The Gluten-Free Vegan Blog

Starches - keep in the cupboard, in sealed container. Do not freeze.

Potato starch flour

excellent for structure in breads

Tapioca starch - also known as arrowroot

Non-starchy flours - keep in sealed containers, or in the freezer (stops bugs getting in!).

Besan (chickpea flour)

strong flavour

Absorbs a lot of water.

Quinoa flour

It also promotes that icky gritty texture. Give it a miss

Pre-mixed Gluten-Free Flour Brands

F.G. Roberts

soy-based flour mix. Great for making spongy cakes

White Wings

good for things like shortbread cookies and such

Other Baking Ingredients

Xantham and Guar Gum

teaspoon or two can definitely help improve structure/reduce crumbling