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Essential Items for a Gluten-Free Kitchen

Picture of Baking Eggs Butter Flour

Whether you’re sensitive to gluten, afflicted with celiac disease, allergic to wheat, or have opted for a gluten-free diet for health reasons, banishing gluten from your meals can be challenging. Here, we’ll share the basics for a plentiful gluten-free kitchen, so you’ll save time and money by always having what you need on hand.

Baking supplies: The biggest problem area

Flour, the king of gluten products, is a kitchen staple. Fortunately, you can still enjoy your favorite foods when you stock up on these gluten-free alternative flours—and you can even find easy recipes for everything from cookies to bread to cake that use these substitutes.

  • White or brown rice flour is usually the most inexpensive, and most common, alternative flour used in gluten-free cooking.
  • Millet flour, sorghum flour, and garfava flour run slightly more in cost, but are also more effective in certain recipes.
  • Sweet rice flour, potato flour, or almond meal is called for in some gluten-free recipes—usually in small amounts.
  • Gluten-free flour blends are typically best for simulating regular recipes with gluten.

Other baking supplies to stock:

  • Cornstarch, potato starch, or tapioca starch to produce a better flavor and texture for baked goods
  • Xanthan gum or guar gum to bind, stabilize, and smooth out your recipes
  • Dry active yeast for gluten-free bread—baking your own often produces better bread than store-bought brands

Oils, spices, additives, and other foods

Many foods are naturally gluten-free, such as fresh fruits, vegetables, meat, and most dairy products and cooking oils. However, some of the spices, flavorings, and additives we use regularly are not.

Here’s a quick list of items to keep in your kitchen:

  • Unflavored gelatin can be used as a thickener, egg substitute, or an alternative to xanthan or guar gum.
  • Spices should be bought either fresh or all-natural and dried, as many spices and spice blends use wheat to prevent clumping.
  • Gluten-free mixed grains like amaranth, dark quinoa, and millet can be used in easy recipes, and also make a tasty substitute for oatmeal. Try cooking mixed grains in butter, and then add cinnamon and fresh fruits.
  • Rice and potatoes are two important staples for a gluten-free diet. There are many different rice recipes and potato recipes that don’t use gluten, and still fulfill your starch cravings with great taste.

Creating a gluten-free kitchen can be challenging, but with these basics in place, it will be easier to enjoy a gluten-free lifestyle.





  • Dwayne Princiotta April 26, 2013 at 10:26 pm

    Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity.:

    My own, personal blog site


  • Harlan Berendzen April 26, 2013 at 10:57 pm

    Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.`


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