A word on the use of binders

Because gluten free flours do not contain gluten (the protein found in wheat, rye, and barley that acts as a binder and provides structure) gluten free baked goods require some sort of binder to hold them together, a gluten replacement if you will.

The most common binders used are xanthan gum and guar gum. You will find them in most commercial gluten free products.

Guar gum is derived from guar beans and is an excellent binder for things like cakes and muffins. Because guar gum can give baked goods a "cakey" texture, it is not suitable for all recipes. Guar gum works best in cakes, muffins, and quick breads. Use guar gum sparingly, too much can have a laxative effect.

Xanthan gum is derived from the bacteria xanthomonas campestris. That bacteria can be grown on many mediums such as corn, soy, red cabbage, and wheat. While the xanthomonas campestris that is grown on wheat is said to be gluten free (and has been certified gluten free), the fact that it may be grown on non-organic, genetically modified grains or legumes is very concerning. Additionally, some people (myself included) find that they do not tolerate xanthan gum very well and feel better without it, while other people are simply grossed out about adding bacteria to their foods. Unfortunately, xanthan gum is an ingredient used in many commercially processed foods (even those that are not gluten free). Switching to whole unprocessed foods will help to eliminate your exposure to this ingredient.

A good substitute for xanthan gum is ground psyllium husk. Psyllium can be substituted for xanthan gum in most gluten free recipes. If you want to use psyllium in a recipe that calls for xanthan gum, just use twice as much psyllium as xanthan gum (i.e, instead of 1 tsp of xanthan gum per cup of gluten free flour, use 2 tsp of psyllium per cup of gluten free flour). Additionally, psyllium contains fiber, something most gluten free recipes are lacking in. 

Other binders that are used in commercially prepared gluten free baked goods include cellulose gum (which is derived from wood pulp) and locust bean gum (which is derived from the seeds of the carob tree). While I don't see anything wrong with locust bean gum, it is not an ingredient that the home cook/baker can easily obtain. I try to avoid anything with cellulose gum - who wants to eat wood pulp?

Because of my issues with xanthan gum, and my desire to keep things more natural, I have reformulated all of my baking recipes (that call for binders) to use either guar gum, where appropriate, or psyllium. So far, I have been pleased with the texture of the baked goods that I have made using psyllium in place of the xanthan gum. Additionally, I have found that the texture of the yeast breads is much improved (more like a true rustic, homestyle bread) when using psyllium powder.

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