Xanthan gum is a popular ingredient in many gluten-free baked goods, including cakes. It is a type of thickener that helps to hold the ingredients together and create a desirable texture in the final product. However, xanthan gum can be difficult to find and expensive, and some people may be allergic to it or simply prefer to avoid it in their diet.
Fortunately, there are several substitutes for xanthan gum in cake that can create the same texture and consistency, without compromising the flavor of the cake. In this article, we’ll explore some of the best alternatives to xanthan gum that you can use in your baking.
Best Substitutes for Xanthan Gum in Cake:
- Psyllium Husk: Psyllium husk is a soluble fiber that comes from the seeds of the Plantago ovata plant. When mixed with water, it forms a gel-like substance that can be used as a binder in gluten-free baking. To substitute xanthan gum with psyllium husk, mix one tablespoon of psyllium husk with three tablespoons of warm water and let it sit for a few minutes until it thickens. Then add it to the cake batter as you would with xanthan gum.
- Chia Seeds: Chia seeds are high in fiber and can also be used as a substitute for xanthan gum in cake. To use chia seeds, grind them in a blender or food processor and mix them with water to create a gel-like substance. Use one tablespoon of ground chia seeds mixed with three tablespoons of water to substitute for one tablespoon of xanthan gum in a recipe.
- Arrowroot Powder: Arrowroot powder is a fine, white powder that is commonly used as a thickener in sauces and gravies. It can also be used as a substitute for xanthan gum in cake. To use arrowroot powder, mix two teaspoons of arrowroot powder with three tablespoons of water and add it to the cake batter. Arrowroot powder is a great option for those who want to avoid using grains in their baking.
Other Substitutes to Consider:
- Guar Gum: Guar gum is another popular thickener that is commonly used in gluten-free baking. It can be used as a substitute for xanthan gum in cake, but it has a stronger flavor and can be more difficult to find in stores.
- Agar-Agar: Agar-agar is a vegetarian gelatin substitute that is derived from seaweed. It can be used to create a gel-like texture in gluten-free baking and can be used as a substitute for xanthan gum in cake.
Yes, you can omit xanthan gum from your cake recipe, but the texture may not be as desirable as it would be with a substitute.
Cornstarch is not a good substitute for xanthan gum in cake as it does not have the same thickening properties.
The general rule of thumb is to use one tablespoon of substitute for one tablespoon of xanthan gum in a recipe.