-
xanthan gum
what can i use instead of xanthan gum in sauses?
-
2 Replies
-
Hi Майя Ефимчик
Instead of xanthan gum, you can use other thickeners or stabilizers depending on the type of sauce you’re making.
Some common alternatives include:
▪️ Cornstarch: Mix it with a bit of cold water before adding it to the hot sauce to avoid lumps. Ideal for hot sauces.
▪️ Flour: Can be used as a thickener, but make sure to cook it well to avoid a raw taste. Use it as a roux (a mix of flour and fat).
▪️ Tapioca starch: Similar to cornstarch but gives a shinier and silkier finish. Works well for both cold and hot sauces.
▪️Agar-agar: A plant-based gelling agent, perfect for cold or room-temperature sauces.
▪️Gelatin: Useful for sauces that need to thicken when cooled, like glazes or gelled sauces.
▪️ Chia or ground flaxseed: If you’re looking for a more natural option, these seeds gel when hydrated, although they may alter the texture and flavor.
Choose the alternative based on the desired effect for your sauce. Let me know what type of sauce you’re preparing, and I’ll be happy to give you a specific recommendation.
Best regards.
-
Hey there Майя!👋
Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!
I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.
I hope Sussan’s answer helped you. Please let us know if it did.
This is a Community that values your participation a lot: that’s why we created “Masters Game”
-
Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩
-
🏆Check out our Challenges and score 250 Scoolipoints!
-
You’ll see everything you need to know about how to win Scoolipoints here.
Let’s build a community of foodies together.
We hope you have a blast learning with Scoolinary!
-
Log in to reply.