There are so many challenges with changing your diet to being gluten free. Everyone always talks about having to read the labels and the how much more expensive everything is. However, one of the biggest challenges about living gluten free is organizing your gluten free kitchen!
In many kitchens there is only one type of flour. All purpose (AP) flour seems to always do the trick in most home baking. However, I have yet to find one singular gluten free flour that can do that. I am constantly making a blend. While there are AP Gluten Free Baking Mixes, they are all different so you can’t use them interchangeably. Some have cornstarch as the main ingredient, others garbanzo bean flour; two totally different ingredients. One recipe may be great with one brand but a total flop with another.
It has taken me years to organize all of my flours, but I finally did it. First, be sure to have an area dedicated to your gluten free products. The last thing you want to do is grab the wrong flour and get sick.
Second, invest in resealable containers! I kept mine is open bags for awhile and it was always a mess. Square containers will make everything look more organized. Instead of using a label maker, make chalk labels instead. That way you can change what goes in each bin as your baking styles change. I go through phases where I love almond flour and phases I can’t stand it. This way I can have as much as little as I want on hand.
Lastly, invest in some bins for the some random items. I just went to a dollar store to get my bins for all those little knick knacks I was sick of seeing. This way they look organized, but really they’ve just been thrown in a basket!
Essentials in My Gluten Free Kitchen
- Gluten Free Oats – great on their own or blended into oat flour
- Brown Rice Flour – one of my favorite gluten free flours, it’s a staple in most of my gluten free baking
- Cornstarch – I have found using cornstarch in gluten free baking creates a lighter, fluffier product than just the flour mixes alone
- Almond Flour – while high in calories, it has a great flavor and adds protein to your baking
- Butter – unless you need to be dairy free, use butter in your baking. It adds such a delicious flavor, I don’t understand why someone people think all gluten free baked goods need to be dairy free!
- Xanthan Gum – I avoided using this for years because the name scared me, don’t make my mistake! It’s a key ingredient to help create structure in gluten free baking
- Honey – I try not to eat a lot of refined sugars, so honey is my sweetener of choice, plus I do lots of baking with oats and there is something so comforting about oats and honey!
- Baking Powder – one of the biggest issues with gluten free flours is they don’t rise properly like their gluten filled counterparts, using more baking powder helps with this.
- A good sense of humor – you’re going to have epic recipe fails, it just happens. I often make what I call failure muffins, they completely sink and you have to eat them with a spoon. Don’t get discouraged, adapt and move on!
Any questions? Leave me a comment!
A few gluten free recipes you might enjoy from Cricket’s Confections:
- GF Lemon Poppy Seed Loaf
- GF Strawberry and Cream Pancakes – make some with sweet Florida Strawberries
- GF Thyme-Peach Galette
- GF Cabot Creamery Savory Corn Muffins
- GF Pumpkin Goat Cheese Scones