The Best Xanthan Gum Substitute You Need to Try
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Xanthan gum is a staple in the kitchen, giving thickness to sauces, soups, and even gluten-free baking. But what if you run out of it in the middle of the recipe? Today we’re sharing the best xanthan gum substitutes that you can use instead.
What is Xanthan Gum
Before discussing the best substitutes for this ingredient, it’s essential to understand what it is and its role in the kitchen.
Xanthan gum is a widely used microbial polysaccharide discovered in the 1950s by Allene Rosalind Jeanes. Approved by the FDA in 1969, it serves as a thickener and stabilizer in food. Its industrial production began in the 1960s in the U.S. and later expanded to Europe and China. It is produced by Xanthomonas campestris through fermenting corn sugar with bacteria, creating a powerful binding and thickening agent.
You may think of xanthan gum only as good for thickening, but it also has a few other uses, including acting as an emulsifier and binder. Because of these functions, it’s commonly used in sauces, gravies, soups, stews, baked goods, and smoothies. You can even use these as a thickener in Ninja Creami ice cream recipes too!
Here is an interesting fact, not everyone reacts well to xanthan gum, some prefer to avoid additives. That’s where this substitution becomes handy.
“In my low-carb lifestyle, Xanthan gum is a big part of flour substitution. I use it as a thickening agent for various recipes. Just a pinch can thicken the sauce into the consistency you have dreamed of. Adding gum into low-carb gnocchi mix allows me to manipulate the dough into perfect shapes with the texture of traditional gnocchi.”
— Zuzana Paar, Lowcarb-Nocarb
The Best Xanthan Gum Substitutes
No xanthan gums? Not a problem. These substitutes will keep your recipe from falling apart.
Cornstarch
Almost everyone has a container of cornstarch in the pantry, making it the most popular substitution for xanthan gum. Cornstarch is derived from corn, which is 100% gluten-free. However, you may need to adjust the liquid content since their thickening ability differs, use a 1:1 ratio when substituting. Remember to check labels, as contamination is possible if the brand doesn’t specifically show a gluten-free certification.
Nutritional Bonus: Cornstarch is lower in fiber, which is easily digestible and great for energy needs.
Chia Seeds
Chia seeds have long been used in vegan baking as an egg replacer. This has saved me more than I can count! When mixed with water, they turn into a thick gel that mimics xanthan gum’s binding ability. Chia seeds plump up when soaked, creating a texture that might not be pleasant in your final dish, it’s best to grind them first.
Mix one part ground chia seeds with two parts water and let it sit for 10-15 minutes before use. Ground chia seeds are also great for thickening jams without the need for pectin.
Nutrition Bonus: Chia seeds are the richest source of omega-3s and packed with B vitamins, fiber and protein, making them a great choice for gut and sustained energy.
Flax Seeds
Like chia seeds, ground flax seeds create a thick paste when combined with water. The seeds must be ground to thicken correctly. Your body also can’t absorb any of the nutrients of the whole seeds, so buying the ground version or doing it yourself at home is a must. Unlike chia seeds, flax gives off a nutty flavor and gritty texture. Use the same 2:1 water-to-seed ratio as chia and a 1:1 substitution for xanthan gum.
Nutrition Bonus: Flaxseeds are a fantastic source of omega-3 fatty acid, fiber, and lignan, compounds that are beneficial to heart health
Psyllium Husk
Psyllium husk is an insoluble fiber — one that does not break down in the body — the gel-like consistency it forms with water also makes it a great replacement ingredient for xanthan gum. Use psyllium husk in a 2-to-1 ratio for xanthan gum.
Nutrition Bonus: High in soluble fiber, psyllium husk supports digestion and helps regulate blood sugar levels.
“I use a lot of xanthan gum as a gluten-free baker, but I have found that some people cannot process it as well. When I need a xanthan gum substitute, I often turn to psyllium husk. It binds things together just as well as gum, especially in baked goods that need a lot of structure like bread and pizza, but it’s a lot softer on the stomach.”
— Ksenia Prints, At the Immigrant’s Table
Gelatin
Unflavored gelatin is derived from animal collagen and makes an excellent substitute for xanthan gum in baking products like bread and muffins. If the gluten-free flour you’re using doesn’t contain xanthan gum and a recipe calls for it independently, switching to gelatin is an easy swap. Since gelatin is animal-derived, this substitute is unsuitable for vegetarians or vegans. Use two teaspoons of gelatin for every teaspoon of xanthan gum.
Fun fact: Gelatin isn’t just for desserts and capsules—it’s making waves in soft robotics! Researchers are exploring gelatin-based actuators that respond to environmental changes for biodegradable and biocompatible robotic devices.
Egg Whites
This substitute is even more common in your house than cornstarch. Egg whites are best used as a substitute for xanthan gum when the final product is supposed to be light and airy, such as a quick bread or cake. You don’t necessarily want to whisk egg whites into a gravy or soup. One egg white will replace a tablespoon of xanthan gum.
Nutrition Bonus: Egg whites provide high-quality protein with minimal calories and zero fat. Research suggests egg protein may have benefits for blood pressure regulation, immune support, and even anti-cancer properties.
Arrowroot Starch
Sometimes referred to as arrowroot powder, this starch acts incredibly similar to cornstarch and tapioca starch. Arrowroot comes from the roots of tropical plants, which are dried and ground into a fine powder. Use double the amount of arrowroot compared to xanthan gum.
Nutrition Bonus: Low fat and protein, it is easily digestible and ideal for sensitive diets, while its fiber content aids digestion. Arrowroot is a gluten-free alternative.
Tapioca Starch
Tapioca comes from the root of cassava, a plant native to South America that’s often used to make a creamy mash and also goes by the name yuca. If you’ve ever had boba pearls, you’ve tasted tapioca in action. But starch is what you’ll want if you use it as a xanthan gum substitute. Use twice as much as xanthan gum.
Nutrition Bonus: Tapioca starch supports digestion, helps regulate blood sugar, and suits gluten-free diets.
Experiment and Make it your own Xanthan Gum Substitute
Finding the right xanthan gum substitute depends on what you’re making. For baking, psyllium husk is the top choice, while cornstarch and arrowroot powder work well for thickening sauces. Want an all-natural option? Chia or flax seeds have your back. Experiment with these alternatives to find the perfect fit for your dish!
Now it’s your turn! Have you tried any of these swaps? Do you have a go-to substitute that works like a charm? Share your experiences and tips in the comments—I’d love to hear how your experiments turn out!
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