The following ingredients are essentials in the gluten-free kitchen. You’ll often hear many of them referred to as “gluten-free grains”, even though some are technically considered seeds, cereals, grasses, etc. I will continue using the term “grain” for sake of consistency. It’s worth playing around with these ingredients and introducing some new favorites into your diet. Once you’re used to the heartiness of whole grains, anything overly refined (“white bread”) just tastes insipid. And from a nutritional standpoint, many of these items are absolute powerhouses—high in protein, fiber, iron, and calcium.
In order to achieve this higher level of nutrition, outer layers of the grain, such as the bran, often remain intact. Consequently, whole grains have a tendency to turn rancid faster. Store them in an airtight container in a dark, cool location or in the refrigerator. (The flours even do well in the freezer.) Always give them a sniff before using: if they smell dull, cardboard-y, or generally off, it’s time for a new bag. I keep nuts refrigerated as well, but I do store beans in my pantry.