If you are looking for xanthan gum substitutes to use in your gluten-free baking, read this guide! You’ll learn why it’s important to include in some of your favorite baking recipes and what kind of substitutions you can use.
I use xanthan gum a lot when I bake. No, it’s not chewing gum, it’s actually a powder – and it has a very specific role in gluten-free baking.
Ok, but what happens if you don’t have any? Thankfully, there are lots of options to use in place of xanthan gum and they all do the same thing.
Frequently Asked Questions About Xanthan Gum
Keep on reading and I’ll introduce to the world of xanthan gum – why it’s so important, substitutes for it, and how to use it. But, before I do, I wanted to answer a few questions I normally get when I include xanthan gum in my list of ingredients.
What Is Xanthan Gum?
Simply put, xanthan gum is a food additive that is used as a thickener or stabilizer.
Xanthan gum is created when a bacteria called Xanthomonas campestris ferments sugar. This created a broth or goo-like substance. After they add some alcohol, it becomes solid – which they can then dry out and turn into a powder.
Then, when you and I add xanthan gum powder to liquid recipes, it creates a vicious and stable solution.
This food additive is entirely created in a lab and the FDA has approved it as safe. It is a soluble fiber, which means that it is a carb your body cannot break down. It absorbs water and actually slows down digestion. Since your body can’t digest it, it has no calories and no nutrients.
Why Is Xanthan Gum Important In Keto and Gluten-Free Baking?
Since there are so many carbs in recipes that use flour (gluten), lots of low-carb and keto recipes use other types of flour such as almond flour. That’s why pretty much all keto-friendly recipes are gluten-free.
But, because you are using flours that have zero gluten in them, you need some kind of a binder to really hold your baked goods together- and that’s where xanthan gum comes in. It mimics gluten when you bake. Xanthan gum holds all the ingredients together and makes the dough gummy and sticky.
If you try to bake without it (or another xanthan gum substitute), your recipe is just going to fall apart.
Is Xanthan Gum Vegan?
Since xanthan gum is quite literally man-made, it is considered vegan. It is produced with bacterial fermentation and doesn’t use any animal products.
Is Xanthan Gum Gluten-Free?
Xanthan gum is completely gluten-free, too! There is no gluten used in the creation of xanthan gum. That’s why so many people use it in gluten-free baking.
Uses For Xanthan Gum In Low Carb Baking
Before moving onto the different kinds of substitutions, let’s look at the different ways you can use xanthan gum in baking and cooking.
There are 4 main things it does:
1. Makes Sauces Thicker
Have you ever made a gravy with a roux made of flour and butter? Well, without that roux, you’ll end up with soup, not gravy!
When you are eating gluten-free or low-carb, you need another option, and that’s where xanthan gum comes in. It will thicken gravies and even sugar-free syrups.
We use it in several thickened sauce based recipes on the site, like our super popular lemon tart recipe.
2. Replaces Gluten In Baking
Xanthan gum acts as a binding agent to the dough in gluten-free baking. Instead of just falling apart, when you add xanthan gum, it helps the dough stick together and makes it stretchy.
You can see how perfect the layers of this vanilla layer cake hold together.
3. Stabilizes Salad Dressings
If you have tried to mix oil and vinegar, you know they’ll separate easily. Even though xanthan gum is not an emulsifier, it can help to prevent oil from separating. It also keeps the spices and seasonings suspended so they are easier to mix into your salad!
4. Makes Ice Cream Smoother
This is a really surprising benefit of xanthan gum that not a lot of people know!
Since it interacts with liquids and changes the texture of it, it can make ice cream smoother. It actually prevents ice crystals from forming inside the ice cream and it only takes a really small amount for it to work.
If you have ever tried to make homemade ice cream out of non-dairy milk like soy, almond, or coconut, then you know the struggle to obtain that creamy consistency. Try adding a little bit of xanthan gum and see how it elevates it!
Options For Xanthan Gum Substitutes
You’ve probably wondered, “What can you use instead of xanthan gum in gluten-free baking?”. I know how it feels. You are so excited about baking only to realize that you don’t have any xanthan gum!
Well, don’t fret. There are actually eight different ingredients that work in a similar way to Xanthan gum.
Every recipe is different – and not all substitutions will work 100%, but this is a list of suggestions of ingredients that you can test if you do not have xanthan gum on hand.
1. Psyllium Husk
You can use psyllium husk in a 2:1 ratio to replace xanthan gum. Psyllium husk is made from the husks of Plantago ovataseeds. Just like xanthan gum, it is a soluble fiber that also forms a gel-like substance when mixed with liquids. To replace xanthan gum, use twice as much psyllium husk.
2. Cornstarch
Cornstarch is one of the options on this list that is gluten-free but is not keto-friendly. It’s a highly absorbent thickener and you can use it as a direct 1:1 substitute for xanthan gum. It does have lots of carbs in it, however, so it’s not a good choice for low-carb baking.
3. Unflavored Gelatin
Unflavored gelatin is made from animal collagen. It is an excellent choice if you are baking things like bread or muffins. To use it as a xanthan gum substitute, you’ll need 2 parts of gelatin for every 1 part xanthan gum.
Keep in mind that gelatin isn’t vegan or vegetarian since most of it is made from pigskin.
4. Guar Gum
Another name for guar gum is Guran and it is made from guar beans. It isn’t as effective as xanthan gum, so you’ll need 3 parts of guar gum for every one part of xanthan gum.
5. Chia Seeds And Water
Chia seeds are an excellent replacement for xanthan because they are plant-based and full of nutrients too (which xanthan gum does not). The only downside is that you have to use water and add a bit more time to your baking time.
Soak chia seeds in 2 parts water for 1 part chia seeds. Stir until the mixture becomes viscous (gooey).
6. Agar-Agar
Agar-Agar is made from red algae and behaves just like unflavored gelatin. It thickens dishes and holds things together. Since it is plant-based, this is a vegan alternative to gelatin.
You can use it as a 1:1 replacement for xanthan gum. Before you do, you’ll have to dissolve it in room-temperature water.
To do this:
- Use 4 tablespoons of water for every 1 tablespoon of flakes or powder.
- Then, heat it over low heat for about 5 minutes until it is dissolved.
7. Ground Flax Seeds And Water
Flax seeds behave a lot like chia seeds when you soak them in water. They will add essential nutrients to your recipe too – which is a fantastic side benefit.
You’ll need to grind them up before you use them (or just buy them already ground). Use them in place of xanthan gum in a 1:1 ratio and mix with 2 parts of hot water for 1 part flax seeds.
8. Egg Whites
Egg whites are a really nutritious substitute for xanthan gum and almost everyone has some eggs in the refrigerator!
Use 1 egg white to replace every tablespoon of xanthan gum.
Final Thoughts
Xanthan gum is a lab-created food additive that replaces gluten in baking and cooking. If you don’t have any on hand, you can try one of the suggestions above.
Xanthan gum is a thickening agent made from fermenting sugars with the Xanthomonas campestris bacteria. When added to liquids it binds together, acting as a binding agent in many recipes, even in small amounts.
Agar agar is a thickening agent made from red algae and behaves just like unflavored gelatin. It thickens dishes and holds things together.
Xanthan gum is a common ingredient in low carb and gluten-free recipes, because gluten-free flours do not have a binding agent that would give baked goods a fluffy texture. Use xanthan gum for best results when making things like gluten-free cake.
No, xanthan gum is not an animal product, making it a great option for vegan recipes.
Xanthan gum is becoming more popular, and can often be found in the grocery store baking section.
A great substitute for xanthan gum if you can find it is agar agar, which can be used as a 1:1 substitute. Another good substitute is egg whites, mostly because of their universal availability.
Editorial note: This post was originally published on September 4, 2020, and was updated on February 6, 2022.
Looking For More Low Carb Baking Tips & Information?
Check out these posts to help advance your low carb baking.
- How to bake with almond flour
- Sweetener – Allulose
- Sweetener- Monk Fruit
- Tools for Low Carb Baking
- Sweetener- Eryhrtoil
- Best Nut Butters for Baking
Can protein powder also be used a substitute for Xanthan Gum. I t wasn’t mentioned here.
Hi Ivy, I hesitated to add protein powder because the ratio ends up a bit random. I like replacing xanthan gum in a cookie (for example) because I like the texture better with protein powder. In that type of recipe, my ratio would be 1 tablespoon of protein powder for 1/2 tsp of xanthan gum to get the same binding. This could throw off the liquid to dry ingredients in a recipe so it takes a bit of testing. In liquid recipes (like thickening pudding, or custards) protein doesn’t give the same kind of texture. If anything it creates a very off texture. But in baked goods like cakes or muffins, you can replace the xanthan gum with protein powder (at the ratio mentioned above) and get pretty similar results. I hope that helps!
Yes it does. In that case I think I will choose Flaxseed meal.
Glucomannan (konjac root powder) is also an excellent 1:1 substitute for xanthan gum.
Yes, it is! I totally forgot all about konjac root powder, I used to use it all the time before I stocked up on xanthan gum. Thanks so much for the reminder, I am going to add that information into the post. Great comment!
Hi, Laura! Does konjac root powder really work well in gf baking? For me it sounds far more natural than xanthan gum so if the result is pretty similay, I’d go for konjac. What’s your experience like? Thanks!
I’ve used both, and I find Xanthan gum to be easier to work with. Both of them can lump and slime (doesn’t that sound appetizing). I find xanthan gum provides a better texture, but that’s a personal preference only and I am pretty sure my husband couldn’t tell the difference between a cupcake made with one or the other. If you’re leaning toward konjac I say go for it, it will provide the structure that your gluten-free recipes will need to stay together and not fall apart. Hope that helps!
Hi – what is the best way to mix Xanthn Gun ? If I mix it in water before adding it to anything it is lumpy. What is the best way to mix it into things
Hi Sandra, your best bet with xanthan gum is to add it to any dry ingredients before adding it to the wet. If making a cake I sift with the dry ingredients and it gets dispersed. If I was adding it to something like a sauce, that’s a bit more tricky. If good whisking doesn’t get the lumps out (sometimes that works) out I will pull out the immersion blender and that usually does the trick. Even if it lumps at the start, the emersion blender should smooth things out. If you add the xanthan gum to water at the start of your recipe, you can always blend that with an emersion blender and add it to your recipe like a slurry. The slurry should blend easier but that is dependant on how much liquid and how much xanthan gum the recipe calls for. Hope that helps!
Hi there, You say that psyllium husk can be used instead of xanthan gum. When and how do i add it to the gluten free bread recipe so it will work properly? I have used the xanthan gum but I get a bitter taste in the bread I make so I would like to try something else like the psyllium husk because I have had it in other recipes and didnt find that bitter taste, Thanks so much for your help. Lin
Hi Lin, xanthan gum shouldn’t leave a bitter taste – it’s actually quite tasteless, so I am wondering if it is something else causing the bitterness. Sorry for the late replies today, we’re in the process of unpacking boxes and trying to get set back up after a house move. Cheers!
Hi there, I was wondering if you can replace psyllium husk for the xanthan gum and do you put it in the dry ingredients or the wet when mixing it in. Thanks Lin
Hey Lin, you can sub psyllium husks for the xanthan gum and I would add it to the dry ingredients and blend well before adding the wet. Hope that helps!
Hi Lin,
Thank you for this information.
I moved to Europe (Austria) and am having a very difficult time finding products.
I found a xanthan gum product on eBay (delivered from Germany), however I never received the item nor was I refunded… so 14 Euros lost to this seller.
I started eating healthy keto 5 months ago, met my goal, and wanted to start introducing healthy keto baking products.
I appreciate your information as I will definitely use.
All the best to you.
Hi Skeye, that’s really disappointing about the lost order, if you paid for it with a credit card I would definitely reach out to your card company and file a dispute. All the best to you too!
You did not mention tapioca flour as a substitute. Is it a viable alternative?
Hi Dc, Tapioca can be used as a substitute for sure. This blog is focused on low carb options and things tapioca is high in carbs and can spike blood sugar I didn’t include it in the list but thinking about it now I should note that it’s high in carbs. What I can’t tell you is the substitution ratio because I never use tapioca in my cooking. But it can be used as a thickener for sure and would substitute for xanthan gum very well. Cheers!