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The standard of purity, this is an old stand-by for baking, cleaning and deodorizing.
Double active baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.
Gluten-free corn starch is commonly used as a thickener for sauces, puddings, and such. It tends to form lumps so it is usually mixed with a small amount of liquid to make a paste before using it.
Also known as tapioca starch, tapioca flour is a gluten-free baking ingredient and an ideal thickening agent. Use tapioca flour for thickening a wide variety of baked goods, sauces, and desserts.
Arrowroot powder is similar to corn starch, and is used primarily in cooking and baking. It makes a great thickener because It has no taste and is certified gluten-free.
Potato starch is used as a thickener for sauces, soups, and stews. It tolerates higher temperatures than cornstarch when used as a thickener, and is a natural way to add moistness to many baked goods.
Active dry yeast is necessity to many baked goods. Stock up on this handy-dandy pantry essential to help make all your baked products rise.
Gluten-free nutritional yeast contains vitamin B12, and is an ideal vegetarian support formula and has an appealing cheese flavor. It can be sprinkled over popcorn or salads, added to juice, cereal, and more.
Use gluten free xanthan gum to add thickness and volume to bread and other gluten-free baked goods. This is a popular thickener among customers with allergies to gluten.
Guar Gum is a white flour-like substance made from an East Indian seed. Use small amounts as a thickener, binder, and volume enhancer.