The Gluten-Free Pantry

The question is important and deserves an in-depth answer.

There are three basic grains that contain gluten—wheat, rye, and barley. We’re leaving those behind, but we’ve got a whole realm of options—dozens of grains, roots, seeds, nuts, and tubers, along with the flours, meals, and starches they provide. They come with a wealth of flavors and textures, and the only thing they don’t bring to the mix is gluten. They’re a whole parallel universe of culinary creativity. The key is thinking of these not as “alternatives” to the three standards, but as ingredients in their own right.