Quick Answer
Xanthan gum is a very useful ingredient in gluten-free baking, but it is not always 100% necessary. Whether you need xanthan gum or not depends on the specific recipe and what you are trying to achieve with the end result. However, xanthan gum can provide important binding, thickening, and moisture retention properties that help replicate the texture of gluten in baked goods. Many gluten-free bakers consider it an essential ingredient to keep on hand.
What is xanthan gum?
Xanthan gum is a polysaccharide derived from fermented corn sugar. It is produced by a process involving the Xanthomonas campestris bacteria. When added to liquid, xanthan gum has the ability to absorb water and turn into a gel. This provides thickness and viscosity. Xanthan gum is used as a food additive and thickening agent. It is commonly found in gluten-free baking recipes.
Properties of xanthan gum:
- Absorbent – Helps baked goods retain moisture
- Binding – Helps hold ingredients together
- Thickening – Increases viscosity of batter and dough
- Emulsifying – Helps evenly mix wet and dry ingredients
- Stabilizing – Improves structure
- Suspending – Distributes ingredients evenly through batter
These properties mimic some of the effects of gluten and can help improve the texture of gluten-free baked goods. Xanthan gum essentially provides elasticity to batter and dough that would otherwise be missing without gluten.
Why use xanthan gum in gluten-free baking?
There are several reasons why xanthan gum is useful for gluten-free baking:
Binding and adhesion
Gluten provides elasticity and stretchiness that allows dough to bind together and stick to itself. Without gluten, baked goods may fall apart or have a crumbly texture. Xanthan gum can stick dry ingredients together and provide cohesion.
Adding structure
Gluten helps form the overall structured network in dough that traps rising air bubbles. This gives baked goods lift and a lighter crumb texture. Xanthan gum can mimic this effect and add structural support.
Moisture retention
Gluten develops structure over time as it absorbs and retains moisture. Xanthan gum absorbs and slows down the release of water. This results in a moister finished product.
Thickening batter
Without xanthan gum, gluten-free dough can be overly thin and batter-like. Xanthan gum increases viscosity and gives a thicker, more doughy texture.
Improving rising
The elasticity provided by gluten aids in oven spring during baking. Xanthan gum can help gluten-free batter stretch and expand properly as it rises.
Preventing denseness
Gluten-free baked goods made without xanthan gum often suffer from density issues. Using xanthan gum lightens texture.
Is xanthan gum always required?
While xanthan gum is very helpful, there are some instances where it may not be absolutely necessary:
Cookies and bars
Cookies, brownies, and other bar cookies hold together through moisture and fat rather than gluten development. You may be able to get away without xanthan gum, provided the batter has enough moisture.
Quick breads and muffins
Since these batters do not require kneading to form gluten, you can sometimes bake without xanthan gum. Though moisture management may be trickier.
Adding other binders
Ingredients like psyllium husk, flaxseed, and chia seeds also provide binding power. If using several sources of binders, you may not need xanthan.
Very small amounts of dough
If working with tiny batches of dough, you can sometimes shape and bake before it has a chance to spread too much.
When texture isn’t critical
If you do not rely on the recipe to have a specific crumb size, lift, or chewiness, leaving out xanthan gum is doable.
However, excluding xanthan gum increases the likelihood of issues with spreading, flattening, dryness, heaviness, and crumbling in gluten-free products.
How much xanthan gum should I use?
The amount of xanthan gum needed in gluten-free baking depends on a few factors:
Weight and volume of other dry ingredients
In general, use approximately 1/2 teaspoon of xanthan gum per 1 cup (4.5oz/120g) of total dry ingredients in a recipe. The more dry ingredients like flour and starch, the more xanthan gum is required.
Presence of other binders
If the recipe already includes ingredients like psyllium or flax that provide binding power, you can use less xanthan gum.
Amount of moisture
More liquidy batters and doughs require slightly more xanthan gum to achieve proper thickness. Drier doughs need less.
Leavening method
Recipes leavened with yeast may need more xanthan gum than those leavened with baking powder or eggs.
Desired texture
For chewier baked goods, use a higher amount of xanthan gum. If you want a more tender, crumbly texture use slightly less.
Typical ranges are between 1/2 teaspoon to 1 tablespoon per recipe. Start on the lower end and add more as needed. It helps to weigh xanthan gum for accuracy.
Substitutes for xanthan gum
If you find yourself without xanthan gum, there are a few possible substitutions:
Ground flax or chia seeds
Like xanthan gum, flax and chia form gels that can add binding power. Use 1 tablespoon of ground seed per 1 teaspoon xanthan gum called for. Soak the seeds in warm water before using.
Psyllium husk powder
Add around 1/2 teaspoon psyllium per 1 teaspoon xanthan gum. Psyllium provides thickness, but can make the texture slightly gritty.
Guar gum
This is another polysaccharide gum that mimics xanthan’s qualities. Substitute guar gum 1:1 for xanthan gum.
Gelatin
Unflavored powdered gelatin can improve moisture retention and elasticity. Use about 1/2 teaspoon per tablespoon xanthan gum.
Cornstarch or potato starch
These starches add binding power, though not as strong as xanthan gum. Use twice the amount of starch for the xanthan gum called for.
Additional eggs or liquid
Eggs and moisture act as natural binding agents. Try adding an extra egg or tablespoon of water if you lack xanthan gum.
Common gluten-free flour blends
Many bakers use proprietary flour blends in gluten-free recipes. Here are some popular blends and their properties:
| Gluten-free flour | Description |
| Bob’s Red Mill All Purpose | Brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch |
| Better Batter | Brown rice flour, sweet rice flour, tapioca starch, potato starch, xanthan gum |
| King Arthur Measure for Measure | White rice flour, brown rice flour, tapioca starch, potato starch, xanthan gum |
| Cup4Cup | Cornstarch, white rice flour, brown rice flour, milk powder, tapioca starch, potato starch |
| Namaste Perfect Flour Blend | White rice flour, brown rice flour, sweet rice flour, tapioca starch, potato starch, xanthan gum |
As you can see, many blends contain xanthan gum, though some do not. Check your blend to see if xanthan is included. This can help you decide how much extra to add.
Tips for using xanthan gum
Here are some tips for incorporating xanthan gum successfully:
- Always weigh xanthan gum instead of using volume measurements for accuracy
- Add xanthan gum with the dry ingredients and mix thoroughly to distribute evenly
- Make sure xanthan gum is fully hydrated by letting dough rest before baking
- Avoid overmixing once xanthan gum is added to prevent excessive thickness
- Start with a smaller amount of xanthan gum and add more as needed
- Take precautions against inhaling xanthan gum powder as it can be a respiratory irritant
The benefits of using xanthan gum
Here is a summary of the key benefits xanthan gum provides in gluten-free baking:
- Binds ingredients together for improved dough elasticity
- Increases moisture retention for tender baked goods
- Provides lift and rise for lighter crumb texture
- Thickens up thin batters closer to a dough consistency
- Helps maintain structural integrity for better shaping
- Allows spreading and stretching of dough without tearing
- Mimics the effects of gluten to improve chewiness
- Prevents dense, brick-like results
The downsides of using xanthan gum
While very useful, xanthan gum also comes with some potential downsides:
- Can create excess slime or gumminess if overused
- May affect texture and mouthfeel negatively at high amounts
- Can thin out at high temperatures
- Does not brown or crispen like gluten
- Provides different type of stretch than gluten strands
- Can create a “wet” texture in the crumb
- Has some physiological side effects in large amounts
- Is not a grain-based ingredient making it unsuitable for some
Finding the appropriate xanthan gum balance for a specific recipe comes down to trial and error. Start small and make adjustments as needed.
Frequently asked questions
Can I leave out xanthan gum completely?
It’s possible but risky. Gluten-free baked goods will likely be flatter, denser, drier, and more crumbly without xanthan gum. Only leave it out if you are flexible with results.
What happens if I use too much xanthan gum?
Using an excessive amount can lead to unpleasant slime or gumminess. It may also prevent rising. Ideal percentage is usually under 1% of total weight.
Can xanthan gum go bad or expire?
Yes, xanthan gum can expire after about 1-2 years. It may develop mold or bacterias. Expired xanthan gum can also lose its gelling power. Purchase xanthan gum in small quantities to use while fresh.
Is xanthan gum gluten-free?
Yes, xanthan gum is gluten-free. It is produced through bacterial fermentation, not grains. Always check labels to confirm gluten-free status when buying.
Is xanthan gum keto-friendly?
Xanthan gum contains no sugar or carbs, making it keto-friendly. The fiber can be subtracted from total carbs. Use xanthan gum to create great low-carb baked goods.
Can xanthan gum be used for thickening sauces?
Yes, xanthan gum is great for thickening and stabilizing sauces, gravies, dressings, and glazes. Use about 1/4 teaspoon per cup of liquid.
Conclusion
While not strictly required, xanthan gum is an extremely useful ingredient in gluten-free baking. It helps provide the binding, moisture retention, and structure that is missing without gluten. Xanthan gum greatly improves the texture, crumb, and mouthfeel of gluten-free baked goods.
Most bakers recommend keeping it on hand. Start by using smaller amounts of xanthan gum and increase slowly until you achieve the desired texture. Pay close attention to overall results to find the ideal xanthan gum ratio for any gluten-free recipe. With some trial and error, xanthan gum can help you create delicious baked goods that hold together beautifully.