Oyster Sauce
Oh the oyster sauce, what would I do without it. Yes yes it is high in sodium per 100ml, but who uses that much in one meal. It adds balance and harmony when you cant use soy sauce and you need a litt... Read More
Cassava Flour
The cassava plant is a staple crop to millions of inhabitants in South America and parts of Asia and Africa. The plant produces the cassava root, a starchy, high-carbohydrate tuber – similar to, arr... Read More
Tapioca Starch
From the root of the cassava plant, this is a light, starchy flour which adds a superior texture and “chew” to baked goods. It is frequently used in gluten-free baking, along with other fl... Read More
Potato Flour
It sounds like potato starch, but potato flour is very different. This is a thick, dense flour. When used for bread recipes, it can lend a soft, moist texture, but is too dense for delicate cakes.... Read More
Sorghum Flour
Medium-size round grain with a mild, lightly sweet taste that melds well with other flavours. Originated in Africa; today it is the fifth most important cereal crop in the world. Highly versatile—so... Read More
Rice Flours
Rice flours are a key ingredient in most gluten-free baking. White rice flour is a bland-flavoured flour, which will work well with just about any flavour, and its light texture makes it well suited f... Read More- 2 of 3
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