Using Binding Agents

Binding agents give keto baked goods a texture and hold that is similar to those made with wheat flour. And because keto baking uses nut flours, which don’t contain gluten, binding agents play an essential role in making desserts that look and taste just like the real thing.

WHY USE BINDING AGENTS?

Gluten is a critical component of baking—it’s why pizza dough holds its shape when tossed and why bread rises when it’s baked. Gluten acts as the glue between particles of wheat flour to help produce perfect texture and help baked goods retain their shape, so it’s a critical component in traditional baking. For those who eat keto, however, eating gluten isn’t an option because wheat flour is off limits. Additionally, many people can’t digest gluten, which can lead to digestive issues and other potentially serious health problems, particularly for individuals with celiac disease, which is a result of an allergy to gluten. For these reasons, keto followers or those with wheat allergies who are using nut flours to make their desserts also need to use binding agents to produce desirable results.

XANTHAN GUM

Although it does not ferment in its purest form, xanthan gum is a natural substance made by a process of fermentation, which occurs when certain sugars are digested by bacteria and xanthan gum is excreted as a by-product. Xanthan gum is a must-have ingredient for low-carb baking because it helps hold ingredients together to create a bread-like texture that is superior to the crumbly texture common to many gluten-free breads.

Similar to gluten, xanthan gum makes bread rise because it traps gas bubbles and allows them to increase in size. And while it’s not an actual yeast or leavener, it still mimics the basic properties of gluten by making almond flour or coconut flour gummy and sticky, which in turn, helps trap the gas bubbles. When used in baking, xanthan gum will thicken at room temperature, while substances like wheat flour and corn flour will only begin to thicken when heated above 194°F (90°C).

It’s important to use a xanthan gum that is gluten-free; many varieties are not gluten-free and are actually made from wheat. You usually can find gluten-free xanthan gum at most grocery stores, and it’s also available from a variety of online sources. A small amount goes a long way; a recipe should never call for much more than a ¹⁄₂ teaspoon. It should be stored in a cool, dry place, such as the vegetable crisper in the fridge.

A word of caution: If too much xanthan gum is consumed, it can cause digestive issues for some people, so be mindful when adding this ingredient to recipes, and be sure to use only the exact amount that is called for in the method.

GUAR GUM

Guar gum, also known as guaran, is made from legumes called guar beans. It’s a type of carbohydrate, but because it’s used in such small amounts and contains such a high amount of fiber, it’s acceptable to use as a binder in ketogenic recipes. Guar gum is also known to be a prebiotic, which means it promotes the growth of good bacteria inside the gut while helping to minimize the growth of harmful bacteria. It may also aid in the treatment of irritable bowel syndrome (IBS).

For baking, guar gum will thicken at room temperature and is used to replace gluten, much like xanthan gum is used. It is, in fact, very similar to xanthan gum in the way it behaves when used in baked goods, so it can be used as a replacement for xanthan gum in an equal 1:1 ratio. Like xanthan gum, guar gum should be stored in a cool, dry place, such as the vegetable crisper in the fridge.

As is the case with xanthan gum, high doses of guar gum can have potentially negative effects on the body, mainly because it can absorb up to ten times its weight in water, so be careful when adding this ingredient to your recipes, and be sure to only use the exact amount specified in the recipe.

GELATIN

Powdered gelatin is very useful for baking cakes or creating custards. The consistency it creates is similar to that of gluten, and it can emulate the starches found in high-carb thickeners, such as corn flour or corn starch. Gelatin is derived from the collagen in animal bones, so in addition to being an excellent binder, it also can be a powerful supplement for joint health.

Gelatin powder is used in keto recipes to help bind ingredients much like xanthan gum and guar gum are used, but in a slightly different way. When used in baking—and especially when paired with nut flours, such as almond flour and coconut flour—it can retain moisture and produce a structure that is very similar to a regular cake baked with wheat flour. Additionally, it can be used to thicken substances like puddings and custards. But do note that unlike some other binders or thickeners, it will only thicken once it’s cooled (similar to how the collagen from cooked bones will thicken once cooled).

AGAR AGAR

Agar agar is a jelly-like substance made from agarose and agaropectin, or what’s more commonly known as red algae. For those who are vegan or vegetarian, agar agar can be used as a direct replacement for gelatin, which is not vegan or vegetarian friendly. This binding ingredient isn’t used in the recipes in this book, but it is suggested as an alternative for those who prefer not to consume gelatin. Agar agar is typically sold as dried strips or in powder form and is particularly useful for thickening puddings, jellies, and custards.

PSYLLIUM HUSK POWDER

Psyllium husk powder is made by grinding the fibrous seed husks from the plant species plantago ovata. It’s particularly useful for use as a binding agent in baked goods recipes that require a lighter and fluffier texture, but it must be combined with hot water in order to be activated. When activated, it produces a gelatinous substance that can serve as an effective replacement for the gluten present in regular wheat flour. Psyllium husk powder is particularly useful when used as a binder in recipes that require a lighter, airier texture, such as keto bread rolls or éclairs.