Substitutions / xanthan gum
What to use instead of xanthan gum
Use psyllium husk in equal amounts. Works well as a binder in gluten-free baking, but adds a slightly denser, chewier texture.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Psyllium husk | 1:1 | Works well as a binder in gluten-free baking, but adds a slightly denser, chewier texture. |
| Ground flaxseed | 2:1 | Use double the amount; works best in heartier baked goods — less effective for delicate textures. |
| Guar gum | 3:4 | Use slightly less than xanthan; performs similarly in cold applications but can turn slimy if overused. |
How much is a cup of xanthan gum?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh xanthan gum in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.