Throughout this book, you’ll notice there are a handful of ingredients I use quite frequently. These are ones that I always have ready in my pantry to make quick and healthy meals. Having them on-hand will be a huge help as you cook your way through this book.
Ghee Also known as clarified butter. Simply put, ghee is unsalted butter that is heated gently, causing the milk solids to separate so they can be skimmed off the top. What’s left is a flavorful and Whole30-compliant cooking oil with a high smoke point. I use it just as I would regular butter—it’s basically interchangeable.
Coconut Milk In order to keep many of my dishes dairy-free, I opt for coconut milk as a substitute for things like heavy cream or cow’s milk in everyday dishes. I always use unsweetened full-fat coconut milk. Be sure to check your labels! A lot of coconut milks sneak in sugar. I prefer to use Thai Kitchen brand, as I find it has a less distinctive coconut flavor, perfect for adding richness to dishes without overpowering them.
Arrowroot Starch Some call it arrowroot starch, some call it arrowroot flour, but it’s all the same! It’s a white, powdery starch extracted from the root of a tropical plant that is naturally gluten-free, grain-free, paleo, and Whole30-friendly. However, beware—some lower quality arrowroot powder blends may also contain potato starch, so be sure to check your labels. Also note that arrowroot is more similar to cornstarch than it is to flour in the way that it cooks. Like cornstarch, arrowroot is excellent for thickening soups, sauces, and gravies.
Tapioca Starch Tapioca starch, also called tapioca flour, is very similar to arrowroot starch in gluten-free, Whole30 cooking; however, you’ll notice I prefer it in a few of the recipes in this book. I find that tapioca gets crisper when pan-fried, which is why I use it in recipes like my Best Grain-Free Chicken Nuggets and Chicken-Fried Steak.
Almond Flour The finer the almond flour, the better. I use it throughout the book to add texture to recipes and sometimes to help bind. Unlike regular flour, it doesn’t thicken gravies, soups, or sauces (I tend to use arrowroot starch in those types of recipes), but it is great to dredge meats in to add a crust or breading. I like to think of it as more of a replacement for breadcrumbs and panko.
Coconut Aminos Derived from the nectar of a coconut, coconut aminos are great for replacing traditional soy sauce in Whole30 and paleo cooking. They lend a salty, sweet flavor to dishes that is absolutely delicious; however, I never use them in my Asian-inspired dishes without the addition of Red Boat fish sauce (see below) when trying to replicate the flavor of soy sauce. Without the pairing of the fish sauce, the coconut aminos can be a little too sweet. You can find coconut aminos at most grocery stores in the Asian aisle.
Red Boat Fish Sauce This is one of the few ingredients in the world that bring an immediate, show-stopping umami flavor to a dish. If you’ve never used it before, you’re going to be intimidated by its pungent smell the first time you open the bottle, but (just like anchovies) it’s a secret weapon in the kitchen for big, bold, fantastic flavor. It provides a salty, briny, and slightly sweet flavor that is great in stir-fries, marinades, salad dressings, and more. I only use Red Boat brand, as most other fish sauces have added sugar.