| FLOUR | Always useful in all kinds of baking, this is a traditional staple and forms the base of countless recipes. Self-raising is incredibly useful in vegan recipes for its additional rising properties, which are required when eggs are removed. I always recommend using unbleached flours whenever possible as bleaching is unnecessary and is bad for gut health. |
| CORNFLOUR | An excellent thickening agent to help turn thinner plant milks into a thicker creamy sauce when vegan creams aren’t to hand. |
| ARROWROOT | Great for thickening and setting, this is used in the vegan omelette recipe in this book (see here). Arrowroot also has beneficial properties for treating stomach issues and even improving the skin. |
| BAKING POWDER | A great raising agent used for replacing eggs in vegan cakes and baked goods. |
| BICARBONATE OF SODA | Great for adding air to spongy recipes when combined with acidic ingredients like apple cider vinegar. |
| FLAXSEEDS | These amazing little seeds are great for digestion as they are a good source of fibre. They can also be ground and combined with water to be used as a binding agent when creating balls or patties, to replace egg whites. |
| APPLE CIDER VINEGAR | Not only great for dressing salads and for its medicinal properties, but also often combined with bicarbonate of soda to create a fizz and replace eggs when baking. |
