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Gluten Free Cooking Tips from Bloggers

We've compiled some of the best tips for gluten free cooking from our favorite bloggers just for you!

By: Sara Raffensperger, Editor,
Gluten Free Cooking Tips from Bloggers

When you're new to gluten free cooking, you quickly realize that there are going to have to be key differences in how you prepare your food. To help with your new cooking experience, we've gathered some Gluten Free Cooking Tips from Bloggers. We wanted to give you the best gluten free advice we could find so we turned to the experts and asked them to share what they thought would be most important and helpful. So if you just found out that you need to eat gluten free foods but you have no idea where to start, this is a good article that you can print and keep in your kitchen just in case.

Here at FaveGlutenFreeRecipes, we want to help our readers make the adjustment to eating gluten free as easily as possible. We offer many gluten free diet tips and we do our best to offer the best gluten free recipes that we can find. Hopefully everyone will be able to find a recipe they love and the help they need to make the food that will make their bodies feel good. Please comment on this page if you have further gluten free questions and we'll do our best to find a helpful answer.

Gluten Free Cooking Tips

  1. "Cook with as many naturally gluten-free foods as possible, preferably ones without labels like avocados, apples, and eggs. When you do this, you know your food doesn't contain hidden gluten and it's healthier than anything that comes out of a can or bag." - Jenny Finke from

  2. "​If you’re new to gluten free cooking and baking, I recommend that you start with recipes that are specifically made gluten free instead of trying to convert non-gluten free ones. Things like types of flour can affect the recipe completely, so this is a much safer place to start at. I would do this for a while until you are more comfortable with the different type of gluten free flours." - Jessica Hylton-Leckie from

  3. "To avoid cross-contamination in the pantry and on the shelves, never put a box of whole wheat pasta next to a box of Banza, get my drift? Make designated gluten-free shelves and cabinets any non-gluten-free foods and products." - Rebecca from      

  4. "Xanthan gum is a GREAT ingredient to pair with your gluten free baking. It helps to thicken recipes, acting as gluten to get them to hold together essentially. It varies and if your recipe calls for a certain amount you should use it, but generally I use 1 teaspoon per cup for cakes and desserts, and up to 2 teaspoons for breads and pizzas." - Jessica Hylton-Leckie from

  5. "Another tip is to bake with nutrient dense almond flour. Almond flour contains protein and healthy fats whereas typical grain-based flours are devoid of nutrition and quickly convert to sugar in your body.  Almond flour makes baked goods super moist so you almost feel like you're eating gluten again!" - Jenny Finke from      

  6. "For the most part all metal and stainless steel, glass, ceramic, hard plastic types of these dishes and utensils are fine when thoroughly washed. Just make sure they are thoroughly washed and dried with no stuck on gunk (like in between the fork prongs), before using in a gluten-free meal.
    No wooden utensils! Unless they are strictly only used for gluten-free foods and kept in a gluten-free drawer. Wood is porous and gluten gets trapped in there no matter how many times you wash it (i.e. that old wooden spoon). Nix the wood and opt for metal. Now a note on plastic. Most hard plastic is fine, but some plastic is porous like wood. So when it comes to things like cutting boards and colanders, get new gluten-free only ones. Gluten particles are too easily trapped in these things." - Rebecca from

  7. "Sometimes gluten free flours can be expensive to buy, but you can actually make your own! I love making almond meal at home, sorghum flour, and brown rice flour." - Jessica Hylton-Leckie from

  8. "Coconut flour is a great gluten free flour for thickening roux, soups and curries. Use it sparingly because it is very powerful!" - Jessica Hylton-Leckie from

  9. "Gluten free flours last much longer when they are kept in your fridge. It keeps them potent and long lasting, so that it’s available whenever you’re ready to use it." - Jessica Hylton-Leckie from

What questions do you have about gluten free cooking?

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Thanks for sharing these great tips! They will definitely come in handy as I try to go gluten free :)

Thanks for these tips. They have been very helpful. I need all the advice I can get and I will check out some of these blogs as well. I agree that the best place to start is just by cooking with natural ingredients instead of trying to convert everything.


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