Going Gluten-Free Made Easy
I get asked all of the time about gluten-free staples, so I thought I would show you some of my must-have things in my pantry. Going gluten-free can be super overwhelming, but it doesn’t have to be if you can find some good staples to make it easier. I shop at Walmart, Costco, Amazon, and WinCo for everything. I do not feel like being gluten-free has to be crazy expensive or that you need to only shop at health food stores.
I love @newgrains bread
Snyders Gluten-Free Pretzel sticks
Vans Gluten-Free waffles are always in my freezer. I like my waffles with peanut butter and syrup.
Bobs Red Mill Gluten-Free Oatmeal
Mission Gluten-Free Tortillas
Tortilla Land Taco Shells
Argo corn starch
Malto Meal Rice Crispy Cereal
Honey Nut Chex Cereal
Braggs liquid aminos
Bobs Red Mill Gluten-Free Old Fashioned Oats
Namaste Flour Blend
Barilla Gluten-Free Pasta
This is just a simple list of some of my favorite items I keep on hand so I can find something to eat really easily. If you would like some simple recipes as well, I have compiled a few of my favorites in my E-Book. Just click this link to check it out.
Please share with your Friends or loved ones who need gluten-free ideas!
1/4 cup @earthbalance butter
1/2 cup Sugar
2-1/4 tsp Yeast Packet (from package)
1 cup water (warm)
3-1/4 cup @bobsredmill Gluten Free Pizza Crust Mix
White Rice Flour ( as needed for dusting)
1/4 cup @earthbalance butter (melted)
1/2 cup Brown Sugar
2 tsp ground Cinnamon
Preheat the oven to 375°F.
Add 1 Tbsp of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.
Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a 2-foot long sheet of wax paper with rice flour—spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.
Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 1/2 inch pieces and gently place the disks into the 9 x 13 inch greased pan. It is okay to crowd them.
Let the rolls rise in a warm place for 30 minutes. Bake for 20-25 minutes. Remove from oven. Top with frosting. I found a dairy-free canned frosting at the store I used; you can also make dairy-free frosting.
Note: If only gluten-free, use regular butter for this.
1 1/2 cups @bobsredmill gluten-free old fashion oats (slightly broken down in the blender)
1 cup almond butter (I got mine at Costco)
1/2 cup toasted (don’t skip that) unsweetened coconut
1/2 cup raw honey
1/4 cup @enjoylifefoods life chocolate chips
1 scoop @naturesproperty Chocolate Bone Broth Protein Powder
2 tbsp cocoa powder
2 tbsp chopped almonds
1-2 tbsp coconut milk (start with one, depending on the consistency, you may not need to add the other)
1 tbsp coconut oil, melted
1 tsp almond extract
1/2 tsp vanilla extract
1/4 tsp sea salt
Combine all dry ingredients in kitchen-aid mixer bowl.
Mix on low until ingredients are well blended.
Add wet ingredients to blended dry ingredients.
Mix on medium speed until a “dough” forms.
Scrape sides of bowl with a spatula and mix again if needed.
Remove bowl from Kitchen-aid stand.
Using a 2-inch cookie scoop, form dough into balls.
Set balls on a parchment-lined cookie sheet or storage container and refrigerate for at least one hour or until ready to eat.
Keep refrigerated up to one week, if they last that long! Enjoy!