Published June 8, 2020
Gluten-free items that are shelf-stable* and relatively nutrient-dense to keep on hand in advance of possible quarantine. Always confirm gluten-free status when purchasing.
Beans & Lentils: Any type, dried &/or canned. For dried , choose certified or gluten-free labeled when possible.
Meat: Canned or in pouches. Such as tuna, turkey, chicken &/or salmon.
Vegetables: Canned (e.g. tomatoes, green beans, corn)
Fruit: Canned and dried. Choose low/no sugar options when possible.
Nuts & Nut Butter: All types.
Seeds: Such as sunflower &/or pumpkin
Milk/ milk alternative: Powdered, canned &/or shelf stable options.
Grains: Gluten-Free whole grains (brown rice, quinoa, millet, sorghum, teff, quinoa, buckwheat, GF certified oats, polenta). Whole grain GF pasta. The safest oat products are those that have been certified gluten-free. While products labeled gluten-free should comply with the FDA definition of containing no more than 20 ppm of gluten, this is not third-party verified. GFCO’s standard for gluten-free is 10 ppm of gluten or less.
Frozen: Fruit, vegetables, meat/poultry/seafood (when freezer space permits)
*Note: Shelf life of items is not indefinite, but is generally at least a few months, if not longer.
Items that should last for at least a couple of weeks include,
- Produce: Cabbage, Potato & sweet potato, Carrots, Winter squash, Beets, Rutabagas, Turnips, Parsnips, Apples
- Cheese (hard types, not soft)