Pantry Staples

Don’t you hate when you start making dinner or a delicious dessert only to discover you don’t have all the ingredients?  Sometimes this problem can be remedied with substitutions, and sometimes not.

Stocking up on pantry staple items in larger quantities (particularly if you find a good deal) allows you to simply buy the main, fresh ingredients for your meals each week.  It’s good to have a running list of staple pantry items that you can check the status of every now and then, especially if you’re an organized person (or strive to be).  If you find an item low, put it on your grocery list to avoid those tedious moments of absent ingredients.

I have created a Pantry Staples list that will help you get started on better organization in your kitchen.   This list is based on my allergy home, so of course, you’re list might look a little different…adjust as needed.


  • Butter and/or Non-Dairy Butter
  • Allowed Milk (cow’s, soy, rice, almond, etc.)


  • All-purpose Flour
  • Arrowroot Powder
  • Rice – brown and white
  • Pasta – wheat and rice (gluten-free) pastas
  • Old-Fashioned Oats
  • Dry Beans


  • Canola Oil
  • Extra-Virgin Olive Oil


  • Ketchup
  • Mustard
  • Frank’s Red Hot Sauce


  • Petite-Diced Tomatoes
  • Tomato Sauce
  • Tomato Paste
  • Assortment of Beans (black, pinto, white, kidney)
  • Assortment of Fruit (pineapple, mandarin oranges, apricots)
  • Black Olives
  • Tuna Fish
  • Coconut Milk


  • Basil
  • Oregano
  • Garlic Powder
  • Garlic Salt
  • Chili Powder
  • Cinnamon
  • Ginger
  • Allspice
  • Nutmeg
  • Onion Powder
  • Cayenne Pepper
  • Paprika
  • Kosher Salt
  • Table Salt
  • Black Pepper
  • Bay Leaves
  • Cumin
  • Thyme Leaves


  • Chicken Broth
  • Beef Broth
  • Balsamic Vinegar
  • Apple Cider Vinegar

Baking Goods

  • Baking Powder (no aluminum)
  • Baking Soda
  • Cream of Tartar
  • Brown Sugar
  • White Sugar
  • Pure Vanilla Extract


  • Honey
  • Molasses
  • Applesauce – Jar (no sugar added)
  • EnerG Egg Replacer

Last week, I shared some of the Prepared Ingredients that I like to have on hand.  I will put all of these lists together under “Must Read” on the side bar for quick reference.

Is there anything that you can add to this list?  Please fill in any gaps.

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6 Responses to Pantry Staples

  1. Pingback: Recipe Review: Whole-Wheat Chocolate Chip Oatmeal Pancakes | The Willing Cook

  2. Pingback: Frugal Food Allergy Living: Well-Stocked Pantry | The Willing Cook

  3. Pingback: Frugal Food Allergy Living: Well-Stocked Pantry

  4. Linda Futch says:

    I have uncontrolled type 1.2 (insulin dependent type 2) diabetes and Cardio Myopathy with an ICD. I don’t have any allergies except sensitivity to MSG and strawberries. However, my Dr’s and everything I read about diabetes states that I should avoid food additives. Thank God, I am a good cook. I have plenty of time to cook, it’s just my mom and myself. I find that I just grab whatever is handy and my Diabetes Instructor has repeatedly told me to make meal plans, how do I get started? I’ve never planned or organized any of my personal areas of life, only my professional life. Which I no longer have due to disability. I am just lost not working and it’s been 5 years. Any suggestions?

    • Cook says:

      Here is a start (encouragement, really) to meal planning. I think a great place to start is make a list of 10-14 meals that are your favorite (number depends if you get eat leftovers or eat at restaurants), whether it be because of taste, ease of preparation, cost, or whatever. Start with those 10-14 meals and rotate them throughout the month. Some meal planners do a month meal plan where they do 2 weeks of their favorites meals, then repeat the same meal plan the following 2 weeks. That’s an easy place to start.

      Once you have your meal plan in line, make your grocery list. You can also do this vice versa. That is, if you have stock in your pantry or freezer, base your meal plan off that stock. You can also do your meals based on store sales. Personally, I do my meals on a weekly basis based on my stock and store sales. But everyone is different on how it works best for them.

      That’s brief, but does it help you? Let me know if you have any further questions. I need to write up a few posts on doing this for other readers that need direction. Thanks for asking a great question!

  5. Joy says:

    Frozen foods: peas, corn, broccoli, sugar snap peas, pearl onions, chicken thighs, chicken breasts, peeled deveined shrimp. When bananas get ripe, I mash and freeze them. I’ve also made and frozen turkey broth after the holidays.

    Also in my pantry: kosher salt, peppercorns, jam, preserves, raisins, canned whole tomatoes, white vinegar.

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