ABOUT BINDERS
There are basically two types of binders: Hydorphilic (water-loving) binders and protein binders. Both play an important role in creating delicious desirable gluten-free baked goods. The key is to know when to use them and in what volume and in what combination and to use as little as needed to accomplish the desired outcome. I have found that using a combination of binders produces the best results.
Hydrophilic binders (xanthan gum, guar gum, psyllium husk, chia seeds, flax seeds, etc) work with the water-based liquid ingredients in the baked good to absorb the moisture and form a gel or “glue” that keeps the baked good together reducing the risk of it crumbling or completely falling apart when cut into or bitten. There are two different types – those that require beating (xanthan/guar gum) with an electric mixer to fully activate and those that require time (psyllium, chia, flax) for absorption. With both of them the amount used is based on the amount of liquid in the batter/dough (not the flour) and the stiffness and chew-factor desired.
Methylcellulose is also a hydrophilic binder. It is manufactured – does not occur naturally in nature. It is often used in egg replacer or as an egg replacer. It requires beating to be fully activated and it also foams – which is a unique characteristic. It also helps to hold moisture into the baked good so that baked items remain moist. If you are trying to use natural ingredients – this is not the product for you. But many people like to use it to assist with binding and holding moisture. It is helpful in gluten-free products that are egge as well. Having said that – there are other hydrophilic binders that can accomplish the task. Freedom Gluten is a methylcellulose product that is designed for gluten-free baking.
Protein binders (egg and gelatin) hold gluten-free items together when baked because when the protein is cooked, it changes form and creates a strong network like structure holding the baked good together (think about an egg cracked into a hot pan – the liquid egg coagulates and forms a solid structure). I add Agar to this category as it works like a protein binder in baked goods. Agar is actually a fibre not a protein – but because of how it functions in baking I tend to call it a protein binder in my mind!
For more information on how to choose and incorporate fats into your gluten-free baking see The New Gluten-Free Demystifying Gluten-Free Baking – A Resource Guide © 2014.
