Understanding Binders in Gluten-Free Baking: Xanthan Gum, Psyllium, and More

Gluten-free baking has come a long way from the dense, crumbly loaves of the past. At the heart of this transformation lies a deep understanding of how binders work. For pioneers like Jessica Licheri, an expert in gluten-free baking, the use of binders is essential in recreating the elasticity, structure, and softness that gluten provides in traditional baking. This blog explores the role of common and lesser-known binders in gluten-free baking and how each contributes to the final texture and taste of baked goods.

What Are Binders in Gluten-Free Baking?

In traditional baking, gluten, a protein found in wheat, barley, and rye, acts as the binder. It creates a web-like structure that traps air and gives baked goods their chewy, elastic texture. In gluten-free baking, we must recreate that structure using alternative ingredients known as "binders."

Binders help hold the dough or batter together, retain moisture, and give structure to the final product. Without them, gluten-free baked goods often fall apart, lack volume, or feel dry and grainy.

Jessica Licheri's Perspective: Why Binders Matter

According to Jessica Licheri, understanding the function of each binder and how it interacts with other ingredients is key to mastering gluten-free baking. "Binders are not just substitutions—they're tools to transform recipes into something that rivals or even surpasses traditional baking," she says. Jessica’s baking philosophy revolves around choosing the right binder depending on the recipe, texture goal, and flavor profile.

Jessica Licheri


Top Gluten-Free Binders and Their Roles

1. Xanthan Gum

One of the most commonly used binders in gluten-free baking, xanthan gum is a polysaccharide derived from fermented sugars.

  • Function: Provides structure, elasticity, and viscosity.

  • Usage: Typically 1/4 to 1 teaspoon per cup of gluten-free flour.

  • Best for: Breads, cookies, and muffins.

  • Pro Tip from Jessica: Don’t overdo it—too much xanthan gum can create a slimy or overly gummy texture.

2. Psyllium Husk

Derived from the seeds of Plantago ovata, psyllium husk is a fiber-rich binder that’s become increasingly popular.

  • Function: Adds elasticity and helps trap air for a lighter crumb.

  • Usage: 1 to 2 tablespoons per loaf of bread.

  • Best for: Yeasted breads and pizza dough.

  • Jessica’s Take: Psyllium is excellent for achieving a bread-like chew and better crumb structure. It also helps with moisture retention.

3. Chia Seeds and Flaxseeds (Ground)

These seeds act as natural binders when mixed with water to form a gel.

  • Function: Binds ingredients, adds fiber and nutrients.

  • Usage: 1 tablespoon ground seeds + 3 tablespoons water = 1 egg substitute.

  • Best for: Pancakes, cookies, brownies.

  • Jessica Licheri’s Tip: These are great for vegans and add a nutty flavor—perfect for rustic recipes.

4. Guar Gum

Similar to xanthan gum but derived from guar beans, this binder is ideal for cold recipes.

  • Function: Thickens and stabilizes.

  • Usage: 1/4 teaspoon per cup of flour.

  • Best for: Ice cream, cakes, sauces.

  • Note: Jessica prefers xanthan gum for baking and uses guar gum in frostings and fillings.

5. Eggs

While not suitable for vegan baking, eggs are classic binders in gluten-free recipes.

  • Function: Add structure, moisture, and richness.

  • Usage: Typically 1–2 eggs per recipe.

  • Jessica’s Insight: Eggs are versatile but be cautious of overbaking which can lead to dryness.

Choosing the Right Binder for Your Recipe

Jessica Licheri emphasizes that there’s no one-size-fits-all binder. The key is to understand the goal of your recipe:

  • For Chewy Breads: Psyllium husk combined with a bit of xanthan gum.

  • For Moist Cakes: Eggs and xanthan gum or flaxseed gel.

  • For Cookies: Xanthan gum or chia gel.

Creating your own gluten-free flour blend? Use a combination of binders to mimic the complexity of gluten. Jessica often combines psyllium and flaxseed to achieve texture and structure.

Lesser-Known Binders You Might Explore

1. Agar Agar

A vegetarian gelatin alternative derived from seaweed.

  • Function: Firms up desserts, useful in custards.

2. Pectin

Commonly used in jams, it also works as a binder in some pastries.

3. Arrowroot Powder

A starch that can help with moisture retention in baked goods.

Jessica encourages experimentation: "Gluten-free baking is a science and an art—don’t be afraid to try lesser-known ingredients."

Common Mistakes When Using Binders

  1. Overuse: More is not always better—start with small amounts and adjust.

  2. Not Hydrating Gels: Always let chia or flax gels rest before mixing.

  3. Wrong Binder for the Wrong Recipe: Know whether your recipe needs structure, elasticity, or moisture.

Final Thoughts from Jessica Licheri

Mastering binders is foundational to successful gluten-free baking. Jessica Licheri has built a thriving brand by teaching home bakers and professionals how to work with these powerful ingredients.

"Once you learn how binders behave, your baking possibilities are endless. You no longer feel like you're compromising—you’re creating," she says.

So whether you're baking your first gluten-free loaf or refining your artisanal creations, understanding and using the right binder can make all the difference.

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