Six Alternatives to Xanthan Gum

You’ve unknowingly been consuming xanthan gum if you follow a gluten-free diet or just prefer baked goods without gluten. Xanthan gum, which is derived from fermenting corn sugar with a bacteria, functions as a thickening and binder to keep ingredients together, especially in baked goods that are gluten-free and lack the binding power of gluten.

Furthermore, xanthan gum can be thickened in salad dressings, soups, stews, and gravies. If you frequently use this common additive, or if you have a recipe that calls for it and you don’t have any on hand, there are many substitutes that have similar thickening qualities and won’t significantly alter the finished product, you can choose from. Check out our article for 6 xanthan gum replacements that work well instead of giving up on that homemade stew or gluten-free cake entirely.

1. Psyllium Husk

Psyllium husk is a soluble fiber that produces a gel-like substance and is similar to xanthan gum in that it may be used in the same ways for baking. Additionally, similar to xanthan gum, it can help reduce blood sugar in large dosages. Use a 1:2 xanthan gum to psyllium husk ratio when baking with psyllium husk as a replacement.

2. Chia Seeds

If you’ve ever added chia seeds to a smoothie or yogurt bowl, you are aware that they can thicken baked goods by forming a gel that is comparable to xanthan gum. Since chia seeds are actually seeds, using them whole might add a crunch and a subtle nutty flavor; however, grinding them first can give you a smoother texture. Replace xanthan gum 1:1 with chia seeds, being sure to soak them in hot water until the mixture thickens before using.

3. Cornstarch

Cornstarch thickens soups, stews, and gravies wonderfully; its texture is akin to that of xanthan gum. Cornstarch is also naturally gluten-free and, in contrast to other xanthan gum alternatives, doesn’t require pre-mixing; just use the same quantity of cornstarch in place of xanthan gum to achieve the same thickening effect.

4. Gelatin

To firm up baked goods like breads and muffins, unflavored gelatin can be used in place of xanthan gum. This sort of gelatin is not to be confused with the kind that jiggles in a cup and comes in red and green colors. Use gelatin and xanthan gum in a 2:1 ratio; however, as this alternative contains animal collagen, it should be avoided if you follow a vegan or vegetarian diet.

5. Egg Whites

The egg whites make a fantastic replacement for xanthan gum, so keep them in mind the next time you’re working on a recipe that requires egg yolks. Egg whites provide a light, airy texture and assist baked items rise by acting as a binding and leavening ingredient in fast breads and cakes. For every tablespoon of xanthan gum, use one egg white.

6. Agar Agar

Agar agar is a plant-based alternative to animal-based gelatin that has the same binding and emulsifying properties as xanthan gum. When dissolved in water and cooked, it takes on the consistency of jelly. Agar agar can be replaced 1:1 with xanthan gum, even though it does need a bit more labor than other options.

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