A gluten-free pantry looks quite different from the pantry of someone who isn’t sensitive to gluten. Today we’ll show you which pantry staples come in gluten-free alternatives and what to stock so you’re always ready for gluten-free baking!
Gluten-Free Pantry Staples
Couscous is one of my favorite side dishes. It’s quick and easy to make, it’s exotic (from North Africa) and it goes well with pretty much any meat or vegetable you can think of. Traditionally it’s made from wheat, but luckily there are lots of gluten-free varieties, like Lundberg’s line of Roasted Brown Rice Couscous.
Spaghetti and meatballs. Lasagna. If these words make your mouth water like mine or if you’ve got some picky eaters at home keep some boxes of gluten-free pasta in your pantry. Whether you’re looking for penne, rotini, linguine or lasagna there are lots of gluten-free options out on the market today. Check out the gluten-free pastas from DeBoles and Schaer.
No pantry would be complete without gluten-free snacks. Try Snyder’s of Hanover Gluten Free Mini Pretzels. Looking for a sweet snack? There’s no shortage of gluten-free cookies. Looking for something healthier that fits your on-the-go lifestyle? Take KIND bars wherever you go!
Just because you can’t use wheat flour doesn’t mean you can’t bake! You will need a few special ingredients though. Here are some of the most common ones so that you won’t have to run off to the natural foods store every time you open a new recipe. Xanthan gum is a common ingredient used to thicken dough. If you buy gluten-free flours that don’t have this mixed in, you’ll need to do so yourself. Bob’s Red Mill Xanthan Gum is pricey, but you only need a teaspoon for each cup of flour. You could also use guar gum.
There are plenty of flours that don’t come from wheat. Different recipes call for different flours, but I think you should experiment to find the flours that you like best. Gluten-free recipes call on these flours most often: almond flour (sometimes called almond meal), rice flour, potato flour, sorghum flour and teff flour. You’ll also want to keep some starch, either potato or corn, too.