On this page I will try to share links to my favorite sources for some of the unusual ingredients we have to use in the gluten free world!

Vanilla is such a big part of why my sweet things taste so divine! As a kid we traveled to Mexico a number of times and always made sure we brought back some of their amazing vanilla. I panicked when I thought I might have to give up my Mexican vanilla in my Gluten Free world. A little internet research later I found the Vanilla Queen!  Her vanilla is gluten free and tastes supreme! She has a wide variety of other vanillas so please check out her website and like her on Facebook!

http://www.vanillaqueen.com/shop/mexican-vanilla-extract/

 

Xanthan Gum is an essential ingredient in getting these unusual flours to hold together and give you an nice texture. I use Authentic Foods brand. They have the only corn free version of Xanthan Gum.  It is important to note that you need different amounts for different baking needs. Breads and cookies need 1/2 teaspoon per cup of flour. Cake needs only 1/8th teaspoon.  Muffins need about 1/4 teaspoon per cup of four.

If your baked goods seem to be doughy in the center even after the added baking time needed for Gluten Free, you may be using too much Xanthan Gum. If your baked goods seem to flatten and not hold their shape you are not using enough.

http://www.glutenfree-supermarket.com/p-53-xanthan-gum-8-oz.aspx

I buy Gluten Free Oats from a group of very careful growers in Montana. I have loved adding oats back into my world.

http://www.montanaglutenfree.com

http://www.nuts.com is a great resource for GF flours and nuts