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For the majority of people within the gluten-free baking community, xanthan gum is the holy grail of baking.

It’s easily the most popular binding agent and most gluten-free recipes feature it as a crucial ingredient.

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Here are some alternatives and how to use them to substitute for xanthan gum in recipes.

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Psyllium Husk

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Konjac Powder

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FLAX SEEDS

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Agar Agar

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Substitutions for Xanthan Gum in Baking

For the majority of people within the gluten-free baking community, xanthan gum is the holy grail of baking.

It’s easily the most popular binding agent and most gluten-free recipes feature it as a crucial ingredient.

Here are some alternatives and how to use them to substitute for xanthan gum in recipes.

Chia seeds

Chia seeds are an excellent binding agent and can absorb up to 12 times their own weight in water.

Psyllium Husk

Psyllium husk or psyllium fibre is a relatively new binding agent which is typically used as a xanthan gum substitute in breads.

Konjac Powder

Also known as Glucomannan powder, Konjac powder is ground up konjac root which has been used in Asia as a dietary fiber for several hundreds of years.

FLAX SEEDS

Flaxseeds are extremely popular in baking and also as a health supplement (flaxseed oil). They are a great binding agent and are easily found (because of their popularity).

Agar Agar

Agar Agar is a seaweed derivative which acts as a stabilizer, thickener and binding agent.

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