OTHER PRODUCTS IN OUR PANTRY
Coconut milk and coconut cream are produced by simmering coconut meat with water. The main difference between the two is concentration and texture. Coconut milk has a similar consistency to cow’s milk and is typically made by simmering equal parts shredded coconut and water. Coconut cream is much thicker and richer, usually produced by simmering a higher ratio of shredded coconut to water—commonly around four parts coconut to one part water.
Agar is a plant-based alternative to gelatin, derived from red algae. It sets firmly at room temperature, making it useful for jellies, custards and other desserts where a vegetarian or vegan gelling agent is preferred.
Psyllium comes from the husks of Plantago ovata seeds and is a soluble fiber. In gluten-free baking it helps provide structure and elasticity that would normally come from gluten, improving texture and crumb in breads and baked goods.
Xanthan gum is a fine powder produced by fermenting sugars with the bacterium Xanthomonas campestris. In gluten-free recipes it acts as a binder and stabilizer, helping dough and batter hold together. Only a small amount—often half a teaspoon or less—is needed to improve texture in items like cookies, cakes and breads.
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Photo source: Irene Kredenets