Making Gluten Free Easier

Making Gluten Free Easier

Making Gluten Free Easier

Binders & Thickening Agents- Store cupboard essentials

Xanthan Gum

This can work well as a gluten substitution in yeast and soda breads along with other baked goods. Helps prevent crumbling.

Psyllium Husks

Also acts a bit like like gluten, used on its own or with xantham gum or other raising agents. Very rich in fibre and often used for laxative purposes. Tasteless.

Baking Powder

* Be sure to purchase GF Barkat or Allergy care brands. Best used in conjunction with other raising agents.

Baking Soda (sodium bicarbonate)

Is primariy used in baking as a raising agent. It reacts with acidic components in batters (lemon juice, buttermilk, yoghurt vinegar, cream of tarter etc), releasing carbon dioxide, which causes expansion and forms the characteristic  texture in pancakes, batters, soda bread and other baked goods

Eggs

Rich in protein, add great texture and help bind GF flours together

Chia Seeds/Flax seeds

Both flax and chia are wonderful for GF baking as they are excellent binders and thickeners. When these seeds are ground into a meal and mixed with water, they thicken and become gel-like, similar to a raw egg. They bind like eggs in most baked goods. An excellent choice for vegans and people with egg intolerance’s.

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