Pectin in GF baking?
Does anyone here use pectin in their GF baking, especially breads? I can't find a whole lot of info about it except that some people like it. My main interest is in giving structure to doughs and moisture to the final product.
For binders, I've used psylium, flax meal, and WPI, but if pectin will add something positive I am interested in trying it. But apparently there are several types of pectin on the market and I don't know which one would be best for baking.