Out of Xanthan gum, one case
Xanthan gum vs cornstarch
2 options, ranked, with the exact amount
Use Xanthan gum
¼ tsp xanthan gum for every 1 tbsp cornstarch
Xanthan gum and cornstarch are different thickeners and do not swap spoon for spoon. To thicken a hot liquid, use about 1 tbsp cornstarch, mixed with cold water and simmered, in place of ¼ tsp xanthan gum (enough for 1 cup of liquid). Cornstarch is far less powerful, needs to be cooked to activate, and cannot replace xanthan gum's binding in gluten-free baking.
- Best for —
- gluten-free baking
One casethe full xanthan gum card
Why it works
Xanthan gumXanthan gum and cornstarch are both thickeners but work through different mechanisms. Xanthan gum is a gum that thickens through molecular entanglement and works in both hot and cold applications. Cornstarch is a starch that thickens through gelatinization when heated and only works in cooked applications. Xanthan gum is much more powerful, so you need less of it.
Every option, one card
Ranked| # | Substitute | Instead of xanthan gum |
|---|---|---|
| 1 | Xanthan gumgluten-free baking | ¼ tsp xanthan gum per 1 tbsp cornstarch |
| 2 | Cornstarchsauces | 1 tbsp cornstarch per ¼ tsp xanthan gum |
Xanthan gum
neutral taste · thick, binding
Powerful thickener that works in both hot and cold applications
- Best for
- gluten-free baking, cold sauces, ice cream, when you need strong thickening, binding
Much more powerful than cornstarch, works in cold applications, provides binding properties.
Cornstarch
neutral taste · clear, glossy
Traditional thickener that creates clear, glossy sauces when cooked
- Best for
- sauces, gravies, puddings, pie fillings, when you want clear texture, cooked applications
Far less powerful than xanthan gum: about 1 tbsp thickens 1 cup of liquid where ¼ tsp xanthan gum would. Must be cooked to activate, creates clear sauces, does not bind gluten-free doughs.
Tips for substituting xanthan gum
10 tips- Xanthan gum is much more powerful than cornstarch - use about ¼ tsp where you would use 1 tbsp cornstarch
- Cornstarch must be cooked to activate its thickening properties
- Xanthan gum works in both hot and cold applications
- Mix cornstarch with cold liquid first to prevent clumping
- Xanthan gum provides binding properties that cornstarch doesn't
- Cornstarch creates clear, glossy sauces when cooked properly
- Xanthan gum is better for gluten-free baking applications
- Use a kitchen scale for accurate measurements with both thickeners
- Test small batches first to adjust ratios for your specific recipe
- Consider the final texture you want when choosing between them
Notes on xanthan gum
- Use xanthan gum for gluten-free baking and cold applications
- Choose cornstarch for traditional cooked sauces and gravies
- Use xanthan gum when you need binding properties in addition to thickening
- Select cornstarch when you want clear, glossy sauces
- Use xanthan gum for ice cream and other cold applications
- Choose cornstarch for pie fillings and puddings
- Use xanthan gum for gluten-free bread and baked goods
Questions
10 questionsCan I substitute cornstarch for xanthan gum?
Only for thickening a hot liquid. Use about 1 tbsp cornstarch per cup of liquid in place of ¼ tsp xanthan gum, mix it with cold water first and bring it to a simmer. Cornstarch only works in cooked applications, while xanthan gum works in both hot and cold applications, and cornstarch does not replace xanthan gum as the binder in gluten-free baking.
What's the difference between xanthan gum and cornstarch?
Xanthan gum is a gum that thickens through molecular entanglement and works in both hot and cold applications. Cornstarch is a starch that thickens through gelatinization when heated and only works in cooked applications. Xanthan gum is much more powerful and provides binding properties that cornstarch doesn't.
How much cornstarch equals xanthan gum?
For thickening, about 1 tablespoon cornstarch does the work of ¼ teaspoon xanthan gum in 1 cup of liquid. Cornstarch only works in cooked applications, and there is no conversion for gluten-free baking, where cornstarch does not replace xanthan gum's binding.
Can I use xanthan gum instead of cornstarch?
Yes, you can use xanthan gum instead of cornstarch, but you'll need far less: about ¼ tsp xanthan gum for each 1 tbsp cornstarch. Sprinkle it in while whisking and wait a minute before adding more, because too much turns a sauce slimy. Xanthan gum works in both hot and cold applications, while cornstarch only works when cooked.
Which is better for gluten-free baking: xanthan gum or cornstarch?
Xanthan gum is much better for gluten-free baking because it provides binding properties that help replace gluten. Cornstarch is only a thickener and doesn't provide the binding properties needed for gluten-free baked goods.
Can I use cornstarch in ice cream instead of xanthan gum?
Yes, in a cooked base. Cornstarch has to be heated to thicken, so simmer it into the ice cream base and chill it before churning. It will not work stirred into a cold, uncooked mix, where xanthan gum is the better choice.
Why is xanthan gum more expensive than cornstarch?
Xanthan gum is more expensive than cornstarch because it's produced through a complex fermentation process that requires specific bacteria and controlled conditions. Cornstarch is made from corn through a simpler extraction process.
Can I use cornstarch for thickening sauces instead of xanthan gum?
Yes, cornstarch can be used for thickening sauces instead of xanthan gum. Use about 1 tbsp cornstarch per cup of liquid in place of ¼ tsp xanthan gum, and cook the sauce to activate the cornstarch. Xanthan gum works in both hot and cold sauces.
Is xanthan gum healthier than cornstarch?
Both xanthan gum and cornstarch are generally considered safe. Xanthan gum is a soluble fiber used in very small amounts, while cornstarch is a refined starch. Neither is particularly 'healthy' but both are safe to consume.
Can I combine xanthan gum and cornstarch in one recipe?
Yes, you can combine xanthan gum and cornstarch in one recipe. This can be useful when you want both the binding properties of xanthan gum and the clear, glossy texture that cornstarch provides when cooked.