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xanthum gum
You may find this difficult to find (although easily available through internet retail sites), but it’s well worth tracking it down as it is a great alternative to gluten. Like gluten, it is stretchy and it holds ingredients together. So use this for baking cakes, cookies, biscuits, pastry and bread to make them less crumbly and far less likely to fall apart. Although it is sometimes called E415, it is one of the few E numbers which is a natural vegetable product.
related recipes: raspberry tarts,
corn bread,
roasted vegetable tarts,
tarte tatin,
the ultimate gluten-free & dairy-free chocolate cake
agar-agarAgar agar is made from a seaweed in Japan and is an excellent vegetarian alternative to gelatine.
baking powderGluten-free baking powders are widely available.
bicarbonate of sodaUse this as a raising agent when you’re looking for a gentler version to baking powder.
egg-replacerThere are various products available to replace eggs in certain recipes.
fish sauceThis is a classic base ingredient for most Thai recipes, including curries and stir-fries.
gelatineVegetarian gelatines are widely available and they're gluten-, wheat- and dairy-free.
guar gumAlthough classed as an E number (E412), guar gum is a natural product.
mirinMirin is a staple ingredient for Japanese cooking.
misoYou can use miso instead of salt to add flavour to stews, soups and sauces.
shrimp pasteThis might be a little hard to find but it’s well worth the trek.
stock powderIt’s easy to find gluten-, wheat-, yeast- and dairy-free stock powder.
tamari soy sauceThis is a wonderful alternative to ordinary soy sauce, as it is gluten-free and wheat-free.
xanthum gumUse this for baking cakes, cookies, biscuits, pastry and bread to make them less crumbly and far less likely to fall apart.
