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 🙂
Linda Ferris says
Dr. Jean Layton developed this recipe. I have used it for years as a binder for gf flours
https://communityfood.coop/classes/instructor-profiles/dr-jean-layton/
20 grams ground Golden Flaxseeds
10 grams ground Chia Seeds,
15 grams Psyllium Husk Powder
1 tablespoon = 1/2 teaspoon xanthan gum
It is a good binder and also nutritious. Though more expensive, light colored chia seeds makes the color of the binder a slightly lighter color.
I usually use 1 tablespoon per cup of gluten free flour
K.C. Cornwell says
Thanks for sharing!
Hiroshi says
Hello.
Have you tried anything that would work to replace the potato starch? Someone asked about tapioca, but how about arrowroot powder? I'm trying to avoid potato starch for it to be nightshade-free.
I might be better off trying the suggested by Dr. Layton ala Linda Ferris' nightshade-free version instead.
Thank you.
K.C. Cornwell says
We haven't tested this with Arrowroot, please let us know if you do!