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One of the biggest challenges with gluten free grains is finding a way to get the dough or batter to hold together, ie. binders.
Eggs are one of the binding ingredients, but you don't always want to use so many eggs as to make your baked goods taste eggy.
What other binders do you use to get things to hold together sufficiently? I have had difficulty with many things being pretty crumbly and would love some fresh ideas.
Eggs are one of the binding ingredients, but you don't always want to use so many eggs as to make your baked goods taste eggy.
What other binders do you use to get things to hold together sufficiently? I have had difficulty with many things being pretty crumbly and would love some fresh ideas.