Vitamin C

Our Vitamin C, also known as Ascorbic Acid, is a powerful baking aid specially designed to improve gluten free bread baking results. It helps strengthen dough structure, increase loaf volume, and improve overall rise, making it an essential ingredient for anyone looking to achieve lighter, better-textured gluten free breads. Whether you bake at home regularly or occasionally, it provides consistent and reliable support in yeast-based recipes.

We carefully produce this ascorbic acid to deliver high performance in baking applications. Because of its strengthening properties, it helps improve dough elasticity and stability, which is especially important in gluten free baking where structure can be more delicate. When added to your flour, it enhances the dough’s ability to trap gas during fermentation, resulting in a better rise and a lighter, more open crumb. As a result, your baked goods achieve improved height, softness, and overall quality.

Using it is simple and effective. First, measure 1 teaspoon of Vitamin C and add it to 1kg of gluten free flour. Then mix thoroughly to ensure even distribution throughout the flour before continuing with your usual bread recipe. During baking, it works alongside yeast to support a stronger rise and improved texture, helping you achieve bakery-style results at home.

This versatile baking aid is particularly useful for bread machines and hand baking alike. Because it is highly concentrated, only a small amount is needed to make a noticeable difference in your baking results. Keeping it in your pantry ensures you always have a reliable solution for improving gluten free bread performance.

We maintain strict quality standards to ensure consistency and effectiveness in every batch. This product is Coeliac UK certified and also approved by the Vegan Society, Kosher, and Halal organisations, making it suitable for a wide range of dietary needs and lifestyles.

Ingredients:
Ascorbic Acid.