Pantry Raid

Home Pantry Raid
by flavorslutofficial
Pantry Raid

What do YOU keep in your fridge and pantry? What should you keep in your pantry?

Well, what I consider a staple and what you consider a staple may differ wildly! Cultures, regions, even grocery store availability can make a huge difference in what we all consider staples. For example, my hometown is San Antonio, TX (huge Hispanic and southern food culture, it’s the bomb.com y’all); I was raised by a family with German and Italian heritage, AND I’m a military spouse who’s been introduced to a whole host of foods from all over! So my pantry may include a giant realm of things that you may have never even heard of and vice-versa.

Are you new to a gluten-free diet? You may be feeling pretty stumped! Maybe you’re a pro and just looking for some new things you hadn’t considered keeping around.

Thus, I bring you my pantry raid. A giant list of things I keep around so while you’re cooking with me or others you have a solid foundation to make anything you want! I’ll also provide substitutes for some ingredients if they aren’t your jam as well as some brand recommendations. (I’ll link them.)

Let’s hop to it!

1. Oils and Fats:

  • Extra virgin olive oil
  • Regular olive oil
  • Avocado oil
  • Toasted sesame oil
  • Butter (salted)
  • Bacon fat

Oil Substitutes: Unless I specify somewhere in my notes that you need a specific oil (which is basically never) feel free to use whatever you have on hand or feel the most comfortable using.

2. Bouillon: My most asked question! Because I use bouillon so often, and it can be tricky for those of you with Celiac here’s my homemade bouillon recipe! But when I’m feeling lazy (ain’t no shame) I use the following:

Bouillon Substitutes: I currently use Knorr brand granules which as of right now have no gluten containing ingredients. I check the labels EVERY time I buy a jar because formulas DO change. If you’re uncomfortable using a product that isn’t certified gluten-free please use a brand you trust. The Herb-Ox brand by Hormel is currently labeled gluten-free, and anything that I use that calls for tomato bouillon can be substituted with tomato paste or omitted. I use tomato bouillon for an extra boost of flavor where I don’t want the added water from fresh or canned tomatoes, so it’s no biggie to not have it.

3. Broths/Stocks: All my stocks and broths are either Kitchen Basics or Pacific brand. I keep 3 of each on hand at all times.

  • Chicken broth/stock
  • Beef broth/stock
  • Vegetable broth/stock

Broth/Stocks Substitutes: Feel free to substitute with a brand you love or with bouillon accordingly, just mind the salt in the recipe since bouillon can be pretty sodium packed.

4. Asian Flavor Basics: Kikkoman‘s line of GF products reign supreme in my house:

5. Hispanic Flavor Basics:

  • Chipotle en adobo
  • Jarred salsas (both red and green)
  • Rotel
  • Canned white hominy
  • Dried chiles (ancho, chipotle, guajillo, pasilla, Hatch, arbol)
  • Canned diced green chiles
  • Sour cream
  • Tortilla chips/Tostadas
  • Corn tortillas
  • Goya Adobo seasoning
  • 2 cans each Old El Paso enchilada sauces (red and green)
  • Green olives

6. Mediterranean Flavor Basics:

  • GF pastas (elbow, penne, spaghetti, and fettuccine)
  • GF flour blend
  • Canned San Marzano tomatoes (crushed, paste, and peeled)
  • Vinegar (aged balsamic, red wine, white wine)
  • Lentils (red, green, and black)
  • Anchovy paste
  • Jarred pesto
  • Canned anchovies
  • Dried polenta
  • Black and green olives
  • A wedge of Parmesan cheese
  • Fresh garlic

7. Southern Flavor Basics:

  • Grits
  • Oatmeal
  • Cornmeal
  • GF Bisquick
  • Yellow mustard
  • Pickles/relish
  • BBQ Sauce (mustard, tomato, vinegar, and smoky)
  • Hot Sauce (Louisiana and Franks Red Hot)
  • Mayonnaise (Best Foods)
  • White vinegar
  • Apple cider vinegar
  • Lea & Perrins worcestershire sauce (GF in the U.S. only)
  • Ketchup
  • Corn Starch
  • Preserves and jams
  • Brown Sugar (light and dark)
  • White Sugar
  • Molasses

8. Beans: I keep a variety of canned and dried beans on hand always. They can be used interchangeably without issue so I usually keep the canned and dried version of each.

1 cup of dried beans equals about 3 cups of cooked beans.

  • Pinto
  • Black
  • Kidney
  • Garbanzo
  • Pink
  • Navy
  • Cannellini
  • Cranberry (when I can find them)

9. Rice: One thing I’m never too picky about is rice. I understand each type has it’s purpose, but if I’m running low or out of one I usually won’t go out of my way to get it. To me rice is rice, but if I have the correct type available I’ll use it for the coordinating recipe. So sub freely unless we need a special type (like for risotto). These are what I usually have on hand.

  • Generic long grain
  • Brown
  • Calrose
  • Sushi
  • Basmati
  • Jasmine
  • Wild
  • Arborio

10. Nuts/Seeds: I love adding nuts to my baking and into my day to day cooking, but their high oil content puts them at risk for going bad fast. I buy them in bulk in resealable bags and freeze them so they don’t spoil as quickly.

  • Dry roasted peanuts
  • Pecans
  • Walnuts
  • Sliced/Slivered almonds
  • Hazelnuts
  • Peanut Butter
  • Tahini

11. Spices: I could go on about spices all day! SO instead of listing every spice I own *which is a lot* lets go over some seasonings you may not have heard of, but may wish to stock. I purchase 90% of my spices from Penzey’s. Fair warning- sometimes their emails are a little…opinionated for a spice company, but their quality is unmatched. I’ve linked each spice directly.

12. Alcohols: I use these hard hitters for marinating to deglazing, and everything in between. There’s no need to buy the most expensive bottle, just buy what you would drink so if you don’t finish the bottle cooking you can enjoy it along side your meal.

  • Dry sherry wine
  • Marsala wine
  • White wine (Chardonnay)
  • Red wine (Cabernet Sauvignon)
  • Bourbon
  • Cognac or Brandy

And FINALLY what’s in my fridge?

13. Produce staples: A few things I find myself using regularly enough to restock when they’re low. This is by no means all the produce I keep around. My regular produce shopping varies widely depending upon my menu for the week.

  • Whole Milk
  • Heavy cream
  • Cheddar cheese
  • Mozzarella
  • Queso Fresco
  • Cream cheese
  • Eggs
  • Cilantro
  • Italian flat leaf parsley
  • Carrots
  • Yellow onions
  • Celery
  • Potatoes
  • Lemons
  • Limes
  • Oranges
  • Baby spinach
  • Pickled jalapenos

Having these items tucked away can relieve the stress of not being able to find an ingredient at the store, and make any recipe readily available to you. Since I’ve broken this down by cuisine style feel free to start at the staples you love the most or those you’ve been meaning to experiment with. This list can be overwhelming at first, but if you break it down I bet you already have some or most of it! Start by gathering a couple of extra things with your regular groceries, and you’ll be at superstar status in no time. Happy gathering!

Love, Brittany

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