Xanthan gum is a sugar compound made by mixing sugars with a certain kind of bacteria. It is used to make medicine. Xanthan gum is used for lowering blood sugar levels which is a good sign for you and total cholesterol in people with diabetes. It is also used as a laxative.
what is xanthan gum
xanthan gum improves the texture, flavor, and appearance of many foods. it’s also helping foods withstand different temperatures and ph levels. It prevents foods from separating and allows them to flow smoothly out of their containers.
Substitutes for Xanthan Gum
Like xanthan, psyllium husk is a soluble fiber starch that forms a gel-like substance in your gut and they don’t break down results slow absorption.
Chia seeds and water
when soaked, chia seeds from gel-like xanthan gum. These seeds pack contains lots of fiber and important nutrients. chia seeds add a bit of crunch and mild flavor to your recipe so it is very easy to use simply grind them if you prefer a smoother texture. Chia seeds replace xanthan gum in a ration of 1:1. Add two parts of water for every one part of chia seeds then stir it well. You need to add 10-15 minutes to your baking time to accommodate for using chia gel.
Ground flax seeds and water
Flax seeds create a thick paste if you combine with water. These seeds are good at binding so you should either grind the seeds on your own or buy ground flax seed which is something called flax meal. If you mix with water activities its binding capacity. Use ground flax seeds place of xanthan gum in a ratio of 1:1 with 2 parts of hot water for every 1 part flax.
Cornstarch has a texture similar to xanthan gum. It’s highly absorbent and helps to make it thicker and gravies. If you avoid gluten be sure to check the label and certification. Just replace xanthan gum with the same amount of cornstarch and this is more effective. Cornstarch gives an excellent thickener and gravies. Swap it with xanthan gum in a 1:1 ratio.
Gelatin helps to firm up many dishes you make. It s derived from animal collagen, a jelly-like protein that provides structure to connective tissues. It’s very easy to use you need two parts of gelatin for every 1 part of xanthan gum. This is a good choice for baked goods like bread and muffins.gelatine is very helpful to thicken the dish.
Egg whites act as leavening and binding agents to help dishes rise and firm up. this makes them a great substitute for xanthan gum. They are very good at making sweet bread and cakes. It basically produces a light and fluffy texture. Use one egg white to replace every spoon of xanthan gum. Egg whites create a light, texture in baked goods and also help to increase the binding capacity.
Guar gum also called guaran is derived from guar beans. Like xanthan gm it s a white powder helps to bind and thickener. Use three parts of guar gum for every two-part of xanthan gum in your recipe. It always acts as a binding agent that replaces xanthan gum in a 3:2 ratio.
Konjac powder is made from konjac root which is common in Asian cooking. Its a higher fiver content helps thicken a dish much like xanthan gum. For most baked goods you can use the same amount of konjac powder as you would xanthan gum.
what is xanthan gum used for
xanthan gum improves the texture, consistency, flavor, and appearance of many foods. it’s also helping foods withstand different temperatures and ph levels. It prevents foods from separating and allows them to flow smoothly out of their containers. The following are some common food that contains xanthan gum:
- bakery products
- fruit juices
- Ice cream
Xanthan Gum vs. Guar Gum
Xanthan gum is a guar gum substitute and vice versa. If you’re comparing guar gum vs. xanthan gum, guar gum is also used as a thickening and stabilizing agent in many common products. Both are mainly added to flour mixes to add structure to baked goods. If you’re wondering how to use xanthan gum and guar gum, some sources say that guar works better in cold food, such as ice cream, while xanthan is better in baked goods.
xanthan gum improves the texture, consistency, flavor, and appearance of many foods. it’s also helping foods withstand different temperatures and ph levels. It prevents foods from separating and allows them to flow smoothly out of their containers.