Recipes from a Vegan Gluten-Free Kitchen

My Larder Essentials


I am completely obsessed with putting things in jars in my kitchen. Despite being compact, it’s organised in my own way. Although a large space is taken up by various teas I seem to collect…


I thought it would be a good idea to note down a few essentials that I keep topped up at all times. It’s these pots and jars that make being vegan and coeliac so much easier on a day-to-day basis, saving me time and the hassle of having to stumble around for the right ingredients at short notice.


Nuts and seeds can often be expensive but if you buy bigger packs and have the space to store them, it cuts down the price a bit. I usually stock up if on offer in my local health food shop. Alternatively find a good place to buy online – I use and always spend enough to get free delivery. After the initial shop of supplies, you won’t need to stock up on a lot of these items any time soon. The list below may seem like a lot but these are just my preferred items. After a while you tend to find out what you use a lot of.


So, without further ado,  here are the things you’ll find in my larder:



  • Coconut sugar
  • Maple syrup or agave
  • Dates


Grains, pulses and flours

  • Quinoa
  • Brown rice
  • White basmati rice
  • Gluten free pasta and spaghetti
  • Oats
  • Red split lentils
  • Green lentils
  • Gluten free flour – plain and self raising
  • Brown rice flour





  • Coconut milk
  • Tomatoes
  • Chickpeas
  • Kidney beans
  • Black beans
  • Cannellini beans


Nuts and seeds

  • Sunflower seeds
  • Pumpkin seeds
  • Sesame seeds
  • Cashews
  • Almond
  • Walnuts
  • Chia seeds
  • Brown linseeds (to make ground flax)


Herbs and spices

  • Turmeric
  • Ginger
  • Cumin
  • Chili flakes
  • Garam masala
  • Cinnamon
  • Oregano
  • Basil
  • Rosemary





  • Raw cacao
  • Stock cubes
  • Cider and red wine vinegar
  • Yeast flakes
  • Tamari
  • Olive oil
  • Coconut oil
  • Nut butters
  • Tahini
  • Raisins
  • Soya/almond/rice milks

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