The ultimate GMO-free, gluten-free, soy-free whey protein isolate, for use in building my bread flour to make amazing GF breads!
Pomona's Universal is the pure powdered pectin that I use to build mock Better Batter gluten free flour blend. No additives!
Perfect for baking, this buttermilk powder makes it easy to have buttermilk on hand whenever a recipe calls for it.
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.
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!
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.
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 (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.
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.
Expandex modified tapioca starch is a chemically, not genetically, modified tapioca starch. Use it to build my gluten free bread flour blend and make the best breads of your life.