Let’s be honest. Most of the gluten-free baked goods out there are crap. The primary reason is that they lack the structure naturally provided by gluten.By creating an elastic network, gluten traps and holds swollen starch particles and air bubbles that cause baked goods to rise. Because gluten-free flours contain more starch and less protein than wheat flour, they are not capable of forming the same type of strong network.This is where binders come in. These ingredients strengthen the protein networks in baked goods and make them more elastic. In essence, they act like glue to give gluten-free baked goods the proper shape.Unfortunately, the binders most commonly used to replace gluten have drawbacks. Xanthan gum has a snotty texture that can cause excessive gumminess in baked goods. Guar gum can have a laxative effect and produces a bean-y taste.That’s why we’ve developed this gluten replacement, which is neutral tasting, nonallergenic, and calorie-free. It gives your baked goods the extra structure they need, so they turn out light and airy and not like a brick.But don’t take our word for it. We know that you’ve probably been burned before by the promise of other gluten-free products. So if you don’t like our gluten replacement for any reason, you don’t have to pay for it. The risk is all on us. Simply mail us the empty package and we’ll refund your entire purchase price.Period.So why not give it a try? You have nothing to lose—and a lifetime of health and freedom from gluten to gain.Usage: 1-to-1 replacement for xanthan gum or guar gum in baked goods. Use 0.75% to 1% by weight of all ingredients if your recipe does not contain a binder.
