I often get asked for a list of what ingredients I keep stocked in my pantry for baking. I’m not a big sweets eater, but my husband is, so I try to bake him something once a week……….LOW-CARB, of course. 🙂 These are the ingredients I have found over 6 years of low-carb baking experiments that I just MUST keep in my baking pantry at all times. The first 4 items in red will probably last you about a year, so don’t let the price of a bag scare you off. Other items will last varying lengths of time, depending on how often you bake and size package you buy.
If you are new to low-carbing, you can spread the cost out over time by buying just 1 or 2 each month. Eventually you’ll have your pantry stocked with what will cover most of your low-carb baking needs. I order most of the hard-to-find ingredients from Netrition.com, as they offer flat-rate shipping. However I order my coconut flour and bulk almond flour at Honeyvillegrains.com as they have the finest grind I can find for those two items, resulting in nicer textured baked goods in my opinion. I store the overage in my chest freezer in large Tupperware® containers.
Oat Fiber (This is NOT the same thing as oat flour or oat bran!)
Glucomannan Powder (also called Konjac powder)
Einkorn Wheat Flour (non-genetically modified wheat) [I order from Jovial Foods.com)
Plain (unflavored, unsweetened) Whey Protein Isolate
Oat Flour (ground whole oats, used very sparingly)
Carbquick Bake Mix
Jennifer Eloff’s Splendid Gluten-Free Bake Mix (click for recipe)
Golden Flax Meal
Dark Flax Meal