Here is a list of basic gluten-free baking and cooking ingredients to have on hand as you begin converting to a gluten-free kitchen. You will probably want to store these ingredients in labeled containers.
As you become more proficient at gluten-free cooking and baking you will surely add more gf ingredients to your shelf. Many people quickly move on to including bean and nut flours as they add more nutritional value to your baked items. It's probably advisable, however, to first become comfortable with the basic ingredients before adding in other alternative flours. Betty Hagman's cookbooks The Gluten-Free Gourmet and More From the Gluten-Free Gourmet are both excellent resources for information about gluten-free ingredients.
The local support groups can also offer mentors and fellow Celiacs who would be more than happy to help in your transition to a gluten-free kitchen.
Bette Hagman Mix - This is a combination of various flours and is used in many gf recipes. It can sometime also be used interchangeably in a regular recipe you are trying to convert.
Bette Hagman Cookie Mix - This is a combination of various flours and is used in many gf cookie recipes. It differs from the regular Bette Hagman's mix in that it includes glutenous rice flour, which works better in cookies (not so crumbly). It can sometime also be used interchangeably in a regular cookie recipe you are trying to convert.
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