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.
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
Beans and lentils
Almond milk/ rice 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
Tuna (in glass jar)
Nuts and seeds
Organic butter/ ghee
Veggies (plenty of greens)
Omega 2 eggs (or regular)
Free range poultry
Grass fed beef
Sprouted corn tortillas/ brown rice tortillas
Coconut, rice, goat or plain full fat yogurt
Cultured veggies/ sauerkraut
Raw cheese and cultured full fat cottage cheese
Coconut ice cream
Gluten free pizza crusts
Chicken/turkey breakfast sausages
Buffalo roast or stew meat
Small Appliances To Make Your Life Easier:
Coffee mill (for nuts, flax seed and coconut)
Food dehydrator vacuum storage system
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