5 Ways To Take Gluten Off Your Menu

With more Americans taking the gluten-free plunge everyday, it can be hard to transform typically wheat-based dishes into ones that will satisfy both their taste buds and dietary restrictions. Never fear. By using a few simple steps in the kitchen and substituting flour for produce in your cupboard, you can successfully take the plunge into gluten-free cooking.

Cauliflower Pizza Crust

Hearty and filling, cauliflower can actually be used as a substitute for flour-based pizza crust if treated properly. One of our favorite techniques involves using chopped up florets and baking them on their own. You then drain excess moisture with a cheese cloth, and add your favorite toppings before placing back in the oven.

For this dish and more, check out our article  Cauliflower Me Maybe.

Zucchini Noodles

No one should ever have to give up pasta. By using a spiralizer, you can easily transform fresh zucchini into a gluten-free favorite. Zucchini noodles play well with many traditional flavor combinations and sauces, but we’d recommend using pesto for an extra kick of freshness.

  • Pro Tip: This technique can be used with a variety of vegetables. Get colorful by experimenting with carrots, squash, or sweet potatoes.

Apple Donuts

A different take on a breakfast classic, apple “donuts” are visually appealing and easy to make. Best of all, they’re extremely flexible to a variety of toppings, encouraging creativity! Check out our recipe here.

Baked Broccoli Tots

Looking for a gluten-free option for the little ones? Give kids a colorful and fun side dish by using broccoli for a tater-tot base. Though potatoes do not naturally contain gluten, many standard recipes call for wheat flour. To prepare broccoli tots, finely chop your florets after blanching, and bake with a mixture of egg, seasoning, and gluten-free panko breadcrumbs.

  • Pro Tip: You can actually substitute panko breadcrumbs for a healthy rice cereal if you so desire. Just be sure to adjust the size accordingly with a food processor.

Veggie Pancakes

Yes, pancakes can be healthy. And yes, they can still be delicious. Leaning more towards the savory side, veggie “pancakes” are actually pretty versatile. Add a mixture of vegetables (we’d recommend carrots, zucchinis, and scallions) into a batter with chickpea flour, seasoning, and baking powder, and then cook like a standard pancake. Chickpea flour is the key here, as it will help maintain a thick, even consistency.

A Note About Handling Gluten

Though some maintain a gluten-free diet for weight-loss, many customers are actually allergic to the compound itself. Whenever you receive a gluten-free request, always have servers ask if it is allergy related. If so, be sure to use entirely different equipment when handling and cooking that item. Gluten easily leaves a trace, and can cause the customer internal discomfort. To minimize cross-contamination, wearing a new pair of plastic gloves is also a good call.