Wheat starch is a refined carbohydrate derived from wheat flour through protein removal. With properties similar to corn starch, it serves as a versatile thickening and binding agent in baking, sauces, gravies, and processed foods. Essential for gluten-free baking blends and industrial food production,...

Guar gum is a natural thickening and binding agent derived from guar beans, widely used in gluten-free baking to improve texture and structure. It mimics the elasticity that gluten provides, helping baked goods achieve better rise, moisture retention, and crumb consistency. A small amount—typically...

Our very own easy to use egg replacer that is completely gluten free and packaged in a dedicated gluten free facility. Just add 1 tbsp of egg replacer to 2tbsp of water to replace one egg. Your cakes will be amazingly fluffy and delicious...

Cocoa butter is an edible fat extracted from the cocoa bean. It is used to make chocolate as well as natural skin care lotions and ointments. Cocoa butter has a cocoa flavour and aroma. Because cocoa butter is dairy free and safe for a...