1
Acts as a gluten substitute, holding ingredients together and preventing baked goods from crumbling.
2
Adds elasticity and chewiness, making gluten-free breads, cookies, and cakes softer and more structured.
3
Absorbs and holds water, preventing dryness and extending the freshness of baked goods.
4
Makes gluten-free doughs easier to roll, shape, and handle without breaking.
5
Helps maintain consistency in batters and prevents ingredient separation in cakes and frostings.