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Spelt flour is a versatile baking ingredient that is actually quite light and airy, lending a compelling nutty flavor and light sweetness to baked goods. You can use spelt flour in a variety of food including cakes, breads, muffins, scones, and even chocolate chip cookies and waffles
Tapioca Flour is a white coloured grain-free flour made from the cassava root. It is a starchy, slightly sweet flour that is used often in Gluten-Free baking. It also improves the texture of baked goods and works well as a thickener in sauces and soups.
Walnut oil has a mild nutty flavour, perfect as a finishing oil, drizzling, salad dressing, light frying and more
White rice flour is naturally gluten free, rich in carbohydrates and low in fat. It can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces and coat fish and other proteins.
Xanthan gum is a food additive created by a sugar that’s fermented by a bacteria. It’s a soluble fiber and commonly used to thicken or stabilize foods.
Xylitol is a sugar-free sweetener added to some foods. It’s nearly as sweet as sugar (sucrose), but has fewer calories.
As a sweetener, xylitol is an excellent choice. Whereas some sweeteners may cause health risks, studies show that xylitol has actual health benefits. It doesn’t spike blood sugar or insulin, starves the plaque-producing bacteria in your mouth and feeds friendly microbes in your digestive system.
If you’re looking for a healthier alternative to regular sugar, give xylitol a try.
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