Xanthan Gum substitutes
Out of xanthan gum? Here are the best substitutes — what to reach for, why it works, and how much to use. Guar gum is the top pick.
- 01Guar gumbest pick
Same job in gluten-free baking; slightly weaker, so nudge the amount up.
1 to 1.5×
- 02Psyllium husk
Binds and adds structure to gluten-free doughs, especially breads.
use ~2×
- 03Ground flaxseed or chia gel
Whisked with water it forms a binding gel for batters and doughs.
1 tbsp ground + 3 tbsp water
- 04Cornstarch
Thickens sauces and dressings, but won't bind gluten-free dough.
use ~2×
Cooking with xanthan gum?
Paste your recipe into Mise — we'll find every ingredient as a real product you can buy, and swap the ones you can't, like xanthan gum, for the closest match in stock.
Turn a recipe into a basket →How we choose these
These are tested kitchen substitutes, chosen for matching flavor, texture, and role — with ratios so the swap actually works. Taste as you go; substitutes shift intensity, not just flavor.
Flavor data: Epicure (Radzikowski & Chen, 2026), arXiv:2605.22391, CC-BY-4.0.
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