Happy Thursday, everyone! Is it just me, or does today feel like Friday to anyone else? It’s bizarre that this week feels long because it’s actually been a short week with the holiday on Monday! Oh, well. It’s still been a good one!

As I shared a couple weeks ago, I’ve recently been trying to go gluten-free, and it actually hasn’t been nearly as difficult as I expected … I feel energized and vibrant, which could be because I’ve eliminated gluten or could simply be because I’m eating more fruit and veggies than ever! Either way, I’m loving it!

One of the things I was most concerned about in going gluten-free was that I would miss baking. You all know how I love to bake, and I was worried that eliminating regular baking flour would cause my baked goods to be … well, gross. But I needn’t have worried. Even if you aren’t gluten-free, there are some wonderful alternative flours you might want to try out just for the fun of it! Here are my current faves:

As far as baking styles go, I’m a by-the-seat-of-my-pants baker. A little bit of this, a little bit of that … I like to experiment! Typically, if a recipe calls for two cups of regular flour, I’ll add about a cup of gluten-free flour, 3/4 a cup of gluten-free oats, and 1/4 to 1/2 cup of other things!

1. Trader Joe’s Gluten-Free All Purpose Flour

This is my favorite gluten-free flour base. It’s a mix of rice flour and tapioca flour, and it is a perfect substitute for all-purpose flour! I’ve also tried Bob’s Red Mill brand of gluten-free all-purpose flour, and that kind was good also, but I like this Trader Joe’s version better.

2. Gluten-Free Rolled Oats

I love baking with oats! They make muffins and breads heartier and healthier. Plus I think they give baked goods a great texture. Just makes sure you purchase a gluten-free version of rolled oats, if gluten-free matters to you! {Sometimes wheat sneaks into things you wouldn’t expect…}

3. Almond Meal

This an easy way to slip more heart-healthy almonds into your diet! An added bonus: almond meal makes baked goods extra moist. Just be careful not to add too much, or your finished product might be a little too crumbly.

4. Ground Flaxseed

I started adding a few tablespoons of ground flaxseed into my muffin and bread batter even before I went gluten-free. Flaxseed is packed full of omega-3s and fiber. I usually just add 1/4 a cup at most, so I can’t really taste it, but if you like a rich nutty flavor you can add more! You can also sprinkle ground flaxseed over your cereal or hot oatmeal for a morning nutritional boost.

So, there you have it: my current arsenal of favorite gluten-free baking products! Are any of you gluten-free bakers? I would love to hear your recommendations!

Have a wonderful day! Eat something yummy!