This post is to help give you an idea of the kinds of things you might need/want in your kitchen if you are a family with multiple food allergies who is looking for what you CAN eat!
After a horrible mouse plague when we lived in the desert (we’d sometimes kill more than 20 in a night inside!!), my husband agreed that everything needed to be airtight – so you can check my fridge and pantry out below:
Nuttelex: We use Nuttlelex (a vegan butter) for the dairy free option. But we try and keep it to a minimum. A separate knife is always used here.
Butter: Plain butter without additives for the non dairy free.
Milks: Full cream cows milk for Peter and the boys, and Ellie and I use mostly oat milk but also rice and almond milk, depending on what it is we’re cooking/drinking.
Yoghurts: Homemade dairy and homemade soy.
Eggs: 5 of the 6 of us can eat eggs now (YAY!). These mostly come from friend’s chooks.
Cheese: Dairy Cheese and Bio Cheese
Dates: Medjool dates – I buy them in bulk as they are the base for soooo many things we make.
Herbs/Spices: minced garlic, ginger and chilli, coconut aminos
We always have loads of fruit and vegetables on hand for easy snacks.
Frozen stuff: I am lucky enough to have a big freezer. It is spilt in to 6 labelled drawers (yes, I’m a massive nerd!).
Drawer 2: Baked goods and sauces. These are all the cakes, muffins, pikelets, frozen pastry or raw pie crusts etc. Also home-made gravies (in reusable squeezey pouches), jars of salsa, apple sauce and tablespoons of aquafaba.
Drawer 3: Meat. I buy for a month at a time based on our menu and portion it out and label it before freezing.
Drawer 4: Pre-made meals. I cook in bulk and freeze the left overs.
Drawer 5: Frozen fruits, herbs. Peeled, overripe bananas, peeled and seeded avocados and mangoes, berries, and extra herbs from my garden.
Drawer 6: Frozen Veg – peas, corn, spinach, green beans etc.
In the pantry we have:
Flours: Lots of different kinds but we largely use spelt or a GF mix.
Sweeteners: Honey, maple syrup, golden syrup, rice malt syrup, coconut sugar, also icing sugar for cakes.
Carbohydrates: We use mostly brown or wild rice, but also quinoa, corn cous cous and a mix of GF pasta, spaghetti and Slim Pasta.
No egg: an egg replacer made by Orgran
Cereals: Mostly we have porridge made with plain rolled oats, but we also make our own muesli (with a mix of seeds and dried fruits) and have some Freedom Foods cereals (at the moment we have the Rice Puffs). Also rolled quinoa and polenta. Plus GF weetbix and Oat bran flakes.
Condiments etc: salt and pepper, spices (galore!), tomato, bbq, (homemade) sweet chilli sauce and coconut aminos. We use balsamic, red wine, white and apple cider vinegars, Massel stock powder (chicken, beef and vegetable style). The oil we use is mostly olive oil but also occasionally coconut oil or rice bran. I make my own Mexican Spice mix and French Onion Soup mix. Nutritional yeast features heavily too.
Spreads: Honey/maple syrup, vegemite and of course there is always a huge jar of Sunflower Seed Butter
Dried fruits: Sultanas apricots and prunes are the staples.
For baking: GF baking powder, bi-carb, glucose syrup, vanilla bean paste, cocoa/cacao.
Seeds and nuts: the regular seeds are sunflower seeds, hemp seeds, pumpkin seeds, flax seeds and chia seeds. Our regular morning tea snacks are a mixture of almonds that I dry roast, dried chick peas and dried broad beans, as well as a small sprinkling of dried fruit. In winter we have a soup mix that I make up with red lentils, yellow and green split peas and barley. Safe nuts in our house are almonds and walnuts.
Crackers and biscuits: Multi-grain rice/quinoa squares, and wholegrain sa-ka-ta rice crackers. Biscuits are normally home-made but we keep a back up packet of Macro’s ginger nuts too.
Tins: Beans and legumes, coconut cream and milk, bbq baked beans. Crushed tomatoes. Tins of salmon.
Special treats: Organ makes a good custard powder. Mini marshmallows or Sweet William chocolate or choc chips, also FreeFrom Cake mix is often on standby. Popcorn kernels – so cheap and easy!!
If they are available, for all that I buy, I tend to go for organic, preservative free and Australian grown/made where ever possible.