Egg whites and unflavored gelatin

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.