One of my favorite parts of being gluten and dairy intolerant is eating gluten free foods that I never would have been exposed to. Another favorite is making things that I would have eaten from a mass-produced line of products. This article will cover a range of starchy goodness that people may not think to make when adapting to a gluten-free diet or eating gluten free for the first time.



Basic Gluten-Free Flour Tips:

  • Even if it says Gluten-free, don’t use it if you know it’s not. EG: Spelt. So not GF
  • Wheat-free doesn’t mean Gluten-free. It may be contaminated. It may be spelt, rye, etc.
  • Use brands that you know has certified gluten-free machinery and production facilities.

Most people eat out of a bag or a box most of the time these days and make things from scratch only a small proportion. At least that is true in the city among students, busy professionals, and probably a dozen other demographics. I would not want to implicate you... I am sure you make everything from scratch, including growing your own grain and herbs on your back yard terrace. For the rest of us, change is in the air. Or at least we need to toss it up there and shake things up so that more of what we eat comes from our hands and not from a plastic bag that will keep for a hundred years.

There are many things that we almost always buy at the store that are surprisingly easy to attempt. They may not have exactly the same consistency, they may be surprising tasty as gluten free meals or gluten free snacks to go. Think of how often you buy chips in a bag. They may be potato, corn, or multigrain. Have you ever thought of trying to make some gluten free chips yourself? How about gluten free tortillas? That sounds like fun to me. You will always find ample information in the internet in minutes so that you can make an educated attempt to create something you might never have done.

I see other things as a necessity. Take gluten free baking. I pre-mix my flours now into just the right gluten free baking mix. It took me five minutes and now I only have to worry about it twice per year. The products are always consistent. Sure, you can buy the finished product for way too much, or you can buy the gluten free baking mix in a bag pre-made and pay a bit too much. Why do that when it is so easy if you take five minutes? 


Breakfast should be a snap, too. If you have not tried, think about making gluten free pancakes or waffles. I honestly think they are one of the easiest things to make if you are starting out. Moreover, most people are used to buckwheat waffles, so the texture and flavour will be nice and familiar. Get lots of frozen berries, such as blueberries and use them here as well as your hot cereal like quinoa, millet grits, and hot cream of buckwheat. The sky is the limit!