Best Xanthan Gum Brands for Gluten-Free Baking: 6 Picks Compared

Xanthan gum is one of the most important ingredients in your gluten-free pantry, but not all brands perform the same. We've tested and compared six popular xanthan gum brands to help you find the one that delivers the best texture, dissolves cleanly, and gives you consistent results every time you bake.

Key takeaways

• Bob's Red Mill is the best overall xanthan gum for most gluten-free home bakers due to its consistent quality, wide availability, and dedicated gluten-free facility.
• You only need a tiny amount of xanthan gum per recipe (usually 1/4 to 1 teaspoon), so even a small bag lasts months.
• Price per ounce varies dramatically between brands — bulk options like Judee's and Anthony's can save you 50% or more over grocery store bags.
• Always check for third-party testing or dedicated gluten-free facility certification, especially if you have celiac disease.
• Xanthan gum that clumps when you open the bag is not ruined — it's a sign of moisture exposure, but it still works if you sift it first.
• For bread specifically, psyllium husk may actually outperform xanthan gum depending on the recipe.

What to look for when buying xanthan gum

The best xanthan gum for gluten-free baking should dissolve smoothly without leaving a slimy residue and come from a facility that takes cross-contamination seriously. Here's what matters most:

Gluten-free certification and testing

This is non-negotiable if you have celiac disease. Xanthan gum itself is naturally gluten-free (it's produced by fermenting sugar with the bacterium Xanthomonas campestris), but some manufacturers process it in shared facilities or use wheat-derived glucose as a fermentation substrate. Look for brands that are tested to below 20 ppm or produced in a dedicated gluten-free facility. If you're setting up a dedicated gluten-free kitchen, this is one ingredient where sourcing really matters.

Mesh size and dissolving quality

Finer-milled xanthan gum disperses more easily in liquids and dry flour blends. Coarser products tend to clump and can create unpleasant gummy pockets in your baked goods. A good flour sifter helps with any brand, but starting with a finely milled product saves you headaches.

Packaging and shelf life

Xanthan gum is hygroscopic — it absorbs moisture from the air. Resealable bags or jars with tight-fitting lids keep it fresh longer. Once opened, store it in an airtight container in a cool, dry place and it'll last well over a year.

Price per ounce

Xanthan gum ranges from about $1.50 to $4.00 per ounce depending on brand and bag size. Since you use so little per recipe, even the most expensive brands won't break the bank. But if you bake frequently, buying a larger bag from a bulk brand makes good financial sense.

If you want a complete foundation for gluten-free baking — including guidance on which binders to use and when — our Confident Gluten-Free Baker Toolkit walks you through everything from ingredient selection to troubleshooting.

The 6 best xanthan gum brands compared

Best overall: Bob's Red Mill xanthan gum

Bob's Red Mill is our top pick for most gluten-free home bakers. It's produced in their dedicated gluten-free facility in Milwaukie, Oregon, which means every batch is tested and handled separately from any wheat-containing products. The powder is finely milled, dissolves well when whisked into flour blends, and delivers reliable binding in everything from cookies to sandwich bread.

Pros:

• Produced in a dedicated gluten-free facility with rigorous testing
• Widely available in grocery stores and online
• Consistent fine texture batch to batch
• Resealable bag

Cons:

• More expensive per ounce than bulk brands
• 8 oz bag may not last long if you bake frequently

We recommend the Bob's Red Mill Xanthan Gum 8 oz bag as the starting point for anyone building out their gluten-free pantry. If you're already using their flour blends, you'll appreciate the consistency across their product line — we cover their full range in our King Arthur gluten-free review (and yes, Bob's gives King Arthur a serious run for the money).

Best value: Judee's xanthan gum

Judee's is the brand to grab if you bake gluten-free multiple times a week. Their xanthan gum comes from a dedicated gluten-free and top-8-allergen-free facility, which is a huge plus for anyone managing multiple food allergies. The 2.5 lb bag brings the per-ounce cost down significantly, and the quality is on par with Bob's Red Mill.

Pros:

• Dedicated gluten-free and allergen-free facility
• Excellent bulk pricing on the 2.5 lb bag
• Very fine powder that mixes easily
• Also free of the top 8 allergens

Cons:

• Less widely available in physical stores — primarily an online purchase
• Large bag requires good airtight storage

If you go with the larger bag, we strongly recommend transferring it to an airtight glass jar or container right away. The Judee's Xanthan Gum 2.5 lb bag is our pick for serious home bakers who want quality without overpaying.

Best budget option: Anthony's xanthan gum

Anthony's offers the lowest per-ounce cost we've found without sacrificing quality. Their xanthan gum is batch-tested for gluten and comes in a 1 lb resealable bag. It's a solid choice for bakers who go through xanthan gum regularly and want to keep costs down.

Pros:

• Very affordable — often under $1.50 per ounce
• Batch-tested and verified gluten-free
• Fine, consistent texture
• 1 lb size hits a sweet spot between too little and too much

Cons:

• Not from a dedicated gluten-free facility — if you have celiac, this matters
• Some users report slightly coarser texture compared to Bob's Red Mill

The Anthony's Premium Xanthan Gum 1 lb bag is a great pick for bakers with gluten sensitivity (rather than celiac) who want the best price.

Also worth considering

NOW Foods xanthan gum

NOW Foods is a trusted supplement brand, and their xanthan gum is popular in health food stores. The 6 oz container is convenient but pricier per ounce. It doesn't carry a formal gluten-free certification, though the product itself is naturally gluten-free. We'd recommend it if you're already shopping at a natural foods store and want to grab xanthan gum off the shelf rather than ordering online.

Modernist Pantry xanthan gum

This is the choice for precision-focused bakers who want food-grade, lab-quality xanthan gum. Modernist Pantry caters to the molecular gastronomy crowd, and their product is exceptionally fine and consistent. It's overkill for most home baking, but if you're doing delicate pastry work or experimenting with hydrocolloid ratios, it's worth the premium. Available via the Modernist Pantry Xanthan Gum on Amazon.

King Arthur Baking xanthan gum

King Arthur's xanthan gum works well, and if you're already loyal to their gluten-free flour blends, it makes sense to stay in the ecosystem. However, it's not produced in a dedicated gluten-free facility, which is a drawback for celiac bakers. The quality is good, but Bob's Red Mill offers a similar product with better gluten-free credentials at a comparable price.

How much xanthan gum to use in gluten-free baking

The right amount depends entirely on what you're making. Too little and your baked goods crumble apart; too much and you get a gummy, almost slimy texture. Here's a quick reference:

If your gluten-free flour blend already contains xanthan gum (many commercial blends do), skip adding more. Double-check the ingredient list before you measure. If you're running into texture issues even with the right amount, our gluten-free bread texture troubleshooting guide covers the most common culprits.

Common mistakes when using xanthan gum

Even the best xanthan gum brand won't save you from these common errors. Here's what to watch out for:

Using too much

This is the number one mistake we see. More xanthan gum does not mean better structure. Excess xanthan gum makes baked goods dense, gummy, and unpleasantly chewy. If your gluten-free bread turns out gummy, too much xanthan gum is often the culprit. Always measure with proper measuring spoons — a kitchen scale is even better for precision.

Adding it directly to wet ingredients

Xanthan gum clumps instantly when it hits liquid. Always whisk it thoroughly into your dry flour blend first, then combine with wet ingredients. This ensures even distribution and prevents those unpleasant gel pockets.

Not checking your flour blend's ingredients

Many popular gluten-free flour blends — including Bob's Red Mill 1-to-1 and King Arthur Measure for Measure — already contain xanthan gum. Adding more on top creates an over-bound dough. Read the label every time.

Skipping it entirely in recipes that need it

Some bakers try to avoid xanthan gum altogether, which is fine if you're using an alternative binder like psyllium husk or flax. But simply leaving it out without a replacement will give you baked goods that crumble and fall apart. If you want to explore alternatives, our guide to xanthan gum alternatives in baking covers your options.

Frequently asked questions

Is xanthan gum safe for people with celiac disease?

Xanthan gum itself is gluten-free, but cross-contamination during manufacturing is a real risk with some brands. For celiac safety, choose brands produced in dedicated gluten-free facilities, like Bob's Red Mill or Judee's. Always check the label for allergen statements and third-party testing.

Can you use too much xanthan gum in gluten-free baking?

Absolutely. Using too much xanthan gum is one of the most common gluten-free baking mistakes. Excess xanthan gum creates a gummy, dense, and sometimes slimy texture. Stick to the recommended amounts: 1/4 teaspoon per cup of flour for cookies, up to 1 1/2 teaspoons per cup for yeast bread.

What can I use instead of xanthan gum in gluten-free recipes?

The most popular alternatives are psyllium husk powder, ground flax seeds, chia seeds, and guar gum. Each works differently — psyllium husk is especially good for bread, while guar gum works well in cold applications like ice cream. The right choice depends on what you're baking.

How should I store xanthan gum to keep it fresh?

Store xanthan gum in an airtight container in a cool, dry place away from heat and humidity. It absorbs moisture quickly, which causes clumping. Properly stored, xanthan gum lasts well over a year. If it does clump, sift it before using — it's still perfectly fine.

Does xanthan gum expire or go bad?

Xanthan gum has an extremely long shelf life and doesn't spoil in the traditional sense. Over time (usually 2+ years), it may lose some of its binding effectiveness, especially if exposed to moisture. If your baked goods suddenly aren't holding together as well, replacing your xanthan gum is a good first troubleshooting step.