When I first started going without wheat, I went to a Whole Foods to “get some flour.” Once I got there, I quickly realized I should have done my homework. There were about one zillion types of flour, which I soon found out (once I was home) did different types of things.

That’s right. All non-wheat flours are not the same. Here are the ones I keep on hand, which it seems that I use most often.

• Spelt
• White rice flour
• Brown rice flour
• Barley flour
• Gluten-free all purpose mix (though I have to say I wasn’t thrilled with the outcome of cooking with it.)

Personally, I don’t think that keeping soy or potato flours on hand is necessary. Soy has such a strong taste and smell that you’ll hardly reach for it. Potato flour, at least for me, has been pretty hard to find. I do have potato starch, but rarely use it.

I also recommend keeping rolled oats (for oatmeal) on hand. You can put them into a food processor to make oat flour! That’s double duty, which is my kind of thing. While you’re at the store and in the mood to spend some cash, look into Arrowroot powder and Xanthum Gum. We have Arrowroot, which is a thickner, but I did not buy the Xanthum because of the price. I might eventually, but if you rarely have a chance to get to a specialty store, I’d suggest keeping some on hand.