What binding agent might be required for gluten-free alternatives like almond flour to achieve elasticity?
Answer
Xanthan gum
When exploring healthier kitchen swaps for maida, especially when opting for gluten-free flours like almond flour used in baking applications, it is essential to understand their unique structural properties. Because these alternatives lack gluten, which naturally provides elasticity and structure to doughs, they often require supplementation with a binding agent to achieve desirable results. Xanthan gum is specifically noted as a necessary additive in such scenarios to help impart the necessary elasticity that would otherwise be missing in gluten-free dough preparations, ensuring the final baked good does not crumble excessively.
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