While the following substitutions do work well, some of these ingredients may be more expensive than xanthan gum.
- Cornstarch. Cornstarch makes an ideal substitute for xanthan gum when used in baked goods, gravies and sauces.
- Arrowroot. Arrowroot has a similar appearance and consistency to cornstarch.
- Agar Agar.
Can you use cornstarch in place of xanthan gum?
Cornstarch. Cornstarch is a good xanthan gum substitute and is used as a thickening agent in sauces, soups and gravies. Both Cornstarch and Arrowroot can be used in a 1:1 ration when replacing Xanthan Gum.
Why is xanthan gum bad?
Xanthan gum is safe when up to 15 grams per day are taken. It can cause some side effects such as intestinal gas (flatulence) and bloating. People who are exposed to xanthan gum powder might experience flu-like symptoms, nose and throat irritation, and lung problems.
Xanthan gum is a powder that is frequently used in gluten-free baking. Xanthan gum can usually found in this section, although it is occasionally shelved in the baking aisle. If your grocery store does not carry xanthan gum, ask the general store manager to order it. Visit a food co-op or a natural foods store.
Xanthan gum is a thickening, stabilizing and emulsifying agent made from polysaccharide, which is a gluten-free, corn-based product. It can safely replace gelatin in any recipe that calls for it, with no extra preparation or baking needed. Find xanthan gum in the baking aisle of your grocery store.
Consider arrowroot powder. Arrowroot powder can be used in place of xanthan gum if you are having a hard time finding the latter. As a general rule, use 1/2 teaspoon of arrowroot powder for each cup of wheat flour called for in any recipe.
Cornstarch is commonly used to thicken sauces. Commonly, anywhere from 1 teaspoon to 2 tablespoons of cornstarch are added to 1 cup of fluid. When a recipe uses cornstarch in this way, you can often substitute one of xanthan gum, pectin, agar, or gelatin.
Xanthan gum is a common food additive that you find in everything from sauces and dressings to ice cream and yogurt and, of course, gluten-free baked goods. In most cases, it's used as a thickening agent, or as a stabilizer to prevent separation of ingredients (like yogurt).
For this reason, many gluten-free baking recipes call for Xanthan Gum to replace the elasticity and texture of gluten. For every cup of gluten-free flour in a recipe, use 1 tsp of gum for cakes and cookies and 2 tsp of gum for breads and pizza.
Both xanthan gum and guar gum are used in gluten-free baking to help mimic the structure traditionally provided by gluten (protein) in wheat flour. In sum: you can use either xanthan gum or guar gum in my recipes. Guar gum is less expensive, but it might give you gas until you get used to it. Up to you.
You'll need to experiment if replacing whole husk for powder. If you don't want to use psyllium or can't find it, you can replace it with xanthan gum but this is definitely not a one-for-one substitution. It's more like 1 teaspoon of xanthan gum for 2 to 3 tablespoons of psyllium.
Xanthan gum, psyllium husk powder, and guar gum are frequently called for in gluten-free recipes and serve the same general purpose as thickeners and binding agents. You can use one or the other or, sometimes for the best results, use them together.
But if you don't have it in your pantry and your recipe calls for it, just substitute fresh lemon juice or white vinegar for the cream of tartar. For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar.
Most commonly, Xanthomonas campestris is fed glucose (sugar) derived from corn, soy, or wheat. This glucose comes from the starch of the plant and contains no protein, which means if you have a corn, soy, or wheat allergy, you can likely enjoy xanthan gum. The bacteria that grows our xanthan gum is fed wheat glucose.
Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling. Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
It contains the most stable fats and it's very low in carbs while high in fibre - perfect for the ketogenic diet! I used paleo-friendly arrowroot powder to thicken the raspberry curd. Arrowroot has more carbs than other thickeners. Keep in mind that xanthan gum is not considered paleo-friendly.
Adding the Right Amount for Thickening. Use guar gum in place of flour or cornstarch in recipes to act as a thickening agent. If you are replacing cornstarch in a recipe for thickening, use an eighth of what is called for. If the recipe calls for 2 tablespoons of cornstarch, use 3/4 teaspoon of guar gum.
Using Agar Agar in Gluten-free Recipes. Agar agar is a flavorless vegan alternative to gelatin. Agar agar is processed from red algae into sheets, flakes and powder.
It is similar to cornstarch in appearance but once cooked it is clear and shiny rather than cloudy and translucent. Arrowroot is used as a thickener in sauces & puddings and often in gluten-free baking. Arrowroot does not have a high nutritional value but does have some very helpful effects for the body.
In spite of its flour-like appearance, yes, cornstarch has no gluten. Along with potato starch, it's a very helpful ingredient in many gluten-free recipes.
In general, guar gum is good for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods. Xanthan gum is the right choice for yeasted breads. Foods with a high acid content (such as lemon juice) can cause guar gum to lose its thickening abilities.
Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap that is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes that can be powdered. It absorbs water to become a gel, which can be stirred into a paste.