When people learn that I can't have gluten, they often ask what I can bake with. Sure, when you start out, most of us use mixes--and there are far many of those available now than there were just a few years ago. However, I soon wanted more variety and a more cost-effective option. No matter what way you swing it, cooking gluten free will never be an inexpensive as using wheat flour, but doing it from scratch certainly gets you closer.
The only gluten in our home can be found in a loaf of bread I keep for my husband's sandwiches and regular pasta--I use two pots and make regular for him because it costs less. Other than that, we all eat gluten free.
Right now I'm operating out of a very small kitchen that doesn't have a pantry. Someday I plan on being able to store many of my flours in larger quantities. But for now, here's a sampling of my gluten-free baking supplies.
This was taken right after we moved in two months ago, so many of my flours were low. Those large containers on the bottom contain mixes I make myself, and the containers on the top of the cabinet have various flours, meals, etc. And yes, the containers on the top are double-stacked. There's more you can't see! The first two baskets of that wire rack are also gluten-free products, which includes my rices and quinoa.
I would love to have the option of having just one or two bags of flour. However, though starting a gluten free pantry can be a daunting process, it is well worth the effort for the results it brings!