Sort ingredients
cindyyoung
QR Code
Listen
Pdf
Include a binding agent in gluten-free baked goods, especially those dependent on gluten for structure.
Use psyllium husks to improve the structure of yeasted loaf breads, rolls, pasta, and pizza dough.
Incorporate xanthan gum for binding and thickening in gluten-free baking.
Utilize guar gum for binding, elasticity, and structure in gluten-free baked goods.
Add chia seeds for binding and structure in gluten-free foods.
Mix flax seeds with water to create a mucilaginous gel for binding in baked goods.
Balance the use of eggs to aid in rising and binding without overpowering the flavor.