Salt

Salt is an imperative in making gluten-free bread. In traditional baking, salt strengthens the effects of the gluten protein, so an over-salted bread is rubbery (and an unsalted dough produces a strange-textured bread). Luckily for gluten-free cooks, salt enhances the strength of guar gum, too. So using it increases the elasticity of a dough, the texture of the baked product, and the gorgeousness of the loaf.

So, what kind? For me, this one’s pretty simple: For baking and general cooking, I stick with the kosher kind. It’s had all iodine removed, so you may need another source of that for your thyroid, but it’s one of the purest salts you can get.