Bread & Cake Binding Ingredients

Buy 3 or more for 3.49 each
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.
Buy 3 or more for 3.22 each
A special blend of natural starches and vegetable derivatives which behave like gluten in gluten free baking. Helps bind and add spring to breads and cakes.
Buy 3 or more for 8.35 each
Special Offer: Was: 8.90
Vital wheat gluten is 75%-80% wheat protein
Used as a bread improver. Mix with your normal wheat or gluten containing flours.
Buy 3 or more for 2.56 each
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

Tapioca Flour, Organic, Gluten-Free 1kg (Sussex Wholefoods)
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