This page has been updated to include what I have learned about the use of xanthan gum over the last 13 years of my gluten free recipe development for manufacturers as well as the general public. Learn how much xanthan gum to use in different types of gluten free recipes. Many people ask me just beginning a gluten free diet also wish to know what xanthan gum and if it contains any allergens. Learn all of the above as well as a separate article on how it effects your digestive tract.
What is Xanthan Gum?
Newbies to gluten free baking often ask “What is xanthan gum?” The answer to this question can be found in detail along with its possible effects and digestive benefits in the article, “Is Xanthan Gum Safe?”
What Does Xanthan Gum Do?
Gluten free ingredients that you use in baking lacks gluten, which is the gluey substance that holds dough and batter together. Without gluten or a similiar substitute such as xanthan gum, your baked goods will collapse when they begin to rise.
You see, xanthan gum, like gluten surround air bubbles formed in baked goods, which creates structure, much like steel beams create structure in a building. They hold everything up, creating a sturdy baked good (or building).
Gums such as xanthan gum is also an emulsifier in things like salad dressing. This gummy substance combines liquids and oil so that they do not separate easily.
Xanthan gum also thickens sauces, jams, pudding, and ice cream.
How Much Xanthan Gum to Use?
Some years during my recipe development business I developed a new gluten free recipe to share with the public each and every day. While other times I spent perhaps two straignt weeks or more developing just one recipe for a client. Those experiences have provided me with a plenty of experience with xanthan gum as well as other gums, which I share with you in the below chart.
| Where? | How Much? | Tips for Success |
| Breads | 1 teaspoon per cup of flour | When totalling the combined dry ingredients (flours, starches, ground seeds, etc.) in the gluten free bread recipe, use 1 teaspoons xanthan gum per cup of dry ingredients. |
| Cakes | 1/2 teaspoon per cup of flour | As you can see in gluten free all purpose flour blend, I use 2-1/2 teaspoons xanthan gum per 4-1/2 cups of dry ingredients. That is a a tiny bit more than 1/2 tesapoons (exactly .55 teaspoons) per each 1 cup (134 grams) of dry ingredients. |
| Cookies | 1/2 teaspoon per cup of flour | Same as the above, in the cakes section. |
| Gravies & Sauces | 1 teaspoon in place of each tablespoon brown rice flour or gluten free all purpose flour | Xanthan gum holds up extremetly well in sauces, even upon reheating. Again, combine xanthan gum with dry ingredients, if you have some. Then add any liquids. However, when only using xanthan gum as the dry ingredient, combine it with a little oil, adding the oil slowly while constantly whisking. Then add it your sauce to thicken it. As with any thickener (flour or starch), once added to liquid, bring the sauce to a boil while constantly whisking until thick. |
| Ice Cream | 1/2 teaspoon in per quart of ice cream | Whisk together xanthan gum into sugar and/or any other dry ingredients such as cocoa powder. Then, stir in the wet ingredients. |
| Muffins & Quick Breads | 1/2 teaspoon per cup of flour | Because gluten free flour is heavier than traditional all-purpose flour, I like to keep the levels of xanthan gum inmy muffins and quick breads the same as cakes. If I choose to make them dense, I instead use a different method of mixing. |
| Pizzas | 1/2 or more teaspoon per cup of flour | As you can see in the Gluten Free New York Pizza Crust Recipe, I use 1/2 teaspoon xanthan gum per cup of dry ingredients. However, if you enjoy really chewy pizza, go ahead and add more. |
Salad Dressings | 1/4 teaspoon, or to your liking, per cup of liquid | Combine xanthan gum with dry ingredients such as salt, pepper, seasonings, etc. Then, whisk in the oil. Lastly whisk in additional liquids such as vinegar, buttermilk, etc. |
What Can I Use as a Xanthan Gum Substitute?
Guar Gum: If you experience digestive issues with xanthan gum (it is a mild laxative), or if you are highly allergic to corn (most xanthan gum in the United States is made from corn), you may wish to use guar gum instead. However, in most cases, you’ll need to use a little more guar gum compared to xanthan gum. It really depends upon how chewy the ingredients are in your recipe. Generally, you’ll need to use 1-1/4 to 1-1/2 time the amount of xanthan gum called for in the recipe.
Psyllium Husk Powder: Another alternative is to use psyllium husk powder. When making bread, I generally triple the amount of xanthan gum and add equal amounts of water to the recipe. (Psyllium husk powder is different than whole psyllium husk and should be used in different amounts.) Most brands of psyllium husk powder create a dark tan color in baked goods. I recently discovered blonde psyllium husk powder that does not efffect the color of baked goods.
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I am vegan and I have many food intolerances...soy, dairy, eggs, white potatoes (mycotoxins), wheat (lectins and gluten), canola oil, beet sugar, all fodmaps...just to name a few. Yeast in particular is ta poison for me due to its high mold content and corn is tainted with GMO's which wreak havoc on my system. I wanted to point out that xanthan gum can easily be replaced in any gluten-free baking recipe with 1 and a half teaspoons of baking powder and i/2 teaspoon of salt (for each cup of flour). Don't let the "earth-friendly" bag of xanthan gum on the shelf lure you into thinking it is "safe"...it makes me violently ill, it is laced with toxins, .and it is not fit for human consumption. Just another "approved" product sold in the U.S. which results in a plethora of adverse side effects...be smart - baking powder and salt serve the exact same purpose.
Hi leadingedgelanguage,
Unfortunately, baking soda and salt do not act as a binder. However, ingredients such as eggs, hot water mixed with flax seed meal and more do. The healthiest, high-fiber binder is water mixed with psyllium husk powder. I hope this helps you and others.
For non-GMO corn products, check out Bob's Red Mill. Their products area all non-GMO. They also offer xanthan gum, but I if you are intolerant to xanthan gum, it is mostly the prodcut itself, not the corn.
I hope this helps.
Carla
I am on a Gluten free, histamine free and corn free diet. Xanthan gum is not a friend to me. It's more of a nuisance.
Hi Kimberly - I also just left a post on this site...xanthan gum is a horror for me too ...just like you, i am also gluten-free and I learned how to bake an array of wonderful items through trial and error...now i have it "down to a science"...for each cup of gluten-free flour, add one and a half teaspoons of baking powder and i/2 teaspoon of salt...muffins, cakes, and breads will rise perfectly. There is not a need for xanthan gum.
Hello!! I'm going to be using Pamela's ArtisIan GF All Purpose Flour. Here is the link to it:http://www.amazon.com/gp/product/B00934S39E/ref=ask_ql_qh_dp_hza
It already contains guar gum but there were a lot if suggestions to still add some xanthan. How much xanthan should I add? WI'll it be different for recipes with yeast?
Amanda,
Please read - http://glutenfreerecipebox.com/guar-gum-vs-xanthan/.
Carla
Hello,
i made some Louisiana style hot sauce from pepper mash, mixed in half volume apple cider vinegar and its amazingly delicious! However, it is separated after only 2 days and im interested in using xanthium gum as a stabilizer (couldn't find soy lecithin) but have no idea how much to use! Having a hard time finding any specfic info on how to mix with liquids only, as a stabilizer and not a thickener (a tiny thickening wont hurt). Any help would be appreciated.
Joey,
Mix about 1/4 teaspoon of xanthan gum with a little (maybe 1/2 teaspoon) cooking oil and whisk it into one of your cold/ not heated ingredients. Add additional gum and oil as needed.
Carla
Dear Carol and carla ;
How much xanthan gum can we use if we’re making a Muffin and at what moment we will add the gum.
Thanks in advance
Hi Hyd,
As you will see above, Carol suggests that you use 3/4 teaspoon xanthan gum per cup of flour blend you use. You combine the gum with the flour blend. Then when the recipe calls for adding the flour, you will add them both together.
I hope this helps.
When your are using guar gum do you still need to use baking powder or baking soda in a recipe? And is it always 1 tsp. For every cup of flour?
Hi Joanne,
Yes. Joanne. Barking powder and soda are used for leavening; and xanthan gum and guar gum are used to hold everything together. To learn how to use gums, see these articles: http://glutenfreerecipebox.com/xanthan-gum-substitutes/ http://glutenfreerecipebox.com/guar-gum-vs-xanthan/ http://glutenfreerecipebox.com/xanthan-gum-how-much-use/.
You can use guar gum or xanthan gum in equal amounts. It was once thought you needed to use more guar gum, but I have found this not to be the case.
I hope this helps.
Carla
How much xanthan gum would you use in thickening up a home made liquor which has a consistancy of coffee. How would you incorporate the gum into the liquid since there are no dry ingredients used. Any help be much appreciated.
Thank you
Given that kneading's purpose is to hydrate, distribute ingredients and cause the gluten to develop, does 'xantham' dough also require a similar amount of kneading?
James,
When I first began developing gluten-free recipes I never kneaded dough because I read that it did not do any good due to the lack of gluten. However, I have discovered it smoothes cracks in gluten free dough (hydrates) just as it does in gluten dough. Not all gluten dough recipes are stiff enough to knead though. For stiff dough, go ahead and knead. However, good bread dough usually is so moist and soft, no kneading is required. I knead a stiff dough for about 5 to 7 minutes or until all seams disappear.
I hope this helps you.
Carla
Dear Carla and Carol~ First, thank you all your information, very informative. My question for you ladies; Is Xanthan gum powder safe to use in canning recipes? Corn starch and flour is no longer considered safe to use when it comes to canning. Any information will be appreciated. Thank you, Patty
I also would like more information on using it in canning.
How much xanthan gum can you use if you're making a meat pie? I want the pastry to be crispy and not crumble.
Hi Savannah,
Carol Fenster wrote this article and doesn't answer questions here. You can visit her carolfenster.com to ask her questions. My advise is to follow suggestions for pie crust. And the best way to make it crispy is by using some shortening in the dough. See this recipe for a single pie crust in my quick and easy gluten free phyllo dough recipe at http://glutenfreerecipebox.com/gluten-free-phyllo-dough/. And if you use thinner crust, it will crisp up just fine.