Cornstarch and ground flax seeds

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.