"When you remove gluten from a baked good, it can turn into a runny mess if you don’t replace it with something else. The lack of a binding agent not only affects the appearance of your baked goods, but it can affect the taste too."
~Christine, ZestForBaking.com
...has been shown to be a great binding agent which improves the baking quality of bread.
PSYLLIUM HUSK POWDER
GELATIN
...it forms a gel-like substance which can be used in baking to make doughs stretchy and to retain moisture in baked food.
FLAX SEEDS
...that desirable ‘gluten effect’ by adding moisture and softness to your baking.
In baking, this improves the overall structure of breads, pastries and cakes as it eliminates dry or crumbly results due to lack of moisture.
CHIA SEEDS