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Looking for a few ways to spruce up your gluten-free meals? Have no fear: These substitutes are easy to whip up and are just like their gluten-filled counterparts. You won't be missing that gluten after all

  • 1. Gluten-free oats for breadcrumbs.

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    Place gluten-free oats in a blender or food processor to create an easy gluten-free breadcrumb consistency that you can use to coat chicken, fish and tofu. Add sea salt, pepper and dried herbs for an extra kick of flavor.

     

  • 2. Ground flaxseeds and chia seeds for breadcrumbs.

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    Ground flax seeds and chia seeds have such a hearty taste, you won't miss the regular breadcrumb texture because these ground seeds create a crunchy and tasty topping. Make sure they're both ground. If you have whole flax and chia seeds, just toss them into a coffee grinder until finely ground.

     

  • 3. Leafy greens for sandwich bread

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    Purchase collard greens or Swiss chard and wrap your lunchtime sandwich fillers inside the leaves to make an easy gluten-free tortilla without the wheat and a dose of fiber and vitamins in each bite. If you’re feeling really adventurous, try collard greens.

     

  • 4. Cornmeal pancakes for regular pancakes

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    Toss that box of gluten-filled pancake mix and use cornmeal instead for a quick and easy way to serve a comforting breakfast with real maple syrup or honey and fresh fruit.

     

  • 5. Nuts for croutons

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    Take big, hearty nuts like cashews, walnuts and Brazil nuts and chop them into big chunks. These make excellent salad toss in's without the gluten.

  • 6. Corn tortillas for bread

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    Try slathering a layer of almond butter, sliced bananas and coconut flakes in a corn tortilla instead of toast for breakfast. Or, make your lunchtime sandwich on a corn tortilla instead of bread.

  • 7. Zucchini for lasagna noodles or pasta

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    Make ribbons of zucchini using a spiralizer (machine that turns veggies into ribbons or strands) or finely-chop zucchini into long, thin pieces to steam and serve with tomato sauce, olive oil, garlic and fresh herbs. 

  • 8. Spaghetti squash for pasta

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    Spaghetti squash is an easy way to create that spaghetti you love without the wheat. Just roast halved spaghetti squash and scrape our the flesh with a fork. They will naturally separate into delicious spaghetti-like strands.

  • 9. Rice noodles for pasta

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    Can't do whole wheat pasta? No worries; rice noodles make the perfect substitute. You can cook them up and toss them in a stir-fry, salad or eat them plain with olive oil, lemon juice, sea salt and/or crushed red pepper. 

  • 10. Black beans for flour

    Try using a can of black beans instead of flour for a brownie recipe; you'll get a dose of fiber and protein in each bite.

Amie Valpone is a celebrity chef based in New York City and editor-in-chief of TheHealthyApple.com. Specializing in simple, gluten-free recipes, Amie has been featured in numerous magazines and on well-known websites, as well as TV. Visit Amie on Facebook, Twitter and Pinterest.