What can I use in place of xanthan gum?

Xanthan gum is a thickening agent used in pastry fillings, pie crusts and other baked goods and sauces. It is created through the introduction of bacteria during the fermentation of corn sugar. Substitutes for this ingredient include several older ingredients that xanthan gum was actually created to replace. read more

When using in place of xanthan gum, in bread recipes add 1 tsp psyllium husk powder for each cup of gluten-free flour, prepared as above, added to the wet ingredients. For cookies, cakes, and muffins use 1/2 tsp psyllium husk powder for each cup of gluten-free flour. read more

Xanthan gum, or just xanthan, is one of the easiest ingredients to work with. It is used extensively to thicken liquids, make light foams, strengthen vinaigrettes, and is a great ingredient to use to turn thin liquids into rich sauces. read more

Xanthan gum is an ingredient used in many gluten-free recipes that works in the place of gluten protein in breads, cakes, and cookies. However, this ingredient can be very expensive, and baked goods made with it can have a gummy texture and slight aftertaste that may not appeal to some people. read more