Quinoa...this is used for many things like stuffing peppers, tomatoes and/or mushrooms. You can add tumeric and things like cranberries and chicken. Or try it in a peanut butter cookie recipe. It works
Gluten-free baking flour. It's great when you want to make something from cupcakes, cakes, cookies, tarts, breads and so on.
Sweeteners: Splenda, raw honey, agave nectar.
Almond Milk (they also now have Hazelnut Milk, Creamy Coconut Milk in a carton and a milk/cream replacement that is soy-free as well...it basically has cashew/almond milk mixture). Almond milk is great as a milk replacement because of its high protein content (Vanilla Almond Milk works nicely for baked goods). I use Vanilla Almond Milk for gluten-free cornbread muffins or cornbread. I'm going to give it a try for pumpkin pie.
Coconut Milk (I'm going to try whipped coconut milk as a whipping cream replacement mixed with Splenda or Agave Nectar and I'll get back to you on how it works). Coconut milk is great to mix with pineapple/banana juice and make juice popscicles. It's great to throw in curry dishes, or to make coconut/lemon thai soups.
Extra Virgin Organic Coconut Oil. This works great in place of butter and/or shortening in baking. I have made pie crusts from this with almond flour.
Almond Flour. For baking, pie crusts and you name it!
Cashew Butter. This is great for curry and/or thai chicken meals. Great for baking things like cookies.
Extra Virgin Olive Oil: I actually use this as a butter replacement in baking and cooking recipes. Olive oil goes great in Gluten-free brownies and makes them nice and gooey.
Cocoa Powder. Great for baking, or coffees.
Cranberries, dried and/or raisins. Great to throw in with Quinoa
Almond slivers. Great to fry up in olive oil real quick and throw on green beans. Great to throw in brown rice and/or quinoa dishes or top chicken off with. They have anti-inflammatory properties, good oils for you and protein.
Gluten-free Noodles. Great to make spaghettis, macaronis, casseroles and I even found some Gluten-free Lasagna noodles. I have not tried to make my own GF pasta (yet)...but keep tuned for when I get the attachments for my KitchenAid Mixer.
Brown Rice. You can't go wrong. You can whip up anything. Quick Spanish Rice. Soups with rice. Chicken with rice, you name it.
Brown Rice Flour. It's required in a lot of baking.
Gluten-free Pizza Dough. Either make your own and freeze it or buy and freeze store-bought versions.
Chicken Broth. You can either make your own (boil chicken or chicken pieces, add a splash of extra virgin olive oil, sea salt, garlic, pepper to taste) and freeze or buy an organic hormone-free, msg-free brand from the store. I even prefer vegetable or mushroom broths (therefore, won't have the yeast that stores put into them, which can mess with hormones).
Gluten-free and organic sauces, mixes. I keep mushroom sauce, taco seasoning, ranch dip, etc. all organic/gluten-free on hand. I mix my ranch dip for taco salads with greek yogurt.
Greek Yogurt. Can be used for a number of things: Tzatziki sauce, ranch dips, smoothies and so on (and people with milk intolerances usually can tolerate it). Trader Joe's carries it but don't buy it all, so I can have some ; )
Canned Diced Tomatoes. I also like to keep Canned Italian Stewed tomatoes on hand. For a number of dishes. Tomato Paste as well and marinara. Salsa, is good to keep on hand as well for taco dishes.
Corn tortillas (you can freeze these).
Frozen, chopped spinach. I use these in everything from homemade soups such as turkey sausage soup, to vegetable soups, quiches, I can throw spinach in just about everything. I will heat up for a minute and throw in the meal.
Eggs and Egg Beaters for baking/cooking quiches. I make my quiches usually crust-free. Mini muffin pans work well for mini breakfast quiches.
Garlic Powder. For seasonings. Or toasted/chopped garlic in fridge.
Gluten-free pancake mix.
Gluten-free breading mix.
Gluten-free cereals and oatmeals (if you can tolerate this). Quinoa cereal and Buckwheat cereals are great. Buckwheat is NOT wheat.