Welcome to the shop! Here you’ll find a collection of the kitchen products and equipment I recommend for successful gluten free cooking and baking.
These links contain affiliate codes that help me earn a small commission, at no additional cost to you. Every single product I recommend is one I have purchased, and continue to purchase, myself!
- Great Lakes Unflavored Gelatin
This is the unflavored powdered gelatin that I use in all my recipes that call for it. It lasts and lasts, and is actually really good for your health.
- Gluten Free Barilla Pasta
The moment Barilla started making its own brand of gluten free pasta, made in a dedicated gluten free facility, I was instantly ruined for any other brand. I buy it by the case!
- Cocoa Powder, Dutch-Processed
Rodelle brand Dutch-processed cocoa powder is reliably gluten free and of very good quality. Relatively well-priced for high-quality cocoa powder, this jar lasts a long time.
- Unflavored Whey Protein Isolate
Whey protein isolate is nearly pure milk protein. This unflavored form is used, along with Expandex and my all purpose gluten free flour, to create my GF bread flour.
- Better Batter Gluten Free Flour
This is my pick for the best ready-made all purpose gluten free flour blend. It's the most versatile blend, and works in all of my recipes that call for an all purpose gluten free flour.
- Authentic Foods Superfine White Rice Flour
The only truly superfine white rice flour available. If you are tired of gritty GF baked goods, this is the rice flour you need for all my all purpose GF flour blends.
- Potato Starch
Potato starch adds lightness to gluten free baking, as well as structure. It's made from peeled potatoes, and has no potato flavor. It is not the same as potato flour.
- Tapioca Starch/Flour
Tapioca starch (or tapioca flour) is the starch extracted from the cassava root. It is not considered a grain, and is useful in gluten free as well as Paleo baking. It adds crispness and chew to baked goods.
- Instant Nonfat Dry Milk
Nonfat dry milk is useful in baking to add smoothness, tenderness and flavor to baked goods. I use it, along with my all purpose GF flour blend and cornstarch, to build a GF pastry flour.