If you’ve ever tried your hand at gluten-free baking, you know that a big problem is getting your baked goods to stick together! In traditional wheat-based recipes, the gluten (which, coincidentally comes from the Latin word for “glue”) is responsible for this all-important job. Of course, this presents a slight problem for all of us gluten-free bakers out there! In some recipes you can get away with just adding eggs or milk, assuming those are allowed in your diet. Unfortunately, that can also change the whole nature of the recipe you are trying to replicate!
Luckily, there are a couple solutions for this sticky situation. Xanthan gum and guar gum are both useful in gluten-free cooking for emulsifying, binding, and thickening. But how do you know which one to use?
First of all, evaluate your other food sensitivities. If you’re sensitive to corn, steer clear of xanthan…
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