Thickening & Gelling Agents | |
Thicken or gellify sauces and liquids. |
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Arrowroot is a popular thickener for making sauces and puddings. | Thicken Custard and Savoury Sauces | |
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Natural & Un-flavoured - Becomes gelatinous to make jellies and desserts.
- Derives from a species of Japanese sea plant.
- A great gelatine alternative.
| - High quality organic thickening agent.
- Made from Japanese plant roots.
| A perfect ingredient to thicken sauces, soups and gravies. |
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Thicken sauces and mixtures with corn starch (aka: Corn starch) | A fine, starchy flour
Use potato flour to make breads and cakes as well as thickening sauces and soup. It has no flavour and so can be used in both sweet and savoury cooking and baking. | |
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| Sweet, starchy flour
- Adds "spring" to gluten free baked foods.
- Thickens custard and sauces.
- Ultra fine, white flour.
| A Large Bag of Organic Tapioca Flour
This flour is commonly used in gluten free baking. It adds spring to breads and cakes and can be used to thicken up sauces. |
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Egg Replacement Powder
Egg replacer can be used to thicken and bind. It is gluten free and may be used in baking, cooking, puddings and sauces and behaves in these recipes similarly to eggs. | - Apple Pectin Extract.
- Used normally to thicken jams, marmalade and jellies.
| Vegetarian alternative to gelatine
Made from Carrageenan Moss. |
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Chia seeds are a natural way to thicken drinks and desserts. They form a gel in water and can be used in a number of recipes including chocolate mousse and bread! | For jellies and other desserts. | |
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