What Do Binders Do In Gluten Free Baking?

Binders like xanthan gum, guar gum, and psyllium husk play an important role in gluten-free baking because they help hold ingredients in baked goods together and create the right texture. They act as a kind of edible “binder” so that your gluten-free treats are not only delicious but also hold their shape and stay enjoyable to eat.

When I first started baking gluten-free after my Celiac diagnosis, binders were one of the most confusing parts of the whole process. Nobody explained why they mattered or what actually happened if you got the amount wrong. After 15 years of testing, I can tell you that binders are one of the most important things to understand in gluten-free baking, and getting them wrong is one of the most common reasons baked goods turn out crumbly, gummy, or just plain wrong.

Here is what you need to know.

New to gluten-free bread baking? Don’t miss my Ultimate Guide to Gluten-Free Bread Recipes because it’s packed with tested tips, flour advice, and reader-favorite recipes.

Why Binders Matter

Gluten does a lot of work in conventional baking. It forms an elastic network that holds bread together, gives cookies their chew, and keeps cakes from falling apart. When you remove gluten, you need to substitute something that can create that structure to prevent your baked goods from falling apart. That is where binders come in.

The three most common binders in gluten-free baking are xanthan gum, guar gum, and psyllium husk (whole or powdered). Most store-bought 1:1 gluten-free flour blends already contain a binder, so you usually do not need to add one. But some blends, like King Arthur All Purpose Gluten-Free Flour, do not contain a binder, and all of my recipes will tell you when you need to add one.

The most common mistake I see from readers is using too little binder. When there is not enough of an added binder, gluten-free baked goods fall apart and turn out crumbly. The amount matters as much as the type.

If you are new to gluten-free baking, I have a lot of helpful gluten free resources. I also have a lot of gluten free baking troubleshooting guides to provide a lot more guidance if a recipe goes awry.

What is Xanthan Gum

Xanthan gum is the binder I use most often. It is produced through fermentation and has almost no flavor on its own. It adds stickiness and elasticity to gluten-free dough and batter, and it is already included in most 1:1 flour blends you will find at the grocery store. Some of my favorite gluten-free flour blends include King Arthur Measure for Measure, Bob’s Red Mill 1:1, and Namastae Gluten-Free Flour Blend.

Most recipes only need a little, 3/4 to 1 teaspoon, in a recipe goes a long way. If you use too much, your baked goods will turn out gummy, and adding a significant excess can also leave a faint bitter aftertaste. When adding xanthan gum, I recommend that you always whisk xanthan gum thoroughly into your dry ingredients before adding any liquid, so it distributes evenly.

Some people can’t tolerate gum binders and instead use psyllium husk. Most commercial gluten-free flour blends use xanthan gum, and so if you need to go gum-free, you will most likely need to mix up your own DIY Gluten-Free Flour Blends. (I have several recipes, including an all-purpose, grain-free, rice-free, sorghum-free, and a cake and pastry flour blend.)

I use xanthan gum in my popular Gluten Free Bread Machine Bread Recipe. Xanthan gum is also used in the 1:1 store-bought gluten free flour blends I use to make my Gluten Free Yeast Free Bread and this Gluten Free Naan.

What is Guar Gum

I will be honest: I almost never reach for guar gum myself. It is made from guar beans and can have a slight beany flavor. It also does not perform as well in acidic recipes that contain citrus. For me, most of my recipes are made with a store-bought gluten free flour blend, so I don’t add additional gums.

That said, guar gum is worth knowing about because it is a good option if you cannot tolerate xanthan gum. It tends to produce a slightly lighter, softer texture, which some bakers prefer in cakes and muffins. If xanthan gum is not an option for you, guar gum can step in as a substitute in most recipes.

What Is Psyllium Husk

Psyllium husk is my go-to binder when I am working with my own DIY flour blends or with a blend that does not contain a binder, like King Arthur Gluten-Free All Purpose Blend. It comes from the outer coating of psyllium seeds and forms a gel when it comes into contact with liquid. This gel is what gives gluten-free dough structure and elasticity.

It comes in two forms, and they behave differently in baking.

Whole psyllium husks are added to liquid to form a gel, then mixed with other wet ingredients before combining with the dry ingredients. This gel is what makes gluten-free bread dough genuinely taste like real bread. The dough becomes springy in a way that feels almost like working with wheat dough, which is pretty remarkable. Try it in this Gluten-Free Whole Grain Sourdough Artisan Loaf or this Gluten-Free Artisan Loaf with Yeast.

Psyllium husk powder is finely ground and can be whisked directly into dry ingredients. I use it in my DIY flour blends when I do not want to use xanthan gum. One thing to know: psyllium powder can give baked goods a slightly beige color. If you are hoping for a bright white loaf of bread, xanthan gum will serve you better. For most other baking where color is not critical, psyllium powder works very well.

Important Notes About Using Psyllium Husk:

1. Some psyllium husk brands can turn your baked goods purple. This can also happen if you use too much psyllium husk. I love using Anthony’s brand and Now Foods, shown above, because they don’t turn purple.
2. Psyllium Husk is great for gluten free baking, but you have to be careful not to use too much, or it can have a laxative effect. This is due to its high fiber content. Only use small amounts as listed in the recipe you are following.
3. Do not use psyllium husk in combination with Authentic Foods Steve’s Bread Blend. Steve’s blend already contains its own binder, and adding psyllium on top throws off the balance entirely. When in doubt, check whether your flour blend already contains a binder before adding one.

I use psyllium husk powder in my Gluten-Free Oat Bread and my Gluten-Free Whole Grain Bread recipes. It also works really well in my Gluten-Free Pizza Dough recipe!

Psyllium husk powder is less common in 1:1 blends; it is more common in custom flour blends. Psyllium can be used in husk or powder form, depending on the recipe.

Frequently Asked Questions:

Learn about egg replacers and how they bind in gluten free baking in my Gluten Free Guide to Egg Replacers.