It’s hard enough cooking gluten free food at home, let alone gluten free AND vegan. Over the last couple of years, I’ve discovered some ingredients that I would absolutely not be able to live without in my kitchen.
Gluten Free Flour
- Fine Rice Flour
- Besan/Chickpea Flour
- Glutinous Rice Flour
- Potato Flour
These are the four main flours I use in my every day all purpose blend. Other flours I have include :
- Brown Rice Flour
- Buckwheat Flour
- Corn Flour
I have three main blends that I use depending on who I’m cooking for. Not only is making your own blend at home cheaper, it gives you the chance to experiment with different flours depending on what you have on hand.
Physillium Husks are for those recipes that are traditionally very gluten reliant. Things like breads, pizza dough, pasta, etc. I notice a very big difference in the final results when I forget to add them.
Agar Powder (or agar agar)
I get agar powder from my local Asian grocery. I honestly wouldn’t know what to do without my local. This is a plant based substitute for gelatine and WAY more effective. It needs to be boiled first to activate it but it’s worth the extra step. This helps hold things like pastry and pizza bases together and also mimics what xantham gum does for things like bread and cakes. A must have for any gluten-free vegan!
This is a fairly recent addition as it was only discovered in 2015. It’s the water beans and legumes are cooked in and makes the perfect egg replacer. You’ll find this in many of the recipes on the blog.
This salt gives of a sulphur smell that to be honest, smells more eggy than an actual egg! Perfect for scrambled tofu, quiches and other eggy stuff.
The great thing about the above ingredients is that they’re relatively affordable and easy to find.
Other ingredients :
Savoury Yeast Flakes
Not the cheapest things, but when compared to a block of cheese they’re on par in price. On the other hand, they’re fat free and have a high B vitamin count so they make up for it. They have a cheese-like flavour so perfect for getting that cheesy-ness that you may have been missing for your life. They don’t give an exact cheese flavour, but it works.
This can be used as a meat substitute. Its neutral flavour means it can take on a vast array of different ‘meat’ type flavours.
Perfect for giving a smokey flavour to dishes without the smoker. I use in homemade fake bacon (bakon) and vegan pulled pork.
Does this really need an explanation?
Again, these ingredients are relatively affordable and easy to find.
Did I miss anything? Let me know in the comments what your must-have gluten free and vegan baking ingredients are!