10 Days of Gluten-Free, Shopping Day 7

Want to make gluten-free bread with a similar texture to that of your favorite gluten-filled bread from childhood? Or perhaps you are looking to perfect your attempt at gluten-free pie crust? Fortunately, you can still get the consistency you are looking for in almost any recipe with the help of a few pantry staples.

Baking Gums and Thickening Agents can be miracle workers in any kitchen, but particularly in a gluten-free kitchen. They will come in handy whether you are following a gluten-free recipe from a cookbook or experimenting with baking on your own.

The most well-known traditional thickener is cornstarch. Cornstarch can be found at at your local grocery store. I often find arrowroot and potato flour as well in the gluten-free baking sections of my local grocery stores. As for the other items on my list, I have to travel to Whole Foods or a local health food store for those items if I need them right away. While I like to shop locally when I can, I have found that most of these baking agents are often way overpriced. The deals online for some of the products listed below are way cheaper and last for months–well worth the investment! Fortunately, there are a good number of different types of baking gums and thickening agents to choose from.

Here is a list of my favorite Gluten-Free Baking Gums and Thickening Agents with links on where to purchase them for the best price:

Agar Powder-A powder from red algae that is a good source of iron. It is a vegetable substitute for gelatin derived completely from seaweed.

Gelatin (An Animal Product)-A powder used to make gelatin based desserts

Arrowroot Starch/Flour-A thickening agent that can be used in place of cornstarch. It is great for grain-free breads, puddings, sauces and soups.

Cornstarch-A gluten-free thickener that can be used in many recipes and gives texture to baked goods.

Guar Gum-A thickening agent made from guar beans. It helps add thickness to gluten-free flours and prevents the gas from escaping during leavening.

Potato flour-A flour derived from dehydrated potatoes that is rich in Vitamin C and iron.

Potato starch-A starch that can withstand higher temperatures than cornstarch. It adds moisture to baked goods and is a great thickener for soups and sauces.

Tapioca flour/starch-A thickening agent that is great both in baked goods as well as sauces.

Xanthan Gum- A soluble fiber that helps add volume to baked goods, particularly bread. It is a good gluten replacement in recipes because it helps hold particles together well.

What are your favorite gluten-free baking staples?!

 I am excited to announce that I am giving away a $25 gift card to Bob’s Red Mill!

To enter the giveaway:

-You are allowed one entry per “10 Days of Gluten Free” blog post for a total of 10 entries on this blog.

-Enter by leaving a comment on this post (and other 10 Days of Gluten Free posts).

-The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012.

-This giveaway is limited to U.S. residents 18 and older.

No purchase is necessary.  Odds of winning are based on the number of entries. The winner will be randomly chosen and will be contacted by email. The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen.

Be sure to checkout all of the other blogs and their fabulous posts! Remember each blogger is hosting a giveaway for a total of 10 fabulous giveaways!

Getting Started – Linda @ The Gluten-Free Homemaker

Resources – Wendy @ Celiacs in the House

Traveling – Karen @ Gluten-Free Travel Blog

Eating Out – Heather @ Gluten-Free Cat

Frugal Tips – Janelle @ Gluten Freely Frugal

Cooking – Carrie @ Ginger Lemon Girl

Baking – Jules @ Jules Gluten Free

Kids – Lynn @ Lynn’s Recipe Adventures

Lunch Boxes – Tessa @ Tessa the Domestic Diva

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Comments

  1. CindySilberBlye says:

    Okay, I had to laugh at the typo: A soluble fiber that helps add volume to baked “books”.
    Thanks for the list of ingredients and definitions. This will help when I try making my own GF whole grain bread!

  2. EmmaHohl says:

    I have been wanting to experiment with gelatin for a while, I think this is just the push I needed. Thanks!

  3. Melisa1 says:

    Thanks for the information!

  4. PatJohnson says:

    I have never heard of agar powder before.  Learn something everyday!

  5. ufg8trj says:

    thanks for the great info and the links
    ufg8trj at yahoo dot com

  6. CaitlinLeyden says:

    Yeah… I need to try agar powder. I mean, I think I have most of these except for gelatin, agar powder and guar gum.

  7. pauladecaria says:

    Thanks for the info.

  8. DeborahKing says:

    Interesting read. Thanks!

  9. I have always wondered what the various gums did! Thanks!

  10. Angel R says:

    Great info. Thanks!

  11. ncallier says:

    Thanks for the tips. I never knew there were so many alternatives to making gluten free breads / pie crusts, etc. 

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