PANTRY LIST FOR
GLUTEN-FREE TWO
WEEK CYCLE

Herbs and Spices

Cardamon, ground: ¾teaspoon Cayenne pepper: dash Curry powder: 1 tablespoon Dill weed: 1 tablespoon Ginger, ground: 4¾teaspoons Marjoram: ¼teaspoon Oregano: 1 teaspoon Paprika: 1 teaspoon Parsley flakes: 2 tablespoons Pepper

Red pepper flakes, crushed: 1¼ teaspoons Rosemary, leaves: 2 teaspoons Sage, ground: 1 teaspoon Salt Seasoned salt: 1 teaspoon Sesame seeds: 2 teaspoons Tarragon, dried: 1 teaspoon Thyme, dried: 1¾teaspoons

Other

Brown sugar: 3 tablespoons Butter: ½cup Chicken bouillon, gluten-free: 1 tablespoon Cooking spray, gluten-free Mustard, Dijon, gluten-free: cup Oats, old-fashioned, gluten-free: ¾cup Oil, olive: 1 cups Oil, dark sesame: 2 teaspoons Orange juice: 2 cups Sherry, dry: ¼cup Sugar: 3 ¼teaspoons Tabasco sauce, gluten-free: 2 dashes

Cornstarch: 4 teaspoons* Eggs: 2 Honey: cup Ketchup: 2 tablespoons Lemon juice: 6 tablespoons Tapioca, quick-cooking: 3 tablespoons Vegetable oil: ¾cup Vinegar, apple cider (if distilled it is gluten-free): ¼cup Vinegar, distilled white: 2 tablespoons Vinegar, red wine (if distilled it’s gluten-free): cup Wine, white: ½cup

Freezing Supplies

12 1-gallon Ziploc freezer bags 2 1-quart Ziploc freezer bags 9 Ziploc sandwich bags 1 oven bag (for roasting turkey or chicken—large size) with tie 1 loaf pan

Heavy-duty aluminum foil Wax paper Kebab skewers (8) Indelible marking pen Freezer tape