125 Gluten Free Pantry Staples: Ingredients and Recipes

Gluten Free pantry staples are always on the menu!  Having a well-stocked and organized pantry is the foundation to building simple, healthy, and nourishing plant-based meals.  Now more than ever, I have been relying on gluten free pantry staple ingredients of all kinds: rices, vegetables, grains, flours, fruits, and some surprising items you would never guess were shelf-stable (check the protein section below)!

Gluten Free Pantry Staples for the WIN!

You don’t need wheat to build a healthy pantry! These gluten free pantry staples are ones that we always keep on hand to build simple and delicious meals all week long. Knowing what you have on hand and being able to see what you have at a glance will help with meal planning, meal prep, and shopping. When you can: buy in bulk, and buy on sale.  I get a lot of questions about what ingredients I personally use in my recipes on TheHerbeevore.com, so I’ve included links to the exact items that I keep in my cupboards.

Keeping gluten free pantry staple ingredients on hand is great for any family meal: breakfast, lunch, dinner, or dessert.  I usually start my meal planning by picking a pantry staple (oats in the morning, beans for lunch, spaghetti dinner, etc.) and building the rest of my menu around that.

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. As with any time you are cooking, always check the labels to make sure ingredients are certified gluten free!  At the time I wrote this, all products linked to where gluten free… that being said, third party Amazon pages can change anytime, so please check your ingredients are gluten free before you purchase, cook, and eat anything in this guide.

Gluten Free Breakfast & Baking Pantry Staples

I’m adding these in a section together as I tend to bake quite a bit for breakfast: pancakes and muffins are often in our weekly recipe rotation.  In our house, breakfast and baking go hand-in-hand.  You can build simple and healthy breakfasts using gluten free pantry staple ingredients as well as any fresh produce you have.  Oatmeal, pancakes, muffins, breakfast bowls, and even breakfast burritos are fantastic ways to start the day!

Apple Pie Overnight Oats

Rise & shine with these apple pie overnight oats - a perfect hearty & warm breakfast!  Make the night before, easy to meal prep!

Check out this recipe

Pantry Staple Breakfast Ingredients

• Oats: rolled oats, quick oats, and  organic instant oatmeal are all varieties we have in our cupboards. Oats are great for more than oatmeal, you can make these Jammy Blackberry Oat Bars, or even Chocolate Oat Milk using oats as the base.
• Cereal: OG Rice Krispies are my personal favorite, and honey nut Cheerios are also certified gluten free.
• Pancake or Waffle Mix: here is a gluten free version that you can just add water too!
• Maple Syrup: we make our own from tapping our maple trees, but I’d recommend a Pure Maple Syrup from Vermont or Canada lke this one here, none of that fake pancake syrup stuff.
• Grits: a favorite quick breakfast, great with a little salt and plant based butter.

Chickpea Breakfast Sandwich (Vegan, GF)

Eat chickpeas for breakfast with this amazing chickpea breakfast sandwich recipe! This vegan bagel sandwich is high protein, and loaded with flavor.  Enjoy with some sliced fruit or fresh squeezed orange juice, and start your day with this hearty and satisfying breakfast.

Check out this recipe

Pantry Staple Baking Ingredients

• Gluten Free All Purpose Flour:  King Arthur brand is my go-to flour, I always have some on hand!  This gluten free all purpose flour is a great alternative to traditional wheat flours.
• Yeast: Active Dry yeast is a baking go-to!
• Coconut Flour: a great gluten free baking alternative
• Chickpea Flour: a fantastic high protein and gluten free flour that can be used to make scrambles, omelets and muffins!
• Sugar: we go through a LOT of sugar, I use an organic cane sugar for most of our baking. The sugar isn’t only for us: we feed our bees sugar in the spring and fall to get them ready for the winter!
• Baking Soda
• Baking Powder
• Corn Starch: aside from flour, this is one of my most-used baking ingredients. I use it to make crispy potato wedges and perfect crispy baked tofu!
• Sea Salt: always pink Himalayan
• Vanilla Extract: the real deal, not fake extract flavor
• Raw Cacao Powder
• Canned Coconut Milk: full fat, unsweetened

Pantry Staple Fruits

Jarred, canned, and dried fruits are a fantastic addition to your well-stocked pantry. While I normally prefer fresh fruit, there are some great vegan pantry staple ingredients for getting the nutrients from fruit that you need. I make smoothies with banana and papaya powders, and add canned and dried fruits in desserts and baking recipes.

A quick note on canned fruit: if you do buy canned fruit, aim for a no sugar added variety, or one that is packed in juice. Avoid canned fruit that is packed in heavy syrup… that way you can control the amount of added sugar you are bringing to the table.

Blackberry Chia Jam (No Pectin)

This simple blackberry chia seed jam is ready in 15 minutes and tastes fantastic! A great use for fresh or frozen berries. Make this jam without pectin for a quick jam or jelly for waffles, biscuits, or sandwiches.

Check out this recipe

• Canned Pineapple: I like Del Monte brand 
• Peaches
• Cranberry Sauce
• Apple Sauce: I use apple sauce mostly in baking – its a great substitution for eggs in recipes!
• Canned Pears
• Banana Flour: OK this banana flour is a fantastic addition to any smoothie!  Banana flour is just dried  and crushed organic bananas, and I love adding a spoonful to my smoothies for flavor and extra nutrients when I don’t any fresh bananas on hand.
• Papaya Powder: I bought this papaya powder as its great for smoothies, and also useful to put on bee or wasp stings to nutralize the effects of the venom
• Dried Fruits: dried apple rings, dried apricots, and raisins always have a place on our shelves!

Vegan Pantry Staple Proteins

This is one category I get super excited about. You can build a healthy protein-rich diet with a few classic pantry staples.  There are more than just beans here!  I love adding shelf-stable tofu to soups and stir fries.  And TVP is the foundation for our weekly taco nights.  You can even get some extra protein in with your breakfast, here are some great vegan pantry staple ingredients  below.

Tofu Wraps

These crispy tahini tofu wraps are a fresh, vibrant, and high protein lunch or dinner! Made with delicious crispy baked tofu, fresh chopped vegetables, and creamy hummus. These wraps are vegan, gluten free, vegetarian, and SO delicious!

Check out this recipe

• Tofu: Shelf-stable tofu is a total game changer! I love this MoriNu Extra Firm Silken Tofu.  Its great in soups and curries… plus you can get a 12 pack for under $20,  so its a great protein to stock up on!
• Textured Vegetable Protein (TVP) is out go-to filling for tacos. Like tofu, its a very neutral protein and takes the flavor of any spice you cook it with. Great with a little chili powder and cumin. I even use TVP in shepherd’s pie and vegan Bolognese sauce.  I always keep about 5-10 lbs in my pantry.
• Soy Curls
• Protein Powders: I like Vega brand best for plant-based protein. Vega comes in a lot of different flavors, but I LOVE both their chocolate and mocha powders for smoothies!

Lemony White Bean Soup

This lemony white bean soup is bright and flavorful, with fresh vegetables and hearty white beans in a light & herby lemon broth. A perfect fall or winter lunch or dinner to meal prep. Serve with a side of crusty bread and a warm arugula salad for the perfect simple meal.

Check out this recipe

Beans

I am breaking out beans into their own protein category because there are so many amazing options!  Beans are the building blocks of soups, stews, and taco nights for us.  Super versatile, beans can be eaten for any meal of the day: in a breakfast burrito, in a wrap at lunch, or in a thick and hearty soup for dinner.

You can stock either canned or dried beans. I tend to focus on dried as I cook a weekly batch of beans up on my Instant Pot in under an hour.  If you do get canned beans, make sure to get a low sodium variety.

Mango Chili with Black Beans

This black bean mango chili is a delicious sweet & spicy take on classic chili! With hearty beans, fresh vegetables, and mango this meatless chili is a easy & tasty dinner!

Check out this recipe

Here are some legume varieties I always keep on hand:

• Black Beans: an awesome cost effective protein for your kitchen!
• Kidney Beans: I like both light red and dark red varieties
• Chickpeas: my favorites are a low sodium organic version
• Navy Beans: low sodium canned beans here, super great for salads too!
• Pinto Beans: also known as chili beans
• Red Lentils: These Bob’s Red Mill Heritage Lentils are a fantastic add-in to soups
• Brown Lentils: I always use this varieties for lentil soups
• Green French (Puy) Lentils: these lentils hold their shape when cooked, which makes them perfect for salads or soups and won’t get mushy.
• Black (Beluga) Lentils: I use these black “beluga” lentils in my double lentil soup, SO good!
• Split Peas: because what’s better than a homemade split pea soup?  

Chickpea Shawarma Recipe (Vegan, Gluten Free)

This chickpea shawarma pita recipe is a perfectly spiced high protein lunch or dinner. Top with vegan tzatziki, tabbouleh, and your favorite veggies! This is a simple dinner that is ready in about 30 minutes, a easy and healthy weeknight meal.

Canned and Jarred Vegetables 

Canned vegetables tend to get a bad wrap… but as you will see below, there are some fantastic options for shelf-stable vegetables.  These yummy and nutritious additions to your pantry will brighten up your plate.  While I tend to cook with a lot of fresh and frozen vegetables when they are available, my pantry is always stocked with the below vegan pantry staple ingredients!

Pasta Sauce with Tomato Paste

This flavorful pasta sauce with tomato paste has rich tomato flavor & bright spices, and requires no cooking! Great as a pasta sauce or dip for crusty garlic bread! Vegan, gluten free, paleo, and whole30 compliant... it's ready for any toppings you love!

Check out this recipe

• Fullgreen Riced Veggies: OK, Fullgreen gets top spot on my list because are an awesome invention: shelf stable riced vegetables for those days when you need some extra green in your life!  They have a fantastic texture and are great to use in place of rice.  And are keto, low carb, and shelf-stable veggies you’ll actually want to eat.
• San Marzano Tomatoes (whole in basil): these are my “special occasion” tomatoes, for when I want a flavorful and sweet tomato for sauces and soups. I only use San Marzanos when I make my signature 5 Ingredient Marinara sauce... so yummy!
• Diced Tomatoes: I like these boxed tomatoes best, because they don’t have any BPA and last as long as canned varieties!
• Crushed Tomatoes: same as above, boxed crushed tomatoes are my go-to tomato
• Tomato Paste: a no salt added variety like this is always best
• Pumpkin Puree: no joke, I am so obsessed with pumpkin I eat it year round. I found that buying these bulk cans are awesome for when I want to cook a few pies for the freezer.
• Jars of roasted red peppers, packed in water
• Jars of marinated artichoke hearts, packed in oil
• Pickles: Kosher dill is where it’s at!
• Olives: I love adding kalamata olives to pastas, hummus, and salads.  And when I’m buying black olives for a recipe, I always buy this tasty low sodium variety.
• Canned Beets: Because this is one vegetable that I like to eat canned rather than fresh!  And Aunt Nellie’s Pickled Beets have been a life-long favorite of mine 🙂

Pumpkin Lentil Chili

This pumpkin lentil chili is a healthy fall comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner.  Serve with a slice of thick crusty bread or cornbread, and top with your favorite toppings: cilantro, crackers, sour cream or coconut cream, and melty cheese.

Pantry Staple Spices We Buy In Bulk!

OK my list of spices could probably be about 100 items long,  so I’ll narrow it down to my top 10 most-used spices.  We regularly use the basics: garlic powder, onion powder, chili powder, cayenne, red pepper flakes, everything bagel seasoning, flavored salts, basil, thyme, oregano… the list goes on!  Since we tend to cook low sodium dishes, spices are a fantastic way to make any recipe shine.  Here are a few of our favorite spice blends below:

Beyond Meat Chili

This Beyond Meat chili is a healthy fall comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner. 

Check out this recipe

• Herbes de Provence: this is my favorite and most used spiced blend!  This is a wonderful savory French mix of aromatic herbs and spices. I use it in soups and for roasted vegetables.
• Montreal Steak Spice: another favorite blend that goes on everything! Fantastic on roasted potatoes, hash browns, or veggies.  This version here has a little less sodium than others, so I’d start with this one if you are new to Montreal Steak Spice!
• Chili Powder
• Onion Powder
• Garlic Powder
• Mustard Powder: I like this classic Colman’s brand, excellent flavor
• Adobo Spice: a low sodium version like this one is great on fajitas and queso!
• Garam Masala: a classic spice for Indian curries and ayurvedic dinner recipes
• Low Sodium Bullion: this low sodium version is perfect for when you need a quick soup broth but don’t have any on hand, and is certified gluten free.
• Tellicherry Pepper corns: the best flavor for freshly ground pepper!

Pantry Staple Grains and Rice

Rices and grains are the one area of the pantry where you can really buy in bulk!  We normally buy rice in 20 lbs bags, and keep the rice in airtight containers for quick usage.  Rices are great as a standalone meal (hello fried rice!), make a healthy and spicy side for Taco Tuesday, and go great with stews and curries. We use grains in the same way, I love adding quinoa or barley to a soup to thicken.  Rices and grains can be nutrient-rich and healthy additions to any diet… plus are inexpensive vegan pantry staple ingredients that you can stock up on and buy in bulk.

Simple Lemon Quinoa Salad (Vegan, Gluten Free)

This simple lemon quinoa salad is packed with fresh vegetables and herbs in a simple lemon vinaigrette! Easy to make, and ready in 10 minutes.  Vegan, vegetarian, gluten free, and plant based a great summer side dish for entertaining, potlucks, or BBQs!

Check out this recipe

Pantry Staple Grains

• White Quinoa: a fantastic grain to buy in bulk – great for salads or soups.
• Red Quinoa: has a richer and more complex flavor than red quinoa, one of my absolute favorite salad grains!
• Gluten Free Cous Cous: I like this GF Israeli Cous Cous, it’s fantastic in soups!
• Millet – millet is a great gluten free grain that you can use in salads and breakfast dishes.
• Buckwheat groats – are a fantastic gluten free and heathier alternative to rolled oats. Get your fiber in!

Vegan Mexican Rice in the Instant Pot

This vegan Instant Pot Mexican Rice (vegan, gluten free) is a quick and healthy way to spice up your Taco Tuesday with a healthy and simple side dish.  This is great to meal prep or make ahead for a quick side later. Serve with tacos, burritos, or beans.

Pantry Staple Rice

• Jasmine Rice: we buy this rice in bulk as it is perfect for stir fries, Thai curries, and crispy tofu!
• Basmati Rice: another favorite brand of ours is Royal: so great with roasted veggies or indian dishes like saag aloo!
• Sushi Rice: for when you are on a roll
• Arborio Rice: great for risottos and thickening soups and stews
• Wild Rice: this pure wild rice is fantastic added to soups!  I also like this wild rice blend to serve with roasted root vegetables and protein.
• Brown Rice: this medium grain brown rice is a great whole grain alternative to white rices

Pantry Staple Gluten Free Pastas

I love mixing and matching my pastas with different sauces and soups that I make.  I always make sure to have an assortment of fun gluten free pastas on hand to match any sauce I feel like having. Rice noodles, chickpea pastas, veggie pasta, rice pastas, and bean pastas all have their own place in my kitchen. Here is a good guide for what to have on hand- if possible, try to have one from each category.

Mason Jar Ramen Noodle Soup (Vegan, Low Sodium, Gluten-Free)

This healthy ramen soup is an easy and satisfying lunch!  Better and more flavorful than Instant Ramen, this soup will fill you up with healthy vegetables without the salt.

Check out this recipe

• Thick Rice noodles for Pad Thai
• Thin Rice noodles for pho or my Mason Jar Ramen noodle soup recipe
• Corn Pastas – Are a great alternative to wheat pastas, I like this corn fusili which has a fun shape that is just asking to be loaded with tomato sauce.
• Chickpea Pasta – a hearty and delicious pasta which is full of texture. I like this gluten free penne made from chickpeas and loaded with healthy vegetables like kale.
• Ramen Noodle Soup: I love this vegan and gluten free ramen noodle soup which is made with rice noodles and a miso based sauce. It has great flavor and is perfect for those who are trying to eat more vegan or gluten free. If you don’t have any dietary restrictions, then you can use any ramen noodles you desire.
• Gluten Free Mac and Cheese: along with ramen, a classic pantry staple (and absolutely delicious treat)! There are some great gluten free macs out there on the market – I like Annie’s best!

Sesame Tahini Ramen (Vegan, GF)

Creamy Sesame Tahini Ramen noodles are an easy way to jazz up your ramen! This creamy sesame ramen bowl has lime juice, chili, and spices. Adding a few simple ingredients to a packet of ramen will make this your favorte ramen noodle hack ever.

Check out this recipe

What About Canned Soups?

I left out canned soups on this list for a few reasons.  First off, I don’t buy them.  They are loaded with sodium and are generally not something I want to eat on a regular basis (ramen is the exception!).  And second, when I want to make a big hearty pot of soup, I can do it with using plenty of pantry staples on this list.  By adding beans, rices, pastas, vegetables, vegetable stock and spices, you can easily make your own soup instead of buying canned. I have some great soup recipes you can browse through on The Herbeevore, so I’d recommend trying a few out instead of reaching for that canned soup.

Condiments and Sauces

Jazz up any recipe with the addition of a flavorful sauce or condiment.  I’d say that just about every meal we eat comes with an accompanying condiment or sauce.  They are great for any meal of the day, and add a bright and rich flavor to an otherwise plain dish.  Kick up your pantry recipes with some of these amazing gluten free sauces and spices.

Tofu Hollandaise Sauce (Vegan, GF)

This tofu hollandaise sauce is a 5 minute blender recipe perfect for your weekend benny or fresh roasted vegetables: vegan, gluten free, high protein! This sauce is made with fresh lemon juice and garlic for a kick, and pantry staple spices to give it a little kick. This sauce is so simple and delicious, you'll want to top all your brunch favorites with this hollandaise!

Check out this recipe

Condiments

• Ketchup: I’m a Heinz lover, and love adding ketchup to a giant sheet of roasted potatoes – and it’s naturally gluten free!
• Whole grain mustard: This Maille is my favorite mustard, I love the way the whole grains taste in salad dressings and on roasted vegetables!
• Gluten Free Relishes: I love this fun sweet corn relish on veggie dogs or veggie burgers, and it’s a great secret ingredient in a lot of my macaroni salad recipes too!
• Capers: a dressing favorite, goes great with roasted root vegetables to give them a sophisticated flavor
• Mayo: plant-based mayo has come a long way, there are so many amazing versions out there.
• Sriracha: We put this on everything!
• Nutritional Yeast: Great for “cheesy” flavor, we put nutritional yeast on pasta, popcorn, and in sauces.
• Gardinera: the perfect spicy Chicago condiment, great for veggie dogs and burgers, a great summer grill condiment!

Hawaiian BBQ Tofu Bowls (Vegan, GF)

Say aloha to these Hawaiian BBQ Tofu Bowls! This vegan sheet pan dinner is bursting with flavor from roasted pineapple, peppers, onion, and zucchini in a flavorful pineapple BBQ sauce!  Toss with crispy tofu for a protein packed meal with delicious tropical taste.

Sauces

• Nando’s Peri-Peri Sauces– I like this great 2 pack of flavors, this stuff is so good on protein and is gluten free!
• BBQ sauce: I like a naturally sweetened sauce, great for BBQ Tofu bowls 🙂
• Jarred Salsa: We only get the Green Mountain Gringo Salsa kind, its low in sodium and tastes really fresh!
• Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
• Chili Sauce:  this chili sauce is great for a little spiciness in stir fries!

Vinegar and Oils

A little goes a long way with vinegars and oils! I love adding a splash of balsamic to my Instant Pot Penne recipe or drizzling some olive oil over a hot bowl of soup. Vinegars and oils are a great addition to any recipe – giving your meal a little extra flavor.  Here are a few acids and fats on the list that are always in my pantry!

Vegan Tzatziki Sauce

This creamy vegan tofu tzatziki is made with high protein silken tofu, fresh cucumbers, garlic, dill, and bright spices. A great addition to pitas, shawarma, or falafel!  This blender tzatziki sauce is ready in 5 minutes and is made with simple and fresh ingredients.

Check out this recipe

Vinegars

• Apple Cider Vinegar: Bragg’s is our go-to ACV, I love the taste and flavor of this brand.
• White Balsamic Vinegar – this may seem like a very specific addition to my pantry but it is my FAVORITE vinegar! It’s the secret to the perfect coleslaw or kidney bean salad. When I can find this on sale, I stock up!  I usually buy Colavita.
• Gluten Free Rice Vinegar: both seasoned and unseasoned
• Red Wine Vinegar: this kind is paleo and gluten free!
• White vinegar: great for more than cooking!  I add a splash to our cleaning liquids or when I am mopping the floor.  And we use a lot of white vinegar for making a homemade poison ivy spray too.  Also great for pickling, so I always keep a few gallons on hand.

Olive Hummus Recipe Without Tahini

This olive hummus recipe is smoky and briney, creamy and light. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast - made without tahini.  It's vegan, gluten free, and SO yummy!

Check out this recipe

Oils

• Extra Virgin Olive Oil: I love the bright and fruity flavor of Zoe brand olive oil, it’s actually a very good value for the quality of oil you get too!
• Sunflower Oil: our go-to oil for sauteing or baking! Sunflower is a high oleic oil, so its great for high tempratures.
• Peanut Oil: another high oleic oil, great for stir fries, frying, or cooking at a very high heat.
• Toasted Sesame Oil: this goes into every Asian dish that I make – it gives any recipe a hint of savory flavor.  You only need a few drops at a time, but this is one delicious addition to my fried rices and homemade ramen soups.
• Coconut Oil: great for cooking, baking, or sauteeing. I also use this organic coconut oil outside the kitchen as a skin moisturizer.  Its one of 2 ingredients in my Favorite Homemade Body Scrub!

Pantry Staple Nuts and Seeds

One of our favorite snacks! I love a handful of nuts in the afternoon when I am feeling a little hungry. Nuts are great to add to baked goods (brownies + walnuts are the best combo!), to savory meals (topping a homemade Pad Thai with some peanuts adds crunch), or great to turn into nut milks.  The only caveat is that nuts have a slightly shorter shelf life than other ingredients on this list because of their high oil content. So make sure to store these in a cool dry place, or in the refrigerator.

Cinnamon Granola with Almonds

This cinnamon granola with almonds is a sweet and satisfying addition to your breakfast! Add over yogurt, fruit, or top oatmeal!  An adult take on a breakfast favorite: this easy granola recipe is vegan, dairy free, and SO yummy. Made with oats, nuts, maple syrup, and spices.

Check out this recipe

• Walnuts: because I love adding heart-healthy and brain-healthy ingredients to my foods when I can. I stocked up a few bags of these walnuts which are super cheap and a great value for the quality.
• Almonds: Also, a fantastic value bag from Amazon, yum!  I only buy whole unsalted almonds so I can make my own almond milk if I want… or I can toast my own almonds with some cinnamon and spices for a quick treat!
• Peanuts and peanut butter
• Cashews: once again, raw unsalted cashews for the win! I use these cashews to make cashew cream to add some richness to vegan dishes and make them creamy.
• Pumpkin Seeds (aka Pepitas)- a favorite snack, and also the star ingredient in my pumpkin seed pesto recipe!
• Trail Mixes like this great Power Up blend
• Chia Seeds: a great addition to smoothies or snacks!
• Ground Flaxseeds: I use these ground flaxseeds in so many baked goods, and throw a spoonful in smoothies.  Flaxseeds are supposed to help lower blood pressure too!  They are a staple in our cabinet year-round.

Pumpkin Seed Pesto

This nut free vegan pumpkin seed pesto is a bright and fresh sauce made with basil, pepitas, garlic, and olive oil.  Great for pastas, toast, and risotto!  A fantastic flavorful addition to any meal - this flavorful no cook pesto sauce is ready in just 10 minutes in your blender or food processor!

Check out this recipe

Pantry Staple Drinks & Beverages

There are a lot of great beverages and drink options to keep in a dry pantry!  Coffee, teas, juices, and almond milk all have delicious shelf-stable options.  And I’m adding wine to this list too because I love cooking with wine (and I even use some in my recipes too, ha).  Below are some great options that we always have on hand in our pantries and cupboards.

Chocolate Oat Milk

This plant-based chocolate oat milk recipe is a perfect and easy treat! Only a few simple whole ingredients.  Great in overnight oats, lattes, in cereal, or by just itself in a glass.

Check out this recipe

• Pink Coconut Water: I am absolutely hooked on this stuff – Real Coco’s nam hom pink coconut water is that #extra hydration boost your body needs. A great way to get water + antioxidants in, and makes a great post-workout hydrator.  I could drink these all day, they are so seriously good.
• Oat Milk Lattes: Rise Brewing Co. has a fantastic Oat Milk London Fog Latte, which is great iced first thing in the morning… super refreshing, vegan, and gluten free!
• Shelf Stable Almond Milk: such an awesome product! You can get 6 quarts of shelf stable almond milk that will last you for over a year.  We have this almond milk in our fridge now 🙂
• Coconut Milk Powder: OK, I already covered canned coconut milk in my baking section, but you can also get powdered coconut milk (mind blown)! which is so great for soups, smoothies, or curries!  A great value and alternative to canned.
• Teas: I like a lot of different teas, but a few favorites are Teapigs Chamomile, Blueberry Green Tea, and especially Vahdam’s Turmeric Ginger tea, mmmmm 🙂
• Coffee: Foursigmatic’s coffee blends have been a personal favorite lately.  We also roast our own beans, so we do buy a lot of green coffee too! But this great Foursigmatic mushroom coffee has an extra health boost from adaptogens, so I really enjoy drinking this one.
• Gluten Free Hot Cocoa: nothing better for a cold evening.
• Juices: lemon juice, lime juice, and apple cider
• Gatorade Powder: this is such a fantastic electrolyte replacer for long work days on the homestead.  Personally I am team Lemon Lime and Glacer Freeze.  One can of the powder can last us for months, and tastes just as good (if not better) than the bottled stuff.  Powder is the best value for Gatorade!
  (Bonus Life hack: Lemon Lime Gatorade secretly makes the best margaritas!  Which leads me to….)

Blender Matcha Latte with Almond Milk

This blender matcha latte recipe is made with almond milk, and is dairy free, vegan, and naturally sweetened. Skip the coffee house & save money!  Loaded with good-for-you antioxidants from the matcha powder. 

Organize Your Vegan Pantry!

I use a lot of mason jars and bulk containers to keep some of our beans and grains fresh. Airtight containers are great for bulk bags of rice, flour, or sugar that you buy!

A sneak peak into our pantry!  Full of tons of amazing vegan pantry staple ingredients.

I made a list of all my favorite meal prep products here on Amazon, and a few are listed below!

• Ball Mason Jars, all sizes!  Wide Mouth preferred!
  • I use 8 ounce jars for storing honey and making candles
  • Pint jars work perfect for soups
  • Quart jars are my go-to size for mason jar salads and for mason jar ramen
  • And half gallons are perfect for storing dried beans and grains!
• Airtight Dry Food Storage: We have a few sets of these airtight BPA free storage containers for dried pastas, rices, and beans.
• Anchor Batter Bowls: I also have a few of these amazing batter bowls, perfect for storing my sourdough starter!  Or any batch soups I’ve cooked.
• Meal Prep Containers: I have a set of these great meal prep containers, which are spill proof, for taking salads or sandwiches on the go.

Anything I missed?  What are your favorite gluten free pantry staple ingredients?  Let me know in the comments below.

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