So, if you are just going gluten free let me give you some advice. Things to do, things you should get and things not to bother with. I wish I had read a column like that when I was first plunged into gluten free eating.
If you plan to make baked goods, I suggest a stand mixer in the KitchenAid family; nothing big; just a standard/classic model. So many gf breads need a long beating before you put them in a pan. The stand mixer is a workhorse in my gluten free kitchen, used for breads, cookies, muffins and other baked goods requiring a long beating. I also have attachments for shredding large amounts of cabbage, for grinding cranberries for relish and I just got some for rolling out sheets of pasta. There are attachments for making sausage, for grinding grain and for straining out seeds from veggies and fruits. It’s a big investment but mine is 25 years old and still working despite my frequent usage.
I have a 8.5 x 4.5 heavy duty aluminum bread pan for gf quick and yeast breads. The taller sides and slightly narrowed width is particularly helpful for yeast bread rising. Definitely helpful to me as a baker. My pizza pan is heavy duty too. I have various baking sheets and pie pans sized to what I bake frequently. Sturdy muffin pans and English muffin rings are useful.
A well-functioning oven is critical to gf baking; you need those even temperatures for sure. I used to have a second oven with bottom heat; great for pizza and gf pie crusts. My current range is more traditional. I put my rack just above the oven bottom and my pie crusts come out perfectly browned. Just as good as the pizza oven I sadly gave up when it died.
You should get an instant read thermometer, use my constantly and it is great for temping proteins to know when they are ready. A set or two of solid measuring cups are vital as are 2 sets of measuring spoons and a liquids measuring cup; I have a one cup and a two cup size of those. A large, medium and small whisk set is needed as are spatulas for scraping bowls. I have a OXO pie crust rolling bag; very sturdy and well made; is a huge help in pie crust rolling; much better than the cheaper ones; the translucent silicon sides are excellent for the crust rolling process. My cheap one lasted a year; this OXO one is about 3 years old and in perfect condition.
I store some flours in my freezer; whole grain ones especially. Others are just in large storage jars in my kitchen and pantry. I have tried many mixes and brands and find a few are my favorites; King Arthur basic gf flour is my workhorse blend. I also really like Better Batter for a host of recipes especially quick breads. Kim’s GF Flour blend is wonderful for making pizza and focaccia. I made an old school muffin mix to use for cobblers Bette Hagman’s book, More from the Gluten-Free Gourmet – You can find the mix recipe in my post: https://myworldwithoutwheat.com/2020/05/20/rhubarb-cobbler-spring-treat/
When starting out start slowly. Look at recipe comments and try new things. I do want to give a shout out to King Arthur’s website and their large amount of wonderful gf recipes. They are well tested; work every time and have great flavor and texture. Their chocolate chip cookies are the bomb! I also love their cake mixes they sell; makes a bigger double layer cake than other brands of available store gf mixes.
Things I don’t care for: quinoa flour and almost all bean flours. Chickpea flour has some specific recipes it works well in. I avoid using all white flours except in a few cases as it is pretty devoid of nutrients and of flavor. I make a great French bread and I subbed in brown rice for white rice flour; much better flavor. Look at my most recent pizza dough recommendation; this one is a game changer; must try it; easy to do and it makes enough for two crusts.
There are many cookbooks available. My hands down favorite is Annalise Roberts, Basic Gluten Free Baking. Her pie crust is perfection. I love her muffins, the waffles are the best and the chocolate cake is excellent. She has another one full of heritage recipes which has proved to be a super source of party desserts. Maybe you should read some of my blog posts for ideas of what to make/bake. I had some excellent blueberry muffins my neighbor made with Bob’s Red Mill 1 to 1 blend; so tender and delicious. I had shied away from that blend for a long while but those muffins totally changed my mind.
Don’t let anyone tell you that gf baked goods always taste bad; not the least true. My mom swore for years that my gf angel food cake had to be made with all purpose(gluten) flour. I had to swear that I never ever bake anything with gluten-based flour to convince her.
So get out there and bake some good stuff. I never post a recipe unless I make it for myself and most of them, I made over and over again. They are all delicious things you can feel confident in making. Enjoy baked good again. Really.