Made from the root of the cassava plant. Cassava root is peeled, washed and chopped. Then it is rasped (finely shredded) and the resulting pulp is washed, spun, and washed until the mixture is primarily starch and water. The starch is then dried.

A form of flour made from finely milled brown rice that is completely gluten-free. It is a common substitute for wheat flour and can also be used as a thickening agent.

Info coming soon

Sorghum is an ancient cereal grain belonging to the grass family Poaceae that is naturally gluten-free. It’s small, round and usually white or yellow. The grain is milled to create a flour, and can be used as a substitute for wheat flour.

A polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.