Many of the recipes we use, especially for baking, can be made gluten free. The gluten is what holds a recipe together. Therefore, when eliminating gluten from a recipe, you must find another binder. There are several other foods or ingredients you can use to act as a binder instead of gluten. Here are some of them:
**Vegetables, shredded and added into the mixture. I especially like using carrots. Zucchini works well, too.
**Fruits, such as mashed bananas. Also fruit pastes, such as date, raisin or prune paste.
I have used the above binders to make gluten-free cookies and muffins and they really hold the recipes together very well.