Thank you Stephanie for the idea. This one is for you – and for anyone else who is so kind as to read my bloggie!!
This is a list of my pantry essentials, and you’ll notice I’ve gone beyond GF flours. Please let me know if I’ve missed anything, or if you have any questions. This list will evolve so do check back when you think of it.
Brown Rice Flour – you will NEVER need white rice flour so don’t even bother.
Sorghum Flour – I’m new to this one and so far so good. It’s a good sub for brown rice flour.
Quinoa Flour – high protein flour, but only use small amounts – it’s not a stand alone.
Garfava Flour – you need this if you plan on baking from the Babycakes cookbook!
Chick Pea Flour – also known as garbanzo bean flour.
An All-Purpose GF Mix for emergencies, or for getting started in the GF world.
GF Oats (we use Lara’s Oats) – these can be used as oat flour too if you have a food processor to grind them down.
BINDERS / THICKENING AGENTS
Xanthum Gum (the clerks at your health food store or bulk store will know what this is, trust!)
Chia or Flax Seed
Sucanat – I often use this in place of brown sugar. It has a strong molasses flavour.
Agave - light, dark, I haven’t noticed a difference other than lightening or darkening a baked good).
Try to find these items in bulk if you can. It will be cheaper (holy moly, have you noticed the price of GF products?) and you can control the quantity that you buy.
If you don’t bake very often you might consider storing your flours in the freezer. I store mine in air-tight containers in an air-tight container. Yes, you read that right.
Here’s a great link that will answer most of your questions about gluten-free flours. It’s one of my most-used bookmarks, and one of those things that I wish I had written!