Baking
Showing all 4 results
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Health Connection Wholefoods Agar Agar Powder Strict Vegetarian 50g
N$112.20Agar Agar Powder
Health Connection Agar Agar Powder is a gelatine substitute derived from seaweed, and can be used in desserts, jellies, jams and custards. This magical sea vegetable derivative makes a superb jelly, and helps to set jams, cheesecake and the like. A great vegan alternative that has health benefits too, Agar Agar has similar health benefits to gelatine without the negative aspects. Health Connection Agar Agar Powder also has a gentle healing and cleansing effect on the digestive system.
Serving and Usage suggestions: Use 1 teaspoon agar agar powder to set 1 cup liquid. Add powder to liquid, bring to the boil and simmer for 2 minutes, stirring well until dissolved. Leave to cool at room temperature or in the fridge.
Ingredients:
Agar agar.
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Health Connection Wholefoods Guar Gum 50g
N$26.20Guar Gum
This fine powder is extracted from the guar bean and is by its nature gluten-free. It can be used in low gluten and gluten-free baking to improve the elasticity of the dough, add volume to baked products and to improve their texture.
Serving and Usage suggestions: Per cup of gluten-free flour used: Add 1 teaspoon guar gum in bread recipes, 1/2 teaspoon in cake or muffin recipes and 1/2 teaspoon (or less) in biscuit recipes.
Ingredients:
Guar gum.
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Health Connection Wholefoods Vanilla Extract 25ml
N$49.00Vanilla Extract
Vanilla Extract is a natural, unrefined vanilla extract that’ll add a pure vanilla flavour to baked goods, hot drinks, cocktails & dessert toppings. This Vanilla Extract is made using a cold extraction process to preserve the real & full flavour spectrum within vanilla pods.
Serving and Usage suggestions: Use 1 teaspoon vanilla extract per 1 litre batter or liquid.
Ingredients:
Mineral water, ethanol, vanilla pods, glycerine, vanillin.
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Health Connection Wholefoods Xanthan Gum 50g
N$40.00Xanthan Gum
Xanthan gum is by its nature gluten-free and it can be used in low gluten and gluten-free baking to improve the elasticity of the dough, add volume to baked products and to improve their texture.
Serving and Usage suggestions: Per cup of gluten-free or low gluten flour used in baking: Add 1 teaspoon xanthan gum in bread recipes, 1/2 teaspoon in cake or muffin recipes and 1/2 teaspoon (or less) in biscuit recipes.
Ingredients:
Xanthan gum.
