Make and eat good food with us.

Join us on our pantry stock up in progress for baking days ahead.

Even in the summer months, we get up early to bake sandwich bread, cupcakes, muffins and low-carb sweets for the week. Just before sunrise, we turn up the stove and crank out what we need before the humidity kicks in.

In our temperature-controlled pantry, we keep a supply of low-carb and gluten-free flours, leavening and binding agents. A dark corner holds vinegars and oils. Guaranteed to be in our refrigerator this time of year are farm-fresh basics such as local market cage-free eggs, butters and cream.

You’ll find some of our go-to favorites in
Mor Kitchen Keto baking on Amazon.

But read on for a quick summary.

This week we are low on psyllium husk powder. It is a unique low-carb and gluten-free baking supply. Why do we use it? Well, it helps give low-carb gluten-free bread a traditional texture and makes it less crumbly, chewy and pliable for rolling. It’s in the family of binding agents that include xanthan gum and guar gum and has a high-fiber content.

Almond flour is next on our list. It is a staple in low-carb gluten-free baking and mixed with oat fiber, a bit of a binding agent (sometimes whey protein powder) and coconut flour creates a 1:1 flour substitute for most traditional recipes. We opt for sunflower seed flour for allergen-free baking, which we are also restocking this week.

Following our last bake, we ran out of oat flour and sweet rice flour, and brown rice flour is getting low. We definitely need to stock up on these essentials for MK GF all-purpose flour blend, along with pure pectin.

Keto baking requires high-fat and rich-protein ratios. We bake with lots of eggs, stocking literally dozens at a time. But there are times when we run out (or substitute in vegan recipes) for flax eggs. We highly recommend making muffins, breads and cupcakes with golden flaxseed powder-based eggs for a low-cholesterol option. Our growing list of vegan recipes requires a refresh of our flaxseed powder this week.

We use xanthan gum for baked-good texture but also binding and thickening in sauces and roux. A little bit goes a long way so it’s not a 1:1 substitute for flour in gravy, but our tasters can’t tell the difference!

Clarified butter, or ghee, is great for keto and paleo as well as lactose-free baking, which we need. It’s one of the oils we stock in our pantry for baking and cooking. Other oils include MCT, olive, coconut and avocado, which make appearances in many recipes. Also, bacon oil (i.e. grease) isn’t unusual to find in a jar in our pantry for salad dressings!

Lastly, we are low on staples such as gluten-free baking soda, baking powder. Generally we keep only fine sea salt but Himalayan salt sometimes enters the baking equation.


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