Healthy Gluten-Free Foods

16. Substitutes for gluten-containing foods

The key to gluten-free baking is to mix gluten-free flours, such as tapioca, brown rice, and sorghum, for rise and flexibility. You can easily purchase ready-mixed flours with xanthum or guar gum as a binding agent. The flours tend to be more nutritious than regular all-purpose flour, so gluten-free toast, on its own, is relatively healthy. Beyond gluten-free bread, we've touched on quinoa and plant-based pasta, but you could also try rice, buckwheat, or shirataki noodles.

When it comes to breakfast, you may assume that Rice Krispies are fine, but they contain barley-derived malt flavoring. Opt for certified gluten-free cereals like cornflakes, oatmeal, and quinoa porridge instead. Breadcrumb substitutes include almond flour, ground seeds, and gluten-free breadcrumbs.