I created a list of foods I keep to help out a friend who was trying to make her house gluten, dairy, and sugar free. She found the list so helpful that I will include it here. Please note these are my “staples.” When I create my weekly menu and shopping list I will add ingredients I need for the upcoming week plus staples I need to replace. You can also use this list as a basic grocery shopping list. Just cross out the ingredients you don’t need to buy that week.

FREEZER
Homemade vegetable broth
Homemade sauces in ice cube size cubes (sometimes)
Homemade gravy in ice cube size cubes (sometimes)
Homemade mung bean tortillas and/or paste in ice cube size cubes
Homemade sandwich bread, sliced
Home cooked beans—black and great northern (sometimes. Sadly I often rely on canned beans. One of the few canned products I use.)
Homemade bread dough balls
Homemade crackers
Homemade mini-pizza crusts
Homemade vegan butter (in small containers)
Homemade vegan cream cheese (in small containers)
Homemade Fire-roasted tomatoes in 1 ½ cup quantities
Homemade breaded, fried Eggplant
Homemade Baking Chocolate Chips (If I haven’t eaten them all.)
Grapes
Broccoli
Spinach
Corn
Peas
Fresh-frozen Tomatoes (bought on sale and saved for broth)
Artichoke hearts
Mango chunks
Pineapple chunks
Blueberries
Strawberries
Over-ripe Bananas, Peeled
Almond Flour
Tapioca Flour
Sorghum Flour
Coconut Flour
Psyllium Husks
Masa Harina
Quinoa Flour
Millet Flour
Chickpea Flour
Frozen Young coconut (with no added sugar) (for making yogurt)

CUPBOARD
Spices (in racks in alphabetical order)
Salt (Currently I use Himalayan)
Baking powder (aluminum free, gluten free)
Baking soda
Tamari (wheat-free soy sauce)
Raisins
Dry green/brown lentils
Red lentils
Dry Mung beans
Dry black beans
Dry great northern beans
Lara bars
Chia Seeds
Flax Seeds
Honey, local raw
Honey, processed (for baking)
Coconut sugar
Cocoa Powder
Quinoa
Coconut butter
Apple Cider Vinegar
Coconut oil (expeller-pressed so no chemicals or coconut taste)

PANTRY
Shelf-stable Unsweetened Plain Almond Milk (for when we run out of refrigerator milk that is cheaper.)
Corn pasta, non-gmo
Shredded Coconut (to make coconut butter)
Red Salsa (with no added sugar)
Salsa Verde (made from tomatillos) (with no added sugar)
White vinegar
Pickles (cane sugar free)
Beet sugar (for making ice cream)
Unsweetened baking chocolate
Spaghetti sauce (without added sugar)
Tomato Sauce in glass jars
Tomato paste in glass jars
Canned beans (I wish I could get them in jars)
Roasted Green Chilies
Olives
Jelly (all fruit. Three different flavors.)

FRIDGE
Bragg’s Liquid Aminos
Sunflower Lecithin
Cashews, raw (whole for serving over main course dishes, pieces that are cheaper for blending in recipes)
Almonds, raw, blanched, slivered
Sunflower Seeds, raw
Pepitas, (raw shelled pumpkin seeds)
Pecan pieces, raw
Almond butter
Cashew butter
Lemons
Limes
Eggs (from our chickens)
Red wine vinegar
Avocado oil
Macadamia oil
Apples
Fruit on sale that week
Unsweetened, plain almond milk
Coconut milk, regular, canned. (For making last minute ice cream or whipped coconut cream)
Dairy and gluten free probiotics (for making yogurt or adding to smoothies)

OTHER
Bananas. (We used to go through 4 pounds a day)
Garlic
Yellow potatoes
Yellow Onion
Avocados (sometimes)
Jicama

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