🌾 Grains & Starches
Xanthan Gum vs Cornstarch: Comparison & Substitution Guide
Learn the differences between xanthan gum and cornstarch, when to use each, and how to substitute one for the other in your recipes. Get proper ratios and cooking tips.
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Quick Answer
Xanthan gum and cornstarch are different thickeners with different properties. You can substitute cornstarch for xanthan gum using a 2:1 ratio (2 parts cornstarch = 1 part xanthan gum), but cornstarch is less powerful and needs to be cooked to activate.
Cooking Tips
- 💡Xanthan gum is much more powerful than cornstarch - use half as much
- 💡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
Frequently Asked Questions
Summary
Compare xanthan gum vs cornstarch for thickening and baking. Learn when to use each, exact substitution ratios, and which is better for your specific cooking needs.