The Purpose of Starch in Gluten-Free Baking

I thought it would be fun to discuss the science of starch in gluten-free baking. Many people have told me that they have a hard time adjusting to gluten-free baking. This is such a common issue, because most of us are so accustomed to conventional wheat flour baking, that when we try to bake gluten-free items, it becomes a lot more complex. Suddenly, there are a lot more ingredients added to the recipe list. Each one of those ingredients plays a significant and specific role in gluten-free baking.

The Role of Starch

The ingredient that I would like to focus on today is starch. You can add different types of starches like: tapioca, potato, and cornstarch. These starches will offer support and a light texture for gluten-free baked goods. The starch replicates the tenacity and fluffy texture that gluten offers to conventionally baked goods. Without adding starch to a gluten-free baking recipe, the bread will often have a very heavy and dense texture. I would also like to go over the history of these 3 ingredients.

Tapioca Starch

Tapioca starch is a light powdery substance that is sourced from the cassava plant. It is often added to a gluten-free flour mixture because of its chewy texture that adds strength to a structure.

Potato Starch

Potato starch is made from raw white potatoes and it gives gluten-free breads a more tender texture. This is not to be confused with potato flour, which is made from cooked potatoes. If you accidentally use potato flour, the texture will be more dense.

Cornstarch

Cornstarch is sourced from the starchy endosperm of a corn kernel. It is often used as a thickener for soups, etc. and it also gives a tender texture for breads. A lot of gluten-free biscuit recipes will add cornstarch to lighten the texture and make them more tender.

How to Improve Your Gluten-Free Baking

Gluten-free baking is something that will most likely take some trial and error until you find the right blend for you. If your gluten-free baked goods are dense, hard, and heavy, try adding one of these starches to lighten them up. Comment in the comment section to let me know how it goes!