Xanthan Gum vs Guar Gum

By Jenna Shaw

What is the difference between Xanthan Gum and Guar Gum?


Guar GumBoth Xanthan Gum (XG) and Guar Gum (GG) are the most frequently used products in gluten-free recipes and products and they both act as a thickener/stabiliser to help your baking mix stick together for a better result. Both products are used in gluten-free products so which one is better? Does one have an advantage over the other?


One of the main differences between the two are the way they are made. XG is derived from the fermentation of corn, wheat or soy and made from many sugars. GG is made from natural guar beans native to Asia and comes in the form of a white fine powder.


Xanthan Gum and Guar Gum Comparison?

When comparing the two we came across a list of key points for each:

Xanthan Gum

  • Produced from a micro organism
  • Is more expensive than Guar Gum
  • Wheat protein can cause allergic reactions
  • Better suited for baked goods such as bread
  • Produces a texture similar to gluten

Guar Gum

  • Produced from Guar Beans native to India and Pakistan
  • Is less expensive than Xanthan Gum
  • High in soluble fibre
  • Can be used as a supplement for constipation
  • Better suited for cakes
  • Used in cold foods such as ice cream to prevent ice crystal forming
  • Is a thermogenic substance, which could help lose weight

 Xanthan Gum vs Guar Gum Conclusion

In conclusion we have found that both products work well in different situations. When we made ice cream we preferred using Guar Gum as it prevented ice crystal from forming, when making bread or sauces we preferred Xanthan Gum as the sauces were thicker and the texture and taste of the bread was more like gluten. Guar Gum tended to produce a more grainier texture with less taste.

If you do not have a preference for one over the other than both can be used together to combine the thickening properties. Guar gum is less expensive so why not try it out or one of the many Xanthan Gum Substitutes listed here.


Author: Jenna

Xanthan Gum

4 thoughts on “Xanthan Gum vs Guar Gum

  1. cookie48

    I am just starting a gluten free diet and was researching cookie
    recipes. xanthan gum was present in the recipe. Thank you for clearing up any misconceptions regarding guar gum and how it is processed, & used. I am happy that I can have a homemade cookie tomorrow. Many thanks for your thoughtful well presented information.

  2. Corine

    wow great, i tried making a lemon pound cake soitemme last week (gf of course) but i live in brazil and xanthan or guar gum does not exist here, so i have to try to bake with only flours, anyways, the result was definately POUND eheh it was thick as a potato. it was ok, but not cakey. i try to use gelatin instead of the xanthan but takes about 10 experiments to get it right

  3. Peggy

    I have been making cookies with Xanthan gum, but they kept coming out flat. I tried using the Guar gum and they raised better and looked more like what I was used to. I suddenly developed gastrointestinal upset. I had no idea what was causing the problem – then found a couple articles about each gum. Now I know the cause! I need to learn how to work each gum into the recipes I want to try without the guar side-effects.


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