Easy ways to make your favourite foods gluten-free

When you first go gluten-free, whether for a sensitivity or celiac diagnosis, it can feel like you’re giving up a lot of your favourites. But you don’t have to. There are easy—and healthy—ways to substitute for most gluten-containing ingredients. Here are a few delicious foods that you can still enjoy with a little tweaking.

  Eggs Benedict

 

Breakfast: Eggs Benedict

Replace the English muffin on the bottom with a potato or zucchini pancake. Just mix the shredded vegetable with egg, a little all-purpose gluten-free flour (or rice flour) and a couple of your favourite spices or herbs, then fry it up and you’ve got a delicious gourmet base for your eggs benny.

(*Also, keep in mind that some hollandaise sauces use malt vinegar instead of lemon juice. For a classic gluten-free recipe, check out our Hollondaise Sauce.)

Lunch: Sushi

Sushi seems like an easy gluten-free treat, but the soy sauce you dip it in contains wheat. While some celiac sufferers take their own wheat-free tamari soy sauce to restaurants, not everyone likes to carry soy sauce in their purse! Request a side of spicy mayo to dip your sushi in. (Or make your own. It’s a simple mixture of mayo and sriracha.) You’ll get less sodium and won’t miss the soy sauce at all!

(*Remember, it’s a good idea to ask your server beforehand which sushi roll varieties contain tempura bits, because that tempura contains gluten.)

 

Gluten-Free Granola

Snack: Granola        

Most granolas are made of conventional oats, which are contaminated with wheat. It’s easy to make your own Gluten-Free Granola with uncontaminated oats, or if you don’t eat oats at all (many individuals with celiac are told to avoid oats the first year, and some will react to oats), replace the oats with buckwheat flakes.

Dinner: Pizza

Finding a good gluten-free pizza crust is hard. The good news is, there has been a delicious and healthy pizza crust that’s been sweeping the blogosphere: The cauliflower crust. Cauliflower has basically already been named superfood of the year, and though you may associate it with a lack of flavour, the veggie is a great carrier for other delicious flavours. The basic recipe involves: shredding cauliflower florets in your food processor, microwaving or steaming it a few minutes, squeezing out the moisture, mixing in cheese and spices (basil, oregano, garlic, salt and pepper), then mixing in an egg and forming your dough.

Get more gluten-free recipes from Canadian Living.

(Photography: Yvonne Duivenvoorden)