storecupboard
stock powder
It’s easy to find gluten-, wheat-, yeast- and dairy-free stock powder, and usually made without genetically modified ingredients. They’re often called “bouillon” and large supermarkets as well as health food shops generally stock a good selection. While nothing beats home-made stock in taste, it’s great to have a stock powder in your storecupboard, ready for when you need it. Use in soups, risottos, stews and sauces to enhance the dishes. It’s worth using less salt than suggested in a recipe if you’re using stock powder, though, as they are generally fairly salty already.
related recipes: thai pumpkin soup,
prawn, asparagus, pea and mint risotto,
singapore noodles
agar-agarAgar agar is made from a seaweed in Japan and is an excellent vegetarian alternative to gelatine.
baking powderGluten-free baking powders are widely available.
bicarbonate of sodaUse this as a raising agent when you’re looking for a gentler version to baking powder.
egg-replacerThere are various products available to replace eggs in certain recipes.
fish sauceThis is a classic base ingredient for most Thai recipes, including curries and stir-fries.
gelatineVegetarian gelatines are widely available and they're gluten-, wheat- and dairy-free.
guar gumAlthough classed as an E number (E412), guar gum is a natural product.
mirinMirin is a staple ingredient for Japanese cooking.
misoYou can use miso instead of salt to add flavour to stews, soups and sauces.
shrimp pasteThis might be a little hard to find but it’s well worth the trek.
stock powderIt’s easy to find gluten-, wheat-, yeast- and dairy-free stock powder.
tamari soy sauceThis is a wonderful alternative to ordinary soy sauce, as it is gluten-free and wheat-free.
xanthum gumUse this for baking cakes, cookies, biscuits, pastry and bread to make them less crumbly and far less likely to fall apart.
