Substitute Psyllium husk for Xanthan gum
What xanthan gum does in a recipe: Powerful gluten-mimic and thickener: tiny amounts matter.
Psyllium husk
per 1/4 tsp xanthan (per cup GF flour)
US1 tsp per cup of GF flour, plus 1-2 Tbsp extra water
Metric3 g per 130 g flour, plus water
SpecialtyBaking-safe ✓Alcohol-freeDairy-freeEgg-freeFish-freeGluten-freeNut-freePeanut-freeShellfish-freeSoy-freeVegan
Gums differently — a softer, more bread-like crumb.
What changes: Softer crumb; needs extra water
Best for: GF bread baking
More options: all 3 Xanthan gum substitutes
Common questions
- What is the ratio for substituting Psyllium husk for Xanthan gum?
- per 1/4 tsp xanthan (per cup GF flour) — US: 1 tsp per cup of GF flour, plus 1-2 Tbsp extra water. Metric: 3 g per 130 g flour, plus water.
- Why does Psyllium husk work as a Xanthan gum substitute?
- Gums differently — a softer, more bread-like crumb.
- What changes when you use Psyllium husk instead of Xanthan gum?
- Softer crumb; needs extra water
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