i thought it might be useful for me to share with you a list of my pantry/fridge staples for gluten, sugar, dairy, and egg free baking.
*note: many of these items can be found in the bulk aisle of your friendly neighborhood food store, such as whole foods. if you’re going to buy them packaged, we prefer bob’s red mill products.
other than the obvious, such as baking powder, baking soda, kosher salt, vanilla extract, cinnamon, etc…
brown rice flour
flaxseeds or flaxseed meal
chia seeds or chia seed meal
ener-g gluten free egg replacer
coconut oil (i prefer organic unrefined, expeller pressed)
organic palm oil shortening (such as spectrum)
canned coconut milk (full-fat)
honey (local, clover honey is my favorite, such as, for us, goodflow clover honey)
cocoa powder (i realize cacao powder is probably much more nutritious, but we just don’t have it in our budget most of the time)
justin’s: almond butter and peanut butter, both plain
organic canned pumpkin
apple cider vinegar
puffed rice cereal, unsweetened
dried, unsweetened coconut flakes
pitted medjool dates
raw nuts (almonds, walnuts, pecans, hazelnuts)
ghee (clarified butter)
almond milk (favorite is WF 365 brand unsweetened)
coconut milk (unsweetened, such as so delicious)
grade B maple syrup
fresh or frozen organic blueberries
oh, and lots and lots of sweet potatoes and avocados.
now we’re ready for some bakin’!