If you’ve spent any time baking gluten-free, you already know that not all flour blends perform the same. Even the best gluten-free mixes are formulated to be general-purpose, which means they can be too heavy on binders for pancakes and too light for yeast breads. That’s where a dedicated baking binder becomes useful — it lets you tailor texture and structure for each recipe.
Personally, I prefer a gum-free binder for most recipes, but xanthan gum and guar gum are common and easy to find. Many gluten-free recipes are already written with one of those gums in mind. Below is a concise, practical guide for using xanthan gum or guar gum, plus my preferred gum-free, grain-free binder recipe and instructions for using it.
Making a Grain-Free, Gum-Free Baking Binder
I used to like the “Not Xanthan Not Guar” product from Pamela’s, but it appears to be discontinued. So I developed a simple gum-free binder inspired by that blend. The mix combines psyllium husk powder and potato starch to provide hydration, elasticity and body to gluten-free batters and doughs.
Use approximately 60% psyllium husk powder and 40% potato starch by weight. Note: potato starch and potato flour are not the same ingredient. I typically blend about 1 cup at a time to keep the binder fresh. Pulse the dry ingredients in a food processor for about 5 minutes, stopping occasionally so the powder doesn’t heat up. Store the finished binder tightly sealed in a cool, dry place.
How to Use Grain-Free Gum-Free Baking Binder
Important: allow any dough or batter to rest for 5–10 minutes after mixing so the binder can hydrate fully. This step is crucial — it changes texture markedly and usually improves the finished result. This resting applies to pancakes and waffles as well.
Per cup of gluten-free flour:
Pancakes and waffles: ½ tsp.
Cookies, cakes & muffins: 1 tsp.
Breads & rolls: 2 tsp.
Basic Guide for Using Xanthan Gum and Guar Gum
Start with the smallest recommended amount and increase only if needed. Too much xanthan or guar can yield a gummy texture or leave a visible “gum line” in cakes and breads.
Per cup of gluten-free flour:
Pancakes and waffles: ⅛–¼ tsp.
Cookies: ¾–1¼ tsp.
Muffins: 1–1¼ tsp.
Breads (yeasted or quick): 1½–2 tsp.
If you have your own tips for working with gluten-free binders, please share them in the comments. For more ideas, check our baking tips and recipe posts on the site.
XO – KC
Grain-Free Gum-Free Baking Binder
K.C. Cornwell
Pin Recipe
Equipment
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food processor
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scale or measuring cups
Ingredients
- 90 grams psyllium husk powder (⅔ cup minus 1 heaping tbsp)
- 78 grams potato starch (⅓ cup plus 2 tbsp)
Instructions
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Combine the psyllium husk powder and potato starch in a food processor. Blend for about 5 minutes total, pausing occasionally so the mixture does not warm up.
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Transfer to an airtight container and store in a cool, dry place. Use within a reasonable period for best results.
Notes
Photos: Meg van der Kruik