How to Stock a Paleo Pantry

How to Stock a Paleo Pantry

Stocking a gluten-free, grain-free, paleo pantry can be a little intimidating at first. It seems EVERYTHING in the grocery store has gluten, sugar or other processed food chemicals. It is absolutely critical to read labels. I start with the assumption that any packaged food is guilty until proven innocent. I don’t eat it until I read the label and make sure I can tolerate everything that’s in it.

That having been said, there are some great gluten-free, grain-free, paleo-friendly foods that I always have in the pantry or the freezer. I also keep a good supply of fresh vegetables and fruits, depending on what’s in season. I do try to buy organic produce, at least for the dirty dozen. I eat so much of those I prefer to pay a little more to get them without pesticides.

Start by Cleaning Out

The first thing you’re going to need to do is make room for all your new healthy, paleo food ingredients. Start by cleaning out your refrigerator, freezer and pantry. Read the label on every package in your kitchen. Anything with gluten, grains, dairy, soy, legumes, sugar or other processed food chemicals goes. If all of the ingredients are gluten-free, grain-free, paleo-friendly real foods it stays. Here’s a link to how to read labels to avoid milk, soy, peanuts and wheat. And here’s a link to how to avoid refined sugars.

Don’t forget any traditional baking ingredients you may have. Flours, sugars, even baking powder. Many baking powders have starch made from grains added to prevent clumping. I usually stick to baking soda and acid (vinegar or lemon juice) for baking.

Stock Your Paleo Kitchen

Wondering what to stock? Here is a list of some of the most used items I keep in my paleo kitchen. These are the things I reach for everyday — some basics, as well as some more specialized tools and ingredients that are useful in gluten-free, grain-free, paleo cooking. Now that you have your paleo kitchen stocked, check out these easy paleo recipes.

Paleo Kitchen Tools

Chef’s knife
Paring knife
Digital scale — use for measuring almond flour
Dutch oven
Food processor
Frying pan
Glass jars and pitchers
Heatproof silicone spatula
High-speed blender — Blendtec or Vitamix
Microplane zester — use for citrus, garlic and ginger
Muffin liners – I like If You Care Baking Cups, muffins don’t stick to them.
Parchment paper
Scoops — 1 tablespoon and 4 tablespoon
Sheet pans
Spiral slicer — use to make zucchini pasta

Paleo Pantry

Almond butter
Almond flour — I use Honeyville Almond Flour or JK Gourmet Almond Flour
Apple cider vinegar
Baking soda
Balsamic vinegar
Butternut squash
Cacao powder
Cashews, raw
Chicken and vegetable broths — homemade is better, but this is great for emergencies
Coconut flour
Coconut milk
Coconut oil
Dried cranberries sweetened with apple juice
Egg white protein powder — use for smoothies and power shakes
Flavored olive oils — great for adding flavor to quick recipes. I usually have garlic infused olive oil and white truffle oil on hand.
Garlic
Ghee
Herbs & spices — avoid pre-mixed spice blends, most contain starch
Honey, local raw
Larabars — the ingredients are just nuts and fruit
Macadamia nut oil
Olive oil
Onions
Sea salt
Shallots
Spaghetti squash
Tahini
Tomatoes, canned
Tuna, canned or packaged
Vanilla extract
Wild caught salmon, canned or packaged

Paleo Freezer

Bacon
Bananas — peel and freeze when they are very ripe
Berries
Broccoli
Cauliflower
Chicken
Fish
Homemade baked goods
Homemade soups — freeze in single servings
Meats
Sausage
Shrimp — raw, peeled and deveined

Paleo Refrigerator

Eggplant
Fresh baby spinach
Fresh berries
Homemade cashew milk
Lemons
Limes
Organic eggs
Salad greens
Seasonal fresh vegetables
Zucchini

Disclosure: Some of the links on this page are affiliate links. This means if you click on the link and make a purchase, your cost remains the same and I will receive a small commission. I only recommend products I personally use and believe will add value to my readers. Thanks for your support!

 

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