You will notice I use certain ingredients in most of my baking. I do not use pre-made gluten free mixes, as I am unable to tolerate certain ingredients. I like to keep my ingredient list small, not a million different types of flours/starches/gums/stabilizers/etc. I have found that gluten free baking can be quite successful without them. I like to stay true to my french pastry training as much as possible, so I never fail to include butter and eggs. I know that there are many substitutes for those if you have allergies, but I can’t guarantee success in my recipes using them, since they have not been tested. If you do try replacing things, please comment on how they turned out for others to know. In addition to all of my recipes being gluten free, you will also notice they are soy free, grain free, sugar free and lactose free. Many of my recipes are also SCD and low carb friendly. This website is designed to help people with all different types of allergies, health conditions or for those pursuing a more natural/clean diet.
Here is a list of common ingredients I use:
Honey- High in antioxidents, flavonoids, vitamins, minerals and amino acids, this super sweetener boosts immunity, nourishs our skin, reverses aging, and increases energy without producing a high insulin spike. Because this substance is pre digested by the bees, it aids in digestion and is easy to break down.
Store the honey in a cupboard or dark place between 70-80F. The shelf life of honey is pretty much forever. Don’t worry if it crystalizes, it is still fine to use.
Coconut Flour- This is one of the key ingredients to successful gluten free baking. I use this flour in everything! Not only does it improve the texture and flavor in baking, but it the most nutritious GF flour. It is high in dietary fiber which helps support blood sugar health and helps to maintain a healthy weight. Its properties support the immune system, while facilitating better digestion and absorption of minerals and vitamins. Since coconut is a non- digestible fiber, it is also free of calories. Need I say more??
I purchase coconut flour in bulk. I use Aloha Nu Certified Organic Coconut Flour. I keep a canister of it on my counter for daily/weekly use. It is important to store extra flour in the refrigerator for up to 6 months or in the freezer up to 1 year. It does not have a long shelf life stored at room temperature.
Almond Flour- This flour is extremely versatile because it has a delicate flavor which can be used in anything. Savory or sweet. Though it is high in fat, it is the right kind of fats- mono saturated fats, which help reduce the risk of heart disease. It is high in vitamin E, magnesium and potassium which help improve blood flow and maintain a normal blood pressure. This protein packed food is of course gluten free and readily available for use.
For baking, I only use blanched almond flour because its fine quality creates a better texture and flavor. I can not guarentee the outcome of my recipes using almond meal. I purchase my almond flour in bulk from Honeyville online. I trust this resource because it is certified gluten free. I keep a small canister on the counter, and like coconut flour, it is important to store bulk almond flour in the fridge – up to 6 months and in the freezer- up to 1 year. It will go rancid if kept at room temperature for a long period of time.
A suggestion to making these flours more affordable is purchasing them in bulk. However if you are unable to store that much flour, consider going in on a 25 lb box of flour with a couple other local gluten free friends.
Yogurt- You will find yogurt in a lot of my recipes. It is a great source of probiotics which supply beneficial bacteria to the gut. It provides nourishment through its abundance of protein, vitamins, minerals and amino acids. I make my own yogurt. It is quite simple. By fermenting it for 24 hrs, it becomes lactose free! I use the Yogourmet Electric Yogurt Maker. In some recipes I use “dripped yogurt” which is achieved by using a yogurt cheese maker. I have found that you can easily substitute the homemade yogurt with a thicker greek style yogurt or even sour cream (if tolerated). If you are lactose intolerant, I highly suggest making your own yogurt, as it will expand your recipe capabilities.
I hope this information helps you better understand why I choose certain ingredients over others. If you have any questions or feedback, I would love to hear it!
SO helpful. Thanks Michelle.
Hi Michelle,
Is there any other type of flour you could use instead almond, I can not use that because of Jennifer’s nut allergy.
Julie
Julie, I don’t know of something that would work as an exact replacement. Is she allergic to all nuts? I will try posting more recipes just using coconut flour, I have more.
Hey Michelle,
If I wanted to use honey instead of Karo syrup do I use the same amount, or do I need to change the ratio?
Thanks!
Allison, I am pretty sure you could equally substitute one for the other. The texture and sweetness level are about the same. Let me know how your pie turns out! Hope this is helpful!
What good info, Michelle! Thanks.
People, investing in the flour is worth it, especially if you find someone to split it with! Most of us on a GF folks know other GF folks. You’ll end up realizing how much you can do with it, not just in the recipes here, but in replacement when you cook too. And the chocolate chip cookies ALONE are worth the investment. They’re so insanely tasty!
I’m excited to try some new recipes without grain; I find I struggle with the time it takes to do stuff and things with grain always seem to be easy and fill in the gap when I am starving. I see you mentioned lactose free, and how to make yogurt lactose free, but I saw the mousse recipe with heavy cream, how do you make that lactose free? I have trouble with dairy; it creates mucus in my system, and I get bags under my eyes in the morning from eating it the previous day, and my son gets squishy poop – but I do not know if it’s lactose or just dairy in general. I’d rather stay away from it for a few reasons.
Hey Joelle,
Thank you for checking out my site! This lifestyle requires a bit of planning ahead, but it is definitely worth it when you feel 100% better :) I am able to tolerate heavy cream in small doses, as it is very low in lactose. I do plan to continue sharing all recipes (that I enjoyed before) that are all gluten free, even if I can no longer enjoy them because of my newly discovered intolerances. When I figure out how to make a dairy free mousse I will definitely post it!
To butt in on the conversation, Elana’s Pantry has a dairy-free mousse, but it uses eggs. Just saw it posted last week. Share and share alike, right?
BTW, Michelle, I am LOVING this site. I’ve recommended it to several other people who are gluten free. THANK YOU for creating baked things that have a short recipe list. It makes life so much simpler.
Happy New Year!
I just learned about your website thanks to Dr. Osborne on http://www.glutenfreesociety.org :)
I will have to try your recipes they look very good!
Thank you!
Thanks Shelly! Be sure to leave feedback on the recipes you try :)
I love your recipes. Have you considered a published cookbook, or do you have one?
Thank you Cynthia, I would love to publish a cookbook. Maybe one day :)
Michelle,
I just found your website and I am bubbling over with excitement.
I love that you don’t use any grains, I can’t wait to start cooking GF and try some new things. I have celiacs and my diet is SO BORING………you put a smile on my face for sure, now to decide which items to contribute to Thanksgiving this year! TY!
Do you have a nutrition and calorie count for your recipes ??
Sorry Toby, I do not have that information for you!
~Michelle
I am concerned about the sugar levels Might try Agave instead of Honey you can use less
Michelle,
I love this site! Thanks so much for all your great recipes. I was wondering what size of eggs you usually use. I’m getting ready to make your Yellow B-Day cupcakes and I want to get them right. Yummy…
Oh and by the way, your kids are so cute :)
Just have to say that your blueberry muffins are wonderful, your pita really helps me when I need to have something that resembles and tastes like a sandwhich, the pumpkin seeds are a great snack and awesome for traveling and I just made your snickerdoodle cookies !!! Thanks so much, I have Parkinson’s, colitis, and wheat sensitivity and all of these recipes are a god send !!!!!
I am so glad you are enjoying my recipes Toby! Thank you for the wonderful comment :)
~Michelle
Thanks for the suggestion to use almond flour and not almond meal. I’m new to the gluten free diet and love to bake. I’m taking your recommendation to buy Honeyville.