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
10 Responses to “The Gluten Free Spice of Life”
Kim Smith
11 months ago
Brenda,
You're doing a fantastic job with the gluten-free blogging! I did a little write-up on you here: http://www.celiacsupport.net/index.html/2009/10...
I'd like to talk with you further about potential joint projects or guest-posting. Email me!
MKlosterman
11 months ago
It is hard to buy everything organic so we have to pick and choose which of our foods will be organic. You have a great list of recommendations of herbs to keep on hand!
a49erfangirl
11 months ago
I love your spice recommendations. I never realized that the mixes you had to worry about. Learned something new today. Thanks for sharing your recommendations.
burp_excuzme
11 months ago
haha, that is a LOT of spices and stuff…It's not really practical for a college student like me with a tiny kitchen, but those are definitely all the stuff I want to get when I finally get my own apartment…and more! (I would add the KOrean red pepper paste, gochujang, in there…)
max191
11 months ago
I was just going to relax and read this morning then in the meantime I got your blog to read. Really good one.
regards
charcoal grill
texaspawprints
11 months ago
Brenda, thanks so much for this list! My husband is the gourmet chef around here and I am definintely NOT. He has however taught me a little bit about cooking over the past 20 years and I can vouch for your choices of things to keep on hand. We don't have a gluten free diet but these are just great suggestions for anyone.
Brenda Wilkey
11 months ago
I agree. When I was at college I really only used a few ingredients. Then my roommates started to cook and between the 4 of us we had quite a collection. We were from all over I am from Michigan and the other 3 were from Canada, Nigeria and Chicago. I learned a lot about what I liked and did not like. I LOVE GARLIC!!!
Lynne
8 months ago
Hi. Can you tell me what brand of gluten free spices you use? Thanks.
Lynne
8 months ago
Hi. Can you tell me what brand of gluten free spices you use? Thanks.
Brenda Wilkey
7 months ago
I am no longer blogging at this site but if you would like to leave a comment on my personal blog I would be more than happy to answer any questions. It is neverlivingwithout.com or even email me at brenda@neverlivingwithout.com. Thank you for your interest in a gluten free lifestyle.