Those of you who are gluten free - what do you use as binding agents for cooking?

Hi r/vegan!

A little more on my question - I have 2 sisters with celiac, one of which is vegan. The other has a dairy allergy and limits meat where she feels she can, but loves eggs. I've been vegetarian for about 2 years and am transitioning to vegan this year.

Here's my problem: I love to cook and try to make as many things gluten free as possible so I can share as many recipes as possible with them and so that when we all get together I can bring lots of delicious options for them. The problem is now that I'm cutting out eggs (which I use as a binder in things like veggie burgers, fake sausage, and others) I feel like one of the only binding agents available to me is gluten.

My vegan sister likes to cook, but she doesn't have a ton of experience yet and mostly relies on me/the Internet for recipes to copy rather than experimenting/creating new recipes, and she buys all her meat/cheese substitutes from the store, so she doesn't have any real advice either.

Any advice you lovely people could offer would be greatly appreciated!

Submitted January 24, 2017 at 10:10AM by Reallyhotshowers http://ift.tt/2ja011U