Attempting to bake without gluten can be quite the challenge, not to mention just a little bit terrifying. But it doesn’t have to be. Follow these seven pantry essentials to master the art form of gluten-free baking.
1. Whole Grain Flours – It’s necessary to have several different flours on hand including brown rice flour, chick pea flour, quinoa flour, teff flour and millet.
4. Thickeners –Xanthan Gum is added to gluten-free baked goods to bind, stabilize, emulsify, thicken or lend structure or suspension to your baked treat.
5. Buckwheat Flakes – These are a wonderful substitute for anyone avoiding oats.
6. Ener-G Egg Replacer – This is for anyone with a food allergy that needs to avoid gluten, as well as dairy.
Bonus Tip: When creating your own gluten-free flour blend, use a ratio of 60% starch with 40% whole grain flours. Keep in mind that these rations may vary depending on what you’re baking. If you’re converting grandma’s cookie recipe, a great tip is to substitute 140 grams of your gluten-free mix for every cup of “regular” gluten all-purpose flour.