial structure.

Are these substitutes healthier than xanthan gum?

Many substitutes like chia seeds, flax seeds, and psyllium husk offer additional nutritional benefits such as omega-3 fatty acids, protein, and fiber. However, xanthan gum is generally recognized as safe and used in very small quantities.

Can I combine multiple substitutes?

Yes, combining substitutes can sometimes yield better results. For example, using a combination of psyllium husk and ground flax seeds in gluten-free baking can provide excellent structure and texture.

Conclusion

Finding the right xanthan gum substitute doesn’t have to be complicated. Whether you’re looking for a natural alternative, working with dietary restrictions, or simply don’t have xanthan gum on hand, these nine substitutes offer effective solutions for various cooking and baking needs.

From the binding power of psyllium husk in gluten-free breads to the thickening ability of cornstarch in gravies, each substitute brings unique properties to your recipes. The key is understanding your recipe’s requirements and choosing the substitute that best matches those needs.

Remember to consider factors like dietary preferences, desired texture, and the specific application when making your choice. With a bit of experimentation, you’ll find the perfect xanthan gum alternative that works for your cooking style and dietary needs.

Start with the substitution ratios provided in this guide, but don’t be afraid to adjust based on your results. Happy cooking and baking!

Sources:

• National Institutes of Health – Dietary Fiber and Health Benefits
• FDA – Food Additive Status List
• PubMed – Research Database
• National Institutes of Health – Glucomannan Properties
• National Institutes of Health – Guar Gum Research