Publish Time: 2025-10-16 Origin: Site
Baking gluten-free can be problematic as the final product is usually either dry, crumbly, or flat. This is where the xanthan gum comes in - one of the primary ingredients in gluten free recipes. It acts as a binder and thickener to imitate the work of gluten.
We’ll explore in this blog post why xanthan gum is essential in baking and other applications, and how to use it effectively.
Xanthan gum is a natural thickening agent in salad dressing, sauces, and gluten-free baking in particular.
Xanthan gum has a neutral flavor and high stability across a variety of temperatures. It is a hydrocolloid, that is, it retains
moisture to form a sticky gel. This is why it acts as a stabilizer, improving texture and enabling better rise.
It is fermented by the bacteria Xanthomonas campestris when a glucose, sucrose, and lactose solution is introduced. After production, it is dried and turned into a white, odorless powder. This powder is then used as a thickening agent, emulsifier, or stabilizer.
Gluten is a gluing substance that makes baked foods sticky and gives them their rubbery quality. When xanthan gum is combined with liquid, it creates a gel-like constituent that mimics the sticky and chewy texture of gluten.
The gel traps air bubbles during the mixing and baking of flour, allowing it to rise. It helps baked goods to retain their shape instead of collapsing.
Gluten-free foods often have a gritty texture, as is evident in rice flour, almond flour, and others. Xanthan gum softens the sandy texture, providing a chew-like, elastic bite to baked goods. Cookies or bread baked with xanthan gum are less likely to be fragile. This is why they are used in commercial settings to improve mouthfeel and satisfaction.
Gluten-free dough may be weak. Xanthan gum enhances the handling of the dough by providing structure. In cookie dough, for example, it lets it roll out more smoothly. It also allows it to stretch without breaking. For baking professionals and beginners, you can enjoy a less-frustrating and consistent baking process.
Gluten improves moisture in baked goods. Without it, breads and cookies can dry out and crumble within hours. Xanthan gum, a substitute for gluten, retain water molecules and slows down moisture loss. Thus, baked goods remain soft, cakes remain fluffy and do not harden too quickly.
Xanthan gum acts a stabilizer for dough, ensuring ingredients are distributed evenly. This even result prevents flour from sinking, or oil and other ingredients separating. Thus, cakes can bake evenly without gummy patches. Your baked goods gets a uniform and consistent structure, resembling wheat-based goods.
Gluten-free baking does not readily give a good rise. Xanthan gum holds gases produced by other raising agents such as yeast or baking soda. This results in a better rise and fluffier texture. It also rseults in a stronger, less crumbly baked goods.
Xanthan gum enhances the moisture of baked products. This serves to prevent spoilage and extend the shelf-life of products. Thus, as a commercial baker or packaged food producer, using xanthan gum will retain freshness of gluten-free products.
Xanthan gum is highly versatile, added to pancakes, pasta, bread, cookies, sandwich etc. It adapts to a variety of flour blends and baking techniques. Its versatility is also seen in different applications like in the cosmetics industry, pharmaceuticals, and household applications. Thus, they are added to cosmetics, DIY homemade recipes, and dietary supplements.
Furthermore, you don’t need large amoutns of it. Only a small quantity about ½ or 1 teaspoon per cup of flour is needed to get the consistent results you need. Additionally, it doesn’t change the flavor of your favorite recipes, only the texture. As a result, it is cost-effective and economical compared to other binders.
Commericial bakers around the world also use xanthan gum in their baked goods because of the health benefits it gives. Here are some examples:
Lowers or stabilizes blood sugar levels.
Alters the gut microbiome with increased short-chain fatty acids.
Reduces bad cholesterol levels
Acts as a saliva substitute in treating dry mouth
Acts as a laxative to support gastrointestinal function
Helps those with swallowing disorder since it can be swallowed easily.
Step 1: Use the correct measurements For bread foods, use 1 teaspoon per cup of gluten-free flour. When working with cakes and muffins, the amount required is 1/2 teaspoon per cup gluten-free flour. For cookies, use ¼ teaspoon per cup of gluten-free flour.
Step 2: Add xanthan gum to a dry flour mix. After adding, you can whisk it to prevent clumping before adding liquid.
Step 3: Adjust based on texture. Too much xanthan can make baked goods to be extra gummy. Just a little is enough to get the desired texture. Keep it small and scale as you go.Don’t worry that you’re using too little; just stick to the suggested guidelines. More isn’t always equal to best results.
Step 4: You may decide to use other binders such as guar gum or psyllium husk as an optional step and combine them with xanthan gum. This adds extra flexibility especially in bread dough. However, note that, if your dough has other binders, you’ll need a little amount of xanthan gum to avoid your dough being too gummy or slimy.
Xanthan gum is used in salad dressings and sauces as it prevents oil and water from separating. This gives the foods their smooth, creamy consistency. In gravies, it acts as a thickener that doesn’t break down when reheated. This is because it is stable across various temperature range. You can expect perfec texture every time.
Xanthan gum is used in frozen foods like ice cream to slow the formation of ice crystals. This makes them feel creamy and silky, and easy to scoop. It also helps frozen desserts maintain a creamy mouthfeel, even after several freezing cycles.
Xanthan gum is used in gluten-free breads, cakes, muffins, and pizza crusts to add structure, elasticiticity, and improve moisture. This ensures that baked goods don’t fall apart, while at the same time making them durable.
In the case of gluten-free doughnuts, xanthan gum helps it to maintain its shape and gives a better mouthfeel when you take a bite. Same is true with cinnamon rolls.
As a suspending agent, xanthan gum is used in fruit juices and nutritional drinks to keep particles evenly distributed instead of settling at the bottom. In protein shakes and smoothies, it is used to add thickness.
Dairy products, like yoghurt, cream cheese, and sour cream or whipping cream, use xanthan gum to achieve a smooth texture. In addition, it finds application in almond milk, soy milk, and other milk substitutes to avoid separation and enhance the mouthfeel.
Xanthan gum is used in keto-friendly and gluten-free products to replace the texture of fat. It is used in low-calorie salad dressings to improve its creamy texture without added oils. Thus, it is a healthy alternative for those looking out for their oil intake.
Think of candies, gummise, and syrups. These products need xanthan gum for thickness and prevent sugar crystallization. Yes, this ingredient ensures foods remain glossy and smooth instead of grainy.
Xanthan gum is also used in canned soups and ready-to-eat meals to provide stability during storage and distribution. As it is stable across various temperature range, it is an indispensable ingredient in processed food industry.
Xanthan gum is also employed in gluten-free pasta and noodles to give them elasticity so that they do not fall apart during cooking. A little amount placed in the dough enhances the quality of cooking.
Xanthan gum acts as a binding agent for sausages and deli slices. It also helps to improve moisture retention. As a binding agent, it holds ingredients together, giving them a meat-like bite with an improved mouthfeel.
Xanthan gum is used in fried foods and baked coatings. The ingredient helps the batter to stick and crisp up evenly. As an example, in tempura batter, it enhances the adhesive and crunchiness. In chicken coating, it stops flaking and improves texture. In the case of vegetable fritters it helps to bind the ingredients and enhances browning.
Xanthan gum is a natural and safe ingredient approved by food safety authorities. However, when taken in high doses, it may cause digestive discomfort. This is because of its fiber content. It is usually safe when taken in moderation.
Food grade certification: Not all xanthan gum is the same. Select the one that is pure and safe.
Fine texture: Determine whether the ingredient is fine in texture. This ensurs that it mix easily with flours. Avoid blends with fillers.
Allergen-free: If you’re conscious about getting a healthy ingredient, choose xanthan gum that is non-GMO and allergen-free.
Packaging: Check how the ingredient is packaged. Is it resealable or does it come with moisture-proof container to retain moisture?
Trusted suppliers: Choose reliable and reputable suppliers that can source for high-quality ingredients for your projects.
Sunway Group can help you source high-quality ingredients for your baking needs. We have low price food grade xanthan gum, xanthan gum powder, and other binders to elevate your baking game.
What can you use to substitute xanthan gum? Here are other alternatives and their characteristics:
Guar gum: It has a similar texture with xanthan gum. It is used in muffins and pancakes. Though, it is less expensive, it is less effective in bread dough.
Psyllium husk: It is another substance that adds fiber and elasticity. It is often combined with xanthan gum in small quantity. It is used in breads and pizza crusts to achieve a chewy texture.
Chia seeds or flax seeds: These natural binders are used in cookies and cakes to give a mild flavor.
Agar or gelatin: It is used in jellies and deserts as a strong gelling agent.
While xanthan gum is necessary for gluten-free baking, it is not the only ingredient that can be used. You can use alternative binders depending on the recipes and desired outcome. You can use other binders like psyllium husk, guar gum, and chia seeds. Furthermore, you can buy gluten-free flour that already has xanthan gum if you don’t want to buy separate ingredient.
Xanthan gum is not strictly needed in gluten-free pastry. This is helpful for people who are intolerant or don’t like using it.
You will need 1/4 to 1 teaspoon of xanthan gum per cup of gluten-free flour, depending on the recipe. Furthermore, check if your flour already has xanthan gum as you’ll need lesser quantity.
Adding too much xanthan gum can make your baked goods too thick, slimy, and gummy. Excessive amount can also dilute the flavor of other ingredients or lead to an unpleasant mouthfeel. Furthermore, it can cause digestive discomfort like bloating.
None is better than the other. The choice is your preference based on the application and intended result. Although, xanthan gum is a more powerful thickener than cornstarch. Cornstarch must be cooked to make it thicker, but xanthan gum can work in raw and cooked preparations.
Using xanthan gum is a must in gluten-free baked goods for reliable texture, structure, and taste. At Sunway Group, we provide food-grade xanthan gum for a variety of applications. Get in touch with us for product samples.