Doves Farm gluten-free plain white flour is a blend of the following non-wheat flours: Rice, potato, tapioca, maize and sarrasin.

This flour is used extensively in Allergycooks recipes and is available from most large supermarkets (usually in the free-from section), from health food stores or mail-order from GoodnessDirect

Orgran gluten-free gluten substitute is made from superfine rice flour, pea extract, maize starch, potato starch, vegetable derived gums & cellulose, guar gum, methylcellulose, carboxymethylcellulose and monoglycerides from vegetables.

This product provides binding by mimicing the physical protein found in wheat. Add 20g of GFG powder to every 100g of gluten-free flour, and mix well.  It is available mail-order from GoodnessDirect.

Tofutti Creamy Smooth is much the same consistency as cream cheese, but made from soya. The ingredients are: water, partially hydrogenated soyabean oil, isolated soya protein, corn sweeteners, tofu, non-dairy lactic acid, sugar, stabilisers (carob bean, guar and carrageenan gums), salt, emulsifiers, vegetable mono and diglycerides, preservative (potassium sorbate).

We have discovered that a tablespoon of the Original (plain) variety in cake and biscuit mixes prevents the cooked products from crumbling when being sliced and eaten, which is a common problem when baking without gluten.

Orgran No-Egg is a powder that helps to bind cake and batter mixes in place of egg.  It is cholesterol, lactose and egg-free and is made from potato starch, tapioca flour, vegetable gum, methylcellulose, calcium carbonate and citric acid.

To replicate one egg, add 1 teaspoon of No-Egg and 2 teaspoons water to your recipe. The Orgran pack makes 66 eggs' worth and is much better value than some others which only make 10.

Note: there are other egg replacers on the market which may use different quantities of powder and liquid to make "1 egg", so be sure to read the instructions!  All Allergycooks recipes state to use so many egg's worth of egg replacer so you can use any brand you can get hold of.  We get ours from GoodnessDirect.

Allinson's Dried Active Yeast is the type used in our recipes.  Before use it must be reactivated in warm water with a little sugar added.  The amount of water and sugar needed is stated in each recipe.

There are many other types of "instant" yeast available.  They need to be added dry to flour and they rise during the cooking process.  Our recipes will not turn out correctly using instant yeast.