All our icing sugars are gluten free as we use tapioca or maize starch rather than a wheat based product to ensure our icing sugar is free flowing and doesn't form into hard lumps. Not all icing sugar is created equal! The finer the texture of the icing sugar the better the finish of the icing will be as it will be less likely to crack especially when making your own fondant. Try adding a teaspoon of whipped cream to make Chantilly Cream or dusting over cakes and desserts in place of icing.
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