: Comparing different binding agents (Konjac, Xanthan Gum, Guar Gum, Corn Flour) Is there any way to figure out the potency of different binding agents, such as: Konjac, Xanthan Gum, Guar Gum, Corn Flour, before purchasing

Vote Up Vote Down   0 Reactions

Login to give Reaction!

I'm not familiar with cornflour being used as a binding agent, but as a thickener or as a key ingredient in things like Turkish Delight as a gelling agent. When cooked it releases starch which gels things up.

Xanthan and guar gums are used as a substitute for gluten in flour blends that cater for coeliacs and other sufferers. Since they replicate gluten's role in baking it's safe to say that they're quite sticky when wet.