Flour
In this area, I liked to experiment a lot, depending on what I make, but even so, I’ve settled for a few options.
My number one is Schär’s Gluten Free “Mix it Rustico” as my go-to multi-purpose one. Excellent in bread, good in baking as well – I do mix it with their baking blend.
My alternate flours:
- coconut
- almond
- plantain (a species of green bananas)
As add-ins I would mention:
- psyllium husks
- gluten free yeast
- baking powder
Spices
In this section, there’s plenty to say, and all depends on taste. I’m on the spicy side.
So, I would usually use the bellow spices in many of my recipes, therefore I always make sure I have them at hand:
- turmenic / curcuma
- pepper (combination of green, black and white)
- cumin
- curry powder
- cayenne pepper
- chili flakes
- garlic flakes
- flavored finish salt
- paprika – mild and spicy
- herbs
- oregano
- thyme
- rosemary
This is a sneak-peak on what i use on my regular cooking:
On sugars, I have the plain old white sugar at hand, but also my favorite brown sugar and coconut flower sugar. I do have honey in the house, though i rarely use it for cooking.
My Creative Living 