Powders: Cinnamon, cloves, garlic, ginger, onion, and turmeric powders add some fun flavor in lieu of using seed- or nightshade-based spices. I’ve never used saffron because it’s so expensive, but I keep everything else on hand and usually buy in bulk. If you, like me, bake infrequently, you might find that a small jar will last you several years! Seasoningsĭried Herbs: Balm, basil, bay leaves, cilantro/coriander, dill weed, mace, marjoram, oregano, parsley, rosemary, saffron, sage, savory, tarragon, and thyme are great ways to season meat, seafood, poultry, soups, and sauces. Leaveningīaking Soda: Baking soda appears in a lot of baked goods.Ĭream of Tartar: You’ll most often see this used in baking in conjunction with baking soda as a baking powder replacement (since most baking powder is not Paleo or AIP). I don’t bake much, so I most commonly use this in sauces for my Asian stir-fries. I love using it to sweeten anything that could benefit from some maple flavor, like ice creams and cookies.īlackstrap Molasses: This one has a stronger flavor than either honey or maple syrup, but it also has more nutrition. Maple Syrup: Who doesn’t love maple syrup? As a kid, it was my favorite part of pancake Sundays. Honey’s also my favorite way to sweeten beverages and sauces. Honey: Honey is probably the most popular Paleo sweetener, and for good reason: It’s super yummy! I find that about 1/3 cup of honey substitutes for 1 cup of granulated sugar in baking in terms of sweetness, but swapping a dry ingredient (granulated sugar) for a wet one (honey) will mean that you’ll need to reduce the other liquid ingredients to keep the same consistency. But you’ll see it in recipes and whether or not you want to include it in your diet is entirely up to you! I often just sub maple sugar. SweetenersĬoconut Sugar: I don’t personally endorse coconut sugar because I think coconut gets too much limelight in the AIP community–it’s high in inulin fiber and difficult to digest, so a lot of people don’t feel too hot after eating it. Sweet Potato Starch: This can generally be used anywhere arrowroot is called for, so it’s a good option if you can’t find arrowroot. One time I had to add four cups of arrowroot to do what one cup of tapioca would have done, and that experiment was so expensive I stopped experimenting. Sometimes, in smaller amounts, they’re fine 1:1. I love it! Subbing tapioca with arrowroot can be tricky depending on the recipe. But if you’re not, you can use it not only in baking, but also as breading for meat.Īrrowroot Powder: Arrowroot is most often used to add just a bit of elasticity to a baked good or as a thickener for soups and sauces. Tapioca Starch: As I mentioned above, I’m sensitive to tapioca, so I don’t bother keeping this on hand. But it crops up in almost all of the AIP treat recipes, so stock up if you plan to indulge!Ĭoconut Flakes: These are another common treat, and are particularly good toasted. I don’t use it myself because I’m sensitive to yucca (the plant cassava flour and tapioca starch are derived from), but I’ve heard some good things about it and have tasted some tortillas and pie crusts that made excellent use of it.Ĭoconut Flour: This one’s really difficult to sub for or with in recipes, so I don’t do any recipe adaptations with it. I always buy toasted carob powder because I think it has a richer flavor that more closely simulates chocolate.Ĭassava Flour: This is an increasingly popular flour in the autoimmune protocol community. Water Chestnut Flour (Singoda): Don’t confuse this with chestnut flour! I’ve never used it myself, but I’ve seen it pop up in a few AIP baking recipes.Ĭarob Powder: Carob is a passable cocoa substitute. Plantain Flour: This can be subbed 1:1 for any nut or seed flour, but does have a distinctly plantain flavor. Pumpkin Flour: I’ve never personally used this one, but it works pretty much the same way as plantain flour and has a very pretty color. But whatever, right? I wanted to be thorough! Flours and Starches Here are my favorite AIP ingredients to keep on hand! Do you need all of them? Absolutely not it depends on what kind of (and how much) cooking and baking you plan to do! I know, I really shouldn’t have called this post “essentials” if you don’t need all of this stuff. Good thing I went Paleo shortly thereafter–ditching all those boxes of cereal, bags of flour, canned soups, beans, and bags of rice sure cleared up a lot of space! If you’re just getting started with the autoimmune protocol, you probably already know what kinds of things in your pantry you should get rid of, but might be wondering what to replace them with. And then I moved here and found myself with just one teeny tiny little cabinet to keep all my pantry items in. Boxes and cans everywhere and more non-perishables than you could shake a stick at. Until moving into this apartment a few years ago, I’d always had a pantry packed full of stuff.
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