Psyllium husk is a baking ingredient derived from the husks of Plantago ovata seeds. It may help decrease blood sugar since it behaves similarly to xanthan gum in your intestines, making it an excellent replacement. While high dosages of xanthan gum have been associated with digestive and respiratory difficulties, many small studies suggest that high doses may help decrease blood sugar.

Although additional study is needed, this impact might be because xanthan gum and psyllium husk are soluble fibers that your digestive tract cannot break down. Instead, they produce a gel-like material that aids in the slowing of absorption. When baking, replace 1 part xanthan gum with 2 parts psyllium husk.

Chia seeds, when soaked, generate a gel similar to xanthan gum. Furthermore, these seeds are high in fiber and vital minerals. While chia seeds may be used whole, they offer a little grit and a mild, nutty taste to your dish, so ground them if you want a smoother texture.

Chia seeds can be used in place of xanthan gum in a 1:1 ratio. Stir with 2 parts hot water for every 1 part chia seeds until the mixture turns thick. To account for the use of chia gel, you may need to increase the baking time by 10-15 minutes. When chia seeds are combined with liquid, they produce a gel that can help thicken and bind baked foods. Use the same amount of powdered or whole seeds as xanthan gum, and whisk in water.

The texture of cornstarch is comparable to that of xanthan gum. Due to its high absorption capacity, it works well as a gravy and stew thickening. Despite being inherently devoid of gluten, certain goods may contain this protein. If you must avoid gluten, make careful to look for a certification on the label. You don't need to mix it with water before using it, in contrast to some of the other alternatives. It also has a simple ratio. Simply substitute the equal amount of cornstarch for the xanthan gum.

When mixed with water, flax seeds, like chia seeds, form a thick paste. They're also easy to find and reasonably priced. However, intact seeds are not effective at binding, so you need either grind the seeds yourself or purchase ground flax seed, also known as flax meal. Its binding ability is activated when it is mixed with water. Remember that ground flax seeds may give your food a nuttier, somewhat gritty flavor. In a 1:1 ratio, use powdered flax seeds in place of xanthan gum, combined with 2 parts hot water for every 1 part flax.

Egg whites help foods rise and firm up by acting as both leavening and binding agents. They are therefore a perfect alternative to xanthan gum. They work particularly well for cakes, batter bread, and fast bread. They're not the best for kneaded bread since they result in a light and fluffy texture. Egg whites are not suitable for vegans because they are animal products. For every tablespoon (4.5 grams) of xanthan gum, substitute 1 egg white.

Because it is produced from animal collagen, a jelly-like protein that provides rigidity to connective tissues, gelatin helps firm up many foods. You'll need two parts gelatin to one part xanthan gum. It works well in baked items like bread and muffins. Gelatin, on the other hand, is not vegan or vegetarian. Because most gelatin is derived from pig skin, it is also incompatible with kosher or halal dietary restrictions.

Agar agar is generated from red algae and functions similarly to unflavored gelatin in thickening and generating a jelly-like texture. Because it is plant-based, agar agar is an excellent vegan substitute for gelatin. It is often sold in the form of flakes, sheets, or powder.

Agar agar can be used in place of xanthan gum at a 1:1 ratio. To begin, dissolve it in room-temperature water. For every 1 tablespoon (5 grams) of flakes or 1 teaspoon (2 grams) of powder, use 4 tablespoons (60 mL) of water. Then, cook it over low heat for 3-5 minutes, or until dissolved, and allow it to cool somewhat before using. If it's too thick, liquify it using an immersion blender.