How to Add Extra Elasticity to Gluten-free Baking

Gluten-free flours tend overall to be very refined and starchier than wheat flours, and because they are missing that vital protein for structure and elasticity, it is imperative to add extra protein or binders into gluten-free bread recipes.

KYRA BUSSANICH, pastry chef & owner of CRAVE BAKE SHOP says, ‘

“Sometimes I simply add additional egg whites to help with structure & elasticity;  sometimes I use xanthan gum, and sometimes I use psyllium seeds. I've heard of other places also using gelatin for stretch, but I don't prefer to go that route.”

Read more about gluten-free baking & possible replacements:  http://www.tenderfoodie.com/blog/2012/5/18/kyras-baking-class-replacing-common-ingredients.html