Exploring the World of Gluten Free Binders for Baking

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In the world of gluten-free baking, binders are essential players. They step in to fill the role of gluten, which in traditional baking, provides elasticity and structure to baked goods. Let’s sift through a few popular gluten free binders for baking and see how they stack up against each other:

xanthan gum, a gluten free binder for baking, in a small bowl

Xanthan Gum

  • Pros:
    • Excellent at mimicking gluten’s properties.
    • Provides elasticity and stickiness, making doughs and batters more pliable.
    • Works well in a wide variety of baked goods, from bread to cookies.
  • Cons:
    • Can cause digestive issues for some people.
    • Overuse can lead to a gummy or overly sticky texture.

I don’t have issues with xanthan and can use it in my baking. Many premade flour blends already contain it so make sure to check the label before you add extra to a recipe.


Guar Gum

  • Pros:
    • Similar to xanthan gum in functionality.
    • Often cheaper and available in bulk.
    • High in fiber.
  • Cons:
    • Can have a laxative effect when consumed in large amounts.
    • Sometimes creates a slightly denser texture in baked goods compared to xanthan gum.


Guar gum, a gluten free binder for baking, in a measuring cup
psyllium husk, a gluten free binder for baking, in a small bowl

Psyllium Husk

  • Pros:
    • A natural, high-fiber option.
    • Helps retain moisture in baked goods.
    • Adds a heartier, whole-grain texture, ideal for bread.
  • Cons:
    • Can make the texture of some baked goods slightly gritty.
    • The husks may add a brownish color, affecting the final appearance.

I prefer powdered psyllium husk for best results!


Ground Flaxseeds (Flax Meal)

  • Pros:
    • Nutrient-rich, packed with omega-3 fatty acids.
    • Adds a nutty flavor, which can enhance the taste of certain baked items.
    • Good for health-conscious baking.
  • Cons:
    • Can change the flavor of the baked goods.
    • May not provide as much structure as other binders, better when used in combination.

I prefer finely ground flax seeds for best results!


flaxseeds, a gluten free binder for baking, in a small bowl
chia seeds, a gluten free binder for baking, in a small bowl

Chia Seeds

  • Pros:
    • Rich in omega-3 fatty acids and fiber.
    • Creates a gel when mixed with liquid, helping to bind ingredients.
    • Adds a slight crunchiness to baked goods.
  • Cons:
    • Like flaxseeds, they can alter the taste and texture.
    • May not be suitable for all types of baking due to their distinct texture.


  • Pros:
    • Great for adding chewiness, especially in cookies and bars.
    • Dissolves completely, so it doesn’t alter the texture as much.
  • Cons:
    • Not suitable for vegetarians or vegans.
    • Requires precise measurement and handling for best results.
gelatin, a gluten free binder for baking, in wooden spoons

Each of these binders brings something unique to the table. The choice often depends on the specific requirements of the recipe, dietary preferences, and desired texture. Many gluten-free bakers find success in using a combination of these binders to achieve the perfect balance for their recipes. Experimentation and personal taste play a big role in finding your ideal mix in the exciting world of gluten-free baking!

Just getting started with gluten free baking? Here are some easy gluten free recipes to try:

Show us some of your gluten free creations and be sure to post a picture and tag us on Instagram!

Thank you for helping support my small business! A Girl Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you!

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