FOOD PRODUCTS I USE
 | White rice flour This is the flour that I use the most of. It constitutes the base of all my flour combinations. It is easy on the stomach and performs well when combined with tapioca flour and potato starch. |
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 | Rice syrup This is a low FODMAP sugar and I like the taste but it is very expensive so I use it sparingly. |
 | Brown rice flour I often use a little brown rice flour as a substitute for some of the white rice flour. It gives it a little more grunt but those on a low FODMAP diet must be careful to not use too much because the 'brown' part is what can hold the fructans, which we must avoid. |
 | Potato starch Some kind of starch is important in a gluten-free flour mix and I choose potato starch because potatoes are low FODMAP. |
 | Gluten & Aluminium-free Baking Powder Baking powder is an essentail in baking but you want to make sure it is gluten and aluminium free. |
 | Polenta I love polenta and use it as a grain for meals I prepare but I also use it in my baking to create a little crunch. |
 | Maple syrup I love maple syrup but it is important to buy the real product because there are many false maple syrups on the supermarket shelves. |
 | Chia seeds Chia seeds have the special property that they become gel-like when soaked and can be used as a substitute for eggs. |
 | Golden syrup Golden syrup is a good sugar substitute as it is not high in fructose. It lends a lovely golden flavour to baking. |
 | Gelatin While tapioca flour is a thickening agent for custards and sauces, gelatin is great for setting liquids. |
 | Coconut oil I love coconut oil though it is quite expensive to buy. If it were cheaper, I would use it for everything since it has a high smoking point and is therefore good for frying. |
 | Tapioca rice flour I love using tapioca flour even as the only flour in the recipe. It has a gooey consistency when heated with liquid and so holds your mixture together. It is great for pastries, bread and for thickening sauces etc. |
Kitchen Equipment I use
 | 12-Cup Non-Stick Muffin Pan I use these for all sorts of baked items, not just muffins. Anything that you want to have this shape can be baked in them. |
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 | Set of 4 mousse rings These are great for creating desserts which must set in the fridge or for savoury food that can be piled in them to keep a certain shape. |
 | Non-Stick Petite Loaf Pan I use this to bake mini loaves of sweet foods or for small bread rolls. |
 | Nonstick Bakeware Springform Pan These are good for baking cakes because you can remove the tin with no difficulty. |
 | Non-Stick 9 Inch Round Cake Pan Two Piece Set I use these two baking pans to cook cakes that I want to sandwich together with something yummy. |
 | Loose bottom fluted flan baking dish I use my pan for all my full-sized tarts. The tarts come free so easily they are a pleasure to use. |
