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
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?
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?
Catie says
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.
Shyla says
This doesn’t actually tell me *how* to use xanthan gum in place of cornstarch. Is it an equal substitution?
TonyC says
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.
Melody says
what is the substitution ratio ? The recipe I have is calling for 1/4 Cup Corn Starch
Ginny says
I read to use 1 teaspoon for a 1/4 cup of cornstarch
Jean says
Can you use Xanthan in place of flour for frying meat?