Gelatin Instead Of Xanthan Gum in Gluten-Free Recipes & Cooking Tips Posted November 10, 2011 · Report to Admin Gelatin won't really replace xanthan gum. If you want to experiment with breads without gums, you can try using different combinations gluten-free flours that tend to gum up more when baked. These are buckwheat kasha, almond meal, amaranth. Flax meal soaked in warm water will gel up and act as a binder. So will chia seed (soaked in cold water, not hot) and soaked ground psyllium husk, normally used as a "fiber" source. (thanks to Rice Guy for telling us about this one) I just ate some toast made out of a little microwave loaf with almond meal, blue corn, buckwheat, amaranth, garbanzo bean and potato starch. I used soaked chia seed and soaked psyllium husk and one egg, and it's almost too dense and sturdy, but I added a lot of sweetener so it tastes okay (but the color of the result was sort of ridiculous). I keep experimenting with this out of curiosity, as I can taste xanthan gum and think it's sort of weird, and I'd rather eat something less like white bread and higher in protein. When I first started baking gluten free, I used nothing but almond meal and eggs, so all this other stuff to me is still just sort of exotic. I had a mixture that tasted pretty close to whole wheat, by adding sorghum and millet to the above, but have had to tinker with it further, as the millet was not sitting right with me at all. (anyone want some leftover bread, I have instructed Spouse he must eat that last batch with the millet before more is forthcoming, and he's tired of it ) One of the easiest ways to do a gumless bread is either in a mini cast iron pan, like a cornbread is done, or as a flatbread/pancake. If you use 1/3 each buckwheat, garbanzo bean, and potato starch, it holds together well for a pancake and doesn't even need egg. Thank you!. I will try these tips for sure.