Xanthan Gum, Guar Gum and Psyllium: A Gluten Free Baking Guide

“Baking with gums?” you say. “Why bake with GUM!??”

Good question. I’m glad you asked.

If you have ever squinted at a gluten-free recipe wondering what xanthan gum actually is, whether you really need it, or what on earth psyllium husk is doing in your bread when you last saw it in a box of Metamucil, you have come to the right place.

Why Gluten Free Baking Needs Binders

Gluten is what holds baked goods together, and no single gluten-free flour can replicate it on its own. That is why we blend several flours to mimic wheat’s qualities, and why we need something to stand in for gluten’s stickiness. Without it, most gluten-free recipes end up a crumbly mess.

That is where xanthan gum, guar gum, and psyllium husk come in.

Xanthan Gum (zan-than)

Xanthan gum is a safe and widely used food additive that stands in for the glue-like qualities of gluten. You have probably seen it on the labels of ice cream, salad dressing, gravies and even toothpaste.

It is a natural soluble fiber produced by fermenting a microorganism (Xanthomonas campestris, in case you need to know) with sugar, derived from corn, soy, dairy or wheat. After processing, no residue or protein from the growing medium remains, though those with severe allergies may still want to check which was used.

In baking, xanthan gum provides the structure that holds carbon dioxide bubbles inside your dough as it cooks. That is what stops gluten-free bread from collapsing the moment it leaves the oven. It also acts as a prebiotic soluble fiber that feeds beneficial gut bacteria.

It is pricey, but happily we only need a pinch. Xanthan gum typically makes up just 0.05 to 0.35% of a dry mixture.

Guar Gum

Guar gum is a powder made from the seeds of guar beans, a legume. It binds well, but it turns bakes noticeably gummy if you use too much. It also has laxative properties, and some people find they are sensitive to it or feel unusually full after eating it. In my experience, guar works best in cakes.

Guar Gum vs Xanthan Gum: Which Should You Use?

How Much Gum Do I Need?

If your all purpose gluten free flour does not already contain a gum, use the chart below as a guide.

If your flour already contains gums, they have been added in the appropriate amount. Do NOT add more. More is not better here, and too much gum will make your bake unpleasantly gummy.All gfJules products already contain the right amount of gums or husk.

Psyllium Husk Powder

Psyllium is a natural fiber derived from a shrub called Plantago ovata. The outer casings, or husks, of the seeds are ground into a powder which turns gelatinous when added to liquid, helping baked goods retain moisture.

Its ordinary use is as a colon cleanser, but in the small amounts used in baking it offers excellent binding without any tummy trouble. Those binding properties can replace gluten in gluten-free recipes, particularly breads, and psyllium can also replace eggs in vegan baking.

A few practical notes:

• Psyllium comes as whole husk or as powder, and the two are not equivalent. If a recipe calls for powder, use powder.
• If a recipe calls for xanthan gum, you can substitute up to 2 tablespoons of psyllium powder for every 1 teaspoon of xanthan gum, depending on the recipe.
• Psyllium works best in yeast applications like breads and pizza, and in homemade pasta.

gfJules Gluten Free Bread Mix used to make Artisan Loaf. (gfJules Bread Mix contains psyllium husk) 

Other Binders for Gluten Free Baking

Gelatin

You have probably used Knox unflavored gelatin before. It has excellent binding properties and works well as a gluten replacement in certain applications. Use the amount called for in your recipe and add it in with the dry ingredients. Do not use Jell-O for baking; use one specified for baking.

Gelatin is not vegan or vegetarian, as it is made from animal bones, hooves, and connective tissue. Some products labeled “gelatin” are marketed as vegetarian or kosher, which brings us to pectin.

Pectin

The vegetarian substitute for gelatin. Pectin is derived from the peels of apples, plums, cranberries, and citrus fruits. Like gelatin, it tenderizes breads and adds stability to baked goods. Add the powder in with your dry ingredients.

Agar Agar

Another vegan alternative to gelatin. Agar agar is a flavorless combination of dried algae that substitutes in equal amounts wherever a recipe calls for gelatin. It thickens, gels, stabilizes, and adds texture to baked goods, sauces, dressings, and drinks.

It comes as powder, flakes, sheets and bars:

• 1 bar = 4 tablespoons of flakes = 2 tablespoons of powder
• 1 tablespoon of flakes OR 1 teaspoon of powder thickens 1 cup of liquid
• For baking, add 1 teaspoon to every 1 to 2 cups of dry ingredients

Konjac Powder

Konjac powder, also sold as glucomannan powder, is made from the konjac root grown across Asia. It has remarkable thickening and water absorption properties, but it must be added slowly to liquids or mixed in with the dry ingredients, or it will clump.

Other Binders Worth Knowing

A handful of other ingredients can contribute binding and structure, and you may already have some in your pantry:

• Golden flaxseed meal and ground chia seed. Both form a gel when mixed with water and add fiber along with structure. Flaxseed meal is one of the ingredients in my Multigrain Biscuit & Breakfast Baking Flour for exactly this reason.
• Modified tapioca starch. Adds stretch and chew, which is why it appears in several of my blends.
• Mung bean flour and pre-gelled potato flour. Both bring binding properties, though they are more specialist and will affect flavor.

If you would like to go further into which flours do what and why blends matter, see my gluten free flour comparison.