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Bread & Cake Binding Ingredients

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.
Vital wheat gluten is 75%-80% wheat protein
Used as a bread improver. Mix with your normal wheat or gluten containing flours.
RRP was: £2.99
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 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 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

Ingredients for setting, such as agar and gelatine replacements.
 Related Categories

Baking And Flavourings

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Product Recommendations

Organic Tapioca Flour 500g (Infinity Foods)
Organic Tapioca Flour, Gluten-Free 1kg (Sussex Wholefoods)
Organic Brown Rice Flour, Gluten-Free 1kg (Sussex Wholefoods)
Potato Flour/Starch 500g, Organic (Infinity Foods)
Gluten-Free Baking Powder 130g (Doves Farm)
All Purpose Baking Flour, Gluten Free 600g (Bob's Red Mill)
Quick Yeast [Orange] 125g (Doves Farm)
Organic Rice Syrup 350g (Biona)
Organic Fair Trade Coconut Flour 500g (Tiana)
Baking Soda - Pure Bicarbonate of Soda 450g (Bob's Red Mill)
Vitamin C for Baking 120g (Doves Farm)
Rice Flour 1.5kg (Natco)


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