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Flax Meal: This highly nutritious alternative to grain is low-carb, high fiber, and omega-3 rich. I buy my flax meal at Trader Joes but you can easily find it in most grocery stores (check the breakfast or baking aisle).

Almond Meal/Flour: This low-carb gluten-free flour works well in muffins, cookies, cakes, and quick-breads. I usually get mine at Trader Joes, Whole Foods, or an Asian grocery store.  

Coconut Meal/Flour: Here's another low-carb, high fiber, gluten-free flour. It also works well in muffins, cookies, cakes, and quick-breads. I buy it at Whole Foods or an Asian grocery store.

I use the ingredients above as a gluten-free replacement in most of my baking. However, the lack of gluten makes them difficult as a pure replacement for flours that rise. The biggest problem with gluten-free flours is baked goods come out crumbly and tend to fall apart. Xanthum Gum seems to help but too much can be a bit off-putting. Tapioca Starch/Flour helps provide a chewy texture for baked goods.

Keep these items in the fridge and limit exposure to air or light by keeping them in an opaque airtight container.

Coconut Milk:  This dairy alternative works great in baked goods and homemade ice-cream or sorbet. Find it at Trader Joes, Whole Foods, or an Asian grocery store. 
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