Your Gluten-Free Pantry

After the dust settles from cleaning out your pantry of the offending gluten filled ingredients, you will stand back and realize, there is nothing left. Now what?! You will have to restock your pantry so you can whip up a meal in a moments notice. The key is having things on hand that won’t break the bank but will allow you to be creative. Renee and I have complied two lists, one for baking and one for cooking. These lists are by no means written in stone but are a good beginning for your new life. We have tried not to repeat the same ingredient in both lists, but some items can be used for both cooking and baking. We have added some thoughts along the way in our respective lists but will offer a complete printable list for you to take to the store.

PANTRY

  • Chicken Stock
  • Beef Stock
  • Vegetable Stock

Be sure the varieties of stock you buy are marked gluten free, a lot of stock has added gluten. Making your own stock is not difficult and you know exactly what goes into it. I have some wonderful, easy to follow recipes that you may like to try.

  • Bouillon – all flavors
  • Cooking Wine – Both Red and White
  • Rice

I highly recommend trying a variety of rice and staying away from the over processed commercial white rice and subsequent blends. Be very careful if you buy flavored rice, the seasoning could have gluten and it is generally hidden quite well in the ingredient list.

  • Basmati or Arborio rice (which is great for Risotto) can be great alternatives to the bleached white rice. Another great one is Kokuho Rose. We love this rice. They have sustainable agriculture practices, it is non-GMO, the rice is not bleached, and it is grown in America.
  • Gluten Free Pasta

There are quite a few varities out there, you will have to find the one that works for you. Unfortunately, trial and error is the only way to go here. I tend to like the brown rice varieties and have quite a few different shaped pastas on hand at all times. Be sure you follow the manufacturer’s cooking instructions as they vary quite a bit.

  • Quinoa – This is a great all around seed that is quite versatile, can be used for breakfast, lunch and dinner.
  • GF Bread Crumbs
  • GF Matzo Meal – This is easy to find around Passover, so when you find it stock up. Matzo is great for using as a breading alternative and it lasts forever.
  • Tomato Sauce
  • Tomato Paste
  • Whole Tomatoes
  • Diced Tomatoes

Be sure to check labels on all tomato products because believe it or not, some contain gluten. Be especially wary of tomato sauces and pastes with added flavor. I buy organic by the case, as it has a ridiculous shelf life. Here is a little secret you may not know, ask your grocer if they give a case discount, some offer up to 10% off. If you find a sale and buy the case it can offer some real savings for you especially if you are lucky enough to have coupons as well. This trick works particularly well with things that have a long shelf life.

  • Jarred Spaghetti Sauce – Please check labels, this is great to have on hand in case of emergency
  • Beans (Cannelli, Kidney, Pinto) – The beans can be dried or canned, I have both
  • Roasted Red Peppers
  • Artichoke Hearts
  • Olives – Both black and green
  • Ketchup
  • Yellow Mustard / Dijon mustard Mustard can contain vinegar which may not be gluten free, read the label before buying
  • Balsamic Vinegar
  • BBQ Sauce Be very careful, check labels!!!
  • Gluten Free Salad Dressings
  • Apple cider vinegar
  • Red Wine Vinegar
  • Rice Vinegar
  • White vinegar
  • Worcestershire Sauce
  • Gluten Free Soy Sauce
  • Gluten Free stir fry saucesSan-J and Sky Valley are what we use and they are really quite good
  • Franks Red Hot sauce (I use this for wings)
  • HoneyI use raw organic honey, most honey sold is over processed and does not even remotely resemble honey after they are finished with it.
  • Maple Syrup

OILS

  • Olive Oil –  All olive oil Is not created equal, some isn’t actually even olive oil, please read labels and check before buying!!
  • Peanut OilI use this for frying.
  • Sesame OilI don’t keep a big bottle, I use this for stir-fry and dressings
  • Coconut OilHands down the healthiest oil out there for you.

SPICES

I would not recommend running out and buying all spices at one time, frankly you probably already have a large percentage of these in your cupboard already. Check labels for fillers as some contain gluten, particularly spice blends. I try to make my own blends and mixes so please refer to the recipe section and look to see if we have a recipe before you run out and buy one. I was amazed at how easy most blends and mixes are to make, I always make extra to have on hand.

  • Himalayan Rock Salt
  • A Peppercorn blend
  • Kosher Salt
  • Ground Black Pepper
  • Oregano
  • Basil
  • Thyme
  • Rosemary
  • Garlic Powder
  • Minced Garlic
  • Marjoram
  • Celery salt
  • Cayenne
  • Dry mustard
  • Sage
  • Bay leaves
  • Dill
  • Paprika
  • Ground Mustard
  • Granulated onion
  • Ground Cumin
  • Chili Powder

Just a quick thought on herbs – growing your own and learning how to save them in different ways is not difficult. I grow quite a few and have an abundance of fresh, frozen and dried herbs, it is cost effective, does not require a lot of space, time or skill.

The herbs listed here will help make most of the blended herb seasonings as well as taco and fajita seasoning. These are amazingly simple to make and to store at home.

Refrigerator

  • ButterI keep both salted and unsalted
  • Mayonnaise
  • Eggs
  • Milk
  • Plain Yogurt
  • Parmesan Cheese

We keep a variety of cheese on hand. I use goat and sheep cheese as much as possible. Cheese is a personal taste and whatever your taste is, is what you should have.

This is by no means a comprehensive list of ingredients, however, it will get you off to a nice start. With this you will be able to create meals to feed you and your family. Obviously, I have not included fresh or frozen fruits and vegetables, of which should be a large portion of your food supply. These things I buy on a week-to-week basis and I choose seasonal, organic options. I also stock up on frozen fruits and vegetables when they are on sale. Meats I buy in bulk from an organic farm. I realize that this is not an option for everyone, however, finding a someone to go in on the meat with you is a good investment of time and money. We use Mint Creek Farms, which is a farm here in Illinois. I recommend you do a search to see if there is an organic farm near you and develop a relationship. They can offer lists of people interested in splitting with you. There is another company, US Wellness Meats, which offers a large selection of meats and poultry.

These are produce items that I always keep on hand:

  • Potatoes – All varieties, I particularly like the fingerling and red potato.
  • Sweet potatoes should be here but no one in my family likes them.
  • Onions –Red and yellow
  • Garlic
  • Shallots
  • Cherry tomatoes
  • Tomatoes Different heirloom varieties
  • Lettuce – Different varieties
  • Green onions
  • Cucumbers
  • Peppers – all colors
  • Celery
  • Carrots
  • Avocados

I keep fruits that are in season and a good variety of frozen, especially for smoothies.

Download Gluten-Free Pantry List