The Gluten Free Spice of Life
October 1, 2009 by Brenda Wilkey
When cooking Gluten Free, fresh spices are always best but sometimes not realistic. I use what I can from my little herb garden and then I purchase the rest.
I have to say I tend to use more dried herbs because it is easier to show my children what to use and not having them chopping herbs up yet. They do a lot of cooking and if I add fresh herbs to the mix I think they will start to get confused. They remember onion, garlic, salt, pepper, red pepper flakes, and chives that is about all they can handle right now.
When purchasing dried herb mixes, I recommend going organic.
The prices are not that much higher and you are getting a better quality product. They are also more clearly labeled from what I have seen. I do purchase such items like garlic powder, onion powder, sea salt and pepper from my local grocery store. I have never had a reaction and they are pure ingredients. Meaning nothing is mixed in the product.
Really it is the mixes you have to worry about the most. Here is what I recommend keeping in your spice/baking rack for cooking:
- Sea salt
- Pepper/pepper grinder
- Garlic powder
- Onion powder
- Chili powder
- Cumin
- Basil
- Oregano
- GF soup base
- Arrowroot or Tapioca starch for thickening
- Cornstarch
- Olive oil
- Grapeseed oil
- Canola oil
- GF soy sauce
- Worcestershire sauce
- Balsamic Vinegar
- White Cooking wine
- Cinnamon (great sprinkled on fresh fruit)
- White pepper
- Homemade seasoned salt
- Chives
- Celery Salt
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