I was sick with the flu over the weekend. Blech! So happy to be feeling back to normal, and to show you my completed baking cabinet makeover! Here it is. . .
This is what it looked like BEFORE. . .And a close-up BEFORE. . .Ugh. Embarrassing. For any of you familiar with gluten-free baking, you know that a lot of items come in small plastic bags, and they can get unruly very quickly. Mine were a disaster. At last, everything is clean and organized!
Here is the breakdown:
The canisters: These are the Better Homes & Gardens Flip-Tite containers [you can find them at Walmart]. I was originally going to go with glass, but many glass containers I’ve found don’t have wide enough openings. I like to be able to easily dip a whole cup into the canister without having to pour or scoop anything. These babies are easy to open, with nice wide tops, completely air sealed and, best of all, BPA free. And you can get about four of them for the price of one OXO canister at The Container Store.
The Labels: I used Martha Stewart labels from Staples. I went with the Dishwasher and Freezer Safe labels because I like the look of them, and I want to easily remove them if I change the contents of a canister. HERE’S THE THING with the Martha Stewart dishwasher safe labels: If you use anything other than a permanent Sharpie, they will bleed like crazy. See?
Even if it looks all cute at first [using alphabet stamps and a permanent black ink pad], all of the labels I made originally turned into bleeding messes. Learn from my mistakes.So, after the label fiasco, I ended up just handwriting all of them in Sharpie. If you have a label-maker, you could just print out your titles and stick them over the stickers themselves. But I do not have a label maker. I’ve asked Santa for one every year, to no avail. But it’s okay, I actually like the look of handwritten labels a lot.If you’d like a break-down of the ingredients in my Gluten-Free/Paleo baking cabinet, here you go! Many of these items I do not use on a regular basis, especially right now when I’m doing another Paleo challenge with my Crossfit gym, but I like to have them on hand when I bake for gifts, etc.
My Gluten-Free/Paleo Baking Staples are
- Coconut Flour
- Coconut Sugar
- Coconut Oil
- Coconut Flakes
- Coconut Butter
- Almond Flour [I keep mine in the fridge, which I'll show you later]
- Flax Seeds [also kept in the fridge]
- Agave nectar*
- Cocoa Powder [high quality hippy cacao stuff]*
- DARK Chocolate Chips*
- Potato Starch*
- Sweet White Sorghum Flour*
- Stevia [liquid]
- Tapioca Flour*
- Tapioca Pearls*
- Xanthan Gum*
- Guar Gum*
*all items with asterisk are things that aren’t consumed when eating strict Paleo.
And of course, your other stuff like Vanilla, spices [which I keep elsewhere], baking powder, baking soda, and so on.
I also couldn’t resist filling a little candy jar with cupcake liners, and another with balloons. Why balloons? I’m a nanny, and if you have a balloon, you have hours of cheap entertainment. I make sure to always have plenty on hand.The lazy-Susan is from Target [less than $7 on sale], and holds my vanilla, stevia, etc.I do use quite a few other things in Paleo baking, but I keep them either in the fridge or the freezer [like nuts, nut butters and nut flours, etc.].
So there you have it! All done. Hope you enjoy! Leave a comment and let me know how you like these canisters and labels if you end up using them in your home. Next up, I will be working on organizing the pantry.