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You are here: Home / Recipe / Dinner / Substitute: Xanthan Gum for Cornstarch

Substitute: Xanthan Gum for Cornstarch

If you came here for the conversion rate, it is recommended that it is a 1:1 (one to one) conversion between xantham gum and cornstarch. That means if you need one tablespoon of cornstarch, then you use one tablespoon of xatham gum.

I wanted to make battered fried shrimp tonight and was out of coconut flour, and I didn’t think the almond flour would really do the trick.

Then I remembered I have a barely used package of xanthan gum! I put a few tablespoons in a plastic baggie, dumped the pre-cooked shrimp in there and gave it a good shake. I then dipped the shrimp into a bowl with a beaten egg and fried it in a mix of coconut and olive oil. Topped with lemon juice, salt and pepper, it was fairly tasty. Obviously the next round will need more spices/flavoring, but I was feeling super lazy tonight.

anniesxan
Xanthan gum has tons of uses, mostly as a thickening agent. It can often be found in many products in store, mostly salad dressing and sauces.

Check out these stats on xanthan gum vs cornstarch! The below comparisons are based on a 1 oz/ 28g amount

Calories: Not that big a difference
Xanthan Gum: 82
Cornstarch: 107

Net Carbs: Check out the net carbs!
Xanthan Gum: 0 (19g carbs/19g fiber)
Cornstarch: 26g!!

But what IS xanthan gum, you may ask?

Good question. High level, it’s a carbohydrate secreted by a plant killing bacteria. Yum Yum! They make it in a lab where the bacteria will be introduced to an aqueous solution that contains ‘food’ sources for it to grow, and therefore produce the desired polymer. Then they dump in some isopropyl alcohol and it causes the polymer to turn into a solid that can the be extracted and dried out.

Needless to say, I doubt this product is whole food/paleo compliant. Granted, it’s from a plant source but it was derived through SCIENCE.

Hey baby, can I thicken your sauce?

Hey baby, can I thicken your sauce?

Filed Under: Dinner, Food, Low Carb, Substitute Tagged With: cornstarch, shrimp, xantham gum, xanthan

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Comments

  1. Low Carb Recipes says

    January 29, 2016 at 10:19 am

    I love using xanthan gum in baking. It acts like corn starch and saves tons of carbs. Though, it doesn’t give as much volume as corn starch would.

    Reply
  2. Marcy Ann White says

    June 7, 2016 at 1:04 pm

    Thanks for the info. Is the substitution 1:1?

    Reply
    • Catie says

      November 26, 2018 at 4:28 pm

      that is my question. Did you get an answer

      Reply
    • Don McKinney says

      July 24, 2019 at 9:01 pm

      Use 1 tspn of Xanthan gum to 1/4 cup corn starch. It will thicken instantly, so you will know if you need to modify with more liquid. Also, a lot of people say to make a slurry of Xanthan gum and oil, but I’ve found if you sift it into your dry ingredients it doesn’t clump.

      Reply
      • kazy says

        August 30, 2022 at 10:19 am

        So it’s a 1:12 ratio then. There’s 12 teaspoons in 1/4 cup.

        Reply
    • Tamela Anderson says

      December 3, 2022 at 8:21 pm

      It’s definitely not 1:1. I did that with pudding and it was awful. Too thick and consistency was gummy.

      Reply
  3. Shyla says

    August 19, 2016 at 10:56 am

    This doesn’t actually tell me *how* to use xanthan gum in place of cornstarch. Is it an equal substitution?

    Reply
  4. TonyC says

    May 26, 2017 at 5:21 am

    Xanthan gum is probably a good substitute for something like a breading base because it gets sticky on the moist meat or veggie — just like a dusting of starch. But cornstarch and arrowroot behave differently than xanthan gum in cooked foods like sauces and custards. Take a sauce for example, the xanthan gum would thicken immediately while a starch mixture would only thicken after it’s heated to near boiling. This could make a big difference in some recipies like stir fries.

    Reply
  5. Melody says

    March 27, 2018 at 7:41 am

    what is the substitution ratio ? The recipe I have is calling for 1/4 Cup Corn Starch

    Reply
    • Ginny says

      March 14, 2020 at 3:46 pm

      I read to use 1 teaspoon for a 1/4 cup of cornstarch

      Reply
  6. Jean says

    June 23, 2020 at 6:15 am

    Can you use Xanthan in place of flour for frying meat?

    Reply
    • Sparky says

      November 1, 2020 at 7:52 pm

      Hi Jean!
      Yes, if you mean like coating it? I’d try it on a small sample first and see how you like the taste. Xantham gum does have a slightly different texture than cornstarch and flour. 🙂

      Reply
  7. Kristie says

    October 26, 2020 at 4:32 pm

    I’m converting a regular cookie recipe to Keto and it calls for 1/4 cup of cornstarch. How much Xantham Gum woyjd you recommend? I was thinking 2 Tbsps, but wondering if that’s still to much.

    Reply
  8. Kristie says

    October 26, 2020 at 4:33 pm

    I’m converting a regular cookie recipe to Keto and it calls for 1/4 cup of cornstarch. How much Xantham Gum would you recommend? I was thinking 2 Tbsps, but wondering if that’s still to much.

    Reply
    • Sparky says

      November 1, 2020 at 7:51 pm

      Hi Kristie – it is generally a 1:1 conversion between xantham gum and cornstarch. That definitely sounds like a lot of corn starch for a recipe. My apologies for the delay in response! What did you end up using?

      Reply
  9. Lisa Jo says

    July 16, 2021 at 11:13 am

    I was trying to see about using xanthan gum instead of cornstarch to thicken my chicken broth because of doing low carb, but I looked on the label and my xanthan gum says it has no fiber and seven carbs per 1 tablespoon. I’m really confused???
    They both show 30 calories and both say 7 carbs per 1 tablespoon and both have no fiber. Only difference is the xanthan gum has 1g of protein and the cornstarch has none.
    What xanthan gum has fiber, because mine has none? I have Bob’s red mill kind.

    Reply
  10. Name says

    September 14, 2021 at 9:40 am

    I’m looking to make homemade Starbucks frap base calls for xantham gum. I noticed that it says to add it in to the hot sugar syrup. How would I swap out cornstarch in this Instance to get the right syrup thickness

    Reply
  11. Dave in Philippines says

    May 27, 2022 at 11:56 pm

    No, no, no. No way is the substitution ratio 1:1. I tried that in a recipe for a homemade Miracle Whip and got a nice rubber ball. We had to add about 3 to 4 times more mayo to get a creaminess closer to that of MW. People who post about stuff they know nothing about are really irritating, especially when involving recipes and the potential waste of food resulting from their “guesses.”

    Reply

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