Pixie Dust-Seed Mixture to replace the gums

If you’ve been reading my blog for any amount of time ( and thank you to those following from the beginning in 2006), you’ve watched me evolve from a blog who was following other bakers for inspiration to one that leads the way.

My tendency to research the heck out of a problem leads to gaps in my posting, as I research a rabbit trail of information.

I process to a valid conclusion while striving to eat as cleanly as possible.
Then I try to figure out how to make sure the efforts can be replicated by you with ease, like this pixie dust xanthan gum replacer to replace GMO rich gums.

Pixie Dust with Green Chia seeds

Pixie Dust with Green Chia Seeds

You are BUSY folks after all.

So many have children and elders that you are caring for while still holding down jobs.
I relate, believe me, I relate.
Sometimes the gaps in my blog are just pauses when real life gets the focus.

Like the paucity of posts while I co-authored Gluten-Free Baking for Dummies.

I just didn’t have any more time to write here.
And sometimes, I’m in intensive testing of recipes, cooking and baking up a storm to be certain that the recipe works, every time.

When my husband began to react to the baked goods I was testing last year for the book, I just figured it was a quantity problem.
After all, who actually makes 12 kinds of cookies in two weeks typically?

So many cookies that their children plead for a simple muffin? Then the pleas for a pie instead of the muffins pouring forth from the oven in a steamy flood.

We ate our way through 25 pound bags of brown rice flour, sorghum flour, sweet rice flour, millet flour, potato starch, tapioca flour , 20 pounds of sugar and 30 pounds of butter in about 6 months.

That’s enough to make anyone not feel well, right?
Ed didn’t improve when we went back to our typical diet of vast quantities of vegetables, grass fed meat and organic dairy though.
Every time he ate a baked good, he reacted with the same reaction he has to gluten.
I don’t want to get graphic, let’s just say it is a massive downstream digestive purge and leave it at that. :)
Every Time.

Until one day I baked something using flax seeds as the binder, and he was fine.
He wasn’t reacting to the flours, he was reacting to the gums.
And if you’ve read my book, you see the transition there. Many of the recipes I created late in the writing incorporate flax seeds as the binder with wonderful results.
The baked goods hold up fine to being formed and baked.
Only one problem though.
Texturally, the flax-only stuff gets tough very quickly.

Wonderful on day one, not so much on day two.

So this past year, I’ve been playing with different seeds and such to figure out how to get around this problem.
Then I worked for a while longer to make it simpler for you.
The two concerns I hear about my blog and book is that you have to weigh everything and that you need to make a batch of my two mixes to bake most of the recipes.

I’m unapologetic about the need for a scale. Everything about the chemistry of our baking depends on making sure you know how much of something is in your bowl. When you weigh, you are absolutely sure what is in there.
When you don’t, you can get problems like these oatmeal cookies Katie made.
On the left, she hadn’t remembered to pack down the brown sugar, she just scooped the cup. The cookies were ok but not fabulous.
On the right, she had weighed the sugar and created these lacy tuiles instead.

1st try-Oatmeal Cookies

With added brown sugar-Oatmeal Cookies

Big difference, huh.

So weigh everything, it really is simpler and far fewer things to wash afterward.
The other concern about the mixes? I get it. Having to make one recipe to make another one is tedious.
But once you have a batch mixed up, you are good to go for a while.
And isn’t it easier to just pull out two containers than a bunch of bags every time?
When I figured out the recipe for a seed mix replacer for xanthan gum and guar gum, I wanted to make it simple.
So here is another recipe for a mixture.
This one you can prepare in minutes and then have it ready to leap into action to hold our baked goods together.

Pixie Dust xanthan gum replacer  to the rescue!

Pixie dust to replace xanthan and guar gums

Pale Pixie Dust-Xanthan and Guar gum replacer for gluten-free goodies

When I get more time, I’ll be going back to remake all my older recipes, updating them to use this in place of the xanthan and guar. Yes, even my sourdough.

Feel free to use whichever color chia seeds you wish for this mixture. The cost difference can be substancial between the green/black and the white.
Remember that the pigment will still be there in your baked goods.
I made a batch up both ways, using the pale mix in white baked goods and the colored mix in brown baked goods.

5.0 from 8 reviews
Pixie Dust-Seed Mixture to replace the gums
Prep time: 
Cook time: 
Total time: 
This seed mixture was created to take the place of xanthan gum and guar gum. Xanthan is created on corn, a genetically modified organism plant. If you are attempting to keep GMOs out of your food, this is the way. Organically grown Flax and Chia are readily available. If you find organic psyllium, let me know.
  1. Grind all of the seeds and husk in a coffee grinder till floury.
  2. Store in the freezer till you need for a recipe.
  3. I've discovered that 10 grams of this powder stand in well for ½ teaspoon of xanthan.
  4. grams are a packed Tablespoon of pixie dust

The seeds I use are organic golden flax from Bob’s Red Mill, Chia from Nutiva and pysillium husk powder from NOW.

One egg can be replaced by using 10 grams of pixie dust and 3 tablespoons of water

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128 Responses to Pixie Dust-Seed Mixture to replace the gums

  1. Robyn Bray July 15, 2014 at 7:23 pm #

    Very helpful article!

    I react badly to xanthan gum. I’ve discovered I can add a packet of unflavored gelatin per cup of oat flour & simply follow the recipes in my “normal” cookbooks for making cakes, cookies, muffins & pancakes. The cakes are still unbelievably moist on day 4! At our house, we will never know what day 5 might reveal. LoL. We never have any cake left beyond early on day 4.

    I usually add an extra egg for height, but the rich density of these cakes are delicious.

    • Jean Layton July 17, 2014 at 6:15 pm #

      Hi Robyn,
      The combination of gluten free oat flour and gelatin works great for some folks, and I’m glad it works for you. So many of my readers need vegetarian or vegan recipes that I really wanted a binder that works for them.

  2. Philip Schlesinger July 12, 2014 at 5:57 pm #

    Hi there,

    Is there another option to the psyllium? Psyllium can cause bloating and flatulence…

    • Jean Layton July 12, 2014 at 8:26 pm #

      Hi Phillip,
      In large amounts all fiber rich foods can cause bloating and flatulence, but the tiny amount used in this recipe, diluted further by being added to a typical recipe is very small.
      Dr. Jean

  3. Carol June 10, 2014 at 4:31 am #

    Hi Dr. Jean,
    Please advise how many grams of Pixie Dust should be used in place of the 20 grams of xanthan gum and 10 grams of guar gum in your Basic Gluten Free Sourdough Bread recipe.

    • Jean Layton June 10, 2014 at 4:30 pm #

      Hi Carol,
      I haven’t finished testing my sourdough with pixie dust. Right now, I’ve made it multiple times using 70, 60 and 50 grams of pixie dust. Haven’t been thrilled with any of them, but the best was 70 grams.
      My spring has been spent traveling and working more in my office and online so I’ve had less time to bake.

    • Jean Layton April 24, 2014 at 8:45 am #

      Thanks Debra,
      I took a look and these folks only sell wholesale. Off to see if they know of a distributor

  4. Alice April 22, 2014 at 7:53 am #

    Hi there,

    How many grams of the pixie dust is required to replace one egg?

    And can this measurement be scaled up to replace more than one egg in a recipe?


    • Jean Layton April 22, 2014 at 8:57 am #

      Hi Alice,
      I use 10 grams of pixie dust and 3 tablespoons of water to replace an egg.
      When I want to replace up to 3 eggs in a recipe, these proportions work fine.
      Once you get past 3 though, the eggs are too large a component to replace easily, think sponge cake or angel food.
      For those recipes, you just have to use eggs

  5. Denise April 13, 2014 at 1:59 pm #

    HI Dr Jean,
    I was just going to make your pixie dust and I couldn’t find anything except measurements in grams. Do you have it in cups, tablespoons etc? I see you like to measure with a scale in grams and I understand the importance after your pictures…but any other way to make it possible?

    • Jean Layton April 13, 2014 at 8:09 pm #

      Hi Denise,
      I have tried to measure by volume for this recipe but find it just doesn’t get accurate enough.
      Best approximation is 2 tablespoons of golden flax seeds, 2 teaspoons chia, and 1/2 teaspoon of psyillium seed.
      It is ok but not incredibly accurate

  6. Isabel March 14, 2014 at 9:43 pm #

    This “Pixie Dust” sounds great!!! Am always on a lookout for ways to improve my GF baking for my Godson!! Will definitely be mixing this up to try!
    Thanks for all your wonderful ideas and recipes, so glad I stumbled a crossed your website!!!
    Just 1 question relating to the Pixie Dust Mix , how many grams is a packed tablespoon please, I did not see that in point 4 of your recipe, guess it got accidentally left out…

    • Jean Layton March 17, 2014 at 7:05 am #

      I’m sorry that the amount wasn’t there. I just updated it, 10 grams is equal to a packed tablespoon approximately

      • Robbie April 23, 2014 at 3:37 am #

        Just double checking in #4 in instructions; how many grams of Pixie Dust = 1 packed Tablespoon of Pixie Dust?
        Here [3/17/14 @7:05am] you state 30 grams; however, on 1/30/14 @8:41am you state 10 grams.
        I would appreciate it if you could reclarify as I’m excited to just come across your site and would love to try your ‘magic Pixie Dust’ formula.

        Also, would I be able to use Psyllium husk that they sell in the bulk section at Health Food Stores?

        Thanks again for all your tips . . .

        • Jean Layton April 23, 2014 at 9:09 am #

          Hi Robbie,
          Thanks so much for catching the oops on 3/17/14. I’m off to correct that now.
          10 grams of pixie dust = 1 packed tablespoon

          Yes, you can use the psyllium husk from the bulk section as long as it isn’t cross contaminated.

        • Robbie April 23, 2014 at 1:09 pm #

          OMG Jean, I am so impressed with your quick response as I know that you are such a busy person.
          I’ve tried baking gluten-free bread before and it was always dense and gummy . . . can’t wait to try your Pixie Dust . . . I had my husband pick up some from the bulk section yesterday as I was assuming that it would be OK.
          I love to bake and have only been baking gluten before; however, I want to switch to gluten-free but gave up after many mishaps using gums . . .
          My husband is retired and normally eats a toast in the morning and sandwich for lunch and he loves multi-grain sandwich bread with seeds on the top and some inside the loaf.
          I’m really searching for a non-gluten recipe that could match that . . . didn’t really see one on your site. Do you know of any that might match that?
          Thanks again for your super quick response.

          • Robbie April 23, 2014 at 1:14 pm #

            Aloha Jean,

            I forgot to clarify that you said 10 grams of Pixie Dust is equal to 1/2 tsp of xanthan gum; is it also the same for guar gum replacements in recipes?
            If a recipe had 1 tsp xanthan gum and 1 tsp guar gum; would I be using 40 grams of Pixie Dust to replace it?
            Looking forward to hearing from you again as I plan to bake this week.
            Thanks again for your time.

          • Jean Layton April 23, 2014 at 2:00 pm #

            Hi Robbie,
            Yes the calculation is correct but realize that 40 grams of pixie dust is 1/4 cup. You might need to reduce the flour just a bit with that much pixie dust

          • Jean Layton April 23, 2014 at 2:29 pm #

            Hi Robbie,
            Sounds like your husband and mine are similar. The biggest problem with using whole grains in our gluten free bread is that each grain acts as a little anchor, flattening the bubbles we’ve worked so hard to create.
            That is why I grind them up into flour. You can sprinkle seeds on top of the bread once it is in the pan without concern.

  7. Sonya February 21, 2014 at 11:41 am #

    Since this blend has both flax and chia wouldn’t this also take care of the egg replacement issues?

    • Jean Layton February 21, 2014 at 12:06 pm #

      Yes it does, but you have to use more to replace an egg.
      When I use straight flax as an egg replacer, I use one teaspoon flax plus a tablespoon of water.
      For pixie dust, I use 10 grams of pixie to 3 tablespoons of water

      • Sonya February 24, 2014 at 2:02 pm #

        Thank you!

  8. Cori February 20, 2014 at 8:17 am #

    Hi! We have had a GF household for 2 years. My oldest has confirmed Celiacs, myself and daughter are gluten sensitive. Husband and youngest son aren’t affected by gluten.

    We try to be as healthy as our GF grocery budget for 5 allows. Currently no one is reacting to xanthan gum. In terms of financials (I LOVE to bake!), is the Pixie dust less expensive than xanthan gum? I currently mix my own flour (brown rice, tapioca and potato starch with the appropriate amount of xanthan gum) to save money and have had success with everything I have baked (except the time I accidentally used potato flour instead of potato starch!) Thank you

    • Jean Layton February 20, 2014 at 8:55 am #

      Hi Cori,
      I’m not sure what the ingredients would cost in your geographic area.
      Where I am, I can get a bag of organic flax seeds for $4.00, Chia for $7 and the psyllium husk container for $9.
      By mixing them together according to the recipe, I get a 21 oz batch for $11, with leftovers of chia and psyllium.
      I haven’t bought xanthan for over 2 years, but believe it used to cost approximately the same.
      So from a strictly financial reckoning, it looks to cost slightly less for the pixie dust.

  9. Ben KARLIN February 11, 2014 at 12:20 am #

    I surfed my way here from who knows where. After a full evening of gorgeous food blogs loaded with incredible photographs your blog doesn’t have the same, how do I say this without sounding like it’s meant badly? Maybe, your blog doesn’t have the same attention devoted to the polish. I am so glad I started looking looking around.

    Instead of recipe after recipe mislabeled as GF because of ingredients like soy sauce and malt, you have actual information and alternatives. If you lived nearby I’d come kiss you.

    I’ve avoided baking because I didn’t like the idea of using gums. They just don’t seem like healthful ingredients to me so I’ve been resistant. Pixie dust may reopen our food vistas. Our daughter is gluten sensitive but we all eat basically gf to cut down on contamination risks here at home. Bread has been the one place we haven’t been able to find a decent compromise.

    Her bread is costly and our rituals for sandwich-making are ridiculous. Everything that will go on our bread is brought out, waiting and packages put away before the bread is opened. That way the meat, the cheese, the mustard are all kept clean. The amount of handwashing, the number of utensils and dishes… forget about it! I am almost in tears thinking of the difference Pixie Dust can make in our lives.

    Thanks so much. I am so pumped up and I can’t wait. Thank you. I could care less about the number of pictures on a page. I am so grateful; thanks.

  10. judy February 6, 2014 at 2:36 pm #

    Just letting you know that you can get organic psyllium husks (which grind into powder) through http://www.omfoods.com

    • Jean Layton February 6, 2014 at 5:49 pm #

      Thanks Judy, Do you know if they will ship to the USA?

      • n April 8, 2014 at 9:01 pm #

        i know edison grainery is us based and they sell organic psyllium. hope this helps

  11. Elaine January 29, 2014 at 6:07 pm #

    I’ve really enjoyed using Pixie Dust since I have the same problem with xantham as your husband.

    I have a question about item 4 under Instructions:

    “4. grams are a packed Tablespoon of pixie dust”

    Does this mean 10 grams or another amount? My digital scale doesn’t do really good at measuring 10 grams so if I can substitute 1 Tablespoon of pixie dust for 1/2 teaspoon of xanthan gum that would make it easier for me. Also, is the ratio the same for substituting pixie dust for guar gum? That doesn’t agree with me either.


    • Jean Layton January 30, 2014 at 8:41 am #

      Hi Elaine,
      Sometimes tools meant to make our lives easy, don’t. YES 10 grams = 1 packed tablespoon = 1/2 teaspoon of xanthan gum.

  12. Linda January 29, 2014 at 3:36 pm #

    Thank you for an alternative for xanthum gum. I want to try gluten free but don’t like the idea of so many ingredients I don’t understand. Your mixes make sense to me. I understand how these seeds working together can work in baked goods. Thanks again!!

    • Jean Layton January 29, 2014 at 4:16 pm #

      Glad they make sense, Linda. Feel free to ask any questions you might have here

  13. Pinki Dhillon January 11, 2014 at 1:06 am #

    I have just made a batch of Pixie Dust. I wanted to make sure that I would 60g to replace a
    tbsp of xanthum gum? I love your book! Explains so much in a way that is easily understood. Thanks

    • Jean Layton January 11, 2014 at 6:45 pm #

      Wow!, a tablespoon of xanthan gum is quite a lot, but yes 60 grams is correct.

      • Pinki Dhillon January 15, 2014 at 10:56 pm #

        Love love love this pixie dust. Made bread and the consistence was fantastic! Am going to try and make chapatis with it in the dough!

  14. Kim | a little lunch January 10, 2014 at 1:03 pm #

    Jean, thank you so much for your Pixie Dust recipe! Gums and I don’t get along either. (Possibly from YEARS of having to taste-test things when I worked in the food industry?) Whatever the reason, my body said no, and your substitute is user friendly. Ended up bookmarking this post after I saw all your pingbacks… GF recipe heaven!

  15. Dani November 23, 2013 at 6:10 pm #

    I have been using the mixture composed by volume and the results are fabulous for me. HUGE thank you!!!

    • Arvella Stephenson December 25, 2013 at 8:49 am #

      Call me stupid, i didnt realize until i had all my ingredients mixed together that i had used the wrong amounts. I’m not accustomed to metric so i took the second number which i see now you had given to indicate what size pkg to buy. So now i have a humungous container of Pixie Dust that seems to have at least double the amount of psyllium in it, if not the other seeds too. Any suggestions? Also, anything else i can use Pixie Dust for as i didnt realize i was making enough at my pace of baking to last a long, long time!!! Thanks for your great work.

      • Jean Layton December 26, 2013 at 10:19 pm #

        What measurements did you use for each seed and psyllium?
        If you have a lot of seed mixture, one way to use it up is to blend it into smoothies or sprinkle it on salads.

      • Anonymous January 4, 2014 at 10:38 am #

        I used it like your ingredient list:
        24oz flax seed

        12 oz chia seed

        12 oz psyllium

        I suspect now that I have a mix that has over twice the psyllium needed.

        • Jean Layton January 4, 2014 at 5:52 pm #

          Those links are to the items to be purchased, not a different way of measuring the amounts needed.
          This is one of the problems of writing in grams. The equivalents are so easily made incorrectly if done by tablespoons and teaspoons.

          Your mixture has WAY more psyllium than you need. For 12 oz of psyllium, you would need 24 oz of chia and 48 oz of flax. Perhaps there is a support group in your area that would be willing to contribute and share in the bounty? Otherwise, you can keep it in the freezer for 1 year without a problem

          • Arvella Stephenson January 27, 2014 at 8:07 am #

            Do you think it would be unhealthy — or what would be the harm — if I used the mix with that much too much psyllium? I did try one recipe with it and it seemed fine to me.

          • Jean Layton January 27, 2014 at 5:59 pm #

            There would be no harm at all, I just don’t know what it would work like in your recipes. Can you circle back to tell us whether the baked goods stay fresher longer? are more tender? anything like that would be quite informative

      • Arvella Stephenson January 30, 2014 at 8:33 am #

        Thanks for the reply and direction. I will be back in the kitchen next week, so I will send you a report…for sure.

  16. sally September 16, 2013 at 9:24 am #

    Thanks Jean, as always, for sharing your wisdom, research and recipes. Your book has helped me so much to bake GF since we went GF January 2013. I studied the first half of the book to begin blending my own flours. So fun! And now I’ll have tor try the pixie dust. Would organic acacia fiber work in place of the psyllium husk for an organic alternative?I’ll be tossing the gums, which I am not fond of using, and make some pixie dust. I just developed an GF applesauce cake recipe. While it is terrific fresh, teh next day it’s just not the same…stales quickly. This may help. Thanks again!

  17. Mary September 6, 2013 at 4:03 am #

    Do you think that this recipe would work in a liquid based recipe? The xanthan gum is used as a binder and thickener and I would love to find a replacement. Thank you.

    • Dr. Jean Layton September 6, 2013 at 7:37 am #

      Hi Mary,
      If the recipe is for a smoothie? it works really well there. The only drawback it that the fiber in the seed coats continues to thicken for a while, so I just use a pinch.
      If it is for something that gets warm or hot, reduce the amount as well.

  18. Andrea May 14, 2013 at 6:34 am #

    Hi Jean. Cool recipe that I will have to try. In a pinch, Bob’s Red Mill xanthum gum is non-GMO. :) Still, this is a great way to get extra nutrients into baked goods.

    • Dr. Jean Layton May 14, 2013 at 10:27 am #

      Hi Andrea,
      Glad you found this recipe. Last time I looked, Bob’s didn’t have any no-gmo labeling on the Xanthan gum. Most is sourced from Cargill :( Got to take a look next time I’m in the store.

  19. Kate March 28, 2013 at 2:18 am #

    Hi there, I only have red flax seeds… Will they work?

    • Dr. Jean Layton March 28, 2013 at 9:20 pm #

      Hi Kate,
      Pixie dust works so well because of the combination of seeds. Flax alone won’t work the same.

    • Dr. Jean Layton April 7, 2013 at 5:57 pm #

      I’m not sure what you mean? I’ve only seen brown and golden flax seeds

  20. Kate March 26, 2013 at 11:21 am #

    DAMN, I cannot eat flax seeds……..since they are estrogenic and ‘feed liver cysts’, so now I’m back to the ‘gums’ :(

    • Dr. Jean Layton March 26, 2013 at 11:37 am #

      Hi Kate,
      I’m not sure where you are finding that Flax seeds are estrogenic. The lignans they contain actually work to block estrogen receptors, decreasing the possibility for estrogen dominant cancers. See this post on Web MD

      What is a liver cyst?

  21. krystal March 26, 2013 at 10:53 am #

    THANK YOU FOR THIS POST !!!!!!!!!!!!!!!!!!!!!!!!!!!!

  22. Beth Miller March 16, 2013 at 6:31 pm #

    Just a quick question that I can’t see answered so far: how would amaranth work in there? Cooking it whole certainly gives wallpaper paste with tiny grains mixed in!

    • Dr. Jean Layton March 18, 2013 at 12:10 pm #

      Hi Beth,
      Do you mean as an addition to the mixture or in place of one of the components? Either way, I haven’t tried it out since my husband doesn’t do well with amaranth. If you do, please let me know how it works

  23. Angela March 14, 2013 at 4:05 am #

    Dr. Layton,

    I would like to THANK YOU FOR THIS PIXIE DUST!!! My friends have gone gluten-free and I love to cook for them, so I started reading up on the key ingredients for gluten-free baking… I did NOT like what I read about the gums. Since I live in South Korea where the concept of GF is absolutely new and considered “absurd,” I am mixing up my own GF flour and have been trying to bake without corn-based anything and gums… I just got some fresh golden flax, chia seeds, and psyllium husk powder in hopes of completely eliminating gums! I am SO GLAD you came up with this mix! Now, my question is… would this work for artisan bread-ish recipes as well? Apparently many GF people say nothing can truly replace xanthan gum for GF bread and especially artisan bread… Is that true?

    • Dr. Jean Layton March 14, 2013 at 10:18 am #

      Hi Angela,
      I’ve been using it with all my bread baking, including my gluten-free sourdough, so the quick answer is yes. You might need to tweak the recipe a bit to reduce the flours and increase water just a tad but it works.

      • Angela March 31, 2013 at 9:39 am #

        Thank you so much! I modified Dan Lepard’s Basic White Bread recipe and used your Pixie Dust and adjusted the amount of GF flour and water. I was able to make some really nice, chewy gluten-free egg-free dairy-free GUM-FREE bread with nice crunchy crust! Very hearty :D I cannot thank you enough!

        While I was doing more research online, konjac flour came across as another alternative to gums. Have you used it before?

        Also, I want to attempt making gluten-free phyllo/filo dough… I wonder if your Pixie Dust would work here as well. I made the Pixie Dust but my grinder doesn’t make it all too fine.

        Thank you and Happy Easter!

        • Dr. Jean Layton March 31, 2013 at 5:05 pm #

          Hi Angela,
          Glad it helped you get to your goal. I haven’t used konjac flour but now I’m curious.
          Gluten-free phyllo dough sounds like a great challenge. What recipe are you using?
          For the fineness, I just make sure to use no more than 40 grams at a time.

  24. Katie in Ohio February 13, 2013 at 5:57 am #

    I can’t thank you enough for posting this recipe. I have noticed that I am having trouble with gums as well. I tried chia seeds and flaxseeds before, but now I have a good recipe to substitute!

  25. Anonymous February 10, 2013 at 12:04 pm #

    I am looking forward to trying this, I have purchased the chia and pysllium I already had flax seed but it is already ground. Is there a way to still use that or do I need to buy more seeds.

    • Dr. Jean Layton February 11, 2013 at 10:54 am #

      I encourage using whole golden flax seed and grinding it yourself to insure freshness. Flax goes rancid very quickly once exposed to air.

      • Sarah February 11, 2013 at 12:38 pm #

        Thank you for getting back to me. How long does the flax seed that has already been ground last if it is in the frig. I am concerned now if it is bad or not.

        • Dr. Jean Layton February 11, 2013 at 9:52 pm #

          Hi Sarah,
          Typically one to two months. This is why I encourage a grinder.

  26. Tami February 2, 2013 at 3:32 pm #

    I am super impressed with the pixie dust recipe. I have been having trouble baking gluten free b/c if I use guar gum it becomes gummy and my family doesn’t really like it, I have been eliminating guar gum for this reason and then the baked good falls apart. I have made 5 zucchini bread loaves using the pixie dust and it’s the closest to regular zucchini bread I have made yet. Thanks so much for sharing your recipe.

  27. Jackie January 25, 2013 at 10:28 pm #

    Hello Dr. Layton! Maybe I already missed this, but when do you add the pixie dust? Do you add it at the same point you would have added the gum, or at the end? Do I need to add water to the pixie dust? I’ve used chia seed in the past, and the way I used it was to grind it up and add water to it; it was the last ingredient to add to the recipe. I think it was the same way with a bread recipe I tried using psyllium husks. Thanks!

    • Dr. Jean Layton January 28, 2013 at 12:28 pm #

      Hi Jackie,
      I stir the pixie dust into the flours before adding oil, butter or water. This allows it complete distribution in the mixture before beginning to create its structure.
      Thanks for asking.
      Dr. Jean

      I’ve changed when to add the pixie dust. Through more experimentation, I’ve learned that adding the pixie dust to the oil or butter helps to stabilize the crumb of the baked good.

  28. Oscar Hernandez H January 11, 2013 at 10:01 am #

    Sorry, do not speak English. The following is a translation of Google:
    PLS be the same or flaxseed powder ground flaxseed and psyllium powder obtained because achievement of Psyliumm whole seed and linseed powder had already. For your answer, thanks.

  29. jody2of5 January 5, 2013 at 11:22 pm #

    Frustration doesn’t even begin to express what I’m feeling. I just found this site, I’m “new” to “trying” to go gluten-free. Don’t have celiac, but probably a major intolerance for wheat/gluten that I’ve eaten my entire life. My refrigerator is full of a huge jar of a flour blend I put together recommended by a top-selling gluten-free cookbook. It’s full of corn starch, and now I’m reading that corn is a GMO product! Is that true of corn starch also??? My freezer is full of flours that I don’t know what to do with. They also were recommended as “flour blends” from another gluten-free cookbook. I tried experimenting with a recipe I found online for a quick bread that called for 1 TBL of xanthan. It was so rubbery and hard I couldn’t get a knife through it….and these flours are all so very EXPENSIVE!! And we are on a fixed income.

    Honestly, I can see why some people just give up and stay sick!! Something in these flour blends makes me not feel well, so it might be the xanthan. I don’t know. But I’ll hang in here and see what I can learn from you. Thanks for letting me express my feelings.

    • Dr. Jean Layton January 6, 2013 at 11:44 am #

      Hi Jody,
      Frustration is not fun. Going gluten-free is a process that can take some time.

      Yes, all corn that isn’t labeled non GMO or organic contains GMO ingredients unless you got some from Europe.

      Many of the gluten-free writers create flour blends to make it simpler for readers to just cook rather than having to mix from individual flours each time. Some of those writers use xanthan gum or guar gum.

      I’d suggest using up the flours you already have in what ever recipes attracted you to the book. As a rule of thumb, I avoid all recipes that call for more than 1/2 teaspoon of xanthan gum per cup of flour to avoid the gummy inedible product.

      Feel free to ask more questions, it is better to ask than feel incapable.

      • jody2of5 January 7, 2013 at 12:52 am #

        Thank you, Dr. Layton. I will try the pixie dust combo instead of the xanthan. It could be the corn and the xanthan causing me to not feel well. It’s certainly worth a try.

  30. Laurie January 4, 2013 at 6:11 pm #

    I am allergic to flax and react poorly to the “gums”. Do you think I could use just the chia and the pysllium?

    • Dr. Jean Layton January 4, 2013 at 7:10 pm #

      Hi Laurie,
      I haven’t tried using only chia and psyllium much. the combination created a texture that I didn’t care for much. I think if I were to try again, I would use equal parts chia and psyllium but add a bit more fat to replace the fat that isn’t in the psyllium. Mix that combination together first then go on with the recipe. Please let me know what happens, will you?

  31. Kelly Smith January 4, 2013 at 12:29 pm #

    I am excited to try this, as I know the gums are not a healthy thing. Here is my question: We are egg-free right now. Does this still work in combination with egg replacement, and what kind of egg replacement do you recommend using with your Pixie Dust?

    • Dr. Jean Layton January 4, 2013 at 12:37 pm #

      Hi Kelly,
      I knew this would come up. Which egg replacer are you using? Ener-G foods brand has cellulose gum in it already. Chia, Flax and Psyllium are all sources of cellulose wrapped up with a bit of fat.
      I’ve only had a single baking session trying to replace both gums and eggs. Wasn’t thrilled with my results. They were good but not stellar. :)
      I used double the amount of pixie dust in a loaf of bread and deleted the egg. The bread rose beautifully but sank back a bit.
      Next time I think I’ll use 2 1/2 times the xanthan gum . I’m in the process of moving though, so next experimental baking time will be in February.

      • Kelly Smith January 29, 2013 at 3:07 pm #

        At various times I have used Energ-G. I’ve also used flax gel and chia gel too.

        • Dr. Jean Layton January 31, 2013 at 10:06 am #

          I’m guessing you are referring to Ener-G egg replacer? That actually contains both cellulose and modified cellulose.

  32. Silvana Nardone January 4, 2013 at 11:11 am #

    Hi Jean! So, the results are identical? This is fascinating!

    • Dr. Jean Layton January 4, 2013 at 12:20 pm #

      Hi Silvana,
      Actually the textures improve. Large open airy holes, tender crumb and a crust that is both firm and tender at the same time. Much more like typical gluten full bread.
      Try it out in one of your recipes and let me know, ok? I’ve got Annelise Roberts testing her recipes too. :)

  33. Kayte January 4, 2013 at 10:09 am #

    This is great! Thank you so much! How many grams of “pixie dust” do you use to replace grams of gum? I would like to make this recipe and it measures the gum in grams, not “spoons”


    • Dr. Jean Layton January 4, 2013 at 12:22 pm #

      Hi Kayte,
      This is a bit more complicated question. If you are replacing xanthan gum alone, then I use 35-40 grams to replace 10 grams of xanthan and reduce the other flours by the 25 grams. So a recipe with 350 grams of flour mix and 10 grams of xanthan gum would become 325 grams of flour mix, 35 grams pixie dust.
      Try a simple recipe you love and let me know the results ok? This is an ongoing area of experiential learning for me.

      • Kayte January 5, 2013 at 10:06 pm #

        Thanks so much! Ill let you know any results I have.

  34. Lisa (The Gluten-Free Idiot) January 4, 2013 at 10:02 am #

    I’ve historically been absolutely awful with baking. Unless it’s a boxed mix, I screwed it up. I suspect that a lot had to do with measure vs weigh, which is why I like to see recipes now that use weights.

    But the problem still remains that I was a terrible baker before going gluten-free. I worry that it’ll be even harder. I’ve purchased pre-made flour blends (like Better Batter) when I would see them on a decent sale, just because I couldn’t find whole grains to make into flours for an affordable cost.

    Are these topics addressed in the book, like where to find the most economical items? I also saw too many dairy/casein free food bloggers giving recipes using cashews that all but required the expensive VitaMix. I admittedly gave up on dairy-free because of that. I’m 90% better being gluten-free but I suspect that the times when I have genuine upper-GI *pain* is down to all the gums.

    I’m so new to all this. My head spins. So forgive me for asking one last question and then I’ll start reading over your site (I just found it): How well do things freeze in gluten-free baking world? Things like waffles and pizza crusts, etc.
    Thanks :)

    • Dr. Jean Layton January 4, 2013 at 12:29 pm #

      Hi Lisa.
      You are not alone in having a problem with baking. It is a science and can be exacting.
      I’m guessing you are referring to Gluten-Free Baking for Dummies when you say book?
      Your concerns about flour substitutions, quality and where to find are in the book, inlcuding a chart that shows weights per cup for most flours.
      You are correct that Gluten Free, Dairy Free folks seem to use a lot of nut flours for replacement. If you are ok with some dairy I would just stick with the GF.

      Freezing any bread product can create one BIG problem. The water contained inside the bread structure freezes, and when defrosted can leave the bread dry and crumbly. This can occur even in “regular” bread.
      Pixie Dust helps quite a bit to create a web for the water to be retained. I just wrap up the bread in two layers of wrap and freeze away.
      Waffles are wonderful, just underbake them a bit to allow for retoasting. pizza crusts work perfectly because of the egg in the recipe.
      Feel free to ask questions. Answering them and helping folks to thrive is why I write this blog. :)

      • Dani August 23, 2013 at 8:07 pm #

        Hi. I’m not metric and don’t have a cooking scale. Can anyone give an estimate in liquid measure by tablespoon? In the mean time I’ll just try mixing by ratio of volume even though I know that will probably be different from the ratio by weight. Thanks :)

        • Dr. Jean Layton August 24, 2013 at 10:13 am #

          Hi Dani,
          I’m sorry you don’t have a scale, it is so important for this recipe. The approximate volume measurements are 2 tablespoons Flax seed, 1 Tablespoon chia and 1/2 teaspoon psyllium. But every time someone works by approximating the amounts, they have a problem getting it to work.
          My scale only cost $15, a small enough investment in great baked goods

          • Anonymous August 24, 2013 at 2:03 pm #

            HIelo. Thank you so much for the volume estimates. I have to admit, my daughter and I both cook mainly without even using measuring cups and spoons for the most part. Her recipes ALWAYS come out great. Mine not always. I had no idea cooking scales were affordable. The last one I had one was from back in college and it wasn’t cheap at all but that was back before digital stuff was so available. It was an old balance-weight mechanism which was hard to use. It was still working until a few years ago but when it finaly broke I had not wanted to replace it. The scale you linked to is so nice looking! Thank you for your help and for your recipes. I really appreciate your sharing your wealth of knowledge! I had stopped using xanthan because I felt it upset my system but had not worked out a good replacement. I was just relying on apple sauce and mashed bananas and extra eggs and even sometimes vanilla pudding! I can’t wait to try the Pixie Dust!


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