The pantry… it’s a room I’m in and out of all day long, and up until a few days ago, I had the biggest mess! Today, it’s all about how I organize our baking canisters!
There are several things I’ve never really shared on the blog, but I am allergic to gluten. Thank goodness I am not Celiac, but I have a really hard time with gluten. When I made the switch about a year ago, our pantry underwent a big clean out. I gave away so much food… and I started fresh with ingredients I could eat without issue.
One of the hardest things I’ve had to learn new since eating gluten free, is the baking. Gone are the days where I have one big canister holding flour. Now, I have specific blends of flour (which I make) for certain baked goods.
Before I found out I was gluten sensitive, I was a big baker. We always had fresh cookies, breads, cakes, muffins, etc. For me, that was a big part of “home”. After cutting out gluten, I forced myself to restore the joy I found in baking. If you’ve ever tried baking gluten free, you know how I felt. Practically nothing about it is the same as regular baking. I’ve forced myself to move past the frustration of recipe flops… And there have been a lot of them.
But instead of letting myself give up, and thinking all of my favorite baked goods were gone, I made myself learn the tips and tricks of gluten free baking. I’ve experimented with flour blends, which is a huge key to gluten free baking, and I’ve made myself enjoy the process of making the food… even if the end result isn’t all that I hoped. Practice makes perfect, and I will not let “gluten free” determine my baking skills.
So, with all of that said, our pantry was a mess. Different types of gluten free flour filled the shelves, contained in plastic bags. It worked for a while, but I quickly realized it wouldn’t last. Once the plastic bags began tipping over, spilling, I knew I had to get a different method. Enter in, glass canisters. I needed a lot of them, and knew they needed to be in different sizes depending on the frequency of each different type of flour. Some even require refrigeration, which makes it difficult… Our refrigerator is always basically full.
I absolutely love these canisters. They come in different sizes: small, medium, large, and stack wonderfully. Here’s how I used them to create our “baking canisters”, even though they’re used for much more than that…
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Once I counted the different sizes of the canisters I would need, I brought them home and washed them. When they were completely dry, I began filling them with the different flours. The amount of flour I use, determined the canister size.
To label them for each different type of flour, I used a chalk marker…
I love that I can easily re-write on the glass jars as needed and things change, but it still looks nice….
The chalk maker also makes it easy to wash the canisters. A fast swipe (and a little scrub) with a wet paper towel, and the words are gone. Easy,easy, easy.
Our pantry still needs a makeover, and I’ll probably focus on that next year, but it’s so nice to know everything I need is easily at reach…
It’s funny how much better I feel about baking now that I have everything organized. The stress of those plastic bags, and everything tipping over, really took a toll on me. Now when I bake, I feel excited, organized, and ready. Glass canisters for the win!