If you've been gluten-free for more than four minutes, you've probably tried to bake a cake, or bread, or a pie. So you know all flour blends are not created equally. The truth is, even the best gluten-free flour blends are made to shoot-in-the-middle for GF bakers. They probably have a little too much binder for pancakes, and not quite enough to convert your favorite bread recipe. That's where baking binders come in.
I have found that I prefer using gum-free baking binder in most cases. However, both xanthan gum and guar gum are easy to find and many gluten-free recipes have been formulated with one of them. Below is a simple guide to use for using xanthan gum or guar gum in recipes. I've also included my favorite gum-free baking binder recipe and a guide for using that as well.
Making Grain-Free Gum-Free Baking Binder:
I really liked the Not Xanthan Not Guar from Pamela's, but it's been discontinued, according to the company that bought Pamela's Products. So I created this gum-free baking binder from that recipe.
I blend roughly 60% psyllium husk powder + 40% potato starch to make he binder (see the recipe below). PS: Potato starch and potato flour are NOT the same. Blend them in a food processor for about 5 minutes, store in a cool, dry place, sealed tight. It won't last forever, so I blend about 1 cup at a time.
Basic Guide for Using Grain-Free Gum-Free Baking Binder:
You MUST let the dough or batter sit to allow the binder to hydrate for 5-10 minutes after mixing before baking, cooking or proofing. (That includes pancakes!) Textures will change substantially after resting. I have found this type of binder to be much more forgiving than gums.
per cup of gluten-free flour used:
Pancakes and Waffles: ½ tsp.
Cookies, Cakes & Muffins: 1 tsp.
Breads & Rolls: 2 tsp.
Basic Guide for Using Xanthan Gum and Guar Gum:
We suggest starting with the smallest measurement first, then increasing. Too much of either of these products can lead to an odd texture in your finished product or a "gum line" at the bottom of cakes & breads.
per cup of gluten-free flour used:
Pancakes and Waffles: ⅛ - ¼ tsp.
Cookies: ¾ - 1 ¼ tsp.
Muffins: 1 - 1 ¼ tsp.
Breads: 1 ½ - 2 tsp.
If you've got an amazing tip or trick for using gluten-free baking binders, I'd love to hear it. Please share below! You can also check out our best gluten-free baking tips here. Grab the recipe for those brownies in the picture right here!
XO - KC
Grain-Free Gum-Free Baking Binder
Equipment
- food processor
- scale or measuring cups
Ingredients
- 90 grams psyllium husk powder (⅔ cup minus 1 heaping TBSP)
- 78 grams potato starch (⅓ cup plus 2 TBSP)
Instructions
- Blend the ingredients in a food processor for about 5 minutes total, stopping a few times so the powder does not heat up.
- Store tightly sealed in a in a cool, dry place.
Notes
Photos: Meg van der Kruik
Marleen says
Excellent result. After numerous googling I tried your binder in rusks today with Gluten free flour and an almond milk /lemon juice as part of my wet ingredients I have a successful result . Thank you thank you
K.C. Cornwell says
I'm so glad. It's really made a difference in my baking.
Thomas Briggs says
Please comment on the following. Pamela's "not xanthum/not guar" ingredient list reflects potato Starch first by weight. Yet your suggested mimicry of pamela's former product has psyllium first by weight. Is there a typo in your suggested recipe or did you find your weight proportions to work better for baking?
Than you for your efforts here.
K.C. Cornwell says
I found my blend better for baking.
jenny says
hi, can i use tapioca starch instead of potato starch....?
K.C. Cornwell says
We haven't tried that!
Susan says
I'm looking forWARd to trying this. I was wondering, though....why process the mix for 5 minutes? why can the ingredients not just be whisked together?
K.C. Cornwell says
Because you want to make sure they are absolutely evenly incorporated - and most people don;t whisk to that degree 🙂