Gluten-Free Ingredient
Comparisons
Not sure which ingredient to use? Our head-to-head comparisons help you understand the differences and make better baking decisions.
Xanthan Gum vs Psyllium Husk
Two popular gluten replacements with very different properties. Which one is right for your bread?
- + Strong binding
- + Small amounts needed
- + Neutral taste
- + Natural fiber
- + Better texture
- + Healthier option
Tapioca Starch vs Arrowroot
Both add lightness and chew to GF bread, but they behave differently in your recipes.
- + Chewy texture
- + Crispy crust
- + Widely available
- + Lighter texture
- + Easier to digest
- + Freezes better
Almond Flour vs Coconut Flour
Popular low-carb options with drastically different absorption rates and flavors.
- + Moist texture
- + Mild flavor
- + Easy 1:1 swaps
- + High fiber
- + Very absorbent
- + Nut-free option
Rice Flour vs Oat Flour
The foundation of most GF blends. Understanding these helps you build better recipes.
- + Neutral flavor
- + Light texture
- + Very versatile
- + More nutrition
- + Softer crumb
- + Familiar taste
Why Ingredient Choice Matters
Texture
Different ingredients create different textures—from light and airy to dense and chewy.
Nutrition
Some options pack more protein, fiber, or vitamins than others.
Behavior
Understanding how ingredients react helps you troubleshoot and improve.
Quick Swap Reference
| If Recipe Calls For | You Can Use | Ratio |
|---|---|---|
| Xanthan Gum | Psyllium Husk Powder | 1:2 (double the psyllium) |
| Tapioca Starch | Arrowroot Powder | 1:1 |
| Almond Flour | Sunflower Seed Flour | 1:1 |
| Rice Flour | Oat Flour | 1:1 (add 1 tbsp liquid) |
| Coconut Flour | Almond Flour | 1:4 (use 4x almond) |
Ready to Experiment?
Use our builder to swap ingredients and see how it affects your recipe.
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