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 Tropical Traditions 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!