Gluten is a protein found in many foods. It is formed when wheat and flour mix together into things like bread and pasta, giving food structure. However, some people are taking steps to reduce or totally eliminate gluten from their diets.
These simple food swaps allow you to eat gluten-free without sacrificing great flavour.
Of course the key ingredient in pasta is wheat, and wheat is the number one source of gluten. Instead, pick up a bright yellow spaghetti squash and discover why it got its name. Cook it in the oven (don’t forget to poke a few holes in it), cut it in half, scrape out the stringy bits and add your favourite sauce.
Good morning! Did you know you can make waffles using rice flour? Rice is naturally gluten-free.
Cauliflower has been enjoying a resurgence of late, and it can be traced back to the invention of cauliflower pizza a few years ago. Pulse cauliflower florets in a food processor, then steam them and combine them with mozzarella, parmesan, eggs and other seasoning. Shape dough-like substance onto a pizza pan and cook for 20 minutes, then add your topping and cook for 10 more. Buon appetito!
Sandwiches might be the best thing since sliced bread. But alas, most commercially available bread is made with wheat. Take a page from your favourite Asian restaurant and try using lettuce wraps or rice paper wraps to hold your sandwich fixings together.
Your favourite breakfast cereal is now available in five gluten-free flavours. Oats are naturally gluten-free, however, as anyone following a gluten-free diet knows, oats are often contaminated with gluten-rich wheat, rye and barley during growing and harvesting. Using a proprietary method of sorting and cleaning the whole grain oats, Cheerios now meets Health Canada’s guidelines to be called gluten-free.