Xanthan gum is the default binder in gluten-free baking. It is in most flour blends, most recipes call for it, and it is usually the thing you run out of halfway through a bake. Some bakers also avoid it on purpose, because they dislike the slightly slick texture it can give or simply want fewer additives in the pantry.
The good news is that xanthan gum is easy to replace. Psyllium husk powder is the strongest all-round substitute, and for bread, pizza and flatbreads it often works better than the ingredient it replaces. Guar gum, chia, flax, gelatin, agar and konjac each fill the gap in particular bakes. This guide gives the exact swap for each one and explains when xanthan is still worth keeping.
The Short Answer
Replace xanthan gum with psyllium husk powder at about twice the volume for cookies, cakes and muffins, and about three times the volume for yeast bread and pizza dough. One teaspoon of xanthan gum becomes two teaspoons of psyllium in a cake, or one tablespoon in a loaf of bread. Psyllium absorbs more water than xanthan, so expect to add a little extra liquid and let the dough rest for 5 to 10 minutes before shaping.
If you have no psyllium, guar gum is the closest swap at one and a half times the xanthan amount. Ground chia or ground flaxseed also work at a 1:1 swap, mixed with twice their volume of hot water first.
The chart below shows the standard amount of each binder per cup of gluten-free flour. The xanthan and guar figures follow common gluten-free baking guidance, and the psyllium column matches the amounts in our gluten-free baking guide.
| Bake | Xanthan gum (per cup of flour) | Psyllium husk powder | Guar gum |
|---|---|---|---|
| Cookies | ¼ tsp | ½ tsp | ¼–½ tsp |
| Cakes and pancakes | ½ tsp | 1 tsp | ¾ tsp |
| Muffins and quick breads | ¾ tsp | 1½–2 tsp | 1 tsp |
| Yeast bread | 1–1½ tsp | About 1 tbsp | 1½–2 tsp |
| Pizza dough and flatbreads | 1 tsp | 2–3 tsp | About 1½ tsp |
Spoon measures for psyllium vary with the grind and how packed the spoon is. A level teaspoon of powder weighs roughly 3 to 5 grams, so if a recipe gives grams, weigh it. Our psyllium nutrition and measurement guide explains why the numbers move.
Why Psyllium Husk Is the Best All-Round Substitute
Xanthan gum and psyllium are both hydrocolloids, meaning they pull in water and turn it into a gel. That gel is what holds a gluten-free dough together. The difference is the kind of gel. Xanthan makes a strong, smooth binder in tiny amounts, which suits a fine cake crumb. Psyllium makes a flexible, stretchy gel that behaves more like gluten, which is why it shines in anything you knead, shape or roll.
Food scientists have measured this. A 2013 study in Carbohydrate Polymers found that psyllium “played a central role” in gluten-free bread development because of its film-forming ability, and that its high water-binding capacity gave it a stronger anti-staling effect than the other fiber tested. In other words, psyllium bread holds its shape and stays soft longer.
It also works for people eating the bread. In a 2009 study in the Journal of the American Dietetic Association, bread dough made with psyllium in place of gluten reached a 93.0% acceptance rate among people with celiac disease and up to 97.0% among people without it.
More is not always better, though. A 2024 study in Foods raised psyllium to 13.2 g per 100 g of flour and starch, well above typical home amounts. It made the dough more elastic, but it also made the crumb gummier and the crust harder. Stick to the chart and adjust from there.
Key Tip
Twice for Cakes, Three Times for Bread
Multiply the xanthan gum in your recipe by two for cookies, cakes, pancakes and muffins. Multiply by three for yeast bread, pizza dough, wraps and flatbreads. That one rule covers almost every recipe.
How to Swap Psyllium Husk for Xanthan Gum
The swap takes a few small adjustments beyond the measurement itself. Follow these steps the first time you convert a recipe.
- Use powder, not whole husks: Fine psyllium husk powder disperses evenly and gels quickly. Whole husks absorb water more slowly and can leave a grainy texture, so grind them first in a spice grinder if that is all you have. Our powder vs whole husk comparison covers the difference.
- Measure the right amount: Multiply the xanthan gum by two for cakes, cookies and muffins, or by three for bread and pizza dough.
- Whisk it into the dry ingredients: Psyllium clumps the moment it touches liquid. Mixing it through the flour first keeps it evenly spread.
- Add liquid as needed: Psyllium binds more water than xanthan. If the dough feels stiff or dry after mixing, add water a tablespoon at a time. Gluten-free bread dough should be softer and stickier than wheat dough.
- Rest before shaping: Leave the dough or batter for 5 to 10 minutes. The gel forms during the rest, and the dough becomes much easier to handle.
- Bake it through and cool it fully: Psyllium bread needs a complete bake. Aim for an internal temperature of about 205°F, then let the loaf cool on a rack for a full hour before slicing.
The Other Xanthan Gum Substitutes
Psyllium is the best fit for most bakes, but it is not the only option. Each of these substitutes works, with its own strengths and quirks.
Guar Gum
Guar gum comes from the seed of the guar plant and behaves much like xanthan. Use about one and a half times the amount, or 3 parts guar gum for every 2 parts xanthan. It works well in cookies, cakes and cold sauces. It loses some thickening power in acidic recipes, so add a little extra to anything with lemon juice.
Ground Chia Seeds
Use ground chia at a 1:1 swap, mixed with twice its volume of hot water and left to gel before adding. It suits muffins, quick breads and pancakes. Black chia leaves dark specks, so white chia is the better choice for pale bakes.
Ground Flaxseed
Ground flaxseed follows the same rule as chia: 1:1, mixed with twice its volume of hot water. It adds a mild nutty flavor that suits muffins, cookies and whole-grain style loaves. Golden flaxseed is lighter in color and flavor than brown.
Unflavored Gelatin
Use 2 parts gelatin for every 1 part xanthan gum. It adds structure to breads and muffins and is easy to find. It is an animal product, so it does not work for vegetarian or vegan baking.
Agar Agar
Agar is a plant-based gelling agent made from seaweed and is the usual vegan stand-in for gelatin. Use it 1:1, but dissolve it in water and heat it before adding, or it will not set.
Konjac Powder
Konjac powder, made from the konjac root, is a strong thickener. Use it 1:1 in place of xanthan gum in most baked goods.
Cornstarch or Arrowroot (Sauces Only)
Xanthan gum also thickens sauces, gravies and dressings. For those jobs, cornstarch or arrowroot is the easier swap, though both need heat to thicken and you will usually need more of them than xanthan. Neither replaces xanthan’s binding role in baking.
Here are the main options side by side, scaled to one teaspoon of xanthan gum.
| Substitute | Swap for 1 tsp xanthan gum | Best for | Watch for |
|---|---|---|---|
| Psyllium husk powder | 2–3 tsp | Bread, pizza, wraps, flatbreads | Needs extra water; some powders turn purple |
| Guar gum | 1½ tsp | Cookies, cakes, cold sauces | Weaker in acidic recipes |
| Ground chia | 1 tsp + 2 tsp hot water | Muffins, quick breads, pancakes | Dark specks from black chia |
| Ground flaxseed | 1 tsp + 2 tsp hot water | Muffins, cookies | Nutty flavor |
| Unflavored gelatin | 2 tsp | Breads, muffins | Not vegetarian |
| Agar agar | 1 tsp, dissolved and heated | Vegan bakes | Will not set unless heated |
| Konjac powder | 1 tsp | Most baked goods | Very strong; measure carefully |
When Xanthan Gum Is Still the Better Choice
Xanthan earns its place in delicate bakes. Layer cakes, sponge, shortbread, pastry and pie crust need binding without extra moisture or chew, and xanthan does that in quantities so small you never notice them. Psyllium can make a cake crumb springier and slightly denser than you might want.
Many bakers use both. Xanthan provides binding strength, and psyllium adds stretch and moisture. If you combine them, keep the total modest, because too much binder of any kind turns gummy.
Watch Out
Check Your Flour Blend First
Many 1-to-1 and measure-for-measure gluten-free flour blends already contain xanthan gum. Read the ingredient list before adding any binder. If xanthan is already in the blend, add only a small amount of psyllium for stretch, or none at all for cakes and cookies.
Common Problems After Switching
Most problems with a psyllium swap come down to amount, water or baking time. Here is how to fix the usual ones.
Gummy or Wet Crumb
A gummy crumb means too much psyllium, too short a bake, or slicing before the loaf has cooled. Cut the psyllium back slightly, bake to about 205°F inside, and wait the full hour before slicing. Our psyllium keto bread recipe walks through the doneness test.
Dry, Stiff Dough
Psyllium kept pulling water after you mixed. Add more water a tablespoon at a time until the dough is soft and slightly tacky, then rest it again.
Purple or Grey Bread
Pigment in some darker psyllium powders reacts with baking powder and turns the crumb purple or grey. It is harmless and only cosmetic. A pale, color-stable powder or ground whole husks avoid it.
Earthy Flavor
Psyllium has a faint earthy taste that is easy to miss in bread but can show in plain cakes. Use the lower end of the range, or switch to guar gum for vanilla cakes and sugar cookies.
Which Psyllium Husk to Buy for Baking
For baking, you want a fine powder that is pale and color-stable, with no added sweeteners, flavors or other fibers. Supplement blends sold for digestion often contain sugar, flavoring or other additives that will throw off a recipe. We compared the options in our guide to the best psyllium husk for baking.
Once you have a good powder, psyllium opens up recipes that xanthan cannot do well on its own. Our psyllium tortillas fold without cracking, and psyllium also replaces eggs in many bakes, as covered in our psyllium egg substitute guide. The full collection is in our psyllium husk recipes hub.
Frequently Asked Questions
These are the questions that come up most often when bakers make the switch.
Is Psyllium Husk the Same as Xanthan Gum?
No. Psyllium husk is the outer coating of seeds from the Plantago ovata plant. Xanthan gum is made by fermenting sugars with the bacterium Xanthomonas campestris. Both bind gluten-free doughs, but psyllium gives more stretch and xanthan gives more binding strength per gram.
Can I Use Psyllium Husk Instead of Xanthan Gum in Cookies?
Yes. Use about ½ teaspoon of psyllium powder per cup of flour, twice the usual xanthan amount. Cookies may spread a little less and come out slightly chewier.
How Much Psyllium Husk Replaces 1 Teaspoon of Xanthan Gum?
Two teaspoons in cakes, cookies and muffins, and about three teaspoons (one tablespoon) in bread and pizza dough.
Can I Leave Xanthan Gum Out Altogether?
In some cookies and dense brownies, yes, because eggs and fat do most of the binding. In bread, pizza dough and anything you shape, no. Without a binder the dough will not hold together, so replace it with psyllium or one of the substitutes above.
Further Reading
- Zandonadi RP, Botelho RBA, Araújo WMC. Psyllium as a substitute for gluten in bread. J Am Diet Assoc. 2009;109(10):1781–1784.
- Cappa C, Lucisano M, Mariotti M. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydr Polym. 2013;98(2):1657–1666.
- Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality. Foods. 2024;13(11):1691.
- Xanthan Gum Substitutes (Healthline)