A Guide to Which Gluten Free Flour Doesn't Have Xanthan Gum

October 8, 2025 •

4 min read

Over half of commercially available gluten-free all-purpose flour blends contain added xanthan or guar gum to replicate the structure and elasticity of wheat flour. For bakers and individuals with sensitivities to this common additive, identifying which gluten free flour doesn't have xanthan gum is a crucial first step toward success in the kitchen.

Quick Summary

This guide covers single-ingredient gluten-free flours that are naturally free of xanthan gum, discusses commercial gum-free blends, and explains how to use alternative binders to achieve optimal results in baking. It provides details on various flours, their uses, and substitutes for different recipes.

Key Points

Single-Ingredient Flours: All individual flours like almond, rice, sorghum, and coconut flour are naturally free of xanthan gum; check labels to ensure no additives are included.
Commercial Blends: Some commercial gluten-free flour blends, such as Bob's Red Mill All Purpose Baking Flour, are specifically sold without added xanthan gum.
Binding Alternatives: In most recipes, an alternative binder is necessary to prevent crumbly, dry baked goods; common options include psyllium husk, ground flaxseed, and chia seeds.
Recipe Dependent: The best binder alternative depends on the recipe; psyllium husk powder is excellent for yeast breads, while ground flaxseed works well as an egg substitute.
Controlling Your Bake: Using single-ingredient flours and adding your own binder gives you complete control over the texture, flavor, and binding properties of your baked goods.

Understanding the Role of Xanthan Gum in Baking

Xanthan gum is a polysaccharide, or sugar-based polymer, often produced by fermenting sugars with the Xanthomonas campestris bacteria. When added to gluten-free baked goods, it plays a crucial role in providing structure, elasticity, and binding properties that are typically supplied by gluten in wheat-based baking. Without a binder, gluten-free baked goods often turn out dry, crumbly, and dense. However, some individuals experience digestive discomfort or sensitivities to xanthan gum, while others prefer to control the binding agent themselves. This is why seeking out a gluten free flour doesn't have xanthan gum is a common need for many bakers.

Single-Ingredient Flours Without Added Gum

Naturally, all single-ingredient gluten-free flours do not contain xanthan gum. When purchasing, always check the ingredients list to ensure no additives have been included. The key is to blend these flours strategically to achieve the desired texture, flavor, and structure for your specific recipe.

Almond Flour: Made from ground almonds, this flour is rich in protein and fat, giving baked goods a rich, moist crumb. It works well in cakes, cookies, and denser quick breads but can be too heavy for yeast-leavened bread.
Brown Rice Flour: A whole-grain flour that adds a nutty flavor and wholesome density. It can be slightly gritty if not finely milled. It works well in bread but is typically combined with other flours and starches.
White Rice Flour: Lighter and more neutral in flavor than brown rice flour, it's a versatile base for many gluten-free blends.
Oat Flour (Certified GF): Made from ground, certified gluten-free oats, it provides a soft texture and a gentle buttery flavor to baked goods like cookies, muffins, and quick breads.
Sorghum Flour: A mild, slightly sweet-flavored whole-grain flour that is excellent for adding structure and a light, tender crumb to cakes and cookies.
Buckwheat Flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It has a strong, earthy flavor and can be used in pancakes, muffins, and certain bread recipes.
Chickpea (Garbanzo Bean) Flour: Offers a distinct, nutty, and slightly earthy flavor. It's high in protein and works well in savory applications, flatbreads, and pizza crusts.
Coconut Flour: A highly absorbent, fiber-rich flour made from dried coconut meat. It requires a lot of liquid and is often used in small amounts in conjunction with other flours.
Tapioca Flour (Starch): Extracted from the cassava root, this starchy flour adds chewiness and a crispy crust to baked goods. It is a key component in many gluten-free blends.
Potato Starch: A light, neutral starch that helps create a soft, light texture in cakes and muffins. Not to be confused with potato flour.

Commercial Gluten-Free Blends Without Xanthan Gum

While many pre-packaged blends include binders, a few trusted brands offer excellent gum-free versions for bakers who prefer to add their own. For example, Bob's Red Mill has a specific "Gluten Free All Purpose Baking Flour" blend without xanthan or guar gum, which is an ideal option for those with sensitivities. The label clearly indicates this, so reading carefully is always essential. Similarly, King Arthur Baking Company offers a versatile, all-purpose gluten-free flour blend that does not contain xanthan gum, designed for scratch bakers.

Essential Alternatives to Xanthan Gum

For most baked goods, simply omitting xanthan gum is not an option, as a binder is needed for structure and moisture retention. Fortunately, several excellent alternatives exist, each with specific properties suitable for different recipes.

Psyllium Husk: Particularly effective for yeast-based doughs like bread, as it provides the necessary elasticity and flexibility for shaping. It absorbs moisture and creates a workable dough that can be kneaded. Use a powdered form for best results in lighter bakes.
Ground Flaxseed (Flax Meal): When mixed with water, ground flaxseed creates a gelatinous consistency that acts as an excellent binder and egg replacement. It adds a nutty flavor and extra fiber.
Chia Seeds: Similar to flaxseed, a mixture of ground chia seeds and water creates a gel that provides binding and moisture retention. It's a good vegan alternative.
Guar Gum: Made from guar beans, this is another popular binding agent. It works similarly to xanthan gum but can be more effective in cold applications. The recommended ratio is often slightly higher than for xanthan gum.
Egg Whites: Provide excellent binding and leavening properties, especially for cakes and lighter bakes.

Comparison of Xanthan Gum-Free Flours


Flour Type	Key Characteristics	Best for	Flavor Profile
Almond Flour	Rich in fat and protein, adds moisture	Cakes, cookies, quick breads	Rich, nutty, and slightly sweet
Brown Rice Flour	Whole-grain, adds density and fiber	Breads, muffins, blends	Nutty, earthy
Sorghum Flour	Whole-grain, good structure, less dense	Cakes, cookies, pizza crust	Mild, slightly sweet, hint of vanilla
Coconut Flour	High fiber, very absorbent, grain-free	Specific recipes, small amounts	Distinct coconut flavor
Buckwheat Flour	Strong, earthy flavor, high protein	Pancakes, muffins, certain breads	Earthy, nutty, pungent
Tapioca Starch	Adds chewiness and crispness	Pie crusts, sauces, binders	Neutral, slightly sweet
Potato Starch	Light, fine texture, moisture absorbent	Cakes, cookies, light pastries	Neutral

Conclusion: Finding the Right Flour for Your Needs

Identifying which gluten free flour doesn't have xanthan gum is straightforward when you opt for single-ingredient flours like almond, sorghum, or rice flour. For those seeking convenience, specific gum-free commercial blends from reputable brands like Bob's Red Mill and King Arthur are readily available. The key to successful gluten-free baking without xanthan gum lies in understanding the function of each ingredient and choosing the correct alternative binder for the recipe at hand. Whether you have a sensitivity or simply want more control over your baking, a world of delicious, binder-free options awaits.

For more in-depth guidance on homemade blends and baking techniques, visiting dedicated gluten-free baking blogs can be an invaluable resource.(https://fromthelarder.co.uk/homemade-gluten-free-flour-blend/)

Frequently Asked Questions

No, simply omitting xanthan gum without a substitute will likely result in a poor texture, leaving your baked goods crumbly, dry, and dense. It is crucial to replace the binding function that xanthan gum provides.

Psyllium husk powder is considered one of the best alternatives for gluten-free bread. It provides the elasticity and structure needed for kneading and rising, similar to how gluten functions.

No, many pre-packaged gluten-free all-purpose flour blends contain xanthan or guar gum. Always check the ingredient list carefully, as some brands, like Bob's Red Mill, specifically label their gum-free blends.

To make your own blend, combine a mixture of different single-ingredient flours and starches, such as sweet rice flour, sorghum flour, oat flour, and tapioca starch. This allows you to control the proportions and add a separate binder as needed.

For cookies and cakes, you can use ground flaxseed or chia seed gel as a binder. In some recipes, adding an extra egg white can also provide binding and leavening.

While tapioca starch provides some binding properties and adds chewiness, it is typically used in combination with other flours and starches in a blend rather than as the sole binding agent.

Some people avoid xanthan gum due to sensitivities that can cause digestive issues like bloating or gas. Others prefer to use whole-food binders like psyllium or flaxseed, or simply want more control over their ingredient list.