On this page, you can find information regarding some of my favourite ingredients, or simply tips that I want to share but that didn’t merit a full posting.
I will update the page continuously as I find new products, ingredients, or uses for ingredients that I want to share with you. For information on alternative flours, visit my home page, as I’ve posted individually about many of them.
Enjoy Life Chocolate Chips – Soy, dairy, and gluten-free chocolate chips. Maybe not the best chocolate you’ve ever had, but definitely the only allergen-free chocolate you’ve ever had. Best used for baking, rather than snacking. Available at Whole Foods.
Ghee - The greatest thing about ghee is that it is virtually lactose- and casein-free. Technically, it should be 100% free of either one of these things, however there is never any guarantee that this is true unless it is explicitly stated on the label. For an occasional cheat, or when butter simply must be used, ghee is your best choice. It has a particularly strong, nutty flavour, so don’t go overboard! Ghee can be found at most supermarkets, and at any Indian Grocery.
Coconut Ice Cream - I have seriously been thinking about purchasing an ice-cream maker just so I can make coconut ice cream. However, you can purchase some excellent coconut ice cream at many supermarkets and health food stores. The only brand that I know of that is available here in Ontario is made by Turtle Mountain (Purely Decadent Coconut Milk Ice Cream).
Rice Tortillas - If you’re like me, and can’t tolerate corn or gluten, these tortillas are a bit of a godsend, especially if you’re eating Indian food at home (like I often do). Most supermarkets and health food stores carry them in the frozen section, alongside the gluten-free breads. These are best served warm, as they are a bit crumbly when at room temperature.
Nut or Seed Butters - Unless you can’t tolerate nuts or seeds of any kind, it is worth keeping some kind of nut butter on hand in your pantry. They add thickness to sauces, and moisture to baked goods. Each butter has its own distinct taste, so it is best to keep that in mind when working with them.
Agave Syrup – For regular readers of my blog, you know that I used agave syrup a fair amount. This is mostly because it can add a big punch of sweetness without spiking your insulin anywhere near as much as regular sugar does. I prefer Agave to Stevia, as Stevia has an exceedingly sharp sweetness to it, and is best used in small amounts only.
Miso - Miso is indispensible in the kitchen. It adds an incredibly rich, layered flavour to any dish that you use it in. It is a fermented product, so it adds an almost indescribably number of flavours to your food. Better yet, you only need to add a few tablespoons to your food. There are many different types of miso. I have been trying to find one labelled gluten-free, but have yet to come across one. Apparently there is a possibility of gluten being used in the koji. I use Shiro Miso, which uses more rice than soy bean to keep my soy intake down.
Coconut Milk - Like nut and seed butters, coconut milk adds a depth of flavour to food that can sometimes otherwise be lacking. It also adds the creaminess of milk or cream when you use it in sauces. The only drawback, minor in my opinion since I enjoy coconut, is that it has an extremely distinctive taste that many people do not enjoy. When cooking with coconut of any type, expect your final product to taste of coconut, even if it’s only a little bit.
Coconut Oil - This is another excellent substitute for butter (although in my experience you can never replicate the flakiness of butter in baked goods). Naturally, coconut oil has a strong taste, so keep that in mind when using it. The brand I like is Nutiva. It has the lightest, fluffiest texture and a really nice white colour to it. It just seems more fresh than some of the other brands I’ve tried. Their website can be found here http://www.nutiva.com/products/10_coconut.php although their products can be found at your local supermarket or health food store.
Kari Leaves - Kari (or curry) leaves are an amazing addition to absolutely any Indian dish that you are making at home. They can be found fresh at many Indian grocers. Fresh kari leaves add an incredible smoky spiciness to any dish you use them in. They are about a million times more flavourful than the curry powder most of us are so used to – although the curry powder we are used to over here is not actually an Indian spice at all, but rather just a blend of spices . To release their flavours, sauté the leaves in hot oil for a minute or two, until all of the aromatics are released. Kari leaves keep well in the fridge wrapped in plastic for up to 3 weeks. Alternatively they can be frozen for 3 – 6 months.
Toasted Sesame Oil - This is not the best oil for sautés; however it is an excellent finishing oil for Asian-inspired dishes or any type of salad. Because the sesame oil is toasted, there is a strong nutty taste to the oil, with an underlying smokiness.
Apple Cider Vinegar - This is good to have on hand when a small amount of acidity is needed during baking or cooking, but you don’t want the distinctive taste of citrus in the final product. Apple Cider Vinegar has a milder taste than citrus, but will help to give lift to the final product.
Honey – Honey is an excellent natural sweetener. When used in baking, it adds a great deal of sweetness to the final product. It has the advantage of being lower on the glycemic index than regular white sugar. I tend not to use honey as the sole sweetener in baking, as it does leave a distinct taste in the mouth. It gives a great kick to any baked good, salad dressing, or sauce that needs a little bit of sweetness.
Maple Syrup - I always have real maple syrup on hand, because there is absolutely no substitute for it. It has a complex taste and aroma, and adds real depth of flavour to anything you use it in. It is especially good used in baking or salad dressings. I have been told that buying organic maple syrup is not really necessary, as the land the trees grow on haven’t really been used for much else, and chemicals aren’t used in processing the syrup. That said, be sure to buy a high-quality syrup. Quality does matter, and will give you better results in the end.
High-quality Olive Oil - This one really should be obvious. I tend to use the good stuff not only in salad dressing but in baking too. The lower-quality stuff is acceptable for sautés, but in baking the bitterness of the lower-quality oils does tend to come through a bit. There’s no real need to spend a fortune, but definitely find an oil that you enjoy the flavour of on its own
Wheat-free Tamari - This is always good to have on hand to add to salad dressings or gravies. It will add complexity to the dish, even when used in small amounts.
Curry Paste or Curry Sauce - This is always great to have on hand for those times where cooking just seems like a big chore. Add protein and vegetables of choice, and you’re good to go! My favourite is from Kitchens of India - Chicken Spice paste, or the Thai Red curry from Arroyo-D (although I admit I pick the veggies out of this one; canned vegetables are just not cool with me if fresh ones are available). Both are widely available.
Gluten-free Noodles – These are great to have on hand and are a great alternative to rice. There are a lot of options out there nowadays. I can even find a nice variety of gluten-free noodles at my local Bulk Barn.
Gluten-free Oats
