No. 01
King Arthur BakingGluten-free measure-for-measure flour
Wheat-flour conversions
The most useful first staple when adapting cookies, muffins, and quick breads.
View merchant pageBuying guide
Best pantry staples for gluten-free cooking
This list is built for substitution flexibility: starches, binders, grains, sauces, and flours that cover the most common gluten-free gaps.
Picks
8 totalNo. 02
AmazonCornstarch
Sauce thickening
A neutral starch that covers gravy, stir-fry sauces, fillings, and crisping jobs.
View merchant pageNo. 03
AmazonTapioca starch
Glossy thickening
Useful when a sauce or fruit filling needs a clearer, more elastic set.
View merchant pageNo. 04
AmazonXanthan gum
Structure insurance
A small amount helps gluten-free batters hold together when the flour blend does not include binder.
View merchant pageNo. 05
Thrive MarketTamari
Soy sauce replacement
A gluten-free-friendly savory sauce when the label verifies gluten-free production.
View merchant pageNo. 06
Thrive MarketCertified gluten-free oats
Breakfast and binders
Oats work as pantry bulk, crumbs, and binder material when certified gluten-free.
View merchant pageNo. 07
AmazonAlmond flour
Tender bakes
Adds fat and tenderness, especially in cookies and bars that can accept nut flavor.
View merchant pageNo. 08
AmazonRice flour
Neutral blending
A mild flour useful for custom blends, dredging, and light thickening.
View merchant pageCook's guide
- Keep at least one flour blend, one pure starch, and one binder on hand before tackling converted bakes.
- Use tamari or coconut aminos instead of assuming every soy sauce is gluten-free.
- Store gluten-free flours airtight because nut and whole-grain flours go stale faster than refined wheat flour.