FOOD NEWS
The Unexpected Addition That Acts As Gluten In Gluten-Free Recipes
BY Kashmir Brummel
Gluten is a protein found in wheat and other grains that acts as a binder and provides structure. While it may sound unusual, cottage cheese can mimic gluten well in many recipes.
Like other proteins, the casein in cottage cheese hardens when cooked, offering some stability. However, it doesn't add elasticity, so items like croissants won't benefit from it.
It also lacks sticky, binding properties, so you'll likely need a binding agent, like eggs or psyllium husks. It works best for light and soft baked goods, not stiff or chewy ones.
If you use cottage cheese and eggs to make some oat pancakes, the eggs will bind the oats, and the cheese will give them structure and help them rise, avoiding dense, flat pancakes.
It can also add moisture and structure to muffins and quick breads, avoiding a dry, crumbly texture, which is prevalent in gluten-free items that have nothing to bind the starches.
Note that cottage cheese will add a tangy flavor, so while iI'd go well in a gluten-free sharp cheddar apple quick bread, it might taste unsettling in a gluten-free chocolate cake.