Gluten-free flours tend to be a mixture of several different grains — rice flour, tapioca starch, potato starch, millet flour, and more. In some cases, gluten-free flour mixes may contain xanthan gum…which has some properties that make it similar to gluten and help give more rise in baking.
Together these different grain flours are combined to create a flavor profile that works for cookies, pancakes, or bread. But in order to get rise, loft, or thickening, most gluten-free recipes will call for you to use additional ingredients — like baking soda or eggs or cornstarch.
My favorite of the thickening agents is to use corn starch. Of course, always start with just a little.
You can add more as you need it just like if you were making gravy with regular flour. Generally, the rule is that you need half as much cornstarch as regular flour. So if your recipe calls for 2 tablespoons of flour…then all you need is one tablespoon of corn starch. The reason cornstarch makes a good thickener is because it is starchy and has a very mild taste compared to the other starches. Several gluten-free thickening agents are neutral in flavor and can replace cornstarch in most recipes.
Cornstarch is derived from corn, a naturally gluten-free grain. However, some cornstarch may harbor trace amounts if it was manufactured in a facility that also makes gluten-containing products. To determine if your cornstarch is gluten-free, make sure the ingredients list contains nothing but corn or cornstarch. You should also choose products that are certified gluten-free.
Alternatively, you can use other gluten-free thickening agents like flaxseed gel or arrowroot powder in place of cornstarch. Cornstarch is a powder made from corn that's widely used in cooking and baking. If you're out, don't worry — here are 11 substitutes for cornstarch. People with certain conditions need to avoid gluten.
This article explains what foods to eat and avoid on a gluten-free diet and includes a delicious…. Cornstarch and corn flour both come from corn but differ in their nutrient profiles, flavors, and uses.
This article reviews the differences between…. Popcorn is a popular snack, but you may wonder whether it's a reliable gluten-free option. This article explains whether all popcorn is gluten-free…. Xanthan gum is a common food additive that has some people worried, while others claim it has health benefits. Here's a look at the evidence on…. Sauces made with arrowroot should be cooked on low and taken off of the heat promptly. What brand is best? Anthony's Arrowroot Starch is an excellent variety.
Potato starch, like arrowroot, is almost tasteless. It's great to use in soups, stews, and sauces. Potato starch makes spongy and light baked goods because it absorbs moisture well.
Potato starch tip : Don't use potato starch in recipes that require boiling, it can withstand high temperatures, just not boiling. Make sure you don't confuse potato flour with potato starch! But if you're wondering what the differences are, this article about potato starch and potato flour substitutions is super helpful. This certified gluten free variety works wonderfully. Xanthan gum is an excellent binder, made by fermenting corn sugar with Xanthomonas campestris, a microbial.
As strange as that process sounds, it is safe to consume. But even though xanthan gum is completely safe, it sometimes causes more digestion problems and just doesn't sit well with some people Xanthan gum tip: With xanthan gum, you have to measure carefully and not overdo it or else you risk gummy, heavy, or slimy baked goods. Also, because it is made with corn, people with corn allergies or sensitivities may want to substitute xanthan gum. This one is dependable and even though it' a bit pricey, one bag will last a long time.
All of these thickeners are fairly common and easy to find. Here are some of the more unusual gluten-free thickening agents …. Guar gum has some incredible water-absorbing properties. It's about eight times stronger than cornstarch as a thickener. Guar gum tip: Like xanthan gum, measure carefully when using guar gum.
If you use too much, you may end up with stringy baked goods. This unusual starch is a lot like cornstarch in that you need to mix it with water before using. It works really well for frying chicken or fish. Sweet potato starch is a little more challenging to find and a lot pricier too. Asian supermarkets or online stores would be the best bet though. It can be directly substituted for potato starch. Agar powder is great to use in making gelatin or gel based foods. Anything else, steer clear.
Because it is so good at making things 'gel' it can be hard to know what the correct proportion is to add as a gluten free thickener, until it's too late!
Kudzu powder comes in big chunks; you'll need to add powder to cold water and stir it into a paste before you add it to soup.
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