5 on Friday: We’re Talking Gluten-Free

February 21, 2014 | By | Comments (2)

Each Friday, we share five things that are getting buzz around the Cooking Light offices—from what we’re reading around the Web, to what’s hot on Instagram, or even our latest favorite ingredient.

The gluten-free diet quickly rose from a diet necessity to a fad and now a lifestyle after research and personal testimonies showed numerous health benefits of leaving behind gluten. Though the thought of becoming gluten-free seems like a huge challenge, I assure you, it is not. I have been gluten-free for two years now, and I continue to find many delicious and nutritious foods that help me maintain a healthy diet while staying supremely satisfied. See what the hype is about, and try these 5 friendly gluten-free recipes.

1. Make a batch of oatmeal: As one of the most versatile whole grains, oatmeal goes with just about anything, from almond butter to fresh fruit. Here, we have a warm berry compote drizzled on top of 41 grams of whole-grain goodness. Pure Oatmeal is gluten free, but many companies cross contaminate with wheat. Look for gluten-free brands, such as Bob’s Red Mill Oats.

2. Cook up some quinoa: Packed with protein, iron, and fiber, quinoa is a great whole-grain source that creates easy tasty and healthy dishes in just minutes. You can bake, toast, or boil the grains. Add them to any of your favorite dishes for a whole-grain boost. Here, quinoa is baked inside tomatoes, and then topped with corn, poblano chiles, and loads of cheese for a melt-in-your-mouth ooey gooey dinner.

3. Ditch the cracker: Swap out your box of saltines, and create your own chips instead. Slow roast or lightly sauté your favorite fruits and vegetables for an alternative crunchy snack. A batch of plantain chips are a slightly sweet and salty treat.

4. Make an alternative pizza: Pizza is superb no matter the way that you make it. Throw some sauce, veggies, and cheese on any of these crust alternatives: portobello mushroom caps, tomatoes, baby eggplant, or zucchini. Toss them in the oven, and in just 20 minutes, you have a fresh gluten-free pizza.

5. Embrace the lettuce wrap: Swap bread for bibb or iceberg lettuce for a fresh alternative to your sandwich. Not only will you avoid gluten, but you will get a great dose of vitamins A and K in just one cup. Top off your lettuce with flank steak and a zesty sauce. For Beef Lettuce Wraps, be sure you pick up a gluten-free fish sauce.

Learn more about gluten-free cooking.

COMMENTS

  1. Jacki Imbrey

    These recipes look great!

    April 18, 2014 at 5:54 pm
  2. Former Paleo diet basher now praises its weight loss and health benefits – Examiner.com | The Paleo Diet Recipe Cookbook

    […] 5 on Friday: We're Talking Gluten-Free | Cooking Light […]

    February 22, 2014 at 6:09 am

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