Kaitlin Fleming

First Steps in Creating a Gluten-free Kitchen

by Kaitlin Fleming on August 23rd, 2010


Going gluten free isn’t the easiest task in the world but with some research and a variety of stores to go to, it can be an exciting adventure.

Stock it so its ready to go when you are! Photo: Decoratorchoice.net

Delicious food doesn’t always have to contain gluten—I swear! First, it is important to decide what is most important to you. If baked goods are your thing then you need to stock your pantry with all the essentials to make what you want. Here is a great gluten free pantry list I was given by a Certified Nutritionist:

Gluten Free Must Haves

Pantry:

Broths/stocks Beans and lentils Almond milk/ rice milk Coconut oil Coconut flakes Coconut milk Gluten free baking mix Brown rice/ brown rice pasta Canned tomatoes/ sauces Herbal teas (watch for barley malt) Gluten free crackers (Mary’s Gone Crackers/ Nut Thins) Pure grade B maple syrup Raw unfiltered honey Stevia/ sweet fiber Protein powder Buffalo jerky Tuna (in glass jar)

Fridge:

Flax seeds Nuts and seeds Nut butters Organic butter/ ghee Fresh fruit Veggies (plenty of greens) Omega 2 eggs (or regular) Free range poultry  Grass fed beef Sprouted corn tortillas/ brown rice tortillas Green powder Coconut, rice, goat or plain full fat yogurt  Cultured veggies/ sauerkraut Raw cheese and cultured full fat cottage cheese

Freezer:

Raspberries/blueberries Acai Veggies Wild salmon/cod/shrimp Coconut ice cream Gluten free pizza crusts Chicken/turkey breakfast sausages  Buffalo roast or stew meat Ground chicken/turkey

Small Appliances To Make Your Life Easier:

Food processor Coffee mill (for nuts, flax seed and coconut) Food dehydrator vacuum storage system Toaster oven

By: Joni M. Soule, CN  I am working on having the perfectly stocked gluten free kitchen, but in the meantime I’m enjoying the food I’m cooking at home.

If you love pasta, here is a great way your whole family can enjoy. I recently found a great little store over near Duboce & Church (N Line goes right there) called Golden Produce —Variety of rice noodles as well as great selection and price on produce.  Here they carryTinkyada Pasta which, is wheat and gluten free as well as (as the package says) not mushy, always a plus.

Here is a great recipe from their website that I tried last night with my boyfriend who is a wheat and gluten loving man, and he loved it.

Pesto (parsley, dill & basil leaves)

8 oz Rice Pasta (any kind will do) 2/3 cup Fresh Parsley leaves, press dry with towel 1 cup Basil leaves, press dry with towel 1/3 cup Fresh Dill, press dry with towel 1/3 cup Chicken Stock (switch to Veggie if you are vegetarian/vegan) 3 tbsp Grated Parmesan cheese 2 tbsp Toasted pine nuts  2 tsp Crushed Garlic 3 tbsp Olives Oil

1. Cook rice pasta in boiling water according to package instructions. Drain, rinse in cold water.  2. In food processor, puree all ingredients minus pine nuts.  3. Pour over pasta, sprinkle with pine nuts.

I like my pasta hot, so I poured the sauce on the noodles, sautéed it just long enough to heat everything and then sprinkled with pine nuts. 

 

---------------------------- Author Information: Kaitlin Fleming, San Francisco, CA Kaitlin Fleming, http://www.examiner.com/x-29008-SF-Gluten-Free-Examiner Kaitlin Fleming’s Email


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One Response to “First Steps in Creating a Gluten-free Kitchen”

  1. Jill says:

    Thank you for this! I always love hearing new things :)

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