So you wanna bake? Great!! Check the little vid above for Baking Staples. This is just a quick overall list, gluten free baking is vast so I’ll try to not overwhelm you and just give some tips:
The Quick and Dirty Checklist
You can pretty much make a lot of things with just these 6 ingredients, I call it the “The Gluten Free Newbie List”:
1) Bob’s Red Mill Gluten Free All Purpose Flour -I don’t care what anyone says about some special blend they make or some other brand they like – day in day out, Bob’s Gluten Free All Purpose Flour works for ANY recipe
Pros- super versatile, and can be used as a base and mixed with other flours
Cons- everything will eventually kind of taste the same, that’s why we use so many different flours in gluten free baking because a multitude of flours helps us to get those “normal” flour results we are looking for.
2) Good Karma Flax Milk- most recipes need a liquid. Flax milk is my favorite because it's tasty but the unsweetened one is mellow it doesn’t interfere with the taste.
3) Flax Seeds (egg substitute) - ground flax seed has been my steadfast egg replacer in just about everything. I've tried apple sauce, adding more oil, banana, tofu, and other things, but I truly feel like “flax eggs” are the most egg-like of anything out there; they give me the results I want. You can also try ground chia seeds for a similar result.
To make a “flax egg”, ground flax seed into flax meal in a blender. Add 1 TBLS. Flax Meal to 3 TBLS. Water let sit 3 min, this makes one egg. If you buy the pre-made flax meal I usually do ½ TBLS to 3 TBLS water because the stuff you buy tends to absorb more water.
4) Coconut Sugar
Pros: super low on the glycemic index, it’s pretty natural, it's Paleo, and you can use it mostly as you would any other granulated sugar.
Con’s: it ain’t white, so if are making a frosting or a cake or something it is not going to look pure white with this sugar.
5) Xanthum Gum- used as a binder, it’s like the super binder for gluten free baking, don’t make things without it! Unless instructed to!
6) Distilled Coconut Oil- I talk about distilled coconut oil so much because it's awesome and doesn’t make all your baked goods taste like coconut - it has the coconut smell steamed out of it. This is one of the most versatile oils out there. You don’t want to use vegetable oil EVER, so make the switch to coconut oil! Click here for link.
Pro’s- you can use it as you would any other oil, plus it can withstand high heat.
Con’s- Distilled coconut oil can only be bought online.
This is a little overview on some gluten free flours and what they are good for:
Garbanzo Bean- Has lots of protein so it is great to mix with other flours.
GarFava- A mixture of garbanzo bean and fava bean flour, I love combining this with a couple of other flours for cakes!
Brown Rice- One of my absolute favorite flours, it’s my go-to for using with rolling pins, like putting it down before you start to roll dough.
White Rice- This is an extremely light flour, great for pie mixes.
Tapioca Flour- This flour has been around for ages and what a good flour it is! Light and fluffy.
Potato Starch-This stuff is powdered sugar-like in consistency but still a flour. Similar to tapioca flour and arrowroot.
Arrowroot Powder- Gosh do I LOVE arrowroot powder. It's great for thickening things up just like a cornstarch would do. It also works great in gluten free baking, but note that it can make things a little dryer because it will soak up more liquid.
Millet- Millet is great for cornmeal like needs, I don’t eat corn and I think millet flour is the closest to corn meal, but it’s not exactly the same. It has more texture to it and it slightly more granulated. This flour also goes rancid really easily so I suggest buying it in small amounts and storing in the fridge!
Almond Flour- I have to admit I haven’t really been able to get into almond flour, I know Paleo and grain-free people love it, but it isn’t my taste preference. I encourage others to try it to see if you like it.
Coconut Flour- Coconut flour won me over, especially when I started making cookies with it! Oh boy do I LOVE the taste of this flour, I think because it has a lot of taste. There is a subtle coconut flavor it to but it’s not over-powering. Like I said it is one of my fav’s for cookies!!
Teff- this flour is starting to get more recognition; it was the base of Ethiopian food for years, though now many of the dishes use whole wheat flour and teff. But Injera bread made with just teff flour is lovely! You can experiment with adding it in other things, like chocolate cake! It is a heartier dark flour.
Other Gluten Free Baking Staples that are great to have on hand
Succanat (another natural granulated sugar, I use it and coconut sugar interchangeably)
Dagoba Semi-Sweet Baking Chocolate
Coconut Shreds and Flakes
Sea Salt (Himalayan Pink is always my favorite)
Coconut Oil- I also love to use normal coconut oil all the time with the natural coconut flavor, my favorite source for this is Tropical Traditions click here for link
New Foods on my list to try
Banana Flour- yep it exists, friends of mine love it, I still need to try this stuff!
Yacon Syrup- is a low-glycemic sweetener that tastes like molasses. This sweetener really blew up this year and I have to get any yet, but I want to try it soon! They talked about it on the Dr. OZ Show and then it was sold out everywhere for months, but I heard its back in stock.