Out of Xanthan gum, one case
Xanthan gum vs guar gum
2 options, ranked, with the exact amount
Use Xanthan gum
Same amount as the xanthan gum
Xanthan gum and guar gum do the same jobs and can stand in for each other. In cold foods such as dressings, smoothies and ice cream, swap them 1:1. In gluten-free baking, use 1 ½ tsp guar gum per 1 tsp xanthan gum, because guar is weaker in a baked dough. Xanthan gum holds its thickness through heat and acid; guar gum is strongest in cold mixtures and loses viscosity in acidic ones.
- Best for —
- gluten-free baking
One casethe full xanthan gum card
Why it works
Xanthan gumXanthan gum and guar gum are both natural gums that work through similar mechanisms to provide thickening and stabilizing properties. Xanthan gum is made from fermented sugar and keeps its thickness through heat, acid and freezing. Guar gum is made from guar beans and thickens most strongly in cold mixtures, which makes it a good fit for ice cream, dressings and fillings. Both bind gluten-free baking, though guar is somewhat weaker there, so use 1 ½ tsp per 1 tsp xanthan gum.
Every option, one card
Ranked| # | Substitute | Instead of xanthan gum |
|---|---|---|
| 1 | Xanthan gumgluten-free baking | Same amount |
| 2 | Guar gumgluten-free cakes, cookies and muffins | 1 ½ tsp per 1 tsp |
Xanthan gum
neutral taste · excellent binding and stabilizing
Fermented sugar-based gum with excellent stabilizing properties
- Best for
- gluten-free baking, yeast breads and pizza dough, acidic foods, salad dressings, sauces served hot or cold
Holds its thickness through heat, acid and freezing, gives more structure in baked doughs, more expensive.
Guar gum
neutral taste · excellent binding and stabilizing
Natural gum from guar beans with similar properties to xanthan gum
- Best for
- gluten-free cakes, cookies and muffins, cold applications, ice cream, smoothies and cold sauces, when you want natural option
Use 1 ½ tsp per 1 tsp xanthan gum in gluten-free baking and the same amount in cold liquids. Strongest in cold mixtures, weaker in a baked dough and in acidic foods, usually cheaper.
Tips for substituting xanthan gum
10 tips- Swap the two gums 1:1 in cold foods; in gluten-free baking use 1 ½ tsp guar gum per 1 tsp xanthan gum
- Mix both gums with dry ingredients first to prevent clumping
- Guar gum is at its strongest in cold foods such as ice cream and dressings
- Xanthan gum keeps its thickness through boiling, baking and reheating
- Xanthan gum works better in acidic environments
- Guar gum is more natural and less processed
- Both gums provide excellent binding properties for gluten-free baking
- Use a kitchen scale for accurate measurements with both gums
- Test small batches first to adjust ratios for your specific recipe
- Consider the temperature and acidity of your application when choosing
Notes on xanthan gum
- Use guar gum for cold applications like ice cream, smoothies and fillings
- Choose xanthan gum for baked goods and for sauces and soups that are heated
- Use xanthan gum in acidic foods and beverages
- Select guar gum when you want a more natural option
- Use xanthan gum for gluten-free yeast breads and pizza dough
- Choose guar gum for gluten-free cakes, cookies and muffins, at 1 ½ tsp per 1 tsp xanthan gum
- Use either gum interchangeably in cold dressings and smoothies
Questions
10 questionsCan I substitute guar gum for xanthan gum?
Yes. In gluten-free baking use 1 ½ tsp guar gum per 1 tsp xanthan gum, because guar is weaker in a baked dough. In cold foods such as dressings, smoothies and ice cream, use the same amount. Guar loses some thickness in acidic mixtures, where xanthan holds up.
What's the difference between xanthan gum and guar gum?
Xanthan gum is made from fermented sugar and keeps its thickness through heat, acid and freezing, which suits baked goods and acidic foods. Guar gum is made from guar beans and thickens most strongly in cold mixtures such as ice cream and dressings. Both provide similar thickening and stabilizing properties.
Which is better for gluten-free baking: xanthan gum or guar gum?
Both work in gluten-free baking, but guar gum is somewhat weaker in a baked dough, so use 1 ½ tsp guar gum per 1 tsp xanthan gum. Xanthan gum gives more structure in yeast breads and pizza dough. For cakes, cookies and muffins, either will work fine.
Can I use guar gum instead of xanthan gum in ice cream?
Yes. Guar gum hydrates cold and thickens strongly in cold mixtures, so it works well in ice cream. Use the same amount as the xanthan gum.
Is guar gum healthier than xanthan gum?
Guar gum is generally considered more natural than xanthan gum as it's made from guar beans rather than through fermentation. Both are safe to consume and provide similar functional properties. Guar gum is also a good source of soluble fiber.
How much guar gum equals xanthan gum?
In gluten-free baking, use 1 ½ teaspoons guar gum for each 1 teaspoon xanthan gum. In cold liquids such as dressings, smoothies and ice cream, use the same amount (1:1).
Can I use xanthan gum instead of guar gum in hot sauces?
Yes. Xanthan gum keeps its thickness when heated and in acidic sauces, so it is the more reliable of the two in a hot sauce. Start with a little less than the guar gum called for, sprinkle it in while whisking, and wait a minute before adding more.
Which is more expensive: xanthan gum or guar gum?
Xanthan gum is typically more expensive than guar gum because it's produced through a more complex fermentation process. Guar gum is made from guar beans through a simpler extraction process, making it more cost-effective.
Can I combine xanthan gum and guar gum in one recipe?
Yes, you can combine xanthan gum and guar gum in one recipe. This gives you xanthan gum's stability in heat and acid along with guar gum's strength in cold mixtures. Just make sure the total amount equals what the recipe calls for.
What's the best xanthan gum substitute for salad dressings?
For salad dressings, xanthan gum is actually the best choice as it works well in cold applications and acidic environments. If you need to substitute, guar gum works 1:1 but loses some thickness in a sharp, acidic dressing, so you may need a little more.