Cooking gluten free is less of a challenge with preparation and knowledge. One of the building blocks of gluten free cooking is a well-stocked pantry full of alternatives that are available at the drop of a hat. I love our pantry with its variety and convenience - it allows me to throw food together without too much planning. Here is a bit of what we stock in our little kitchen...
Buckwheat is a delicious, nutty and versatile grain. It’s the main component of soba noodles and I use it in a wide range of dishes. My main uses for it are boiled or roasted and tossed in a salad or mixed with chia and cooked into breakfast porridge.
Quinoa is my favourite grain because of its tasty flavour, rich texture and high protein content. It is wonderful gluten free alternative to couscous and can be used as a staple in most savoury dishes.
Amaranth is unbelievably fragrant and aromatic grain originating from South Asia. It has tiny flavoursome grains with a gorgeous pearly sheen when cooked. It makes a great cooked breakfast cereal in winter.
Black Sticky Rice
Sticky rice is my ultimate comfort food. Growing up in South East Asia this was a common dinner accompaniment and often served as a dessert with coconut milk and mango or palm sugar. It’s a great alternative to simple white rice if you want a change in your rice experiences.
I use brown rice as the primary component in fried rice or to accompany savoury stews. It’s nutty, with a lower G.I. and I find it a lot more filling than regular white rice.
White Jasmine Rice
I don't often have white rice because of its higher G.I. but I always keep some handy in my pantry for the times I want to create really authentic curries and Asian food. It’s worth getting high quality jasmine or basmati rice because the grain has an amazing aroma.
Quinoa flakes are a great overnight bircher alternative to oats. They are a delicious option when on a hurry. I just leave them in a mason jar with coconut water or almond milk overnight and there is a gorgeous creamy consistency in the morning.
Nuts and Seeds (Used to top salads, stir fries and breakfast bowls):
Great in chilli and cooked to fill burritos, wraps and spicy food bowls.
Lentils and chickpeas
I cook lentil dahl regularly and stock in the fridge as a filling, protein packed plant based staple. Lentils and chickpeas are excellent for keeping satiated and maintaning protein intake.
Powders (for smoothies and homemade bliss balls):
Almond flour is a great option for baking. I often use it in cakes, brownies and bases. It can also be used as a component in quick bliss balls.
Pulse flour is traditionally used in Indian 'Dosa' pancakes. We use lentil flour for homemade tortilla flat bread and savoury pancakes.
Buckwheat flour is nutty, delicious and makes amazing crepes, scones and pancakes. It is probably the best gluten free alternative when making breads and is also very cost effective.