gum substitutes

By tinathorn

Ingredients

• describes the outcome of baking with gluten, so lets understand the structural functions gluten preforms during the mixing and baking process that enables it to create such wonderful baked goods:
• Gums are your best chance at producing successful baked goods, however alternatives are available
• That fun little experiment showed us a few of xanthan gums 'glutinous' properties - its thickening ability, and how the mixture expanded, almost doubling in size. Now lets review what the real stuff (gluten) does…
• to is what enables this dense ciabatta loaf to form and retain large air pockets
• Binding - keeps ingredients combined together in a smooth, thick & viscous mixture.
• to to dough can be stretched and shaped, allowing its form to be maintained as it bakes. Batters are able to stretch significantly and rise as they bake.
• to – allows the air pockets that are created by the leveners to hold its shape while the mixture bakes, thus creating loft/rise.
• Retains moisture – keeps baked goods fresher longer, prevents a crumbly texture.
• to structure. This lack of structure, produces baked goods that are denser because they aren't able to rise as well.
• to to gums from your recipes is an option, however gums not only affect the appearance and texture of your baked goods, but also taste. So if you want to avoid gums, then you really need to replace it with something else.
• to to want to avoid gums, then you'll need to replace it with something else

Details

Servings 1
Adapted from glutenfreeclub.com

Preparation

Step 1

Agar Agar

Derived from algae or seaweed, it is a flavorless product sold in powdered form, flakes and sheets. It is a vegan alternative to gelatin.

How it works in gluten-free baking: acts as a binder and thickener. Produces stretchy dough, chewy breads and moist cakes. If too much is used it will cause excess moisture to be retained in your baked goods, making them soggy.
How to prepare: in jelly-like dishes, it first must be dissolved in a liquid, boiled for 3-5 minutes, cooled (see agar's package for more detailed instructions). However to use in baked goods, it can be used in its dry form.
How to substitute: For breads use 1 tsp powder for each cup of gluten-free flour. For cookies, cakes, and muffins use 1/2 tsp powder for each cup of gluten-free flour. Add in with the dry ingredients.

Chia Seed

Harvested from a plant in the mint family, these flavorless seeds are extremely high in fiber and omega-3.

How it works in gluten-free baking: helps to bind and thicken.
How to prepare: in a small dish mix together 1 part chia seeds to 2 parts boiling water, stir vigorously then let sit about 5 minutes until thickened. Allow to cool to room temperature before using. Ground chia seeds are best, but whole can be used as well.ChaiSeedMixture
How to substitute: For breads use 1 tsp prepared chia seed mixture for each cup of gluten-free flour. For cookies, cakes, and muffins use 1/2 tsp prepared chia seed mixture for each cup of gluten-free flour. In place of xanthan gum, replace at a 1:1 ratio (dry). Prepare seeds as directed above before adding in with wet ingredients.

EggWhite

How it works in gluten free-baking: acts both a binder and a riser. Best in cakes and breads. Egg whites alone might not be enough for certain recipes to achieve the desired results. In those cases it is best to add in another substitute like chia seeds for a cake recipe or psyllium for bread.
How to substitute: In addition to any other eggs called for in the recipe, whip 1 egg white and fold into the batter at the very end.

Ground Flax Seed

Because of their thick outer shell, they must be ground before using. You can buy them already ground, or use a coffee/spice grinder to grind your own.

Flax Egg Substitute

Simmer flaxseed and water until thick
How it works in gluten-free baking: used to bind ingredients together, add moisture and softness.
How to prepare: in a small skillet mix together 1 part ground flax seeds to 2 parts water. Stir and let simmer about 5 - 10 minutes until thickened. Allow to cool completely before adding to recipe.
How to substitute: For breads use 1 tsp prepared flax seed mixture for each cup of gluten-free flour. For cookies, cakes, and muffins use 1/2 tsp prepared flax seed mixture for each cup of gluten-free flour. In place of xanthan gum, replace at a 1:1 ratio (dry). Prepare seeds as directed above before adding in with wet ingredients.

Gelatin

Derived from the collagen in animal tissue (mainly pig skin), it forms a thick jelly-like mixture and is most commonly used in Jell-O type recipes and aspics.

How it works in gluten-free baking: helps mixtures to bind, creates stretchy dough and helps to retain moisture. Great for bread recipes. If too much is used it will cause excess moisture to be retained in your baked goods, making them soggy.
How to prepare: when using in jellies or mousse the gelatin must first be dissolved in cold water then left to thicken. Once set, gently warm the mixture to liquefy it again before adding to the recipe.
How to substitute: in bread recipes it can be added directly to the dry ingredients in its powdered form - 1 tsp per 2 ½ cups of gluten-free flour. For all other baking recipes add the liquefied mixture in with the room temperature wet ingredients.

Pectin

Derived from a complex carbohydrate naturally found in many fruits (like in citrus peel), it is a vegan alternative to gelatin. More commonly used in jam and jelly making to thicken, it can also be used in making gluten-free breads.

How it works in gluten-free baking: helps mixtures to bind and retain moisture.
How to substitute: in bread recipes it can be added directly to the dry ingredients in its powdered form - 1 tsp per 2 ½ cups of gluten-free flour.

Psyllium Husks

Husks are ground into a fine powder
Psyllium Fiber/Psyllium Husk Powder

Psyllium is the husk from the seed of the Plantago ovata plant (also called ispaghula). It is most commonly used as a laxative and fibre supplement - it is the main ingredient in Metamucil. Besides using as a gum substitute, you can add it as a supplement to any bread recipe to improve its texture.

Stir with boiling water until thick
How it works in gluten-free baking: helps to bind and improve structure.
How to prepare: in a small dish mix together 1 part psyllium husk powder to 2 parts boiling water, stir vigorously until thickened. Allow to cool to room temperature before using.
How to substitute: When using as a dough improver for bread, add 1 Tbsp in its powdered form to the dry ingredients. When using in place of xanthan gum, in bread recipes add 1 tsp psyllium husk powder for each cup of gluten-free flour, prepared as above, added to the wet ingredients. For cookies, cakes, and muffins use 1/2 tsp psyllium husk powder for each cup of gluten-free flour.

Time to Start Baking (& Testing)!

Just like substituting wheat flour for gluten-free flour, the overall taste, texture and appearance of your baked goods will be affected – which is why xanthan and guars gums are added.

Gums are your best chance at producing successful gluten-free baked goods, so when you further substitute the gums for another product, be aware the results will be affected once again.

But with a little trial and error on your part, you are sure to find a substitute that you like the taste and texture of, as well as what works best for your recipe!