Vegan Thickeners And Binders

Anyone who wants to cook and bake healthy, vegan, and gluten-free at the same time often wonders which thickening and binding agent could be used. Of course, gelatin, egg yolk, roux, or starch are out of the question. They are either not vegan, not gluten-free, or not healthy.

Vegan soups, sauces, puddings – how to bind?

Which gelling agent goes in the vegan cake glaze? And which one is in the vegan jam? Which binding agent is in the gluten-free soup and which is in the healthy sauce? How do you thicken a vegan pudding? And like a cake cream?

Gourmet chef Elfe Cala (formerly Grunwald) will explain the most important gluten-free and vegan thickeners and binding agents and how they are used – and she tells you how she came to be a vegetarian…

Gelatin is passé

Even as a child, I found gummy bears made of gelatine disgusting! Because I already had a vegetarian streak back then. Bones in gummy bears were absolutely not on my menu.

But fresh berries, apples, cherries! Almost everything I could harvest from trees and bushes.

Of course, a summary fruit cake or fruit cake shouldn’t have any icing, because it also consisted of bones, cartilage, and animal skins, the main components of gelatine.

Gluten-free thickening and binding agents for vegan specialties

Today I prepare desserts, puddings, glazes for cakes, or even sauces and creams with the help of natural, vegan, and gluten-free thickening and binding agents.

Wonderfully delicious taste experiences are created – and gelatine or other borderline thickening agents are not required.

Simple thickeners of vegetable nature are flours such. B. corn, soy, or flax flour. But there are many other ways to add firmness to puddings, creams, jams, or sauces.

I am happy to introduce you to the thickening agents and binding agents that have long been part of the usual repertoire in my vegan and gluten-free kitchen.

It should be noted that most thickeners and binders only “work” after about 10 to 30 minutes, i.e. only then show a result.

The quantities can also vary, depending on what kind of consistency you want.

All of these binding and gelling agents are tasteless, gluten-free, vegan, and suitable for diabetics.

Apple Pectin – Gelling Agent

Apple pectin is a natural component of many fruits, especially apples and citrus fruits.

When buying pectin, you should make sure that it is not amidated. Amidated means that the raw material has been treated with ammonia.

Apple pectin is very suitable for gelling jams or for preparing cake glazes. It must be heated to show its ability to gel.

For jam, use 15 g apple pectin per kilogram of fruit, bringing both together to a boil.

If you want to prepare a cake glaze, then you boil fruit juice with a little lemon juice and apple pectin. For every 100 ml of fruit juice, you take 4 g of apple pectin.

Cassava, tapioca, cassava, or yuca – thickening and gelling agent

Cassava, the staple food of Brazilians, has become an indispensable part of our domestic cooking pots.

Although we rarely have the root as a vegetable, it has been used as a thickening agent for many years.

From the roots of manioc – which is also called tapioca, cassava or yuca – tasteless cornstarch is produced, which is in the form of small balls, the so-called tapioca pearls.

The small beads only gel when heated. But then they reliably thicken any compotes, puddings, or jams.

For 250 ml of liquid, let 30 g of tapioca simmer for about 20 to 30 minutes.

The cassava flour, on the other hand, refines bread recipes and naturally thickens sauces.

An example recipe with cassava or tapioca pearls:

Bubble berry jelly with tapioca

• 250ml of water
• 3 tablespoons unsweetened raspberry syrup
• 1 tbsp coconut blossom sugar
• 30 g tapioca
• 150 g frozen berry mix
• 1 tbsp coconut blossom sugar
• 1 teaspoon ground bourbon vanilla

Bring the water with the raspberry syrup to a boil. Stir in coconut blossom sugar and tapioca and simmer for about 20 minutes. Stir frequently so the tapioca doesn’t stick to the bottom. Mix the berry mixture, bourbon vanilla, and coconut blossom sugar, and stir into the tapioca mixture. Remove from the stove and let cool slightly before serving.

Locust Bean Gum – thickening and binding agent

Locust bean gum is obtained from the seeds of the locust bean tree.

The pods of the tree are used to make carob, the well-known earth-colored powder that can replace cocoa in drinks or chocolate.

However, each pod also contains approx. 5 – 8 small black seeds. These are ground and then used to thicken desserts, creams, puddings, and ice cream, but also sauces, soups, dumplings, spaetzle, pies, or mousse.

It can also be used as a baking aid for gluten-free bread.

Since the locust bean gum thickens and binds even when it is not heated, it can be used very well as a thickening agent for cold dishes.

• For cold liquids, use 2 g of locust bean gum for 250 ml of liquid.
• For warm liquids, use 1 g per 250 ml of liquid.
• For cold mass (e.g. desserts) use 1 g for 0.5 l of cold mass.

An example recipe with locust bean gum:

Turmeric spaetzle with locust bean gum

• 200 g finely ground spelled flour
• 2 tbsp locust bean gum
• 1 tbsp potato flour
• 2 tbsp puffed amaranth
• 1/2-1 tsp natural rock salt
• 1 tsp ground turmeric
• 2 tbsp chia gel

Using the dough hook in a stand mixer, mix all the ingredients together until a smooth batter forms.

For those who don’t have a food processor: The dough can also be beaten wonderfully in a tall bowl with a wooden spoon.

The dough should be elastic and have a firm substance. Maybe add a little more flour.

Depending on whether you scrape the spaetzle or use the press, you may need a little more or less water.

As a Black Forest girl, I scrape the spaetzle by hand. You need a spaetzle board and a scraper. If you don’t dare, use the Knöpfli board or a spaetzle press.

In a tall pot with boiling water, a little salt, and a tablespoon of oil, scrape the spaetzle in about four courses. Don’t scrape or press too many spaetzles into the water at once so that they don’t stick together.

As soon as they float to the surface, remove them from the water with a slotted spoon and place them in a colander to drain.

Chia seeds – thickener and egg substitute

Chia seeds are ideal as an egg substitute and for binding vegan burgers, spaetzle, pancakes, waffles, bread, and cakes.

For this purpose, a gel is made from the seeds together with water. As soon as the chia seeds come into contact with water, they absorb the liquid. At the same time, a gel forms around the seeds that are 9 to 10 times heavier than the dry weight of the seeds.

Of course, you don’t just use the gel, but the seeds with gel.

A tablespoon of chia gel replaces an egg. But that doesn’t mean egg snow. This can hardly be imitated in the vegan diet. But that’s not necessary, because there are so many delicious egg-free recipes that taste delicious in their own way, and don’t miss egg snow.

The chia gel is made like this:

Place 1/3 cup of chia seeds in a glass with 2 cups of water and stir so there are no lumps. Leave to soak for 30 minutes. Chia gel keeps in a sealed jar in the fridge for about 1 week.

An example recipe with chia gel:

Big bunny smoothie

For 2 people

• 200 ml freshly squeezed orange juice
• 150ml of water
• 4 stalks of carrot greens (alternatively 1 bunch of parsley)
• 1 handful of fresh spinach
• 1 small piece of ginger
• 1 coreless apple
• 1 tbsp tigernut butter or tigernut flakes (chufas)
• 1 tbsp black cumin oil
• 2 tbsp chia gel

Blend all ingredients in a smoothie blender.

An alternative solution to chia seeds would be basil seeds.

Guar Gum – thickening and binding agent

Guar gum is obtained from the ground seeds of the tropical guar bean.

The guar gum has similar properties to the locust bean gum (it does not have to be heated to bind) and is therefore also an excellent natural, purely vegetable binding agent.

Guar gum can be used as a substitute for egg yolk or to thicken sauces, dips, and soups, thicken desserts and fruit puree, and loosen up the consistency of bread and baked goods.

Guar gum gives liquid recipes a creamy or spreadable consistency.

Bread and pastries remain fresh and durable for longer thanks to the addition of guar gum.

For a light binding, take 1 level teaspoon of guar gum to 250 ml of liquid for cold dishes.

For soups and sauces, use approx. 2 level teaspoons per 250 ml of liquid.

For baked goods, use about 1 level teaspoon of guar gum per kg of flour.

Arrowroot Starch/Maranta Flour – Thickener and egg replacer

Maranta flour (arrowroot flour), which is easily digestible and rich in fiber, is obtained from the tubers of the tropical leafy plant Maranta arundinacea. The flour is well suited as a thickening agent for thickening both hot and cold dishes (soups, sauces, dips, casseroles, jellies, jams, groats, etc.). Arrowroot starch also binds without prior heating.

Before using, mix the arrowroot flour with a little liquid.

A major advantage of arrowroot starch is that it does not make the liquid to be bound milky. It is therefore suitable for all liquids that should remain clear in the finished state.

To thicken, take 2 to 3 level teaspoons of arrowroot starch to 250 ml of liquid. The 2 to 3 teaspoons are previously dissolved in a little cold water. The dissolved starch is then stirred into the liquid and, if necessary, slowly boiled. Then simmer briefly – done.

As an egg substitute, mix 3 tablespoons of arrowroot starch with 1 tablespoon of water for each egg to be replaced.

Psyllium Husk – Thickener

You may know psyllium husks as a component of colon cleansing cures. But the husks of psyllium are by no means only used for cleaning the intestines.

They are also an insider tip as a thickening and binding agent and can give desserts and creams firmness without cooking.

If psyllium husks are allowed to swell in products such as grain milk, almond milk or coconut milk, a solid mass is created with which fillings for cakes can also be made firm.

Sample recipe with psyllium husks:

Coconut blueberry cream for filling cakes

• 2 cans of coconut milk, 400 ml each
• 100 g powdered sugar made from raw cane sugar
• 2 tbsp psyllium husks
• 200 grams of blueberries

Open the coconut milk can and pour the solid part of the coconut milk mixture into a bowl (keep the liquid part of the coconut milk in a metal-free container in the fridge for further use, e.g. for soups). Beat all other ingredients for the cream with the whisk. Mix in the blueberries and refrigerate for a few hours until the cream has set.

Kudzu – Strong binding agent

Kudzu is a climbing plant from the legume family and comes from Asia. In traditional Japanese medicine, kudzu is used as a medicinal plant for various health problems. It regulates blood sugar levels, cholesterol levels, and even blood pressure.

However, kudzu root can also be used to make vegetable starch that has significantly higher cooking qualities than corn or wheat starch. Their binding power is also twice as strong as e.g. B. that of arrowroot flour. Other benefits of kudzu include its neutral flavor and the smooth texture it brings to dishes.

Kudzu is dissolved with a little water and added just before the dishes are ready. It should not be overcooked.

To thicken soups, add 1 teaspoon of kudzu to 500ml of liquid.

Agar-Agar – gelling agent

Agar-agar is a well-known gelling agent that is obtained from red algae.

Agar-agar is calorie-free and tasteless and should be dosed carefully. The powder is ideal for gelling puddings, cake glazes, jellies, and jams.

Agar-agar is a wonderful replacement for the gelatine commonly used in “normal” cooking. For 6 sheets of gelatine, simply take ¾ teaspoon of agar-agar (but always follow the preparation instructions on the agar-agar pack).

In order for agar-agar to set, it must be boiled. The algae powder is therefore not suitable for cold dishes.

Stir the required amount of the agar-agar powder into the cold liquid and bring it to a boil.

For 500 ml of liquid, take ¾ teaspoon of agar-agar.

For 750 ml of liquid, take 1 teaspoon of agar-agar.

Example recipe with agar-agar:

Coco cotta instead of panna cotta

• 600 ml coconut milk
• 2 tbsp coconut blossom sugar (or to taste)
• 1 ½ level tablespoons agar-agar
• 200 g frozen raspberries
• ½ cup of water
• 2 tbsp coconut blossom sugar
• 1 teaspoon ground vanilla
• 3 slices of organic orange
• Dried flowers for decoration

Bring coconut milk with coconut blossom sugar and agar to a boil. Bring to a boil and set aside.

Line 4 panna cotta molds with cling film. Pour in the coconut milk mixture and chill.

In the meantime, briefly bring the raspberries to a boil with the other ingredients, then set them aside to cool. Remove the orange slices before serving.

Pour the firm coconut cream onto the prepared plates. Spread the vanilla raspberries on top with a spoon and decorate with flowers.

Irish Moss (Carrageenan) – For raw pies

Irish moss is a red alga (also called gristleweed or Icelandic moss). It contains about 10% protein and around 15% minerals.

The cell walls of red algae are made up of large amounts of polysaccharides, which is why they gel when they come into contact with water.

Irish Moss can be used in desserts, ice creams, shakes, cakes, and more. In raw food cooking, it is used to gel fillings for raw food pies and raw food “cheese” pies.

You can get Irish Moss in dried form in many online shops, especially those for raw food specialties.

The Irish Moss is prepared as follows:

Thoroughly clean the Irish Moss (½ cup) under running water. Then soak it in cold water (it should be completely submerged) and let it soak for 24 hours.

Now pour off the water and mix the Irish Moss with 1 ½ cups of water in the blender very intensively until you get a creamy consistency.

The Irish Moss Gel can now be added to desserts, ice creams, shakes, etc., and will keep in the refrigerator for around 2 weeks.

You can find delicious recipes with Irish Moss in the English-language book “Sweet Gratitude – A New World of Raw Desserts”, e.g. B. Tiramisu, mocha wedding cake, raspberry cake, etc. – of course, everything is raw, vegan, and gluten-free.

Carrageenan has been shown to be carcinogenic in animal studies, but the animals received 5 percent of their daily calories in the form of carrageenan (a large amount) in their drinking water – and this for many months. At the same time, the animals had been given specific carcinogenic chemicals to promote cancer formation.

So if you make a pie with some carrageenan a few times a year, it certainly won’t lead to cancer.

Lucuma – Mild thickener with gentle sweetness and fruity freshness

Lucuma is also very popular in raw food cuisine. These are fruits from the sapota family. They come from the highlands of Peru, Chile, and Ecuador.

Lucuma fruits look like round green avocados. They are an excellent source of fiber, beta carotene, B vitamins, and iron.

Lucuma fruits are dried, and powdered and can then be used as a mild thickener.

The powder gives smoothies and creams a smooth consistency.

Since lucuma also has a sweet taste, it not only thickens the food but also sweetens it a little.

The delicious aroma of Lucuma powder blends very well with ice cream, yogurt, baby food, smoothies, energy drinks, and desserts. Lucuma is also suitable for diabetics.

Sample recipe with Lucuma:

Lucuma ice cream

• 2 tbsp coconut oil
• 3 tbsp lucuma powder
• 150 ml almond milk
• 1 tbsp coconut blossom sugar (or to taste)
• 1 banana
• 3 tbsp berries

Blend all the ingredients in a blender to a thick paste. Place in the freezer for 30 minutes. The wonderful ice cream is ready.

Have fun trying out, cooking, baking, and enjoying!