7 must-have gluten-free baking ingredients A gluten-free kitchen needs special supplies. Here are seven ingredients to stock in your gluten-free pantry. By Canadian Living 2013-05-22 12:37:30 Photography by iStockphoto.com When you make the yummy gluten-free bakes you'll need a few special supplies. Here's what to stock in your gluten-free pantry. White rice flour This is the base for most gluten-free baking. In recipes, it's usually mixed with other gluten-free flours to prevent a gritty texture. Brown rice flour can stand in for white in recipes where a nutty flavour is desirable. Sweet rice flour is not a substitute for other flours, but it is used as a thickener, like cornstarch. Potato starch This bland-tasting, finely textured powder is often combined with white rice flour to prevent a gritty texture. Tapioca starch Also called tapioca flour, cassava flour or cassava starch, this ingredient adds chewiness to baked goods when combined with gluten-free flours. It is especially important in breads. Xanthan gum This gluten substitute provides structure to baked goods. It is expensive, but stores well. What is CELIAC disease and how can it be treated? Gluten-free baking powder Regular Canadian baking powder doesn't contain gluten, but to be safe, look in specialty stores for varieties that are specifically labelled "gluten-free." Gluten-free baking mixture Also known as gluten-free all-purpose baking flour, this is best used according to the package directions. Most offer a one-to-one replacement for all-purpose wheat flour in baking. Chef Phil Vickery shares his favourite GLUTEN-FREE baking recipes Gluten-free oats Also known as pure uncontaminated oats, these rolled oats have been processed in gluten-free facilities. Conventional oats are not, and may have come into contact with glutenous grains. Have you ever wondered how you can enjoy an alchoholic beverage and still avoid gluten? Check out our tips for throwing a gluten-free cocktail party! This story was originally titled "Kitchen Hints: Gluten-Free Baking Ingredients" in the May 2013 issue. Subscribe to Canadian Living today and never miss an issue!