Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. It is gluten free and can be used as a direct substitute for cornstarch for folks with corn..
Potato Starch can be used to replace cornstarch in most baking recipes. Potato starch tolerates higher temperatures than cornstarch, making it an excellent thickener for sauces, soups and stews. It ad..
Tapioca Flour is a grain-free flour made from cassava root. It is a starchy, slightly sweet flour that is a staple for gluten free baking. It's also a good ingredient for thickening soups, sauces, and..
Xanthan Gum is an essential ingredient for gluten free baking. It acts as an emulsifier and a binder, and adds volume to gluten free breads, cookies, cakes, and other baked goods.Xanthan Gum is a plan..
Tapioca is often made into a popular dessert pudding. It is also an excellent thickener for fruit pies, dessert sauces and syrups. Tapioca is made from cassava or manioc, a tuber similar to the yam t..
Xanthan Gum is a must in all gluten free baking. It acts as a binding agent and provides that elasticity stretch that allows the dough to rise. “So delicious, you won’t believe it’s gluten-free!”Ingre..