What’s In My Gluten-free Pantry?
Are you newly diagnosed with Celiac Disease and are you overwhelmed about where to start? If so you’ve come to the right place. Use this article as a guide to your basic essentials for your new gluten free pantry.
Let’s talk about eating gluten-free at home and how to stock your gluten-free pantry. It’s great if you’re able to have a separate gluten-free pantry but most of us live with people who eat gluten.
A great tip from Shelley Case (gluten-free guru and dietitian extraordinaire) is to keep your gluten-free pantry items above the items that contain gluten. This prevents gluten products from falling into your gluten-free products. So simple yet genius right?
What do I wish I could do all over again? I was first diagnosed with Celiac disease four years ago so I went out and bought every single gluten-free product on the market and expensive storage containers for each of them. I cut into my savings to pay for it all. I was determined to make everything from scratch to save money. It was a touch impractical and it didn’t save money.
Here are just the essentials you’ll need in your gluten-free pantry:
Whole grains → brown rice, quinoa
Nuts + seeds → chia seeds, pumpkin seeds, unopened nuts (Refrigerate opened nuts)
Legumes (canned, dried) → chickpeas, black beans, lentils
Canned goods → coconut milk, tomato paste, diced tomatoes, pumpkin, applesauce
Flours → almond, rice, tapioca, potato starch, gluten-free blend
Cereal, crackers, breadcrumbs, popcorn kernels
Pasta + noodles → spaghetti, macaroni, lasagna, rice noodles
Tortillas, taco shells
Soup, broth, bouillon cubes
Mixes → pancake/waffle mix, pizza dough mix, pie crust
Sauces → pasta sauce, marinade, dry curry paste
Baking ingredients → baking soda/powder, sugar, honey, salt, vanilla extract
Spices → pepper, Italian seasoning, cumin, turmeric
Oatmeal packets, oats, granola → See my article on when to re-add oats to your diet.