Not exact matches
As I like to control my
binding agents, and this product doesn't contain any
gums or binders, it served that goal well.
Yes, I include psyllium husk
as a
binding agent (which has none of the standard
gum agent issues), but you can certainly leave it out of the mix and add the
binding agent of your choice to your baking recipes
as desired.
I didn't feel the need to use any special
binding agents this time,
as I've successfully made many a gluten free pancake in the past without any
gums or the like.
Guar
gum also acts
as a
binding agent for foods like meat and ice cream.
In this recipe, I don't use xanthan
gum because oat flour acts
as a
binding agent because of the soluble fiber.
Binding agents like guar
gum help act
as gluten normally would and helps keep your baked goods from falling apart.
Most gluten - free recipes blend several types of flours together with a
binding agent such
as xanthan
gum or guar
gum to try to re-create the texture of baked goods that contain gluten.
Xanthan
gum, psyllium husk powder, and guar
gum are frequently called for in gluten - free recipes and serve the same general purpose
as thickeners and
binding agents.
The xanthan
gum is used
as a
binding agent — helps hold it together and keeps it from crumbling.