Gluten-Free Binders & Leavening Agents

Baking without gluten can be a challenge because gluten contributes important properties that help foods maintain their shape and holds the food together. In the absence of gluten’s structural power, binders and leavening agents become absolutely critical in creating the necessary binding, texture, elasticity and structure typically provided by gluten. Gluten-free baking can be a trial and error process.

Below are some of the binders and leavening agents utilized in the Culinary Genes kitchen:

Eggs:

The most common binder in gluten-free baking is eggs. Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product.

Davis Double Acting Baking Powder

A Leavening agent that provides a lift to baked goods. The active ingredients in baking powder is a combination of baking soda, an acid and a starch (to absorb moisture). Since the starch can either be gluten or gluten-free, it is important to purchase a baking powder with a certified gluten-free label.

Rumford, Double Action Baking Powder

A Leavening agent that provides a lift to baked goods. The active ingredients in baking powder is a combination of baking soda, an acid and a starch (to absorb moisture). Since the starch can either be gluten or gluten-free, it is important to purchase a baking powder with a certified gluten-free label.

Bob's Red Mill Baking Soda

Also known as bicarbonate of soda, is a leavening agent that provides a lift to baked goods. and is used in countless recipes, including cakes, cookies, flatbreads, and more. It also helps improve browning and is typically used in combination with acidic ingredients for baking. Always mix baking soda with your dry ingredients first.

Clabber Girl Baking Soda

Also known as bicarbonate of soda, is a leavening agent that provides a lift to baked goods. and is used in countless recipes, including cakes, cookies, flatbreads, and more. It also helps improve browning and is typically used in combination with acidic ingredients for baking. Always mix baking soda with your dry ingredients first.

NOW Supplements, Psyllium Husk Powder

Psyllium is a soluble fiber derived from the husks around the seeds of the psyllium plant, also known as the ‘Plantago ovata.’ It is known as a bulk-forming laxative, meaning that it absorbs liquid and becomes a thick gel. When used in small quantities, it binds the ingredients together, mimicking some of the properties of gluten. It has many beneficial properties and is great for gluten-free baking. When making bread, it enables bread to hold more moisture and achieve a light, airy consistency and helps make dough more pliable, making it easier to handle and shape or roll out.

Anthony's Organic Psyllium Husk Powder

Psyllium is a soluble fiber derived from the husks around the seeds of the psyllium plant, also known as the ‘Plantago ovata.’ It is known as a bulk-forming laxative, meaning that it absorbs liquid and becomes a thick gel. When used in small quantities, it binds the ingredients together, mimicking some of the properties of gluten. It has many beneficial properties and is great for gluten-free baking. When making bread, it enables bread to hold more moisture and achieve a light, airy consistency and helps make dough more pliable, making it easier to handle and shape or roll out.

Anthony's Instant Dry Yeast Packets

Active dry yeast is the original all-natural yeast that has been used for many centuries by bread bakers. It is used as a leavening agent and provides ultimate activity in all yeast dough. The main difference between commonly used yeast is the moisture content. Active dry yeast must be dissolved in liquid before it is combined with other ingredients, whereas instant yeast (fast-acting yeast) can be added to dry ingredients.

Red Star GlutenFree Active Dry Yeast

Active dry yeast is the original all-natural yeast that has been used for many centuries by bread bakers. It is used as a leavening agent and provides ultimate activity in all yeast dough. The main difference between commonly used yeast is the moisture content. Active dry yeast must be dissolved in liquid before it is combined with other ingredients, whereas instant yeast (fast-acting yeast) can be added to dry ingredients.

Antimo Caputo Lievito Active Dry Yeast

Active dry yeast is the original all-natural yeast that has been used for many centuries by bread bakers. It is used as a leavening agent and provides ultimate activity in all yeast dough. The main difference between commonly used yeast is the moisture content. Active dry yeast must be dissolved in liquid before it is combined with other ingredients, whereas instant yeast (fast-acting yeast) can be added to dry ingredients.

Note: Each product/item we feature has been independently selected and reviewed by Culinary Genes, LLC. As an Affiliate for Amazon LLC Associates Program and King Arthur Baking Affiliate Program, if you make a purchase using the links included, we may earn commission.