Use What You Have

by Mallorie Williams, Outreach Assistant

With the cost of groceries continuing to rise, especially with the added gluten-free “tax,” who wouldn’t want to save some money? This challenge is simple: for the next week or two, use what’s already in your pantry, fridge, and freezer to create meals without going to the grocery store. You may still need to pick up perishables or something small like a condiment along the way but try to limit your grocery trips and budget by using what you have first. It’s a great chance to see what’s accumulated, like that bag of GF flour blend from six months ago and use it up before it goes to waste. It also helps cut down on that frustrating feeling of having a full pantry but “nothing to eat.”

So now the big question is probably “How do I get started, without this feeling like an overwhelming adventure?” Start one step at a time: empty out your pantry, fridge, and freezer. Remove expired products, group similar items, and make an inventory list. Once you know what you’re working with, plan one grocery trip to fill in any major gaps, think dairy, produce, or other perishables, rather than several trips throughout the challenge. For example, canned beans, rice, and a jar of salsa can become a quick burrito bowl, or leftover GF pasta paired with canned tomatoes and frozen veggies makes an easy weeknight dinner. If you’re short on more ideas, Gluten-Free & More is a great resource for recipes that make the most of pantry staples. The goal is to clean out your pantry, save money, and make your mealtimes less overwhelming.

Try this challenge for the next week or two and let us know how it goes! Would you like your favorite recipe from this challenge to be shared with the rest of our gluten-free community via social media? If so, send your recipes to mallorie.williams@gluten.org by September 17th, 2026

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