Post Punk Kitchen Forum

Share the gluten free ingredients you keep in your pantry/kitchen here

In my pantry:
brown rice flour
quinoa flour
potato flour
tapioca starch
cornflour & cornstarch
millet flour
chickpea flour
xanthum gum
gluten free pasta (Orgran)


In the fridge:
gluten free baking powder

In the freezer:
A few brands of gluten free bread - Naturis (Aussie), Schar (Euro), Vitality (Aussie)
almond meal
flax meal

In addition to most of the same ones you listed in the pantry:
Sorghum Flour
Almond Meal
Garfava Flour

My fridge/freezer:
Brown rice tortillas
Cinnamon raisin mochi
I can't remember the brand, but a new frozen pizza crust made of just potatoes and brown rice. Way better than it sounds.

Yay! This thread is awesome, and I'll have to get some of these ingredients when I go shopping.

I always keep gf pasta around. Mostly quinoa pasta. Occasionally brown rice pasta. Both are so frickin' delicious!

I bought a giant 5kg bag of this when I found it but I hardly used it and noticed the bag was all sticky on the outside, so I chucked it :(


Thanks, I forgot about pasta! Quinoa & brown rice are my faves too.

When I do GF baking (which is only sometimes and usually only cookies / scones) I often use ground Chia seeds as a binder as it gets really gloopy.

Good idea! And you reminded me to include flax seeds, for the same purpose.

i don't keep all of this, all the time, but it's most often:

food for life brown rice tortillas and english muffins (with seeds)
oat flour
sorghum flour
finely milled brown rice flour
xanthan gum aka The Devil's Crack
brown rice
mochiko
besan/chickpea flour

xo
kittee

The ingredients I use the most are:

brown rice flour
tapioca flour
arrowroot
millet flour
sorghum flour
chickpea flour
xathan gum (a necessary evil)

I have some teff flour in the fridge that I bought a year ago and never used. What should I do with it?

I used to be all judgmental about using ener-g egg replacer, but now I use it when I'm de-glutenizing a non-vegan recipe. I've had more success with it in gf baking than flax or pureed fruit. I've come down off my high horse (not vegan!) in the name of soft, squishy carrot cake.

I buy millet bread for toast and sandwiches at a local bakery. It is $8 a loaf (!!) but I freeze it and usually only eat 2 loaves a month. I also always have corn tortillas or masa harina to make my own. I can't get into brown rice wraps, but I wish I could.

Quinoa pasta is my favorite, but corn is also great. Rice is just okay for me, dawg.

hey! so i've found that the brown rice tortillas are horrible and rigid and dry and break apart out of the fridge, but if you sitck them in the oven for around 4 minutes at 350-375 they get a really nice texture and you can bend them and fill them with tofu spread and kale and tomatoes and they are really delicious. and they make great bean quesadillas, too. just make them in whole circles (so tortilla beans, cheeze, etc, second tortilla) then grill them whole on both sides in a tiny bit of olive oil, then cut em into sections with a pizza cutter.

xo
kittee

Thanks! That makes sense, because GF bread is crumbly and terrible until you toast it. I would love a tofu spread and kale and tomato wrap right now...

what i use most often:

- gluten-free oats & oat flour
- flax seeds
- chickpea flour
- teff flour
- brown rice flour
- sweet rice flour
- tapioca & potato starch
- millet flour
- sorghum flour
- buckwheat flour
- i loooove tinkyada's brown rice pasta & the foods for life english muffins (i find if i toast them for 3 cycles they taste better).
- millet-brown rice bread (i buy mine because every time i attempt to make it myself = epic fail. sadface.)

it's pretty much the same as everyone else - good to know! also, i don't use xanthan gum very often at all (maybe used it twice now). i swear i can taste that stuff and i don't care for it.

I posted something in another thread about this. I forgot to mention my love of Cream of Rice! I think it's way better than Cream of Wheat. Anybody tried it?

is the texture the same? i've been missing uppuma, which is made from farina (cream of wheat).
xo
kittee

What kind of tofu spread do you use?

Surprisingly, yes! If I had a bowl of both in front of me I don't know that I'd be able to tell the difference. The only thing is that Cream of Rice is slightly more expensive and comes in a smaller box. I don't get it.

i'm a bit lazy and buy toby's, which is a really good local brand--i like the lite jalapeno version. but--i used to work in a nfs/cafe and in the cafe we had a great spread. it was made from tofu, tahini, spice mix, braggs and sunflower seeds. served in a sammich (read tortilla) with coarsely grated carrots and a tomato vinaigrette. it's on my mofo list! recipe will be forthcoming.

i put most flours in the freezer. i've got cornmeal, polenta, garbanzo bean flour, all purpose flour, teff flour, quinoa flour. we have a large bag of quinoa, GF oats, and a bit of rice. (although after 13 years GF I am pretty sick of rice.) I have almond flour that I have leftover from making homemade almond milk (it's what's leftover after you squeeze out the milk, the dehydrate it), chia seeds, flax and flax meal.

I've got xanthan gum and egg replacer but barely use them. i sometimes get rice, quinoa, or corn pasta.

I haven't ventured into GF baking from scratch, because all those flours seems so overwhelming. But I often have in my kitchen:

Bob's Red Mill GF All Purpose Flour
Bob's Red Mill GF Oats
Bob's Red Mill Choc Chip Cookie mix
Bob's Red Mill Choc Cake mix
Namaste Cookie Mix
Food For Life Multiseed English muffins
Kinnickinick Sunflower Flax Bread
Trader Joe's Brown Rice Wraps
Tinkyada pasta
Sesame flavored Rice Crackers
Food Should Taste Good sweet potato chips
Sunshine Burgers - Herb, Falafal, and Breakfast flavors
La Choy Soy Sauce
And a boatload of rices ;)