What can I substitute for guar gum?

Running low on guar gum? Here are the best verified substitutes, including how to adjust your measurements.

guar gum — ingredient substitution guide — Photo by Noemí Jiménez on Pexels

About guar gum

Guar gum is a natural polysaccharide derived from guar beans, used as a powerful thickening, binding, and stabilising agent in cooking and baking. It is particularly valued in gluten-free baking where it mimics the binding properties of gluten, helping to hold doughs and batters together. Guar gum is significantly more potent than xanthan gum and requires only small quantities to achieve the desired texture.

Best substitute

xanthan gum

Xanthan gum is the closest functional substitute for guar gum, providing similar binding and thickening properties in gluten-free baking and sauces. It is slightly less potent than guar gum, so a touch more may be needed, though in most recipes the two can be swapped at roughly equal quantities.

Use ¾ tsp for every 1 tsp — or use equal amounts and adjust texture as needed

gluten-free bakingsaucesice creamsalad dressings

Alternative

psyllium husk powder

Psyllium husk powder is an excellent binder and thickener in gluten-free baking, forming a gel when hydrated that closely replicates the structural role of guar gum. It works especially well in bread and dense baked goods, though it can impart a slightly earthy flavour and darker colour.

Use 2 tsp for every 1 tsp of guar gum

gluten-free breadbakingbindingdelicate saucescold preparations

Alternative

cornflour

What is guar gum called in other countries?

Country	Name
Australia	guar gum
United Kingdom	guar gum
United States	guar gum

Common names for guar gum

guaranguar flour

Related ingredients

tapioca starch

1 substitute available

arrowroot

2 substitutes available

xanthan gum

5 substitutes available

gelatine

5 substitutes available

agar agar

5 substitutes available

instant tapioca

5 substitutes available

Cornflour (cornstarch) is a widely available thickener that works well in sauces, soups, and puddings, though it lacks the binding strength of guar gum in baked goods. It requires heat to activate its thickening power and does not provide the same structural support in gluten-free doughs.

Use 2 tbsp for every 1 tsp of guar gum when thickening liquids

saucessoupspuddingsgraviesgluten-free bakingcold thickeningbinding doughs

Alternative

chia seeds (ground)

Ground chia seeds form a gel when mixed with liquid, making them a useful natural binder in gluten-free baking. They are less refined than guar gum and will add texture, a slightly nutty flavour, and visible specks to the final product.

Use 1 tbsp ground chia seeds mixed with 3 tbsp water per 1 tsp of guar gum

gluten-free bakingbindingmuffinspancakesclear saucessmooth texturesdelicate pastries

Alternative

arrowroot powder

Arrowroot powder is a neutral-flavoured starch thickener that works well in sauces, gravies, and fruit fillings. It produces a clear gel and tolerates acidic ingredients better than cornflour, but like cornflour it does not provide the binding strength needed in gluten-free baking.

Use 1½ tsp for every 1 tsp of guar gum when thickening sauces

saucesgraviesfruit fillingssoupsgluten-free bakingbinding doughsdairy-based sauces