xanthan gum

[Sussan ScoolinaryTeam]

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.

[Sol Damiani]

Hey there Майя!👋

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