Gluten-free baking poses the biggest challenge for me because most recipes use all-purpose (wheat) flour. The gluten-free flour substitute mix I posted earlier works okay in GF baking but the results do vary. Many GF recipes use combination of various flours and starches to mimic the taste and texture of wheat-based baked goods. Here’s a list of various flours and starches that complete the gluten-free kitchen!
| Flours | Starches |
|---|---|
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These flours and starches can be found in specialty stores like Whole Foods Market. Unfortunately, I live in Shanghai and have limited access to specialty stores. There are a few import stores like CityShop and Pines that carry some of these flours and starches, but since GF baking requires a combination of several flours/starches, there’s always one or two things missing. Thus I can’t try most of the recipes found in gluten-free recipe books. I did manage to find my local supply of the basic GF flour mix (rice flour, potato starch, and tapioca starch).
