3 Tips for Making Gluten-Free Food Better Than the Original

December 17, 2012

3 Tips for Making Gluten-Free Food Better Than the Original

Annsley Klehr, owner of

Gluten Freedoms

, a gluten-free consulting business, shares some tips for making tasty gluten-free recipes.

The following post is from guest blogger Annsley Klehr, owner of

Gluten Freedoms

, a gluten-free consulting business. Annsley is a teacher, a mom, and a volunteer with

NFCA

. You can read more on her blog,

Gluten-Free Food and Fun

.

Some people have the misconception that “gluten-free” means “taste-free.” Here are 3 tips to make your gluten-free dishes delicious:

Choose the Best Tasting Brand

Try as many gluten-free products as possible, and choose the one that reminds you of the good old gluten-days. Remember that quality matters.

Choose the Naturally Gluten-Free Ones

So many foods are naturally gluten-free, and so are plenty of recipes. Focus on those for best bet recipes like Catch-All Roasted Root Vegetables.

Pay Attention to Other Cultures

Choose the gluten-free foods that other cultures eat as part of their everyday diet. That way, you know that you’re not just “substituting,” but rather using foods that have been loved and enjoyed for hundreds of years. Quinoa was considered the mother grain to the Inca and cultivated by the Bolivians over 5,000 years ago. It’s been tested for a lot longer than some of the other shelf products! And the Brazilians make a tapioca cheese bread that is just heavenly. You can find it on the table at the Brazilian steakhouse chain, Fogo de Chao.

Don’t give up on your diet or your belief in gluten-free!

– Annsley

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