REPLACING BINDERS IN GLUTEN-FREE BAKED GOODS
Obviously, gluten-free sourdough baked goods have the distinct disadvantage of lacking the binding that creates the wheat products we are familiar with. However, there are ways to replace the binding action of gluten with other binders. Many binders are already used in baked goods, such as eggs in various wheat-based pancakes and desserts.
It is important, therefore, to include a binding agent in many gluten-free baked goods, especially the ones which are dependent on gluten for structure, such as yeast breads, pastas, and the like.