Gluten, a protein found in wheat flour, is what gives structure to baked goods. It traps air while breads, muffins, and cakes bake, giving them their soft spongy texture. To replace gluten, you’ll need to use other thickeners like xanthan gum or guar gum in your baking.
For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute.
This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores and some supermarkets.
This powder comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores and some supermarkets.
Pre-Gel Starch This gluten substitute helps keep baked goods from being too crumbly. This, too, can be purchased at most health food stores.