I replace xantham gum by chia seeds, i pulverised it so it will become a powder and mix way much better for my breads, crust and cookies!
I am new to
replacing xantham gum and I know that many egg replacers can also sub for xantham.
Not exact matches
I actually stopped using
xantham and guar altogether about five years ago (same kind of digestive issues with them), and didn't bother
replacing them with anything — my recipes work just as well, and my baking is actually better (although that could be due to experience I suppose!).
Oh also, could I
replace the psyllium husks with tapioca starch or a general gluten - free mix with
xantham gum in it?