Once chia seeds are soaked in water, they will form into a gel-like mixture that can help thicken and bind baked goods. Using a ratio of xanthan gum to chia seeds should work well for replacing it. Cornstarch possesses a similar texture to xanthan gum.
For the ratio, a teaspoon of cornstarch is enough to replace a teaspoon of xanthan gum. Egg whites are also good substitutes, as they naturally act as both leavening and binding agents.
They are also a good fit for quick-bread and cakes since they produce light and fluffy textures. This may not be as popular as the other ingredients, but it possesses functions close to xanthan gum. Coffee powers me and my team to write baking articles like this one for no cost. If you found this article helpful and would like to treat us to a coffee, you can do so using the link below. Every coffee is thoroughly appreciated! Your email address will not be published. Skip to content Xanthan gum is used in baking for its ability to hold and bind a mixture.
Get My Baking Guide. It is funny though you become an expert label reader in next to no time when you are intolerant or have a food allergy of any kind. Reading labels and seeing what additives are included is something I have always done from the time I could read.
So true - we have to check the labels of raising agents as they can have hidden wheat! I know - I'm an obsessive label reader too. Hi Georgina, Thank you so much for adding to the awareness of Xantham gum. I am celiac and experience the same reaction to xantham gum as I do gluten and I am violently sick. Unfortunately so many gluten free foods contain this ingredient my free from options are even more limited.
I wish the free from manufacturers and supermarkets would also stop using it. Maybe one day it will officially make the allergen list so that it is easier to avoid!
Much love x. Hi Hannah - I completely agree!! Why it is such a prevalent ingredient is beyond me especially when it is entirely unnecessary in gluten-free baking. OMG I would love to taste all the goodies you bake. Thank you so much for all the guidance you are giving. Much appreciated! Hello, this is not a comment. Thank you for this information.
I have only very recently decided to experiment with Xanthan gum on my salad dressing. I will use normal wheat flour, olive oil and plant based milk. I fear that the sauce will separate due to the oil. Thank you. Hi Andree, I do not use xanthan gum so I can't comment on recipes which use this ingredient.
Here is my recipe for a gluten-free white sauce which uses cornflour rather than wheat flour. It's a lot easier than a traditional bechamel as there is no roux involved -so no oil - but can be used for any recipe instead of bechamel. This recipe uses whole milk but you will see in my substitution notes that you can easily substitute for a plant based milk oat milk or cashew milk and the result will be just as good.
I can't eat any grain flours at all. And I definitely don't need xanthan gum. It totally depends what you are baking. Can you have starch flours like cassava, tapioca or potato and nut flours? That will give you some great options right there. You won't need xanthan gum if you have some starches to work with as they will help the bake stick together.
Almond flour can be used to lighten the bake, help with structure and add moisture. This will work well with cakes, cookies, pancakes etc. I had a nutritionist advise me to steer clear of the stuff, some years back.
I am loving the sound of your recipes, Georgina. They all look delicious!! Here are a handful of great recipes that deliciously utilize the binding power of xanthan gum:. Take this gluten-free crust recipe to make any pizza topping combination your heart desires.
The crust is thin and crispy, and perfect for any night that calls for pizza, which is basically everyday. We highly recommend trying this pairing of sausage with black olives for an out-of-this-world savory-salty flavor profile. Warm this gluten-free brownie and serve it with a huge scoop of vanilla ice cream topped with whipped cream.
This has to be one of the best uses for fresh cherries, especially when they are in season over the summer. This sweet-tart dessert is made with a combination of flours to achieve a crumbly and buttery crust that holds the cherry filling flawlessly.
No one can beat a favorite family recipe for oatmeal raisin cookies, but this gluten-free version might just become your new favorite. You get the same great spice combo of allspice, nutmeg, cinnamon, and ginger, as well as the signature chewy-crunchy texture. Next time you find yourself with slightly over-ripe bananas, give these cupcakes a go. The delicately spiced batter, pairs deliciously with crunchy toffee pieces sprinkled over the sweet frosting.
This stunning dessert is also delicious using unsweetened almond milk in both the cake and frosting. Never miss out of your favorite dessert again because we have the most decadent gluten-free chocolate cake that you can imagine.
Melted semi-sweet chocolate chips in the batter gives that cakes its deep chocolate intensity. The accompanying cocoa frosting is equally delightful, no worries. The richness offered by this spiced carrot cake is unbelievable. The addition of applesauce in the recipe locks in moisture and lends a wonderful texture to this gluten-free take on the classic.
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