About the author

Chrissy Lane

Gluten free living doesn't mean you have to say goodbye to light and fluffy breads and rolls. My gluten free bread recipes, tips and techniques will result in delicious, mouthwatering baked goods every time!

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14 Comments

  1. 1

    maddalena

    really interesting!, but in what proportions add flax seed? I only those
    Thank you!!

    Reply
    1. 1.1

      Chrissy Lane

      Hi Maddalena,

      In most recipes, you would use the same proportion of flax seed as xanthan gum. It’s a one-for-one substitution. So 1 tsp. of xanthan gum would mean 1 tsp. of flax seeds (and this would mean the golden flax seeds).

      Thanks for asking!

      Reply
  2. 2

    Zsa Zsa

    Thanks just what I was looking for. So how would the other ingredients be substituted? I am specifically looking to use psyllium, chia or gelatin.

    Reply
    1. 2.1

      Chrissy Lane

      Hi Zsa Zsa,

      Glad it helped you out!

      This article addresses psyllium and chia substitutions – http://gluten-free-bread.org/make-substitutions-xanthan-gum-baking

      Reply
  3. 3

    Mike

    I didn’t know there were so many alternatives. When we stared our GF life we were only looking for GF products. For the last couple of months now we try to eliminate starches and xanthan gum.

    Great read thanks

    Reply
    1. 3.1

      Chrissy Lane

      Glad you enjoyed it!

      There really are a lot of options out there –

      Thanks for stopping by!

      Reply
  4. 4

    Kendall

    Thanks for posting this, I’ve recently had to start gluten free for my son and I and haven’t wanted to use xantham gum or any corn product or corn by-product and this has help me greatly in helping find alternatives in my baking. And usually have flax seed and chia seed on hand for my family and our animals. Time to get plenty more and whip out recipes or find new ones that we love.

    Reply
    1. 4.1

      Chrissy Lane

      So glad it helped Kendall!

      Thank you for your awesome feedback!

      Reply
  5. 5

    Judy

    Just a question: if substituting gelatin or anything else listed here for xanthan gum, is it measure for measure? Thanks.

    Reply
    1. 5.1

      Chrissy Lane

      Judy,

      It usually is – usually just a 1:1 substitution, unless otherwise noted.

      Hope that helps!

      Reply
  6. 6

    saloni

    hi,
    these were very useful, thanks.
    just one clarification, to use chia or flax we need to ground it then use right? so quantity to be taken is grounded mixture?

    Reply
    1. 6.1

      Chrissy Lane

      Yes Saloni, that is correct.

      Thank you!

      Reply
  7. 7

    NannyB

    Hi…VERY interesting article. I grow vanilla beans and want to make some Vanilla Paste with some of my cured beans. Most recipes want you to add xanthan gum as a thickener. I believe what I need is a consistency almost like honey…maybe a tad thicker but not firm like a jello for sure. I am not liking what I read about the xanthan gum and I am curious to know which of the above listed suggestions would give me this consistency even after being cooled and decanted into small glass jars. I could not have “seeds” or small ground particles in the Vanilla Paste either. It needs to have a clarity to it! Can you help me to determine which is best to maintain the integrity of the paste? Thanks, and thanks again for this great article!

    Reply
    1. 7.1

      C.J. Brady

      Hi Nanny B,

      Thank you so much for the kind words!

      So yeah I have a friend who makes vanilla paste… I asked her about it, since I’ve never ventured to make it! She said she uses agave nectar and the vanilla bean. That’s it.

      She said it turns out wonderful every time.

      And she does strain it well, to remove the small particles, like you mentioned.

      Hope that helps!

      Reply

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