When I first started baking without gluten, I thought it would be as simple as replacing wheat flour with a gluten-free option. But with every dense, crumbly, and pasty-flavored item that got tossed in the can, I learned that I needed a little magic of my own to mimic gluten’s binding and lightening properties.
Gluten-free baking helpers
Arrowroot powder, potato starch (not flour), tapioca flour. These starchy flours mimic gluten’s binding properties. They also lighten the heaviness and distinct flavors of whole-grain GF flours. I use Bob’s Red Mill products, located in the baking section.
Guar gum or xanthan gum. Gums, used in small quantities (generally 1 teaspoon per cup of flour), help hold shape and eliminate crumbliness. Also sold in the baking section.