Pantry Must Have List

Suncharm · 09-22-2012, 06:57 AM

I'm new and on day 2 of gluten free. I love to cook and bake.

I see a lot of recommendations for different types of flours and bake mixes and quite frankly, I'm overwhelmed. Right now I'm keeping it simple but I want to start restocking my pantry and freezer (GF breads and such) and want to know your favorite go to items or things you absolutely have to have in your pantry and what you do with them.

dewdrop_mealine · 09-24-2012, 06:17 AM

I don't eat bread for the most part. I did find a gluten free cornbread mix at Walmart. I tried it and was surprised that it tasted so good. I won't use it often. Breads for the most part aren't LC so I just want to learn to live w/o it. I also don't do noodles. I did learn to cook a spaghetti squash and put a LC sauce on it. Even my sis and BIL ate it and loved it. They don't LC.

This probably isn't what you wanted to hear.

There are lots of recipes in the Recipe section.

BOL
~dew

dipgal · 09-24-2012, 06:59 AM

Just wanted to say hi to this group! I'll be joining you! I have this great little gizmo that lets me make noodles out of zucchini, cucumbers, carrots, jicama and any other round veggie. The zucchini noodles are particularly good as a substitute and go great with ANY sauce. It's called a spirelli slicer and I got it on amazon.. but it's available at many online kitchen gadget stores for about $25.

Thinly slicing cabbage into long strands works well too. If I am lazy I just get the low net carb shiratake noodles. But, I like using the veggies because then I get my veggies in!

For breads and muffins I use almond meal flour, ground flaxseed and coconut flour. There are many GF recipe sites on the internet that can help, plus I have a great cookbook.. Nutritious and Delicious (or Delicious and Nutritious) by Maria Emmerich. My most recent baked items were Coconut Bread, Chocolate Zucchini muffins and Pumpkin/Flaxseed muffins. All absolutely delicious and low carb AND GF!

Looking forward to getting to know you!

Suncharm · 09-24-2012, 04:09 PM

Quote:

Originally Posted by dewdrop_mealine

I don't eat bread for the most part. I did find a gluten free cornbread mix at Walmart. I tried it and was surprised that it tasted so good. I won't use it often. Breads for the most part aren't LC so I just want to learn to live w/o it. I also don't do noodles. I did learn to cook a spaghetti squash and put a LC sauce on it. Even my sis and BIL ate it and loved it. They don't LC.

This probably isn't what you wanted to hear.

thank you for your input and this is the kind of thing I need to hear, I don't do Atkins but follow a lower carb but there are a lot of holidays coming up and I was trying to get some input.

Quote:

Originally Posted by dipgal

Just wanted to say hi to this group! I'll be joining you! I have this great little gizmo that lets me make noodles out of zucchini, cucumbers, carrots, jicama and any other round veggie. The zucchini noodles are particularly good as a substitute and go great with ANY sauce. It's called a spirelli slicer and I got it on amazon.. but it's available at many online kitchen gadget stores for about $25.

For breads and muffins I use almond meal flour, ground flaxseed and coconut flour. There are many GF recipe sites on the internet that can help, plus I have a great cookbook.. Nutritious and Delicious (or Delicious and Nutritious) by Maria Emmerich. My most recent baked items were Coconut Bread, Chocolate Zucchini muffins and Pumpkin/Flaxseed muffins. All absolutely delicious and low carb AND GF!

Looking forward to getting to know you!

I saw that gizmo on the Today show the other morning, I WANT ONE! I didn't know what it was called, thank you for the name!

I found several sites that have charts of how much you need of this or that or equal X amount of flour in a recipe.

The chocolate zucchini muffins sound delicious!

I found this for use in recipes that call for cream of whatever soup:
Soup or Sauce [S.O.S.] Mix

2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Directions
Combine all ingredients in a re-closeable plastic bag, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended. Cook and stir on stove top or in microwave until thickened. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

dipgal · 09-25-2012, 05:52 AM

Suncharm, the mix you posted is GF, however I think you'll find it pretty high in carbs. I'd recommend simply some half and half or HWC (heavy whipping cream), plus some low carb flour such as almond flour.. Maybe some cheese melted in and butter. I'm glad you are finding the posts helpful!!

Suncharm · 09-26-2012, 11:47 AM

Thanks for your suggestions dipgal but I really only use cream of whatever soups in the slow cooker. I forget I'm not on the PG where not everyone is on low carb

Gretchen Grainfree · 10-31-2012, 08:02 AM

My Go-To pantry items are almond flour, coconut flour, coconut oil, butter, a variety of nuts and nut butters, cream cheese, eggs, grated Parmesan cheese and sweeteners such as Swerve, Truvia and liquid Stevia. I also agree with dipgal about using veggie noodles etc as a sub for high carb pasta, etc.

I do practice Low Carb as well as gluten-free, grain-free because many of the alternative gluten-free flours have terrible effects on blood sugar and often lead to weight gain. Improving the worst effects of gluten is a good thing, but gaining weight and becoming pre-diabetic by consuming the high-carb flours like sorghum, tapioca, potato, rice etc, is trading one set of issues for another.

LowCarbRachel · 10-31-2012, 12:17 PM

I agree with Gretchen. I recently attended a Gluten Free Expo and a majority of the products were loaded with rice flour, potato starch, tapioca flour and even sugar.

Find a few good recipes and learn how to make your own gluten free baked goods with ingredients like coconut flour, coconut oil, almond flour, butter, cream, eggs, and so on. Zucchini and spaghetti squash (a little higher in carbs) are excellent substitutes for pasta.

LowCarbRachel · 10-31-2012, 12:21 PM

I am also a new fan of Maria Emmerich. I made the coconut flour donuts from her website, and that was the first ever coconut flour recipe that I really enjoyed. I have one with a little peanut butter or cream cheese for breakfast, and it fills me up. (I don't have a donut pan, so I cooked them in muffin tins instead.)

09-22-2012, 06:57 AM	#1
Suncharm Way too much time on my hands! Join Date: Jul 2004 Posts: 17,100 Gallery: Suncharm WOE: Gluten Free	Pantry Must Have List I'm new and on day 2 of gluten free. I love to cook and bake. I see a lot of recommendations for different types of flours and bake mixes and quite frankly, I'm overwhelmed. Right now I'm keeping it simple but I want to start restocking my pantry and freezer (GF breads and such) and want to know your favorite go to items or things you absolutely have to have in your pantry and what you do with them.

09-24-2012, 06:17 AM	#2
dewdrop_mealine Senior LCF Member Join Date: Nov 2003 Location: Pacific NW Posts: 262 Gallery: dewdrop_mealine Stats: 358/176 WOE: Richard K. Bernstein, Type 2	I don't eat bread for the most part. I did find a gluten free cornbread mix at Walmart. I tried it and was surprised that it tasted so good. I won't use it often. Breads for the most part aren't LC so I just want to learn to live w/o it. I also don't do noodles. I did learn to cook a spaghetti squash and put a LC sauce on it. Even my sis and BIL ate it and loved it. They don't LC. This probably isn't what you wanted to hear. There are lots of recipes in the Recipe section. BOL ~dew __________________ Buttercup @ 6 yrs Books by: Richard K. Bernstein M.D. Diabetes Solution Diabetes Diet Publishers: Little & Brown Dr. Bernstein adventures

09-24-2012, 06:59 AM	#3
dipgal Senior LCF Member Join Date: Apr 2010 Location: Beautiful NW Illinois Posts: 253 Gallery: dipgal Stats: 260/255/150 WOE: LC & as clean as I can Start Date: This time... LC restart 04/08/13	Veggie noodles, etc. Just wanted to say hi to this group! I'll be joining you! I have this great little gizmo that lets me make noodles out of zucchini, cucumbers, carrots, jicama and any other round veggie. The zucchini noodles are particularly good as a substitute and go great with ANY sauce. It's called a spirelli slicer and I got it on amazon.. but it's available at many online kitchen gadget stores for about $25. Thinly slicing cabbage into long strands works well too. If I am lazy I just get the low net carb shiratake noodles. But, I like using the veggies because then I get my veggies in! For breads and muffins I use almond meal flour, ground flaxseed and coconut flour. There are many GF recipe sites on the internet that can help, plus I have a great cookbook.. Nutritious and Delicious (or Delicious and Nutritious) by Maria Emmerich. My most recent baked items were Coconut Bread, Chocolate Zucchini muffins and Pumpkin/Flaxseed muffins. All absolutely delicious and low carb AND GF! Looking forward to getting to know you! Last edited by dipgal; 09-24-2012 at 07:03 AM.. Reason: thought of things to add

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09-25-2012, 05:52 AM	#5
dipgal Senior LCF Member Join Date: Apr 2010 Location: Beautiful NW Illinois Posts: 253 Gallery: dipgal Stats: 260/255/150 WOE: LC & as clean as I can Start Date: This time... LC restart 04/08/13	Suncharm, the mix you posted is GF, however I think you'll find it pretty high in carbs. I'd recommend simply some half and half or HWC (heavy whipping cream), plus some low carb flour such as almond flour.. Maybe some cheese melted in and butter. I'm glad you are finding the posts helpful!!

09-26-2012, 11:47 AM	#6
Suncharm Way too much time on my hands! Join Date: Jul 2004 Posts: 17,100 Gallery: Suncharm WOE: Gluten Free	Thanks for your suggestions dipgal but I really only use cream of whatever soups in the slow cooker. I forget I'm not on the PG where not everyone is on low carb

10-31-2012, 08:02 AM	#7
Gretchen Grainfree Junior LCF Member Join Date: Oct 2012 Location: Michigan Posts: 7 Gallery: Gretchen Grainfree WOE: Wheat Belly (Grain Free, Sugar Free, Low Carb) Start Date: March 2012	My Go-To pantry items are almond flour, coconut flour, coconut oil, butter, a variety of nuts and nut butters, cream cheese, eggs, grated Parmesan cheese and sweeteners such as Swerve, Truvia and liquid Stevia. I also agree with dipgal about using veggie noodles etc as a sub for high carb pasta, etc. I do practice Low Carb as well as gluten-free, grain-free because many of the alternative gluten-free flours have terrible effects on blood sugar and often lead to weight gain. Improving the worst effects of gluten is a good thing, but gaining weight and becoming pre-diabetic by consuming the high-carb flours like sorghum, tapioca, potato, rice etc, is trading one set of issues for another.

10-31-2012, 12:17 PM	#8
LowCarbRachel Way too much time on my hands! Join Date: Nov 2000 Location: Salt Lake Area Posts: 17,842 Gallery: LowCarbRachel Stats: size 10/size 8/size 8 WOE: GF/IF Start Date: January 2013	I agree with Gretchen. I recently attended a Gluten Free Expo and a majority of the products were loaded with rice flour, potato starch, tapioca flour and even sugar. Find a few good recipes and learn how to make your own gluten free baked goods with ingredients like coconut flour, coconut oil, almond flour, butter, cream, eggs, and so on. Zucchini and spaghetti squash (a little higher in carbs) are excellent substitutes for pasta.

10-31-2012, 12:21 PM	#9
LowCarbRachel Way too much time on my hands! Join Date: Nov 2000 Location: Salt Lake Area Posts: 17,842 Gallery: LowCarbRachel Stats: size 10/size 8/size 8 WOE: GF/IF Start Date: January 2013	I am also a new fan of Maria Emmerich. I made the coconut flour donuts from her website, and that was the first ever coconut flour recipe that I really enjoyed. I have one with a little peanut butter or cream cheese for breakfast, and it fills me up. (I don't have a donut pan, so I cooked them in muffin tins instead.)