Provides Structure & Elasticity
Acts as a binding agent, giving dough the structure and elasticity typically provided by gluten.
Improves Texture
Ensures gluten-free baked goods are soft, chewy, and not dense or crumbly.
Retains Moisture
Helps keep baked items moist and fresh, preventing them from drying out.
Supports Rising
Helps retain gas produced by yeast, promoting better rise and volume in gluten-free dough.