It is now possible to buy a gluten-free brownie mix that does not taste like cardboard. These are exciting times, folks!
The growth of the gluten-free movement is great news for people with celiac disease, a condition that causes extreme discomfort when the digestive system encounters gluten (found in wheat, barley, and rye). People with type 1 diabetes are 5 to 10 times more likely to have celiac disease than the general population.
Those with type 2 diabetes may benefit from a gluten-free or gluten-reduced diet simply because it requires the elimination of a lot of simple carbohydrates. But how do you build an entire gluten-free meal? Try incorporating these 12 gluten-free meal-building foods into your cooking and see how creative you can get!
12. Potatoes, Sweet Potatoes, & Yams
Take some time to appreciate these terrific tubers! They’re delicious on their own, but plain old Russets become a meal when made into stuffed or twice-baked potatoes, and potatoes au gratin (without bread crumbs) is a great base for casseroles. Try baking potatoes in the microwave (wash, pierce, and use the potato setting) and then finishing in the oven for oven-baked taste in a fraction of the time.
If you’re looking for something sweeter, yams and sweet potatoes can be used in all the same ways as a potato but with an extra dose of sweetness. A dish of baked sweet potatoes with pecans and cinnamon is practically dessert! Or try a sweet potato shepherd’s pie for a new weeknight favorite!
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Beans are a rich in fiber, shelf-stable, and a great source of plant-based protein. In a society that focuses on meat and bread, beans often don’t get the credit they deserve. Lentils, similar to beans in nutrition and utility, make a great base for soups and stews.
If you’re looking for a creative ways to use beans, try this pinto bean pie recipe! Yes, it really is delicious. Though to keep it gluten-free you’ll need to pair it with the gluten-free pie crust recipe. (Fair warning: this pie is not a health food, but it is delicious.)