Your Guide to Clean Gluten-Free Products:
All Things Baking
Let me save you a few disappointing muffins right out of the gate:
Gluten-free baking isn’t hard — but bad ingredients will absolutely sabotage you.
I’ve been baking gluten-free professionally for years, and I’ve tested more flours, starches, chocolates, and “miracle blends” than I can count. Some were brilliant. Some were… politely described as compost-adjacent.
Here’s the truth most people won’t tell you: the “best” gluten-free products are not universal — they’re personal. Your kitchen, your recipes, your texture preferences — all of that matters. My job as a gluten-free personal chef is to help you get results that feel familiar, flexible, and actually delicious — not fragile, fussy, or overly processed.
I build recipes so you can interchange ingredients when it makes sense. Use what you have. Upgrade when you’re ready. Bake with confidence, not confusion.
Clean labels. Fewer ingredients. Certified gluten-free. Real performance.
These are the baking products I trust in both my home and commercial kitchen — yes, they’ve earned their spot.
Gluten Free Flour Blend
The search for the “best” gluten-free flour blend is personal. What works beautifully for one baker might not for another. I look for blends that:
Mimic all-purpose flour texture
Don’t taste gritty
Work across multiple recipes
Use simple, recognizable ingredients
Here are the brands I use almost daily.
"I know not all these products are for everyone - if you'd like to replace over time that's what I recommend. No need to completly overhaul your baking pantry now. Work with what you have and slowly add in some new ones. #1 Get a good gluten free flour blend and build from there."
Clean Leaveners (Because Rise Matters)
Just a note – most baking powders contain cornstarch. If you are looking to stay away from cornstarch – choose this product.
Otto’s Baking Powder (without cornstarch)
Pro tip: Replace baking powder and soda every 6–12 months. Yes — it matters.
Check out these posts.
Vanilla: Extract + Bean Paste (Flavor Makers)
If your vanilla says “flavoring” — we need to talk. Do not buy that. You want to buy the real stuff.
Real vanilla should contain:
Vanilla beans
Alcohol
Water
Chocolate Chips, Cocoa + Cacao (Read Your Labels!)
Chocolate is where gluten likes to hide — barley malt shows up more often than people realize.
Look for:
Certified gluten-free
No barley malt
Short ingredient list
No artificial flavors
Here are the brands I love:
Enjoy Life Foods Chocolate Chips (I love their mini chips)
The Extras
Ok, so some of these are obviously gluten free HOWEVER, these are the organic, clean or best products I use and love.
Wholesome Fair Trade Brown Sugar
Spectrum Naturals Organic All Vegetable Shortening
You may not use all of these products in your baking but sometimes they will show up. Here is what’s in my pantry.
Anthony’s Organic Tapioca Powder *this is all I use to thicken sauces
Great baking recipes to make!
Hi, I'm Kat.
Welcome to my Kitchen Counter. I’m excited to share with you a new series called “Make my kitchen work for you” along with a collection of blog posts about a variety of topics – building a gluten free pantry, staples to always have on hand and gift guides for the Chef in your life. Take a look around. I’d love to hear from you – do you like these posts?
