- Use alternative flours and grains
- Experiment with gluten-free binders
- Explore natural thickeners and stabilizers
- Get creative with flavor enhancers
- Utilize gluten-free substitutes for common ingredients
Use alternative flours and grains
Experiment with flours such as almond, coconut, chickpea, and quinoa to add variety and nutrition to your gluten-free dishes. These alternative flours can be used in baking, breading, and thickening sauces.
Experiment with gluten-free binders
Replace traditional binders like wheat flour and breadcrumbs with gluten-free options such as ground flaxseeds, chia seeds, psyllium husk, or xanthan gum to help hold ingredients together in recipes.
Explore natural thickeners and stabilizers
Incorporate ingredients like arrowroot powder, tapioca starch, agar-agar, or gelatin to thicken soups, sauces, and desserts without gluten.
Get creative with flavor enhancers
Enhance the taste of gluten-free dishes with ingredients like tamari, miso, nutritional yeast, and homemade spice blends to add depth and complexity to your cooking.
Utilize gluten-free substitutes for common ingredients
Replace soy sauce with tamari, use rice noodles instead of wheat noodles, and opt for gluten-free oats in place of regular oats to ensure your dishes are completely free of gluten.