Are you searching for Xanthan Gum Substitute? Xanthan gum is an extracellular polysaccharide covered by the micro-organism Xanthomonascampestris. Commercially it is manufactured by a fermentation process. Xanthan gum is soluble in freezing water, and solutions exhibit highly pseudoplastic flow and synergistic interaction with galactomannans. An overview of the manufacturing process and the chemical structure of xanthan gum is given.
Methods for the adequate preparation of xanthan gum solutions are described with particular emphasis on dispersion. Food ingredients such as salts, sugars, and acids on solution properties are discussed about the leading applications. The synergistic interplay of xanthan gum with galactomannans such as guar gum, locust bean gum, and konjac glucomannan is discussed.
What is Xanthan Gum?
Xanthan gum is an ingredient used in many gluten-free recipes that works in the place of gluten protein in pieces of bread, cakes, and cookies. However, this ingredient can be costly, and baked goods made with it can have a gummy texture and slight aftertaste that may not appeal to some people.
Others may have irritation or allergy to the product that can leave them feeling ill. There are substitutes you can apply in place of this ingredient that work just as well.
Top Xanthan Gum Substitutes
To replace xanthan gum in recipes, first, you have to understand its mission. This powder is a natural, gluten-free compound that adds viscosity to methods that eliminate gluten. When mixed with water, it forms a gel that binds ingredients together and provides a decent elastic texture for pieces of bread and cakes.
It also makes air pockets that give bread and cakes their characteristic crumb texture. The best xanthan gum substitutes involve agar-agar, cornstarch, carrageenan, arrowroot, guar gum, egg whites, psyllium seed husks, gelatin, and cornstarch, among others.
Working as a leavening agent and a binding agent, egg whites are popular in baked goods and desserts to give a fluffy texture. For each tablespoon of xanthan gum that the recipe calls for, use one egg white.
These seeds are high in fiber, but they also provide omega-3 and omega-6 fatty acids, which xanthan gum does not offer. While you can use the same amounts of chia seeds as xanthan gum, you cannot use them dry. Ensure that you soak these seeds in enough water until they form the transparent outer layer to have the same effect as the gum.
When these husks are ground down, they make a soluble fiber-rich powder that can be an excellent thickener and binding agent when exposed to water, similar to xanthan gum. Hence, the powder requires to be soaked beforehand, as with chia seeds.
With a similar consistency to xanthan gum, cornstarch is an excellent filler for your recipes if you need more volume. Substitute one for the other in a 1:1 ratio. Cornstarch, like xanthan gum, is including a gluten-free option.
This alternative to gelatin can add bulk to foods, and it stabilizes ingredients as they cook. Derived from seaweed, this ingredient is rich in fiber. The substance first requires to be dissolved in water before adding it to the recipe. This also can be replaced with a 1:1 ratio.
Arrowroot powder acts as a thickening agent with a similar consistency to cornstarch and can be used to replace xanthan gum. It may be available in the market as arrowroot powder, starch, or flour.
When collagen breaks down, it creates gelatin, a sticky substance that is an ideal option to xanthan gum in baked goods. You will need twice the amount of gelatin than xanthan gum that you are supposed to add to the recipe.
A white powdery substance often applied in cream sauces and soups as a thickening agent, this is an ideal substitute for xanthan gum. The perfect substitute ratio for xanthan gum with guar gum would be 2:3, which means that for every two units of xanthan gum that you should be adding, add three units of guar gum instead.
Obtained from the red algae, Irish moss, carrageenan is a plant-based product that can be used in place of gelatin or xanthan gum in cakes, pastries, dairy products, and more.
As a prominent binding agent, ground flaxseeds are also some of the best sources of omega-3 fatty acids in your diet. They may also add a slightly different flavor to the recipe, so it is perfect to do a test batch first.
[wps_faq style=”classic” question=”Q: Can I omit xanthan gum from a recipe?”]A: Xanthan gum works as a thickener, a stabilizer, an emulsifier, and a foaming agent – and it’s able to maintain all these properties at a wide range of baking temperatures. Simply omitting gums from your recipes is an option; however, gums affect the appearance and texture of your baked goods and taste.[/wps_faq][wps_faq style=”classic” question=”Q: Can you use baking powder in the place of xanthan gum?”]A: Like baking powder and baking soda, a small amount of xanthan gum is typically enough to do the trick. There are all-purpose flour blends that previously contain xanthan gum so that you may not need to purchase the powder itself.[/wps_faq][wps_faq style=”classic” question=”Q: How much cornstarch do I substitute for xanthan gum?”]A: Cornstarch is a great xanthan gum substitute and is used as a thickening agent in sauces, soups, and gravies. Both Cornstarch and Arrowroot can be applied in a 1:1 ratio when replacing Xanthan Gum.[/wps_faq][wps_faq style=”classic” question=”Q: How do I substitute xanthan gum for flour?”]A: When combining xanthan (zan-than) gum to a recipe, use about 1/4 teaspoon per cup of flour. Blend it evenly into your dry ingredients before processing.[/wps_faq]
Xanthan gum is secure to use unless you have a known allergy. People who experience an allergic sensitivity to corn, soy, or wheat will likely want to purchase a replacement for xanthan gum from the list above.
Allergic reactions can produce severe symptoms if you notice swelling or a rash developing, please talk to your doctor or health professional. We suggest purchasing Guar Gum or Locust Bean Gum as it makes a good xanthan gum substitute and is also less expensive than xanthan gum.