10 gluten-free substitutions

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Published February 15, 2013

| FoxNews.com

10 gluten-free substitutions

10 gluten-free substitutions

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

Gluten-free oats for breadcrumbs.

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.

 

Ground flaxseeds and chia seeds for breadcrumbs.

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.

 

Leafy greens for sandwich bread

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.

 

Cornmeal pancakes for regular pancakes

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.

 

Nuts for croutons

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.

Corn tortillas for bread

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.

Zucchini for lasagna noodles or pasta

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. 

Spaghetti squash for pasta

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.

Rice noodles for pasta

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. 

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.

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