Guar gum: a powdered additive from the guar bean used to thicken or bind ingredients in gluten-free baking. Excessive amounts of guar gum could cause a bitter aftertaste in your baked goods.
Xanthan gum: a powdered additive used as a thickener or to add pliability and structure to gluten-free baked goods. It is produced through the bacterial fermentation of a sugar, usually corn.
Arrowroot: a flavorless starch used as a thickener.
Cornstarch: Used as a thickener, binder, and coating for fried foods. It also lends chewiness when combined with other flours in doughs and batters. Check the label for additives to confirm it is gluten free.
Tapioca: Also called tapioca starch; derived from cassava (manioc) root. Tapioca makes a great gluten-free thickener and crisp coating for fried foods, and also adds translucency and resilience to dough.
Recipes
Here are some recipes that include this ingredient
