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Gluten-free Binders

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There are plenty of gluten-free recipes where you won't need a binder, e.g. pancakes and fruit crumbles, or vegetable bhajis where a batter made from gram flour binds the vegetables together.  But where you need something to help your doughs and batters hold together, creating a similar result to using wheat flour, there are several that we've tried with our gluten-free flours, and with a bit of tweaking here and there, and even a little blending of 2 or more binders together, you can get some very good results.

Eggs

Eggs have been used to set and bind since baking began, and they can be beaten whole until fluffy and added to recipes, or separated and the white whipped until soft and peaky and then folded into the recipe.

Xanthum and Guar gum

Gluten-free BindersThese are emulsifiers that form a filmy gel with the addition of liquid, and bind your ingredients together.

Xanthum gum is a culture, sometimes grown on wheat or maize, then dried and processed into a powder.  Added to your recipes in very small quantities, it will help bind and also create elasticity.

Guar gum is produced from a plant, and is also processed into a powder.  It performs in a similar way to xanthum gum, but is marginally less elastic.

Some people are sensitive to one or both of these gums, even in tiny quantities, but there are more options to choose from.

Linseed

This is the seed of the flax plant, it can be the whole seed - brown or gold - and you can also buy it ready milled.  Milled linseed has a limited shelf life due to its high oil content, so needs to be kept in the fridge.   Soaking the whole seeds in water for at least 15 minutes (overnight if you prefer) before use in a recipe produces a sticky gel that helps to hold ingredients together. You can mill your linseeds at home if you have a small spice grinder with blades.

Chia Seeds

More expensive than linseeds, these come from a plant related to the mint family and are considered very nutritious.  They also create a gel when soaked in water, and can be used as a binder in gluten-free scones, loaves, puddings and smoothies.  They can also be milled into a flour, and you can do this at home the same as for linseeds.

Psyllium

The ground powder is produced from a plant that grown in India, and is very useful in gluten-free baking.  We use it in some of our GF bread recipes, where it created a relatively dense structure that slices well.

Pectin

Powdered pectin is available to buy in small sachets, and although we haven't developed any recipes with it yet, it can be used to make gluten-free bread as well as in jams and jellies.

Powdered egg white

Widely available to buy in small sachets, we've tried it in our version of a fruity tea bread where it creates a great fluffy texture - you don't need very much of it, if you overdo the amount the batter will escape enthusiastically from the tin!

Added by: gfshiptonmill

#gfshiptonmill recipes

We have been working hard to bring you a selection of recipes that have been designed to work with our gluten-free flours and which will give you great result every time.

The most popular are listed below.

Or click here to find the full selection and start exploring ...

 

Gluten-Free StollenGluten-Free Stollen
Gluten-free marzipan lovers can join the feasting with this version of traditional, yeasted German Christmas bread.
Gluten-Free Lemon & Pistachio BiscuitsGluten-Free Lemon & Pistachio Biscuits
Super easy to make, you can do them in advance and refrigerate for up to 3 days - just cut as many cookies as you want to bake from the chilled dough log and they'll be freshly baked every time.
Gluten-Free Apple TartGluten-Free Apple Tart
This apple tart takes a tad longer to prepare due to cooking and pureeing the fruit prior to baking, but it produces a lovely smooth tart with a good flavour, and looks really good if you leave red skins on the sliced apples for decoration - only if you're using organic fruit though.
Gluten-Free Rice, Maize and Chia Seed SconesGluten-Free Rice, Maize and Chia Seed Scones
Stick with the method in this recipe - if you haven't made it before and you're expecting a nice soft scone dough to cut rounds from, it will surprise you! Instead of a soft dough it makes a sticky disc that you smooth with an egg and milk mixture and your fingers, the addition of chia gel turns the mixture into lovely scones with a good flavour.
Gluten-free Victoria SpongeGluten-free Victoria Sponge
Gluten-Free version of a classic, great to share! Gluten-free flour can have a 'dry' mouth feel, but using the tried and tested Victoria Sponge recipe with our blend produces a good result.
Gluten-free SconesGluten-free Scones
Makes 6 triangular scones - perfect with lashings of clotted cream and homemade jam.
Gluten-free Simnel CakeGluten-free Simnel Cake
We developed a Simnel cake using 50/50 gluten-free sorghum and millet flour instead of wheat flour.
Sweet White Rice & Millet Popovers with CherriesSweet White Rice & Millet Popovers with Cherries
The sweet white rice and millet flours, together with the high egg content in this recipe produce a rich, custard-like interior to these delicious batter puddings, best served and eaten whilst still warm.