Xanthan Gum substitutes

1:1

Keeps the thickener, structure, texture and emulsifier roles.

Substitutes one for one in most recipes. It performs slightly better cold and slightly worse in hot liquid, and it can taste faintly beany in a delicate dressing.

2 to 3 times the amount: about 1 tbsp whole husk per 1 tsp xanthan, plus extra liquid

Keeps the thickener, structure and texture roles; loses emulsifier.

Better than xanthan for gluten-free bread dough, which it holds together properly, but it absorbs a lot of water so the dough needs more liquid, and it darkens the crumb. It does not emulsify.

Use about half: 1/2 tsp per 1 tsp xanthan

Keeps the thickener and texture roles; loses structure and emulsifier.

Extremely powerful, so measure carefully or the result is rubbery. It thickens cold liquid like xanthan but holds an emulsion less well and gives no baking structure.

1 tbsp ground chia or flaxseed + 3 tbsp water per 1 tsp xanthan; stand 10 min

Keeps the thickener, structure and texture roles; loses emulsifier.

Binds and thickens but does not stretch, so gluten-free bread comes out denser and more crumbly. It leaves visible flecks and adds a nutty taste.

1 tbsp cornstarch per 1 tsp xanthan, in hot sauces only

Keeps the thickener role; loses structure, texture and emulsifier.

Thickens a cooked sauce perfectly well but does nothing at all in a cold dressing and gives no structure in gluten-free baking. It also has to be heated to work.

1 tsp agar powder dissolved in the hot liquid per 1 tsp xanthan

Keeps the thickener and structure roles; loses texture and emulsifier.

It sets rather than thickens, so the texture is firm and sliceable instead of creamy. It must be boiled to activate and it firms up as it cools.

Add 1 extra egg white to a gluten-free batter per 1 tsp xanthan

Keeps the structure and texture roles; loses thickener and emulsifier.

Protein rather than gum, so it sets rather than stretches. It gives real structure to a gluten-free cake but none to a dressing, and it makes the bake eggier and quicker to dry out.