When you make the yummy gluten-free bakes you'll need a few special supplies. Here's what to stock in your gluten-free pantry.

White rice flour
This is the base for most gluten-free baking. In recipes, it's usually mixed with other gluten-free flours to prevent a gritty texture.

Brown rice flour can stand in for white in recipes where a nutty flavour is desirable. Sweet rice flour is not a substitute for other flours, but it is used as a thickener, like cornstarch.

Potato starch
This bland-tasting, finely textured powder is often combined with white rice flour to prevent a gritty texture.

Tapioca starch
Also called tapioca flour, cassava flour or cassava starch, this ingredient adds chewiness to baked goods when combined with gluten-free flours. It is especially important in breads.

Xanthan gum
This gluten substitute provides structure to baked goods. It is expensive, but stores well.

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Gluten-free baking powder
Regular Canadian baking powder doesn't contain gluten, but to be safe, look in specialty stores for varieties that are specifically labelled "gluten-free."

Gluten-free baking mixture
Also known as gluten-free all-purpose baking flour, this is best used according to the package directions. Most offer a one-to-one replacement for all-purpose wheat flour in baking.

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Gluten-free oats
Also known as pure uncontaminated oats, these rolled oats have been processed in gluten-free facilities. Conventional oats are not, and may have come into contact with glutenous grains.

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This story was originally titled "Kitchen Hints: Gluten-Free Baking Ingredients" in the May 2013 issue. Subscribe to Canadian Living today and never miss an issue!