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.
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
Net Carbs: Check out the net carbs!
Xanthan Gum: 0 (19g carbs/19g fiber)
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.
Low Carb Recipes says
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.
Marcy Ann White says
Thanks for the info. Is the substitution 1:1?
that is my question. Did you get an answer
Don McKinney says
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.
This doesn’t actually tell me *how* to use xanthan gum in place of cornstarch. Is it an equal substitution?
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.
what is the substitution ratio ? The recipe I have is calling for 1/4 Cup Corn Starch
I read to use 1 teaspoon for a 1/4 cup of cornstarch
Can you use Xanthan in place of flour for frying meat?
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. 🙂
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.
As others mentioned above, I’d recommend only 1tsp. per 1/4 cup of cornstarch, but mix it in with all the other dry ingredients first, before introducing the liquids, as it thickens immediately. I use it in my breakfast chaffles every morning in addition to the almond/coconut/lupin flour, cheese & baking powder for a much breadier texture.
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.
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?
Lisa Jo says
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.
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