If you have ever tried baking with Gluten Free flours, you know that they just don’t act, feel or respond in the same way as wheat flour.
Gluten-Replacers in Gluten-Free Baking
- It binds ingredients together
- It provides structure to your end product
- It as elasticity
Jeanne Sauvage, author of the Art of Gluten Free Baking, posted a wonderful article on understanding the gluten substitutes and how to use them. Here is a few quotes from her article:
Xanthan gum is the product created from the fermentation of the bacteria Xanthomonas campestris in a sugar solution. In my opinion, xanthan gum is the one that behaves most like gluten. … And for most baking recipes you only need to use about ¼ teaspoon of xanthan gum per cup of flour…
Guar gum is made from the guar bean plant. It is pretty good at binding and structure-building. But it is much less elastic than xanthan gum…. When I use it, I use the same amount of guar gum that I use of xanthan gum per cup of flour–about 1/4 teaspoon….
…various combinations of psyllium, chia, and flax seeds seem to be the holy grail of gluten-replacers, although you do have to use a lot (several tablespoons in a recipe).
Personally, I have been a subscriber of Jeanne’s website for awhile now, and am very impressed by her knowledge on Gluten Free Baking. She currently has a book out on the subject:
I have a copy of this book in my own cookbook library and love all the interesting cookies and treats …. that can be eaten all year ’round! In the beginning of the book is a section called ‘Gluten Free Baking Primer’ that has a wealth of information for newbies!
I highly recommend Jeanne’s book if you want to learn to bake Gluten Free!
NOTE: Not all recipes are Vegan!!