For those following a gluten-free diet, baking and cooking without using gluten can present unique challenges.
Why so?
Gluten which is a protein found in wheat, barley, and rye, gives baked goods their much-needed structure, elasticity, and chewy texture. Think about your favorite breads, pastries, pizza – imagine their result without gluten – crumbly, dense, or dry. Therefore, when we cannot add gluten to these products to dietary restrictions, we need to look elsewhere to make up for the lack of gluten. This is where gums and starches step in as crucial ingredients helping mimic the effects of gluten and improving the texture and stability of gluten-free recipes.
So the question arises, how should gums and starches be exactly used? Let’s dive in!
Gums in Gluten-Free Baking
Firstly, gums are used as stabilizers and thickeners in gluten-free baking. They primarily help bind ingredients together, trap air, and give dough or batter its elasticity. However, it is not necessary to add them directly to your recipe either. Our gluten free flour blends for example contain guar gum added as an ingredient which is why you can skip adding it separately. Therefore, it depends on the blend you are using. The two most commonly used gums in gluten-free cooking are xanthan gum and guar gum.
- Xanthan Gum:
Xanthan gum is produced through the fermentation of sugars by a bacterium called Xanthomonas campestris. It is an effective thickening agent and helps provide the elasticity and stretch that gluten normally gives to dough. In gluten-free recipes, xanthan gum helps maintain structure and prevents crumbling in baked goods like bread, muffins, and cookies. For normal gluten-based cooking, it may be required in specific recipes.- Usage: A small amount (typically ½ to 1 teaspoon per cup of gluten-free flour) is enough to hold everything together. Too much xanthan gum can make the dough gummy or overly dense. However, again it is important to note that the usage varies from recipe to recipe but you should be okay with a standard amount for most recipes.
- Guar Gum:
Guar gum is made from ground guar beans and works similarly to xanthan gum. Since it is a plant-based alternative, many people prefer to use it over the chemical-based xanthan gum. Infact, this is one reason that we use guar gum over xanthan gum as well. Moreover, guar gum is especially effective in cold foods like ice cream or pastry fillings.- Usage: Guar gum is often used in slightly higher quantities than xanthan gum (about ¾ to 1½ teaspoons per cup of gluten-free flour), as it doesn’t have the same elastic strength but it still aids in preventing crumbling.
Both gums are used sparingly, as they can make the dough too sticky or slimy if overused. They work best in gluten-free bread, pizza dough, and cake recipes where maintaining structure is key.
Starches in Gluten-Free Baking
Coming to starches, they are another important component of gluten-free cooking. In contrast to gums, they help provide lightness, moisture retention, and tenderness in recipes, a function which gums do not achieve. Common starches used in gluten-free baking include:
- Cornstarch:
Cornstarch is a versatile thickener made from the endosperm of corn. In gluten-free recipes, it is often used in combination with other gluten-free flours to create a lighter texture in baked goods like cakes, cookies, and muffins. Cornstarch helps provide crispness and tenderness, especially in biscuits and shortbread. - Potato Starch:
Potato starch is a fine, white powder made from the starch of potatoes. It acts as a great moisture absorber and gives baked goods a soft, light texture. It’s often used in combination with gluten-free flours to improve the crumb of cakes, cookies, and bread. Potato starch also works well as a thickener in sauces and soups.
- Tapioca Starch:
Tapioca starch, made from the cassava root, is widely used in gluten-free baking to give baked goods a chewy texture and crispy crust. It is a common ingredient in gluten-free bread, tortillas, and pizza crusts because of its elastic, stretchy properties. Tapioca starch also helps retain moisture in baked goods, preventing them from drying out too quickly. - Arrowroot Starch:
Extracted from the root of the tropical plant Maranta, arrowroot starch is similar to tapioca starch and often used as a thickener in sauces, soups, and gravies serving as an excellent replacement for cornstarch. However, starches extracted from various other plants are also confusingly called Arrowroot starch so it is important to verify thoroughly what you’re buying. In gluten-free baking, it helps provides a light, airy texture to baked goods like cakes and cookies and helps with moisture retention. It is less common in Pakistan but available easily in Europe & Americas.
Combining Gums and Starches in Gluten-Free Baking
Now, the key question is, what should you use, gums or starches? What are the differences? The answer is a blend of both can help achieve the right balance of texture, structure, and taste. Each gluten-free recipe behaves differently, but to help you zero in on them, we have compiled a table below which will help you choose when to use each:
| Aspect | Starches | Gums |
| Source | Extracted from plant roots, tubers, or seeds (e.g., corn, potatoes, cassava, arrowroot). | Produced from plant seeds, bacterial fermentation, or tree exudates (e.g., guar gum, xanthan gum). |
| Primary Function | Thickening, adding structure, and providing lightness to baked goods. | Binding, emulsifying, and providing elasticity or stretch to dough and batters. |
Common Varieties | Cornstarch, potato starch, tapioca starch, arrowroot starch. | Xanthan gum, guar gum, locust bean gum, acacia gum. |
| Function | Improves texture by adding lightness and preventing dryness; used for crispness or softness. | Replaces gluten’s binding properties, adds elasticity to dough, and prevents crumbling. |
| Usage | Used in larger quantities (typically ¼ to ½ cup in recipes) for texture and moisture retention. | Used in small amounts (usually ½ to 1 teaspoon) to hold ingredients together and stabilize dough. |
| Effect on Texture | Provides a soft, tender, or crispy texture (depending on the recipe). | Adds chewiness, elasticity, and prevents crumbly textures in baked goods. |
| Moisture Retention | Helps retain moisture in baked goods to prevent them from becoming dry. | Helps retain moisture, but primarily by stabilizing ingredients rather than absorbing water. |
| Temperature Sensitivity | Works as a thickener when heated (e.g., sauces or baking). | Functions at room temperature and in cold settings (can work in both hot and cold applications). |
| Caloric Count | High in carbohydrates, contributing to the calorie count of the recipe. | Low in calories, often used in very small quantities. |
| Other Uses | Thickening soups, sauces, and gravies; providing a light texture in cakes and cookies. | Used in dressings, sauces, and baked goods to improve shelf life and consistency. |
| Allergens | Generally without allergens but some starches like corn do not suit those with a corn allergy. | Generally safe but may cause digestive discomfort in large amounts; xanthan gum is also known to cause reactions in some people. |
Usage Examples:
- Breads: A combination of guar gum (for elasticity), potato starch (for moisture), and tapioca starch (for chewiness) works well in gluten-free bread recipes.
- Cakes and Muffins: Cornstarch or potato starch lightens the texture, while a small amount of gum helps bind the ingredients and create a soft crumb.
- Cookies and Shortbread: A little guar gum, along with some starch, helps retain moisture and creates a tender, crumbly texture.
What are some Practical Tips for Using Gums and Starches?
- Don’t Overuse: Both gums and starches are powerful in small quantities. Overuse can lead to overly dense or gummy textures. In fact, food laws prohibit adding gums & other additives beyond a certain percentage in the recipe to prevent against any unintended harmful effects.
- Start with Blends: Many gluten-free flour blends including ours already contain a mix of starches and sometimes gums. For example, our All Purpose Baking Flour lists “Rice Flour, Tapioca Flour, Maize Starch, Lentil Flour, Thickener: Guar Gum (E412)” as the ingredients – note the inclusion of both Maize Starch & Guar Gum. Therefore, when using pre-made gluten-free flour blends, additional gums may not be needed unless specified by the recipe.
- Experiment: Every recipe and combination of ingredients behaves differently. It may take a few trials to perfect a recipe, but once you understand how different gums and starches affect your baking, it becomes easier to adjust ratios and create successful gluten-free versions of your favorite dishes.
- Native vs Modified: Starches & gums can both be native which means that they are extracted from their natural sources and not physically or chemically modified or they can be modified which means that they are chemically, enzymatically, or physically altered to change their properties. This modification improves their performance in food applications, such as enhanced stability, resistance to heat, or better texture retention. Therefore, it is important to check which type of starch your intended recipe uses to best follow it.
Conclusion
In summation, Gums and starches play a vital role in gluten-free baking and cooking, helping to replicate the texture, elasticity, and stability that we all crave for and is often found in gluten-based foods. With the right balance of these ingredients, gluten-free foods can be just as enjoyable—moist, chewy, and perfectly structured.
