nutrition BY ELISA BOSLEY | PHOTO BY LEIGH BEISCH


pantry I


f you’re newly diagnosed with celiac disease or gluten sensitivity, it’s time for a pantry raid. Because most traditional pastas, cereal, baking mixes, and snacks


contain gluten (a protein found in wheat, rye, and barley), you’ll need to swap them out to build a safe stash. And as any cook knows, a well-stocked pantry is


YOUR GLUTEN-FREE


STOCK UP ON SAFE NONPERISHABLES FOR EASY, TASTY MEALS


key for making great meals at home—and saving money. Nowadays, good-tasting gluten-free pantry staples


abound. Many natural retailers offer GF events where you can sample foods for yourself; check store flyers and websites for schedules. Ten purchase your favorites in these top pantry categories. ➻


Download our free gluten-free menu planner at deliciousliving.com/GIG


may 2013 | deliciousliving.com 47


FOOD STYLIST: DAN BECKER, STYLIST: GLENN JENKINS


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56