Basic Gluten-Free Ingredients for Bakers

Using quality ingredients can make all the difference in the flavor and texture of the finished dish. Try these common gluten-free ingredients in home-prepared meals.


| October 2013



Gluten-Free Breakfast, Brunch and Beyond

"Gluten-Free Breakfast, Brunch and Beyond" offers more than 100 gluten-free recipes, from light, quick breads and biscuits to tasty pancakes and waffles, and even frittatas and omelets.


Photo By Tara Donne/The Taunton Press

Gluten-Free Breakfast, Brunch and Beyond by Linda J. Amendt offers more than 100 gluten-free recipes, from light, quick breads, biscuits and scones to tasty pancakes, waffles, coffee cakes and sweet rolls. It also includes chapters on frittatas and omelets, quiche, stratas and breakfast casseroles.

Buy this book from the Mother Earth Living store: Gluten-Free Breakfast, Brunch and Beyond

Using quality ingredients can make all the difference in the flavor and texture of the finished dish. Here are the most common gluten-free ingredients.

Gluten-Free Recipes

Lemon-Thyme Biscuits Recipe
All-Purpose Gluten-Free Flour Recipe 

Gluten-Free Flours

A number of flours can be used in gluten-free cooking and baking, though most are heavy and have very strong grain or bean flavors. They tend to create dense baked goods with flavors that are significantly different from items made with wheat flour. I created an all-purpose gluten-free flour for the recipes in this book, and it comes very close to replicating the texture and flavor of wheat flour.

White-Rice Flour





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