Stocking a gluten free pantry is simple – just take out everything that has gluten in it and … okay, okay, I’ll admit it’s a bit harder than that. There are few a tricks and substitutions that you must know, but once you do, you’ll find that you’ll eat better than ever.
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A Well Stocked Gluten Free Pantry
Steel Cut Oats
Make sure that you buy oats that are certified as gluten free. Oats are easily contaminated if they are grown in a field where wheat, barley or rye has been grown, so you need to buy oats that are carefully grown.
With steel cut oats you can make breakfast. You can also grind it into gluten free flour suitable for making many different types of breads. And you can soak 1 cup gluten-free oats in 4 cups water overnight, then puree in a blender and strain through a jelly bag to make inexpensive oat milk.
Used as a thickening and stabilizing agent in baked goods, some people have reactions to this ingredient so, if you find that you do, don’t use it.
Ensure that you buy the corn meal and not “mix”. The mix has flour in it and isn’t the right type of corn meal to buy. You can use corn meal in a variety of recipes including corn bread.
Brown Rice Flour
You can buy already prepared brown rice flour or make your own by putting 1 cup of brown rice into a high speed blender or flour grinder and grinding until it’s the consistency you want.
You can make nut flours from any raw nuts that you purchase. Buy unsalted raw nuts to use for any type of nut flour like almond flour. The harder the nut the better flour it will make when blended in your high speed blender.
You can buy any kind but of course the 100 percent is best and dark chocolate will give a richer color and flavor to anything you make with it.
You can make your own using the leftover pulp from making coconut milk. You can also make it from dried coconut flakes using your high speed blender.
You can purchase aluminum free baking powder at the grocery or online.
Any baking soda is gluten free.
These are great blended into flour and used as a binding agent in baked goods or puddings.
Buy whole flax seed instead of flour and grind it as you need it because it will last longer.
Expandex Modified Tapioca Starch
This is the best tapioca starch that you can use in your baking. It can also be used as a thickener without adding heat.
You can make awesome (and much less expensive) chickpea flour with dried chickpeas and a high speed blender. You should wash them first and pick through the peas for stones, then dry them in the oven for a couple of hours on 200F.
Looking for replacements for gluten filled ingredients isn’t hard today. There are entire sections of the grocery store, especially in the baking area, devoted to gluten free cooking and baking. There is no reason to do without when going gluten free.0