January 25th, 2012Keep It Simple, LifestyleMelinda 2 Comments

I can not say enough, how important organization and planning are to the gluten free household.  When I say give something away, I really mean it.

The Pantry

Clean it out
The first step of maintaning a gluten free household is to eliminate raw gluten products.  If you plan to still have glutenous products in your home, don’t stop reading… I cover that too.  Do not clutter yourself with tons of extraneous odd and end ingredients that will end up,   1) in you, where they do not belong,   2) in the trash in a year.

Give away any and all:
flours, oats, traditional pastas, (GF Pastas are getting so affordable, it is not worth the hassle of making two pots of noodles, really)
cereals, unless they say gluten free
soy sauce, marinades, dressings/dips (Simplify… Everyone in the household will be fine)
spice blends  (Simplify… Ditto)

Give away previously opened: 
cornmeal
baking powder/soda
cornstarch
peanut butter
mayonnaise
preserves
margarine/butter
anything that is spreadable

they have been contaminated and are not safe.  I know it sounds scary, but you cannot risk these and their old crumbs contaminating you.  Many people go for months on a gluten free diet with little or no relief, only to finally determine their favorite condiment or seasoning contained gluten, crumbs or other ingredient that has been the culprit.

If you are an avid baker, and do not intend to change your baking over to all gluten free baking, keep your baking goods in two separate areas.  Wheat flour goes airborne very easily and finds its way out of the bag and can be quite a contaminate.  I recommend doing any traditional baking separate from gluten free baking, and with rigorous cleaning efforts in between.

Check labels on the following items if you want to keep them.

unopened baking powder –  I recommend Calumet, Clabber Girl or Mumford, they are all GF.  otherwise it must say gluten free
oats  – must say gluten free
soy sauce – must say gluten free
teas  –  must say gluten free!!  really… some of the “natural flavors” you see in teas are barley malt.
store bought broth/stock – must say gluten free AND not have anything autolyzed or hydrolyzed, or yeast extract in the ingredient list – I recommend Kitchen Basics.

While you will be bringing home gluten free raw ingredients, there will likely be non gluten free items remaining in the pantry for someone who is not gluten free.  Keep your traditional breads, crackers on or in their own shelf or cabinet,  always away from the gluten free items and in a low place if possible, keeping crumbs to only the prep area and the floor, not dribbling throughout the kitchen.  Do not bother with traditional pasta, while it is a little cheaper, its not worth the time and effort and extra pots and handling to make two batches.

For starters, decide now if you want to purchase your gluten free flours already mixed or if you want to mix your own.  Home mixes will generally require 3 to 6 ingredients, that generally will not be used alone.  So if you do not have storage, this may not be an option for you.  You may be better off finding a good priced commercial mix.    I recommend buying on Amazon you can get ready made products like Bobs Red Mill, GF Bisquick or Pamela’s around the $3 per pound price.

Gluten Free “All purpose” Mixes generally contain baking powder these are your quick mixes that only require liquid and egg to make pancakes and quick breads.
Gluten Free “All Purpose” Flours that generally do not contain baking powder and are strictly a flour substitute.  You will add baking powder for pancakes waffles and quick breads and use yeast for risen breads.

Of course you have to consider other intolerances, when choosing your mixes, such as nuts, legumes, soy, milk powder etc.  You just have to find one that suits your needs.

 

Stock up with what?

Gluten Free Flour, and Gluten Free Flour “mix”
Rice: long grain, brown, and Arborio for risotto
Cornmeal, Polenta
Dried beans
Stocks and broths (Check and Double check) I recommend Kitchen Basics
Dried Gluten Free pastas
salt, kosher salt, black pepper, thyme, oregano, garlic, basil, parsley, cumin, GF Chile powder, etc
yeast, sugar, brown sugar (store in a nice airtight container), powdered sugar, baking powder, baking soda
cinnamon, nutmeg, allspice, cloves, flavored extracts, etc.
Canned tomatoes: Crushed, whole, diced, tomato paste, (“tomato sauce” often has added ingredients, again check the labels)
Beans if you do not want to cook from dry – always check the labels!
Corn and Creamed Corn (great for casseroles and soups) I rely on most of my vegetables to be from the freezer but these I tend to keep in the pantry
Peanut butter or Nut Butter
Honey and/or Agave
Various jellies
Real Maple syrup
Canned artichoke hearts
Assorted olives – Pimento-stuffed, black, Kalamata
Jalapenos, pepperoncinis (watch for artificial colors and sulphites)
4 oz cans of diced green chiles, chipotles in adobo (not EMBASA brand) read the label, and roasted red peppers
vegetable oil, shortening if you are a baker
Olive oil
white, apple cider, red wine, rice, and balsamic vinegars
Chocolate chips and Cocoa – Dairy Free if need be
Gluten Free Oatmeal
Evaporated milk and sweetened condensed milk or dairy free milks that you like
Ketchup, mustards
Mayonnaise
Potatoes – Love red and yukon gold – no peeling. but you can’t beat a russet for a baked potato
Jarred gluten free salsas
Pineapple, Apple Sauce, Canned Peaches, etc

Refrigerator

salted and unsalted butter, or Dairy Free Sub like Earth Balance.
Eggs, milk or alternative
Block Cheese – cheddar, mozzerella, parmesan – I never buy shredded, it is coated with cellulose (woo hoo, I love trees in my cheese) and Natamycin (an anti mold/fungal derived from one of the strep bacterias, I just don’t think we need to eat that daily…) or Dairy Free Alternatives
Cream cheese, Sour cream – or alternative
Bacon and Ham Steaks – We don’t eat pork. I like Uncured Turkey Bacons from Whole Foods, Wellshire, and Applegate. The ham steaks are Wellshire. No nitrites! (This can be a freezer item, too.)
Lunchmeat – I go natural here too. I have been really happy with the economical Hormel Brand, and splurge at times on Boar’s Head
onions, garlic and shallots
Lemons, limes, grapefruit and apples
Corn tortillas – if you tolerate corn
lettuce, tomatoe, carrots, radish, etc


Freezer

your favorite chicken cuts (buy whole roasting chickens as needed, they take forever to thaw) – we are a breast and thigh family
beef cuts
ham steaks
fish, shrimp
breakfast sausage, Italian sausage, chorizo, etc.
Gluten Free Pizza Crusts
Gluten Free Breads (stock up when on sale – or freeze extra when you bake)
Gluten Free Bread Crumbs made from heels, stale crackers, and cereal.
Gluten Free Pie crusts – handy for deserts, quiches and pot pies
Whole or Chopped Nuts
Peaches, berries, cherries, etc.
green beans, peas, spinach, Brussels sprouts, lima beans, carrots, corn.
Extra Made Items – Chicken in 2 and 3 cup portions, Lasagna, chili, remaining chipotle, (I remove some seeds and dump the can in the food processor, freeze it flat and break off the amount I need) etc.
Harvested Items – lemons/limes getting funky? I zest them and freeze the zest. then freeze the lemons separately.  Same with onions, bell peppers, etc.

'2 Responses to “Organization and Planning = Freedom”'
  1. Hi! I enjoyed this posting and also shared it with my fans on facebook! I have been following the paleo diet (low carb, no grains) since Februar 2010 and lost ~50 pounds (no chronic-cardio, just weekly strenth and daily walks)! Back to my weight 12 (!!!) years ago! I want to promote the paleo diet and HIT (training) as best as I can. Thank you!

    • Discover Gluten Freedom says:

      hi, Alexander. thank you for the info. please realize, I am not advocating the gluten free lifestyle for weight loss. I and my fans must eat gluten free because it is a medical necessity. Our health suffers greatly with gluten in our diets. best wishes to you and your endeavors. Melinda

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