By Wendy Stoltz / Last Modified On January 30, 2023
Whether you are just starting a gluten-free lifestyle or you've been baking gluten-free for a while, there are certain staple gluten-free ingredients you are going to want to keep on hand for baking.
This list includes staple gluten-free ingredients that we keep in our kitchen for baking. If you think I am missing an important ingredient, please let me know in the comments below and I will get it added. Don't forget to check out How to bake gluten free before you start baking.
Want to level up your gluten-free cooking and baking skills? Check out our roundup of the best gluten-free cooking classes online.
Disclaimer: This post contains affiliate links. If you purchase something from one of the links it doesn't cost you anything extra.
STANDARD BAKING INGREDIENTS
Here are some of the standard ingredients you are going to want to keep on hand for baking gluten-free.
- Sugar and Brown Sugar - Many of my recipes use sugar or brown sugar. These are standard baking ingredients found in most kitchens.
- Honey - I use honey in some of my paleo recipes.
- Maple Syrup - I use this in my paleo and grain-free recipes when I want a more milk flavor.
- Coconut Sugar - I love using coconut sugar in place of sugar in some of my recipes.
- Baking Powder - Make sure to use a gluten-free baking powder. I use Rumford Aluminum Free baking powder.
- Baking Soda - You can use any brand of baking soda. Just make sure to check expiration dates before using.
- Salt - I use regular sea salt.
- Chocolate Chips - My favorite allergy free brand is Enjoy Life Foods. I've also used Nestle, Guittard and Hershey’s.
- Cocoa - I prefer Rodelle Dutch Processed Cocoa but Hershey's is good too.
- Vanilla - I prefer to use Rodelle Vanilla, but you can use any gluten-free vanilla extract.
- Oil - I cook and bake with Avocado Oil, Olive Oil, Canola Oil, and Coconut Oil.
- Eggs - If you can eat eggs then I would recommend keeping them on hand for baking and cooking.
- Milk or Dairy-Free Milk - If you can't have dairy then I recommend Almond Milk, Coconut Milk, and Flaxseed Milk for baking and cooking.
- Xanthan Gum - Although my flour blend does not include xanthan gum in it, I like to keep it on hand for high fat recipes and for making bread.
Is Baking Soda Gluten Free?
Baking soda is made from one ingredient, mineralized sodium bicarbonate, and it will always be gluten free.
GLUTEN-FREE FLOURS AND STARCHES
Keeping a gluten-free flour blend on hand to bake and cook with is essential. I wrote a post on the best gluten-free flour blend recipes. It includes a blend for everyone. If you are not a fan of mixing up your own gluten-free flour blend I have a few that I recommend.
gfJules All Purpose Gluten-Free Flour - Everyone that has tried gfJules flour has raved about it. I find it works in most of my recipes (not the pancakes and waffles, but check out her mixes for that).
Bob's Red Mill 1-to-1 Gluten-Free Baking Flour - I find this blend to be the best cup for cup flour blend. It has worked in every recipe I have tried. It does contain xanthan gum but it doesn't contain any dairy (dry milk powder).
Ryze Gluten-Free Flour - This flour is 100% rice flour. They mix different ground-sizes of rice flour to make a "blend". We really like Ryze and it works for people who can't do other flours or have nightshades.
Almond Flour - We make a lot of Grain-Free and Paleo Recipes. I don't have any coconut flour recipes - we tend to stick to almond flour when baking grain-free and paleo.
Tapioca Flour - We use tapioca to make Brazilian cheese bites and to mix our own flour blend.
White Rice Flour - We use Bob's Red Mill white rice flour to mix our own flour blend.
Potato Starch (not flour) - We use Bob's Red Mill Potato Starch to mix our own flour blend.
Cornstarch - I use cornstarch in some of my recipes and to thicken sauces and gravies.
Flaxseed - You can use flaxseed in your baked goods for an extra bit of fiber or make flaxeggs (1 Tablespoon flaxseed meal + 3 Tablespoons water) for an egg substitution.
These are just a few gluten-free ingredients that we always have in our pantry or refrigerator.
Don't forget to check out my guide to the best gluten-free flour blend recipes.
Thanks dear for the great information provided. I am in Uganda and my parents are both of blood group O+ . the challenge i have they were told to use gluten free flour. We only have rice flour. How can i make it soft so that after baking am able to get a soft product. Or if possible we can organise and i get other types of flour which are suitable for their blood group. I can import in bulk, i sell some and use some. By theway they are both hunters. Kindly advise. Thanks have a goodnight. Esther
The best way to bake soft with gluten free is to use a combination of ingredients. Do you have access to purchase other flours or starches? If you combine your rice flour with tapioca starch and potato starch, or sourghum, you can make your own flour blend.
I just shared a link to this GF staples on my FB page. I like your site. My wife has celiac and other food allergies. I asked to join your GF support FB page, and saw there are only about 86 members..I hope you get a lot more. I would like support in this journey.thx
Thank you for stopping by. I just started my group recently. At first I didn't invite anyone, but I started this past week 🙂 Hopefully it will grow quickly. Thanks for being a reader!