My (GF)² Pantry


Feeding a gluten-free family of eight is always an adventure, so I try to keep things simple but tasty. If you stock your pantry well, you can whip up most things in no time. Aside from my experimenting phases and special recipes, I try to keep these items on hand:

Flour in jar

Basic flours I use for my three DIY flour blends:

  • Brown Rice Flour*
  • Tapioca Flour/Starch*
  • Potato Starch*
  • Oat Flour (I grind up rolled oats into flour)*
  • Blanched Almond Flour
  • Millet Flour

*Flours I use for my tasty all-purpose flour blend. Simple and cheap.

flour on spoon

Other grains and flours:

  • Rolled oats
  • Steel cut oats
  • Buckwheat flour (makes a mean pancake!)
  • Sorghum flour (I use this in my artisan bread)
  • Arrowroot powder
  • Coconut Flour
  • Organic Corn Mesa flour or Fine organic cornmeal

Basic baking necessities:

baking soda

Binders, thickeners and leaveners:

Spices and extracts:cinnamon

  • Real Salt
  • Cinnamon
  • Nutmeg
  • Vanilla extract
  • Lemon extract
  • Almond extract
  • Maple extract


  • Cocoa powder
  • All-natural chocolate chips
  • Dried fruit like raisins, cranberries, apricots, dates
  • Nuts and seeds (e.g., almonds, walnuts, poppy seeds, sunflower seeds)
  • Unsweetened coconut flakes (or shredded)
  • Sunflower seeds

Sweeteners:coconut sugar

  • Organic coconut palm sugar
  • Organic
    sugar or raw sugar
  • Organic powdered sugar
  • Raw honey
  • Maple syrup
  • Liquid stevia



Other items:

  • Canned all-natural coconut milk (great for chia pudding!)
  • Vinegar (some of my bread recipes call for it.)
  • Nut butters (like almond, peanut)
  • Shortening (I use Spectrum)
  • Olive oil
  • Coconut oil
  • Avocado Oil
  • Grapeseed oil