I ask this question assuming the everyone has specialty flowers, of course.
When my ex-girlfriend (read: wife) first diagnosed my problem we had a time actually removing all gluten-filled ingredients from my diet despite the fact that she is a French chef by trade. Over time we (read: she) figured out what did and did not have gluten, found non-gluten-filled substitutes for both whole products as well as constituent parts, and changed the way we shopped and ate. Since most of the food I eat is cooked from scratch we have learned to use many alternative flowers and grains. Right now our Arrowhead Mills Yellow Corn Grits are in an old 10" tall glass jar with a plastic lid, the pancake mix and three others are in large Martha Stewart screw-top canisters, and the raw spices are each in random-sized small glass jars.
What does everyone else put their gluten-free ingredients in for storage?
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