The Pantry

These are some of the regular staples most likely to be in my kitchen.

PANTRY

Non-Dairy Milks: (my staple non-dairy milk of choice)

                Almond Milk
                Coconut Milk
                Soymilk (organic, GMO free)

                

Flours and Baking Ingredients:
                Wheat Flours- 
                Organic Unbleached White Flour or Whole Wheat (keep in refrigerator to keep from
                going rancid because I don't use it very often)

                Gluten Free Flours-

                GF Flours (grains & seeds)-  teff, brown rice, sorghum, amaranth, millet, quinoa
                GF Flours (bean)- chickpea
                GF Flours (nuts & meals)- coconut
                GF White Flours/Starches- potato starch, tapioca starch, arrowroot
                Ground Flax seed, Chia seed
                Xanthum gum
                GF Flour Blends- Bob's Red Mill All Purpose Baking Flour                                                

                Ener-G Egg Replacer

                Hersey's Unsweetened Cocoa Powder
                Instant Expresso Coffee (Medaglia D'Oro)
                Argo or Rumford Baking Powder (aluminum free)
                Baking Powder- Corn Free Mix: replace 1/2 tsp. cream of tartar + 1/4 tsp. baking soda
                                                                    for 1 tsp. baking powder
                Baking Soda

                Pure Vanilla Extract (For corn free, make your own)

                Spectrum Organic Shortening

Sweeteners:
               Benevita Cocosugar      
               Wholesome Organic Sugar
               Wholesome Organic Powder Sugar
               pure maple syrup
               raw honey
               blackstrap molasses
    

Protein Options:

                Mori-nu GMO free Tofu or other GMO free tofu brand
                Dried legumes & pulses (peas, beans and lentils)

                Canned beans, ideally no salt added. Almost always on my shelf are-

                     black beans, garbanzo, cannellini or great northern, kidney, pinto

                Peanut Butter & Nut Butters (I keep almond and sunflower in the refrigerator)

                Nuts & Seeds- I mostly use almonds, walnuts, cashews, pumpkin & sunflower seeds

                                        (I keep almonds and walnuts in the freezer if I will not use them quickly)

Gluten Free Whole Grains: (Whole grains I mostly use)

                Brown Rice- short grain, long grain, basmati, sprouted (my favorite), jasmine
                Corn
                Millet

                Quinoa

                Oats- GF

Other Whole Grains: (not gluten free)
                Barley
                Farro
                

Pasta & Noodles:

                Quinoa pasta- GF
                Tinkyada brown rice pasta- GF
                Delallo Gluten Free Pasta- corn & rice or brown rice varieties

                Sweet Potato Noodles (Korean noodles)-GF
             

Miscellaneous:

                Dried Fruits

                Vegetable Stock or broth- 
                 (I don’t bouillon because of the high sodium & other added ingredients like MSG.)

                Canned chili & soups

                Canned Tomatoes, no salt added- diced, crushed, sauce, paste

                Jar of Pasta Marinara sauce

                Canned Fruits, in own juice

                Canned coconut milk

                Veganaise, a brand of vegan mayonnaise
                Coconut Aminos (a soy-gluten free soy sauce alternative) 
                Bragg's Liquid Aminos (soy sauce substitute, non-GMO soybeans)

                Cold pressed unrefined coconut oil

                Extra Virgin Olive Oil
                Safflower Oil

                Apple Cider Vinegar, unfiltered

                Balsamic Vinegar

                Rice Vinegar
                White Wine Vinegar

                Mustard

                Hot Sauce (Srirachi, Tabasco)

                Garlic (I store in a small container in my spice shelf)
                Red Star Nutritional Yeast 

Dried Herbs, Spices and other things to flavor foods with:

I have many of the basics as well as some Indian spices. I am growing some fresh herbs and will use them as the are available.
          

Here’s what is on my spice rack-

turmeric, ground cumin, cumin seed, coriander powder, coriander seed, ground ginger, oregano, basil, rosemary, thyme, bay leaves, chili powder, paprika,  crushed red pepper, salt, pepper, cinnamon, nutmeg, cloves, allspice

Additional Indian spices- cardamom powder, green cardamon seed, mustard seed, fenugreek seed, fennel seed, garam masala blend, curry leaves (I get fresh & also dry them)

REFRIGERATOR

                Fresh vegetables & fruits (I mostly store cut melons, other fruits I keep on the counter)

                Earth Balance Butter, soy free 

                Ground Flax Seed

                Some gluten free flours (almond meal, brown rice, millet)

                Hummus

                Salsa

                Tahini
                Vegetarian mushroom stir fry sauce
                Westbrae Natural Mellow White Miso

FREEZER

                Frozen Fruits & Vegetables

                Nuts, shredded coconut, dairy free chocolate chips:
                Enjoy Life (dairy-gluten-soy free), Sunspire, (dairy-gluten free), 
                Chocolate Dream (dairy-gluten free)

                GF Bread

                 

COUNTER

                Onions (red, yellow, shallots), variety of potatoes, fresh fruits

               

*NOTE: When possible I will choose canned goods that do not have the BPA lining. I realize cooking all your food is best but this is not always practical for my everyday life. Edan Foods carries a lot of BPA liner free canned foods. Also, choose glass jars if possible for tomato products. It is nice to see some manufacturers are switching to packaging in cartons now rather than cans so I will choose that option when possible.