12 Essential Ingredients for Gluten-Free Baking in Your Pantry

Following a gluten-free diet should never mean missing out on the joy of creating (and eating) delicious home-baked treats. Thankfully, there are a wide variety of alternative ingredients available these days that can help produce the tender, golden cakes, cookies, and breads we know and love — all without a trace of gluten. If you have Celiac disease, a gluten intolerance, or simply want to explore alternative baking, stocking your pantry with essential gluten-free staples will allow you to create a whole host of tasty treats that rival their gluten-containing counterparts.

Gluten is a protein found in a range of cereal grains, such as wheat, barley, and rye. In traditional baking, we rely on gluten for structure and elasticity, but many gluten-free baking products aim to replicate these properties in other ways. Baking without gluten often requires a precise combination of flours, starches, and binding agents to achieve the texture you’d typically get with wheat-based, all-purpose flour. Each ingredient plays a crucial role in achieving the perfect rise, crumb, and chew. And, you can find many of these valuable ingredients in your local supermarket or health food store. So, if you’re a gluten-free home baker in need of a pantry restock, let’s run through some of the essentials.

A good gluten-free all-purpose flour blend is the foundation of countless gluten-free bakes. Unlike traditional all-purpose flour, which is typically made from wheat, gluten-free flour uses a mix of different flours and starches to achieve a similar result. These might include rice flour, buckwheat flour, tapioca starch, potato starch, and sometimes xanthan gum for binding. You can absolutely craft your own homemade blend, but if you’re looking for convenience, brands like the King Arthur Baking Company and Bob’s Red Mill offer high-quality, pre-mixed options that can generally be used as a direct substitute for wheat flour in recipes.

Besides all-purpose blends, there are also other gluten-free flour mixes available with varying compositions. Some varieties are specifically blended for making bread or pizza, while others are better suited for cakes and cookies. Self-rising options already have leavening agents (like baking soda or powder) added. As long as you’re equipped with the right gluten-free flour blend, you’ll have endless recipes to explore. Try whipping up a batch of tender glazed donuts, a zesty lemon thyme zucchini bread, or even a decadent chocolate cake. 

Another must-have ingredient in gluten-free baking, xanthan gum, is a highly effective binding agent. A sprinkle of this unassuming white powder can go a long way in replacing the elasticity and structure that gluten provides. Without it, many gluten-free baked goods would be crumbly, dry, or fall apart.

It’s produced by fermenting sugars with a specific strain of bacteria called Xanthomonas campestris. The gum forms a gel-like consistency when mixed with liquid. This enables it to hold ingredients together and improve the texture of breads, cakes, cookies, and even pasta dough. A small amount goes a long way here, and typically you’ll need no more than a teaspoon for your recipe. Xanthan gum is a particularly important component of gluten-free bread, where a denser, chewier texture is desirable. But, using just the right amount is key to avoiding any unwanted gumminess.

Some gluten-free all-purpose flour blends will already have xanthan gum added, so make sure to check the ingredients so you don’t end up adding too much. Always consult your specific recipe for guidance on how much xanthan gum to add, or whether to omit it altogether. 

Although it’s a classic cupboard staple for cooks and bakers alike, cornstarch isn’t just for thickening sauces and gravies. In fact, it’s a crucial add-in for many gluten-free treats, such as cookies, brownies, and pastries. Cornstarch is a fine, white powder extracted from the starchy part of corn kernels, and when incorporated into your bakes, it has the ability to lighten the texture, improve the structure, and enhance moisture retention.

One benefit of using cornstarch is its ability to create a fluffy, delicate crumb in baked goods. When combined with gluten-free flour, it helps to recreate the lightness of wheat-based cakes, cookies, and pastries. Many all-purpose gluten-free flour blends include cornstarch for this very reason. Cornstarch also works well in shortbread and biscuits, and gives them a tender, melt-in-your-mouth consistency. You can use it alongside other binders, like xanthan gum or psyllium husk, too.

In some gluten-free dessert recipes, cornstarch can serve as a direct substitute for flour. For example, you can use it as a gluten-free thickener for puddings and custards. If you have Celiac or have a wheat allergy, make sure to check that your cornstarch is labeled gluten-free, as some brands may be processed in facilities that handle wheat.

Psyllium husk is a powerful binding agent found in many in gluten-free bread recipes. It provides structure and flexibility, and helps maintain moisture. This can yield a loaf with a remarkably similar taste and texture to that of wheat-based bread. This all-natural ingredient is essentially the husks from the seeds of the Plantago ovata plant. When used in baking, the dry husk is typically first combined with water to form a thick gel, which is then combined with the other bread ingredients. It’s this gel-like consistency that helps doughs become more pliable, whether you’re baking a hearty gluten-free sourdough, crispy pizza crust, or batch of tortillas. Plus, unlike xanthan gum or guar gum, psyllium husk also adds a good dose of dietary fiber to your baked goods.

When working with psyllium husk, a little goes a long way. To mix up a psyllium gel, a 10-to-1 ratio of water to psyllium will work well, producing a thick, sticky texture, but one that’s still smooth enough to combine into your dough. Psyllium husk is available in both whole or powdered form. While both are great options, the former reportedly yields a more open crumb structure in gluten-free loaves. With the powdered version, you’ll also need to use slightly less, since it creates a thicker gel when combined with water.

Almond meal and almond flour are common in many gluten-free recipes; they’re loved for the rich flavor and moist texture that they provide. Made simply from finely ground almonds, these flours are nutrient dense and add a subtle sweetness and delicate nutty taste to bakes like this nutty coffee cake and indulgent chocolate torte.

The main difference between almond meal and almond flour is their texture. Almond meal is coarser and typically includes the almond skins, while almond flour is made from blanched almonds and has a finer consistency. Almond flour is preferred for cakes and muffins because it produces a lighter texture, whereas almond meal works well in more rustic bakes, such as scones and tarts.

Both types of almond flour are naturally high in protein and healthy fats, and can also be used in keto recipes because they’re extremely low in carbs. If you only use almond flour in a bake, though, know that it won’t yield quite the same texture as its wheat-based counterpart, since it lacks those all-important binding properties. However, it can work brilliantly if you’re after a moist, cakey texture, especially when used in combination with other gluten-free flours, such as coconut flour or an all-purpose blend.

If you’re looking to achieve the perfect rise and light, fluffy texture in your gluten-free bakes, baking powder is crucial. However, not all baking powders are gluten-free. Some contain wheat-based starches as sneaky fillers, so always make sure to check labels carefully.

Gluten-free baking powder typically consists of three components: a base (baking soda), an acid (such as cream of tartar), and a moisture-absorbing starch (like cornstarch or potato starch). When mixed with a liquid, the acid and base react and release carbon dioxide, creating the bubbles that give cakes, muffins, and biscuits their lift. Without baking powder, your home-baked creations would be flat and dense, which is sometimes desirable for brownies and cookies. But, when it comes to cakes, muffins, scones, and even pancakes, reach for baking powder and you’ll achieve that reliable rise that makes your gluten-free creations as airy and delicious as can be.

Baking soda is also a popular addition to gluten-free recipes. Compared to baking powder, baking soda has stronger leavening powers, but must be used alongside acidic ingredients, like lemon juice or buttermilk to function effectively. Your typical store-bought baking soda is gluten-free, since it is comprised of a single ingredient: sodium bicarbonate.

Despite its name, buckwheat flour is entirely gluten-free and not related to wheat at all. This flour is made from ground buckwheat groats, and has a distinct earthy, nutty flavor that can fit wonderfully into both sweet and savory baked goods. It’s a favorite in gluten-free pancakes, waffles, crepes, and rustic breads. You can even use it to elevate a batch of chocolate chip cookies.

Buckwheat flour is rich in fiber, protein, and antioxidants, making it one of the more nutritious gluten-free flour options. It adds structure to baked goods, and generally creates a texture that’s more on the dense and moist side of things, rather than the light and fluffy. To prevent an overly gummy texture, it’s often best combined with lighter gluten-free flours, like cornstarch or tapioca. If your recipe calls for an all-purpose gluten-free flour blend, you can try substituting a quarter of this for buckwheat flour to impart a subtle nutty taste.

Some recipes do, however, rely entirely on buckwheat flour. For those who love French cuisine, try using buckwheat flour to make galettes(a type of savory crepe often filled with cheese and egg), or craft your own Japanese soba noodles, which are traditionally made with buckwheat.

Tapioca flour, also known as tapioca starch, is a fantastic addition to your gluten-free baking repertoire. Extracted from the root of the cassava plant, this fine, white flour has a subtly sweet flavor and works well in a variety of recipes, like bread and pastries, and can be a handy tool for thickening sauces and soups.

In baking, tapioca flour’s main purpose is to add the same chewiness, elasticity, and lightness that wheat-based flour typically would. When used in doughs, it helps mimic the stretchiness of gluten, in turn preventing baked goods from becoming too dry or crumbly. It can also help encourage browning. It’s especially valuable in recipes that require flexibility, such as gluten-free flatbreads or Brazilian pão de queijo (chewy cheese bread rolls).

In cakes, cookies, and muffins, tapioca flour contributes to that desirable light and airy texture. It functions in a similar way to cornstarch, but has slightly stronger binding abilities and can help create a smoother texture too. Because it is pure starch, tapioca flour is rarely used on its own. Instead, it’s best combined with other gluten-free flours, like rice flour, almond flour, or buckwheat flour, and is often found in pre-mixed, gluten-free all-purpose flour blends.

Arrowroot powder is another naturally gluten-free starch is another easy-to-use baking ingredient that’s great for enhancing texture. This fine white powder looks similar to cornstarch, but it in fact comes from the tubers of tropical plants. And, it has a few unique properties that make it a valuable addition to your gluten-free pantry.

Arrowroot powder is excellent at creating structure, and it thickens liquids exceptionally well. It’s particularly effective in puddings, sauces, and pie fillings, where it offers a smooth, glossy finish without leaving behind an overpowering taste. Unlike cornstarch, arrowroot powder performs well in acidic recipes, so it’s often a go-to for fruit-based desserts. It also freezes and thaws better than cornstarch, so it’s a great choice for gluten-free baked goods that you plan to store. However, when combined with dairy ingredients, arrowroot powder can result in a slimy texture, so cornstarch is your best bet for milk or cream-based puddings.

When arrowroot powder is used in baking, it’s typically blended with other gluten-free flours and starches. It’s a popular choice in paleo recipes, since it’s completely grain-free, and it can give cakes a lighter, fluffier texture. It pairs particularly well with denser flours, like oat or coconut flour, because it helps to lighten their texture.

Rice flour is one of the most commonly used ingredients in gluten-free baking. It offers a neutral flavor and a fine texture, making it a versatile substitute for wheat flour. It comes in white or brown varieties and is a staple in many gluten-free flour blends, often alongside tapioca, corn, and buckwheat flours. Rice flour works well in everything from cakes and cookies to breads and pastries.

Both types of rice flour are ideal for baking breads, puddings, and cookies. The white form is lighter and milder in flavor, while brown rice flour, on the other hand, contains more fiber and nutrients, which gives baked goods made with it a slightly nuttier taste and a denser texture. You could even use a combination of both in your bakes to achieve a nice balance of structure and lightness.

One of rice flour’s selling points is its ability to create a crisp texture, which is why it’s often used in gluten-free pie crusts, crackers, and tempura batters. However, because it lacks the elasticity of gluten, it’s best used alongside binding agents like xanthan gum or psyllium husk to prevent crumbliness. Rice flour absorbs more liquid than wheat flour, so you may need to adjust the moisture levels in your recipe to accommodate for this.

Coconut flour is a unique gluten-free ingredient that can add a deliciously sweet, tropical taste to your bakes. It’s made by finely grinding dried coconut flesh into a fine white powder, which is packed with fiber and protein. It’s therefore a wonderfully nutritious choice for gluten-free baking. However, due to its distinct properties, it usually requires slightly different handling in recipes. 

This flour tends to absorb far more liquid than traditional wheat flour or other gluten-free alternatives. Because of this, recipes using coconut flour often require extra eggs or other liquid ingredients to prevent a dry, crumbly result. When substituting, you’ll only need to use about ¼ to ⅓ cup of coconut flour per cup of wheat flour and increase the liquid accordingly.

Coconut flour is also naturally low in carbohydrates and high in fiber, so it’s a popular choice for grain-free, keto, and paleo baking. It works particularly well in cakes, muffins, pancakes, and quick breads, where its flavor shines alongside other ingredients like fruits and nuts. And, it works brilliantly when combined with other types of flour, like oat or almond. For best results, always sift coconut flour before using it to prevent unwanted lumps from forming in your batter. 

Gluten-free oats are a pantry essential for anyone who loves hearty, wholesome baked goods. They are a versatile ingredient that can add texture and flavor to a variety of bakes. Oats are naturally gluten-free, but they’re often processed in facilities that handle wheat, which can lead to cross-contamination. That’s why it’s important to choose oats that are certified gluten-free to ensure they’re safe for those with Celiac disease or allergies.

Oats bring a wonderful chewiness and mild nutty flavor to gluten-free bakes. They’re commonly used in cookies, muffins, granola bars, or as a topping for breads and crumbles. Gluten-free oats come in various forms, including steel-cut, old-fashioned, and instant. Steel-cut oats are the least processed of them; they offer a slightly firmer texture. Instant oats are pre-cooked, dried, rolled, and cut, making them super quick to prepare. Old-fashioned oats also undergo similar processing, but have slightly more bite to them since they haven’t been cut quite as finely.

Oat flour is another great option for baking. It’s made by finely grinding oats into a powder. You can even make it yourself by tossing oats into a food processor. This flour works well in cakes, pancakes, and tarts. It provides a tender crumb and a boost of fiber, vitamins, and minerals.