People keep asking me what I use to make my cupcakes Gluten and Milk Free - so I thought I would post some pics of the ingredients that I use.
Cocoa Powder - I try to get the best baking Dutch Cocoa I can find in the supermarkets here.
Baking Powder - I ONLY use baking powder from the US or UK. If I am in dire need and have none on hand, I use the German stuff, but double the amount.
Xanthan Gum - Not picky on the brand and to be honest, don't use that much, but I do get it from the states as is hard to find here and when you do, it is in the tiniest packets.
Vanilla - I ONLY use pure vanilla extract. I NEVER use the German "aroma" stuff. I could do it myself, I know this, but it is easier as there is always someone coming over at some point in time who can bring me more.
Baking Soda - again, the US stuff.
I get my Rice and Tapioca flours at the local Chinese shop. It is higher grade (even though it looks quite odd) of rice flour and the ONLY place I can find tapioca flour.
I find the Werz brand GF flours in most Bio and Health food shops. It runs around 3-5€ per small box. The Mascobado sugar is 5€ :( and can be found in the same places as well as local supermarkets.
When I make anything pumpkin (and I LOVE pumpkin) I only make it from fresh pumpkin.
I use Deli Reform Margarine. It is 100% vegetable - so is milk free as well as vegan. I use the Alpro "Ungeüßt" soy milk. This is ONLY water and soy, nothing else!
When I need to bake also egg free or vegan, I use flax seed (1 T each of water and flax seed per egg needed) in place of eggs.