Basic equipment for your gluten-free kitchen

Gluten-free baking also requires precision. A difference of only 10 g, more or less, of water may result in a dough that is too wet and sticky, or too dry and hard. We recommend the use of reliable digital scales and a digital thermometer that is suitable for the oven. This will allow you to measure the precise temperature of the ingredients and inside the oven.

You will also need a larger baking pan or an old baking tray for the water vapour, as well as a cake rack to let your baking products cool down. An icing sugar shaker or similar is also helpful when sprinkling the work surface with rice flour as it will allow you to measure the flour quantity with greater precision.