Need Binding agent ideas
I need help getting cooked grains (I.e. sorghum, barley, farro) to clump together but maintain a relatively dry texture. I’m cooking for my 18 month old and he likes grains but picks up a single grain at a time. I want them to clump together so he gets more per bite (preferably without a sweetener or low sugar option). I would love to use eggs for the nutritional and caloric value but would need to cook most of the moisture out of it—and I can’t get away with a frittata-as he does not like scrambled eggs or things with wet/mushy texture. Eggs alone were a fail in binding.
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Quick Answer about "Need Binding agent ideas"
- Eggs.
- Wheat flour.
- Cracker crumbs.
- Oatmeal.
- Rice.
- Milk.
- Evaporated milk.
- Gelatin.
What can I use as a binding agent?
16 egg substitutes- Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
- Applesauce. Applesauce can also act as a binding agent. ...
- Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
- Avocado. ...
- Gelatin. ...
- Xanthan gum. ...
- Vegetable oil and baking powder. ...
- Margarine.
Can you use cornstarch as a binding agent?
Cornstarch will ensure that you don't have to. The reason that most pie fillings call for cornstarch is because it acts as a binding agent. It thickens the juices from your fruit, making them ooze slowly instead of run rampant. You can also find cornstarch used as a binding agent in custards and puddings.What can I use as a binder instead of flour?
The three most commonly used binders in gluten free recipes are xanthan gum, guar gum and psyllium husk. You don't need to understand the science of these ingredients to use them but a little bit of knowledge may improve your gluten free baking and result in more happiness in your kitchen.Is applesauce a binding agent?
Speaking of applesauce, it's very effective as a binding agent in its own right. Along with mashed bananas, these fruit purees add only a light flavor to the recipe but are also light in volume, so they work well for cakes and muffins.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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