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Gluten-Free Food Storage

March 25, 2013 by  

Gluten-Free Food Storage

What is gluten? Gluten is found in anything made with wheat, barley or rye. It is the ingredient that makes yeast bread dough stretch like elastic. Without it, the ingredients would not bind together into dough that can be kneaded and stretched in that way. Gluten-free dough does not stretch, so the dough tends to be thicker — like batter rather than dough. Most bread made from gluten-free flour tends to be more like a quick bread rather than a yeast bread. You can substitute the flour called for in any recipe with other grains that do not contain gluten. There are hundreds of gluten-free recipes for breads and other food items on the Internet.

What Is Gluten Intolerance?

Gluten intolerance means you react to gluten, either with celiac or gluten sensitivity. If you suspect that you are gluten-intolerant, you must be prepared to cut out all products containing gluten. Gluten comes from three different grains that are cleverly hidden and disguised in everyday foods. Wheat, barley and rye attack the intestinal tracts of innocent consumers unaware of the hidden grains.

Symptoms Of Gluten Intolerance

Our nation has seen a rise in the number of people that are being diagnosed with diseases directly related to the consumption of breads, cereals and other items containing certain grains. The gluten in the grain triggers a reaction in the intestinal tract that causes inflammation and results in a very painful bowel disease. If you suspect that you have an intolerance to wheat, barley or rye, do not store these grains.

The following are symptoms potentially caused by gluten intolerance, celiac disease or gluten insensitivity:

  • Abdominal pain.
  • Anemia.
  • Anxiety.
  • Bloating.
  • Brain fog.
  • Constipation.
  • Depression.
  • Diarrhea.
  • Fatigue.
  • Heartburn.
  • Joint pain.
  • Rashes.

Avoid The Foods That Contain Gluten

A crisis is not the time to discover that you have a problem with gluten. You could have a double crisis if you are not prepared for a situation where you cannot get to the grocery store and you need foods that are gluten-free. You must be a label reader to make sure grain flours containing gluten, as well as hydrolyzed vegetable proteins, are not hidden in the mixes.

Avoid anything that contains wheat, barley, rye, spelt, kamut, triticale and all wheat products such as bulgur wheat, durum wheat, cracked wheat cereal, farina, wheat bran, bran cereals, wheat germ, couscous, wheat starch and any packaged meals that contain the flour from these grains. Also avoid semolina flour, panko, surtan, udon, faro and orzo.

Check the labels on prepackaged bakery products such as cake, pancake, pizza, muffin and biscuit mixes, or any pasta dishes with sauces that contain flour. Wheat pasta contains gluten, too. Watch out for products such as soy sauce, thickeners, bread coatings, mustard, salad dressings, sauces, gravies and anything that contains natural flavors. Flour is added to other items that you may not even be aware of such as toothpaste, lipstick, chutneys, relish, curry powder, white pepper, hard tack candy, licorice, cheap chocolate and even some cheap brands of supplements and pharmaceutical products.

Oat groats and oatmeal have been known to trigger a reaction in some people because of cross contamination of oats and wheat in farmers’ fields and storage been. If you have a gluten problem, you will need to make sure that the oats you purchase are pure oats that are organic and have not been cross contaminated. They should be certified gluten-free.

Gluten-Free Foods That Can Be Stored

Vegetables: Asparagus, broccoli, carrots, cabbage, cauliflower, celery, corn, green peppers, mushrooms, peas, potatoes, onions, spinach, tomato powder, vegetable stew blend and zucchini.

Fruits: Apple slices, apple crystals, banana slices, mango, papaya, pineapple, raspberry, raisins and tropical fruit blend.

Fats and oils: Vegetable oil, olive oils, shortening, mayonnaise and some salad dressings with oil and vinegar in the mix.

Canned and bottled fruits, vegetables, beans, soups and tomato sauces: Plain canned fruits and vegetables, canned beans and lentils, spaghetti sauces, and organic pre-packaged vegetable soups are all a great addition to a gluten-free food storage program.

Snacks: Popcorn, gelatin and dried fruits.

Canned and freeze-dried meats: Canned fish (tuna, salmon and sardines), canned ham, chicken, beef and other meats. Freeze-dried meats packed for long-term storage.

Grains, seeds and thickeners: Acceptable gluten-free grains are amaranth, millet, quinoa, brown and white rice, rice bran and rice flour, teff, and buckwheat. Flax seeds, arrowroot flour, cornstarch and potato starch can be used to thicken gravies and sauces and are also gluten-free.

Condiments: Apple cider and white vinegars (but not malt vinegar), mustard, ketchup, horseradish, jams, jellies, honey, maple syrup, relish, pickles and olives.

Cereals: Cream of rice, millet, pure organic oats (certified gluten-free) and gluten-free cereals.

Baking Items: Sugar, salt, pepper, herbs, spices, evaporated or condensed milk, corn meal, tapioca, baking soda, baking powder, gluten-free flours, high-quality baking chocolate, and cocoa.

Beverages: Coffee (some flavored coffees contain gluten), tea , soft drinks, fruit juice, powdered protein and other drink mixes.

Dairy products and eggs: Powdered milk and dried eggs are a great addition to a gluten-free food-storage program. Dried dairy products include dried butter powder, buttermilk, cream cheese powder, cheddar cheese powder, sour cream powder, scrambled egg mix, and whole egg powder. Dried dairy products can be used in baking as well as substituted in any recipe calling for the fresh product.

Beans and legumes: Dried beans are all gluten-free. Beans can be dry or canned. Dried beans can be ground into a bean flour and used as a thickener in gravies and sauces. Dried bean flour can also be cooked with boiling water until it is the thickness of refried beans. Refried beans can be used in any Mexican dish or made into a bean dip.

The following varieties of beans and legumes are available and will store for many years: 16-bean mix, baby lima beans, butter beans, large lima beans, black-eyed peas, black turtle beans, lentils, small red beans, small white navy beans, split peas, red kidney beans, refried beans, garbanzo beans (also called chickpeas), great northern beans and pinto beans.

With the rise of diseases due to gluten intolerance or allergies to wheat, it would be a good idea to stock up on these gluten-free products.

–Peggy Layton

Peggy Layton

a home economist and licensed nutritionist, holds a B.S. in Home Economics Education with a minor in Food Science and Nutrition from Brigham Young University. Peggy lives in Manti, Utah with her husband Scott. Together they have raised seven children. Peggy owns and operates two businesses: One called "The Therapy Center", where she is a licensed massage therapist and hypnotherapist, and the other an online cookbook and preparedness products business. She is nationally known for publishing a series of seven books on the subject of food storage and also lectures and teaches seminars about preparedness and using food storage products. Peggy practices what she preaches, has no debt, grows a huge garden, lives off the land, raises chickens, bottles and dehydrates food and has time left over to operate her businesses. To check out Peggy's cookbooks and self sufficiency products go to her website To get a free sample of three different storable meals that have a 15-year shelf life go here.

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  • Buster the Anatolian

    While the condition is certainly an area of concern for those who have the problem I have yet to see an article on gluten intolerence that asks the question “why is it occuring so much more often now?”.

    • Carol J

      Probably the same reason diabetes has become a major disease. Genetics. More people passing on the genes because of “modern medicine” saving the lives of people who used to die before producing chilren.

      • Hedgehog

        Guess again Carol J. The reason for the increase in gluten problems is not in the consumer, it’s in the wheat. Modern grains are not the same grains our ancestors raised and ate. Modern grains have been hybridized and genetically modified to increase gluten content whether this was intended or not. It’s also easier to bake bread with modern grains because of the increased gluten content. If you can find Emmer wheat, try it. It predates pretty much all of the hybridization and genetic modification.

      • http://midcontent ridge runner

        The rerason we have more diabetics, is the newer insulins, lazier humans, both parents working and the addition of soybean meal in everything. Several peaple have intollance to soybean meal in everything from soups, pastries, and anything baked or cooked. Of course chickens and farm raised fish are feed a diet of pretty much all soy products. s for drugs ADD is on such a rise, there is a least 2-3 generations of drug users, breeding and reproducing the other drug using offspring. Every try and get a reseach group to study the coralation between ADD or any other mental problems showing up, we know what fetal alcohol syndrom looks like, since drugs affect your gray matter more so, and is slower to get out of anyone’s system, compared to alcohol. Legalizing drug users should include mandatory neutering.

    • Average Joe

      There is an excellent book on the subject (recommended to me by a Nurse) called “Wheat Belly” , by William Davis, MD.

      I went gluten free about one month ago. I feel better than I have in a long while and I have dropped 7 lbs. since I started.


      • http://BUD@VOGENT.NET BUD USMC

        I have read that Rome conquered the world feeding his legions 2 pounds of wheat a day.
        That maybe the problem people spend to much time setting around doing to little. Some people may have this problem I feel sorry for them having to miss out on such good food.

  • MontanaGrandmom

    Good question, Buster!

    Is it possible to find pop corn, corn starch or corn meal that is made from non GMO corn? Or any corn product for that matter. Can non GMO corn even be purchased anywhere or must you grow your own from certified non GMO seed stock?

    I try to avoid corn products for the whole GMO mess.

    I also avoid artificial sweeteners because of the long list of adverse side effects and physical damage they can cause. I just spent a night in the hospital for severe hypertension. After 4 hours in the ER (starting at 5:30 pm) with no food, I asked for something to eat before being admitted since it was so late and the kitchen was closed. Along with a sandwich and apple sauce, I was offered Lite yogurt. I immediately read the label and saw aspartame in the ingredients and refused it. Even the hospital was trying to poison me in the ER! For breakfast the next morning I asked for butter with my English muffin and got it. For lunch they sent margerine for my veggie. No thanks, I don’t eat plastic. Dinner was a turkey sandwich with gravy-some kind of bright yellow liquid that was quite salty. I was in the cardiac unit and discharged with instructions to eat a low salt diet! (which I have already been doing!) So much for professional healthcare!

  • Fred

    @MontanaGrandmom, the U.S. mainstream hospitals are the poison kings ! and I agree, excellent question, Buster.
    I don’t believe “modern medicine” is saving anyone, Carol, just killing them in a slower, more profitable manner, perhaps !

  • http://midcontent ridge runner

    Montana Grandma, you are afraid of GMO foods, did you every cross bred cattle, horses chickens or any other livestock for food? The gluton free BS is just another damn fad, remember when eggs were the big killer, until chicken was vertical intergrated and controll from egg to slaughter, and everything in between, by Tyson foods and Smithfeilds or who ever bought them out. Same damn thing happened with swine production. When the big push for rice injesting, look what pukes control that crop with government meddling and regulations. Every damn idoit that buys into the latest fad, don’t think about who is putting out the so called “facts”. The morons that come up with this crap, are the same idoits that promote the green and vegan BS. There isn’t enough land to support humans, if the BS was mandated, look how expensive the so call green energy, we let these elected officals and created agency push stupidity, if government controls something it is great, yes a great fraud. Think food prices are high, stop the welfare checks for landowners that has been going on for over 3 decades, all idled land was in food production, which is 100′s of million acres, producing nothing but weeeds and wildlife. It costs taxpayers $88 billion a years and goes to millioniares for doing nothing. Check out how many elected smucks in Washington that are taking your taxes. This organic food BS is just that, weeds are not controlled and ergot infects more food producing plants, whick causes spontaous abortions and some varities of weeds kill after it is injested or causes conditions that makes the organism died or be put down. Yes we now have less beef than we had in 1952, no food stocks, more importantion of foods with real lax food inspection at best. Fish and sea food imported are raised in sewers and sewage out lets, and you morons whine about wheat gluten. I am related to families that buy into all the lastest fads, like no wheat, no or very little red meat, heavy consumption of fish and chicken, and they have more ackes and owwes, every day, as most of their friends that buy into these fads. Justfollow who is putting out fads that red meat is all hormone flavored and contaminated, just more beltway BS.

    • Wellarmed

      Hello Ridge runner,

      I can agree with you that many of these special diets may be just the latest fad, but I do at least have to begin acceptance to the idea that GMOs are not natural selection.

      It will take many years for the effects of DNA sequencing and gene manipulation to rear it’s ugly head. Humans as well as bug species do not have the ability to adapt internally to what could potentially be millions of years in terms of evolution played out in an instant.

      For those who wish to eat a healthier diet that includes non GMOs, may I suggest that you take up gardening using heirloom variety seeds and non contaminated soils. And one should also not discount hunting wild game as the safest means to receive protein that is not contaminated with hormones or antibiotics.

  • Errol Shea

    The people who have celiac disease must all avoid any product containing gluten, as their condition causes chronic pain and diarrhea if they eat gluten. For the rest of us, it’s not the gluten, specifically, but rather the genetically-mutilated grains that cause us problems.

  • FreedomFighter

    Im sure glad I dont have Gluten problem…love pastrami on rye, beef and barely soup, and sprinkle wheat germ on my cereal…tasty.

    Good advice for those that do, thanks

    Laus Deo
    Semper FI

  • http://midcontent ridge runner

    hedgehog, Emmer wheat is a poor producer, suspectable to leaf rust, and head ergot, which is a fungus, that will cause mind problems like the salem witch drowning and abuse. Any dip stick that thinks the good old days of food production was great, needs to check out facts, not BS theories and pipe dreams. Wheat belly is from too much lazy azzed idoits thinking jogging or basket ball will keep a gut off of them. Guess these fat pukes need a big mamee to tell them what to do and what to eat, as well as how to do anything.

  • AndrewinNH

    Hi Peggy,
    Thank you so much for writing about this important issue. I am severely gluten intolerant and it is absolutely no fad (as some may claim). I am negative on every test and biopsy for gluten intolerance or Celiac I have taken but, whenever I accidentally have the slightest trace of gluten, very bad things happen. The list of symptoms is much larger than the common symptoms listed above, btw. I encourage readers to research the issue.
    The point about reading labels bears repeating since gluten can be hidden in ingredients and it can also cross-contaminate (CC) foods that are prepared, processed or packaged in the same facility, on the same lines or the same equipment. I find this to be a bigger issue than hidden gluten since it is so wide-spread and misunderstood. I will not eat anything that may have potential CC (as described above) without reassurances that the item does not contain gluten through special procedures or testing. Yes, it cuts out that much more from my diet, but the consequences of glutenization are far worse.
    Readers, please take the suggestions of storage foods as suggestions only and please, please read the labels and perform due diligence to ensure they are gluten free before assuming they are safe for one who is Celiac or gluten-intolerant. Visit the manufacturer’s website and contact them if necessary. Also, beware that similar packages and labels are used and you can inadvertently pick up a gluten containing product assuming it is gluten-free. Do not assume anything and be obsessive-compulsive in verifying everything! Ask questions as many mistakenly don’t think nor have precautions to prevent CC.
    With that said, I have been able to stock up on Gluten-free items cheaply at discount food stores (like Christmas Tree Shoppe in New England), carefully buying rice and other products at ethnic/Indian stores (beware of rice and bean flours as they may be milled on the same mills as wheat), and Frontier Co-op has recently moved to make their products gluten-free. I am on a Paleo diet now (look it up!) which is low in carbs but higher in protein and fat. Coconut oil is a great item for preppers! Many GF items tend to be high Glycemic Index, so it is best to go for fat, protein and vegetables and reserve GF items for an occasional treat, not an everyday staple. I believe that everyone can benefit by eliminating gluten. Just remember that it is truly a matter of life and death for those who are sensitive to gluten!

  • FreedomFighter

    Raw Honey: Liquid Gold in Your Pantry

    “Raw honey is anti-viral, anti-bacterial, and anti-fungal, making it one of the most healing substances on earth. It is also highly nutritious. Honey is a natural multivitamin. It contains significant amounts of: B1, B2, B3, B5, B6, C, magnesium, potassium, calcium, sodium chlorine, sulphur, and phosphate.”

    Get it from your local bee man. Raw and Natural.

    Laus Deo
    Semper FI


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