Once you’ve cleared the shelves of all wheat-containing products, you will need to repopulate them with the essentials that allow you to navigate a wheat-free diet. These are the ingredients commonly used in many of the recipes you’ll find here.
Some of the foods, such as flaxseed and nut meals, are best purchased and used within four weeks to minimize oxidation of the oils and/or store in the refrigerator.
Almond milk, unsweetened
Cheeses—Keep a variety on hand, including Parmesan, mozzarella, and ricotta
Cocoa powder, unsweetened
Coconut milk (canned and carton)
Coconut, shredded and unsweetened
Extracts—almond, coconut, vanilla
Ground nut meals—ground almonds, pecans, walnuts
Nut butters—almond butter, peanut butter, sunflower seed butter
Nuts—raw almonds, pecans, walnuts, pistachios, hazelnuts, Brazil nuts; chopped walnuts or pecans for baking
Oils—extra-virgin olive, coconut, avocado, flaxseed, walnut
Shirataki noodles (in the refrigerated section)
Sweeteners—liquid stevia, erythritol, Truvía, xylitol
Did I forget anything?