Ingredients to Strengthen a Wheat-Free Dough Structure

Wheat and wheat flour usually contain gluten, which serves as a binding agent for many baked goods. Sensitivities to wheat and gluten are now more identifiable in people with increased knowledge of celiac disease. Many foods and recipes today are thus free of these ingredients, making use of alternative flour products that deter from gluten sensitivities. Baking without wheat, however, can prove difficult, and foods often require additional ingredients to improve their structures. Add this to my Recipe Box.

Xanthan Gum

Many flours are now wheat- and gluten-free in response to a growing number of people who desire or need such products. Gluten-free flours can easily substitute wheat and all-purpose flours in such foods as cookies. Additives that hold gas, however, are necessary for batter-based foods like breads and brownies.

Xanthan gum is one appropriate additive for thickening wheat-free baked products. This is a carbohydrate often produced by a fermentation process, during which a bacterial strain is added to glucose or sucrose. A general rule of measurement for baking is 1 tsp. of xanthan gum per cup of gluten-free flour for cakes and cookies, and 2 tsp. of gum per cup of flour for breads and pizza. Achieving the right ratio is important for forming the baked good.

Eggs

In baking, eggs serve as tenderizers and stabilizers. Egg yolks' high-fat content helps tenderize foods like cookies and pizza crusts, while egg whites provide structure because of their proteins. Eggs also contribute moisture and are protein-based binders that can function in the same way as gluten. One of the reasons wheat- and gluten-free foods tend to fall apart and lack texture is because there is no binding agent. Some gluten-free recipes thus include higher amounts of egg compared to their glutenous equivalents. This food works particularly well in recipes that use cake flour instead of all-purpose flour.

Transglutaminase

Enzymes can be particularly useful for aiding with structure formation, especially in breads. One example is transglutaminase (TGase), which modifies batter properties and improves the quality of baked loaves. Specifically, TGase alters proteins in bread batters so they are cross-linked. This behavior ultimately resembles the protein networks of skim milk and whole egg powder. What ensues is an elastic dough that retains carbon dioxide gas, thus producing a lighter baked-good texture. Buckwheat, brown rice and rice flours all work well with TGase. Wheat-free dough formed with TGase also appears to have higher nutritional values than those breads without this enzyme.

Unflavored Gelatin

Wheat-free baking often incorporates unflavored gelatin to bind and thicken batters. In some instances, it can replace gums and eggs for people who want a more natural or dairy-free recipe. Gelatin contains protein that ultimately provides breads and dense cakes with a firm structure. Gelatin also provides elasticity, which helps breads rise.

Guar Gum

Similar to xanthan gum, guar gum is extracted from the guar plant. When guar gum is combined with water molecules, it forms a gel-like substance. Its high fiber content, however, may cause digestive problems. Some people prefer xanthan gum for this reason, although guar gum is preferable to those individuals with corn sensitivities.

Guar and xanthan gums can be used interchangeably to add volume and texture to baked goods. The ratios for use are the same as well, often added in small quantities to recipes so a chewy texture is avoided. Guar gum is often available from grocery retail chains or natural food stores.