Thickening & Gelling Agents | |
Thicken or gellify sauces and liquids. |
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Arrowroot is a popular thickener for making sauces and puddings.  | 
| | Natural & Un-flavoured- Becomes gelatinous to make jellies and desserts.
- Derives from a species of Japanese sea plant.
- A great gelatine alternative.
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| | - High quality organic thickening agent.
- Made from Japanese plant roots.
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| Thicken sauces and mixtures with corn starch (aka: Corn starch) |
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| | Ultra fine, starchy cornflour
- Used to thicken sauces, liquidy foods.
- Can be used to make batter and coatings.
- Pure white cornstarch.
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| | A starchy, flavourless flour.
- Use for thickening sauces and stews.
- Bake combined with other flours to make dense, moist breads & cakes.
- Use in gluten free baking with rice or buckwheat flour.
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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. | 
| | Sweet, starchy flour.
- Adds "spring" to gluten free baked foods.
- Thickens custard and sauces.
- Ultra fine, white flour.
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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. | 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. |
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Tukmaria are Basil SeedsMild in flavour and used to make puddings. They gell in water and are sometimes used in thick, jelly-like puddings. | Tukmaria are Basil SeedsMild in flavour and used to make puddings. They gell in water and are sometimes used in thick, jelly-like puddings. |
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| | - Apple Pectin Extract.
- Used normally to thicken jams, marmalade and jellies.
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| Vegetarian alternative to gelatine.
Made from Carrageenan Moss. |
