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Bread & Cake Binding Ingredients

 
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Gluten Free Xanthan Gum 100g (Freee by Doves Farm)
Gluten Free Xanthan Gum 100g (Freee by Doves Farm)
£4.49  
Use to bind gluten-free bread and cakes • Reduces crumbling • Just add 1-2 teaspoons to the flour • Use with rice flour, buckwheat flour and others.
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Organic Vital Wheat Gluten 500g (Sussex Wholefoods)
Organic Vital Wheat Gluten 500g (Sussex Wholefoods)
£7.25  
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Organic Vital Wheat Gluten 1kg (Sussex Wholefoods)
Organic Vital Wheat Gluten 1kg (Sussex Wholefoods)
£13.25  
Best Before End Oct 2024
 
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Organic Vital Wheat Gluten 25kg (Bulk)
Organic Vital Wheat Gluten 25kg (Bulk)
£219.95  
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Vital Wheat Gluten 1kg (Sussex Wholefoods)
Vital Wheat Gluten 1kg (Sussex Wholefoods)
£6.49  
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Vital Wheat Gluten 500g (Sussex Wholefoods)
Vital Wheat Gluten 500g (Sussex Wholefoods)
£3.75  
buy 3 or more for £3.64 each
 
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Vital Wheat Gluten 25kg (Bulk)
Vital Wheat Gluten 25kg (Bulk)
£105.00  
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Vital Wheat Gluten Flour 567g (Bob's Red Mill)
Vital Wheat Gluten Flour 567g (Bob's Red Mill)
£8.99  
RRP was: £9.55
Vital wheat gluten is 75%-80% wheat protein
Used as a bread improver. Mix with your normal wheat or gluten containing flours.
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Natural Egg Replacer - No Egg 200g (Orgran)
Natural Egg Replacer - No Egg 200g (Orgran)
£3.40  
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.
 
Tapioca Flour
Tapioca Flour
Tapioca is a very fine, white, starchy flour which is used commonly in gluten free baking to help bind and raise cakes and breads. It has no flavour, so it can also be used similarly to potato flour or corn flour to thicken up soups, stews and sauces.
Potato Flour
Potato Flour
Potato flour has a neutral flavour and is therefore perfect for helping to bind bread and cake doughs together or for thickening up soups and sauces.
 

See Also

 
Thickening & Setting Agents
Thickening & Setting Agents
Ingredients for setting, such as agar and gelatine replacements.

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