What are Gluten Free Binding Agents AND How to Use Them

What are gluten free binding agents? Are they necessary?

Those were two questions I had so many years ago. You hear people talk about them, but I just wasn’t sure how necessary they were. Not to mention were they healthy?

It turns out that gluten free binding agents are very necessary in gluten-free baking. Without them your product won’t hold together. 

Without the gluten, which is the protein in wheat that gives your bread products the elasticity and holds everything together, you need an ingredient to replace it. The grains that are gluten free just don’t have the properties all by themselves to hold everything together.

Luckily for all of us on a gluten-free diet, there are 3 main binding agents out there that can be added to your flour.

Before we go over the different binding agents, we need to talk about what their purpose is.

What are gluten free binding agents and why are they important?

Gluten free binding agents are basically the glue that holds your breads and baked goods together. Without them you would have a crumbly mess on your hands. 

Without the gluten in gluten free flours, you don’t have the glue. Gluten holds everything together and gives your baked goods, such as breads, muffins, and cakes, that elasticity and fluff. Gluten free flours don’t have that. That is why you need to add them in.

There are 3 different types of gluten free binding agents and each holds a little different purpose. You can use any of them in a pinch, but there are certain gluten free baked goods that work better with certain binding agents. This is because when you are baking gluten free, you aren’t just trying to get something to rise and look good you also have to worry about the texture. 

The right gluten free binding agent will result in the right texture. 

As a rule of thumb it is best to use psyllium husk as your binding agent in products such as breads and xanthan gum in other baked goods like muffins, cakes, and cookies. 

I do have breads that use xanthan gum in them, and they turn out fine. But as a general rule of thumb it’s best to stick with xanthan gum in other products.  

When purchasing gluten-free flours make sure to look and see if there is a binding agent added. There usually is. 

However if you are making your own gluten free flour blend you can simply not add it in and add in the binding agent of choice to each recipe you make. That’s the beauty of making something from scratch, you get to choose how to do it!

In my gluten free flour blend that I share in my digital cookbook, I add the xanthan gum right into it. That way I know it is ready to go in any baked good, with the exception of breads.

Now let’s break each one down.

1. Xanthan Gum

Xanthan gum is a common gluten free binding agent in baking. In fact, I believe it was the first one I started using and the only one people really knew about back when I was diagnosed over 30 years ago. 

Xanthan gum is a sugar derived from either corn, soy, or sometimes wheat. The most common one is corn. It is made using a natural fermentation process. 

You can use xanthan gum in any recipe but I find it works the best in baked goods such as muffins, cookies, cakes, and brownies. Xanthan gum is a binding and thickening agent but it won’t bring your dough together to help you to shape it. So if you choose to use it in bread, like my dairy free and gluten free sandwich bread, you will have to get a different pan to hold the shape of the bread. 

That’s why I have since changed from using xanthan gum in my gluten-free bread recipes and use it solely for baked products.

Most gluten free all purpose flours have a binding agent already in them, which is usually xanthan gum. If you are using a store-bought gluten free flour blend you likely don’t need to add any xanthan gum to recipes. If you are using a homemade flour where there is no binding agent added, you will want to add 1/4-1/2 teaspoon of xanthan gum per cup of gluten-free flour to your recipes. 

Adding too much xanthan gum to a recipe is one of the reasons for gumminess in your final product. 

​What if I can’t tolerate xanthan gum?

There are cases that have been stated where people are struggling with xanthan gum. Remember that xanthan gum is derived from corn, soy, or even wheat which means people with true genetic celiac disease wouldn’t be able to tolerate it, if it derived from wheat. 

I have never had a problem with xanthan gum. Most xanthan gum is derived from corn which is fine for me. However, if you are someone who doesn’t have a corn allergy and eating completely gluten free from scratch, yet still having a problem, it could be the xanthan gum. 

I would check with the brand you use and see what it is derived from. This could be the missing link.

If you also have a corn allergy along with a wheat allergy, than guar gum would be a great substitution 1:1. 

Where can you find xanthan gum?

You can find xanthan gum anywhere!

I buy mine at Walmart, but virtually every grocery store carries it. You will find it in the baking aisle of your local grocery store. 

It is not super expensive considering how little you will use in your recipes. The small bag that you can find at a grocery store should last a long time. 

I love to buy everything in bulk, so I am still searching for somewhere I can buy xanthan gum in bulk. I have not found a place yet. For now I just buy multiple bags at a time, about twice a year, to get me through. It has a good shelf life, so I am able to buy it that way.

2. Psyllium Husk

Let’s talk about psyllium husk because it truly is the star of the show! I didn’t know about it for so long and now that I do, I love using psyllium husk in all my bread recipes. In fact, I choose to use psyllium husk powder in any recipe that I want to shape and knead the dough.

Psyllium husk powder is going to make your dough react most like a wheat flour. Without the gluten in gluten free baking, you have nothing that holds it all together and gives it the elasticity and flexibility that you are looking for when making a product. 

Psyllium husk or psyllium husk powder, which is what I use, is a soluble fiber from a plant called Plantago Ovato.

Disclaimer: This post contains affiliate links. As an Amazon Associate I may earn a small commission on qualified purchases at no additional cost to you. 

Of all the different binding agents I will argue that this is the healthiest and it would be wise to get it into your diet.

Psyllium husk not only is a good source of fiber, but some studies have been shown that it helps lower cholesterol and blood pressure. Not only that, but it is incredibly beneficial for your digestive tract. It has good prebiotic effects and aids in the digestive tracts functions. Please do you own research to learn more about the benefits of psyllium husk. 

Psyllium husk powder is a fantastic thickener, binder, and texture enhancer. It reacts with liquid to form a gel-like substance, which is why it is the best gluten free binding agent for breads. 

While psyllium husk is the star of the show, it is not the best binding agent for cakes, brownies, cookies, and muffins. It will cause your baked goods to gel together and be springy, which will throw the texture off. 

​When you are choosing to use psyllium husk in breads or doughs that you want to come together, I use around 5-6g psyllium husk powder per 100g of flour in my recipes. If you were using psyllium husk (not the powder form) you will want to up the amount to closer to 7g of psyllium husk per 100g flour. 

What is the best brand of psyllium husk?

In my experience, when using the powder, there are only 2 brands that make my products turn out right. When using psyllium husk powder, you bread products SHOULD NOT be a grayish color or gummy. If they are, than it is likely the brand you are using. 

The two brands I have found to give the best results is the NOW brand and the Anthony brand of psyllium husk powder. I buy them both on Amazon and I get multiple bags at a time. 

I don’t ever want to be without it!

3. Guar Gum

This one is probably the least talked about and the least used binding agent in the gluten free world. Guar gum comes from guar bean legumes, which makes this a corn free option. 

I don’t think I have any recipes that call for guar gum because I just don’t use it often. Guar gum is a binding agent and an emulsifier. Think of salad dressing, as it can be added to them to help keep the oil and water from separating. 

The reason I don’t like using it as much, is I don’t feel it brings the right texture into my baked goods. Xanthan gum keeps my products moist and I don’t feel guar gum does the same. Whenever I am making a gluten free product I want it to taste good but also the texture has to be right. I find that xanthan gum does a better job at this. 

If you are struggling with xanthan gum try giving guar gum a try as a substitute. You can substitute xanthan gum with guar gum in a 1:1 ratio. 

Two more natural binding agent? 

There are two other alternative binders that I don’t know much about. I have never used them in my recipes, but I do have the desire to start experimenting. If they can replace xanthan gum in a more natural form, I am all in!

Chia seeds and flax seeds are known to be a good binding agent. I would use them in recipes that I choose to use xanthan gum now. 

From my own research not only are these good binding agents in your baked goods, but they also carry some amazing health benefits. 

​You will want to grind each into a powder or buy them already in a powder before using. 

Flax seeds are also known to be a good egg substitute when mixed with water. From what I have read, they work as egg whites would in a product. Anyone who needs to be egg free, this would be a good option!

Finding products that do the job well, while also adding good vitamins and minerals is how our food becomes medicine to our bodies. 

Although I have zero experience using either of these options in any recipes, I thought they were worth mentioning for you to begin doing your own research about them like I am.

How do I know which one to use in which recipe?

This part can be tricky! When baking gluten free you are looking for a desired texture, and the binding agent is going to play a big role in that. 

Here is my good rule of thumb. I use xanthan gum in any product that I don’t want to come together into a dough that I can knead and shape. So think of muffins, cakes, brownies etc. These products your pan or tin will do the shaping for you and you will have a light fluffy product.

If you can’t tolerate xanthan gum, replace it with guar gum. You might have a slightly off texture but it will still be a good product.

If you are looking to knead and shape your dough, you will want to use psyllium husk powder or psyllium husk. This forms a springy gel and will give you the texture and shape you need. Think of bread, tortillas, rolls, etc. 

Are gluten free binding agents healthy?

There is so much misconceptions out there on binding agents. But I will say this. While I believe all binding agents are not bad for you, there are some that are definitely healthier than others. 

The ones that are the healthiest would be psyllium husk (and powder), chia seeds, and flax seeds. 

The ones that are processed and not quite as pure are xanthan gum and guar gum. I don’t feel that either of the gums are bad for you, however they are more processed than the other so in part they don’t hold as many health properties. 

When you are starting this gluten free baking journey knowing the different binding agent to use in your gluten free recipes is important. If you want to make moist cakes, fluffy pie crusts, and gluten free breads you need to first understand the ingredients.

The perfect place to start is the binding agents and their functions, because that is what is going to hold it all together and not create a crumbly mess. 

Each one holds it’s own significant differences, but all are important when you are baking. 

Happy gluten free baking!