TIPS for GLUTEN-FREE BAKING
Adding Food Binders to Lynn's Gluten Free Flours:
Gluten is the protein structure in wheat based baked goods that traps air and moisture resulting in a light and fluffy product that holds together well. To achieve the same result when baking with gluten-free flour, it is necessary to replace the gluten with a food binder. The most commonly available gluten-free food binders are xanthan gum, psyllium husk powder, and guar gum.
Many commercially available gluten-free flour blends include food binders. I do not include a binder in my flour blends, because some people have allergies or intolerances to certain binders, like xanthan gum. I prefer to add the binder of my choice based on the recipe type and dietary restrictions.
For baking gluten-free cookies, cakes, bars, and pasteries; xanthan gum is the better choice. It does the best job achieving a result that mimics wheat based products. However, if you have an allergy or intolerance to xanthan gum, guar gum is a good second choice. It will produce good results, but the products will be a little more starchy and will have a shorter shelf life.
Psyllium husk powder is by far my preferred choice for baking gluten-free yeasted breads. It has an earthy flavor and ability to retain moisture that works well with yeasted bread recipes. However, if you have a problem with psyllium husk powder, xanthan gum will definitely work for bread recipes, but the end result will be a little denser and heavier.
It only takes a quick internet search to determine there are no hard an fast rules when it comes to adding binders to gluten free recipes. Below is a chart with my general guidelines, however it really does depend on the recipe. For example, I have discovered that recipes including fruit purees, like mashed bananas or applesauce, require less binder. I recommend staring with the smallest amount and increasing or decreasing slightly until the desired result is achieved. When it comes to binders, less is more. Too much of a gum will result in a gummy product. Experimenting really is the best way to get great results. Happy baking!
General Guidelines for Adding Binders to
Lynn's GF Flour Blends
For All GF Baked Goods (except drop cookies):
1 tsp xanthan gum = 1 1/2 tsp guar gum = 2 tsp psyllium husk powder
For GF Drop Cookies:
1 tsp xanthan gum = 3 tsp guar gum = 5 tsp psyllium husk powder
Xanthan Gum per 1 Cup Lynn's GF Flour:
Pie Crust and Pastry = 1/8 - 1/4 tsp
Cookies and Bars = 1/4 tsp
Cakes and Pancakes = 1/4 - 1/2 tsp
Muffins and Quick Breads = 1/2 - 3/4 tsp
Yeast Breads = 1 - 1 1/2 tsp
Pizza Dough = 2 tsp
Guar Gum per 1 Cup Lynn's GF Flour:
Pie Crust and Pastry = 1/4 - 1/2 tsp
Cookies and Bars = 3/4 tsp
Cakes and Pancakes = 1/2 - 3/4 tsp
Muffins and Quick Breads = 3/4 - 1 tsp
Yeast Breads = 1 1/2 - 2 tsp
Pizza Dough = 3 tsp
Psyllium Husk Powder per 1 Cup Lynn's GF Flour:
Pie Crust and Pastry = 1/4 -1/2 tsp
Cookies and Bars = 1 1/4 tsp
Cakes and Pancakes = 1/2 - 1 tsp
Muffins and Quickbreads = 1 - 1 1/2 tsp
Yeast Breads = 2 - 3 tsp
Pizza Dough = 4 tsp
I would love to bake you happy!