For those of you inviting guests over for the holidays that may have Celiac's Disease or be gluten intolerant or just not into eating gluten, here is a run-down of really really really helpful gluten-free baking basics.

|| The Low-Down on Ingredients ||

there's no need to be intimidated, just take it one step at a time -- contact me if you have any questions or need tips (I've been gluten-free for three years now and am on my way to being a Certified Holistic Health Coach)

Xantham Gum
- Acts as a replacement for the gluten in gluten-free flour
- Provides structure by interacting with the gluten-free flour, giving it that 'lift & puff'
Gluten Free Flour
- Tends to be a combination of a bunch of different flours (and also some starches)
  - Typically there is combination of rice flours, maybe bean flours, possibly some whole grains such as millet or amaranth, and starches such as potato or tapioca starch
- In this video, her favorite is Bob's Red Mill
  - Bob's Red Mill has a great mix that was recently recreated to have less of a 'bean' flavor in the raw dough stage -- because we all know we eat cookie dough by the spoonful before baking : - )
Flax Seed Meal
- Ground up flax seed
- Replaces that 'viscous, gooey, binding' texture that eggs provide
- Also has a delicious flavor -- slightly nutty, a little sweet
Kuzu Powder
- Great replacement for gelatin
  - Put the powder in a little water until it breaks down
  - Add to whatever you want to stiffen or thicken -- so easy
Soy Flour
- Ground up soybeans
- Helps achieve a creamy texture for creations like vegan butter-cream (!)
Coconut Oil
- No butter in vegan dishes, but looking for a delicious flavor? Best bet.
- Doesn't taste 'coconutey' just very rich and comforting (plus so good for you!)
- High burn temperature -- holds up well no matter how you use it
- Solid in room temperature -- just takes a little heat to melt
Nutritional Yeast
- Adds a cheesy flavor to dishes
- Delicious and Savory
- Texture: flaky and light