Guide to
Gluten-Free Living
100+ recipes, resources, and shopping tips
2
Guide to Gluten-Free Living by


Contents
Maybe you’ve just discovered that sensitivity to gluten is causing or
exacerbating your longstanding health issues. Or maybe you’ve been
diagnosed with celiac disease (CD)—either recently or years ago. Wherever
you fall on the gluten spectrum, this guide is for you.
We’ve collected the best, most practical information you’ll need for a
healthy, gluten-free life, from research news and kitchen wisdom to shop-
ping tips and terrific recipes. Consider this interactive collection your go-to
resource for all things gluten-free.
Shopper’s guide
7
Is it gluten-free?
7
Certified Gluten-Free label
8
How to be nutritiously gluten-free
9
Tips for dining out
10
GF beauty and supplements
In the kitchen
11
Stock your GF kitchen
12
Being GF in a mixed household
13
5 GF baking flours
14
Cooking with GF grains
16
Video: Easy ways to use quinoa
16
Favorite GF desserts
Connect with us
In this guide, you’ll
also find links to dozens
more GF tips, news,
recipes, and products
from deliciousliving.com
and Gluten.net.
Share your experiences
with living gluten-free
and ask our team of GF
experts your questions.
@GlutenDotNet

@deliciousliving
Delicious Living

Gluten Intolerance

Group
Find a GIG Branch

Support Group
Gluten and your health
3
What is gluten?
3
Celiac disease
4
Non-celiac gluten sensitivity
5
Common nutritional deficiencies
6
5 steps for starting a GF life
Gluten-Free Menu Planner
If you’re in need of a little
gluten-free inspiration, check
out our month’s worth of
gluten-free menus!
3
Celiac Disease (CD)
A chronic, inherited digestive disease that can lead to malnutrition if untreated, CD results from the immune
system response to gluten that damages the small intestine. When the small intestine is damaged, nutrients
pass through it, rather than getting absorbed. To develop CD, you must inherit a gene and be consuming
gluten, and the disease must be activated; triggers include stress or trauma such as surgery. The disease is
permanent; damage to the small intestine will occur every time you consume gluten, regardless if symptoms
are present.
SymptomS
Effects can range from no symptoms to any combination of the following:
DiagnoSiS
Common misdiagnoses include irritable bowel syndrome (IBS), spastic colon/bowel, and Crohn’s disease. To
find out if you have CD, your physician will order a Celiac Diagnostic Blood Panel, a test that reveals whether
you have elevated levels of certain autoantibodies—proteins that react against the body’s own cells or
tissues. Test results will determine whether you need additional testing. A positive small intestine biopsy
(showing damaged villi) is the “gold standard” for a CD diagnosis.
treatment
The only known and effective treatment is lifelong elimination of gluten.
What is gluten?
Gluten is the common name for
proteins in specific grains. These
proteins are found in all forms of
wheat (including durum, semolina,
spelt, Kamut® khorasan wheat,
einkorn, and faro) and related
grains, rye and barley.
A gluten-free diet is free from
these grains and any foods or
ingredients derived from them.
This includes the obvious breads,
pastas, and baked goods made
with gluten-containing flours, but
may also include unexpected foods
such as sauces, salad dressings,
soups, and other processed foods.
Celiac disease affect
s
1 in 133
people in the U.S., as
many
as 3 million people —
and
only a fraction of
those with celiac dis
ease
have been diagnose
d.
Diarrhea
Bloating
Weight loss
Anemia
Chronic fatigue or pain syndromes
Weakness

Bone pain
Muscle cramps
Constipation
Constipation alternating with diarrhea

Premature osteoporosis
Migraines
Nerve problems

Infertility or miscarriages

Behavioral or concentration problems
Growth failure for kids
Dental enamel defects

Projectile vomiting
GlUten anD yoUr health
Guide to Gluten-Free Living by


4
non-Celiac Gluten Sensitivity (nCGS)
If you experience distress when eating gluten-containing products and show
improvement when following a gluten-free diet, you may have NCGS. People with
NCGS are unable to tolerate gluten and develop an adverse reaction when they eat
it. Though it hasn’t been well researched, significant clinical
evidence supports the existence of this condition. In early
2012, an international group of recognized celiac disease
experts classified NCGS as a distinct condition.
SymptomS
NCGS symptoms may resemble those associated with CD.
However, with NCGS there is no indication that gluten
causes the same type of intestinal damage that it does in CD.
DiagnoSiS
There are no agreed-upon medical tests that can confirm
NCGS. Rule out celiac disease and wheat allergy. Then, if
removing gluten relieves your symptoms, you may have NCGS.
treatment
Although there are currently no scientific studies that support
specific treatment for NCGS, many people find that a gluten-free
diet dramatically improves their health. Consult an expert in CD and
NCGS for dietary guidelines.
It’s estimated that
nCGS affects up to
six to seven
times more people
than CD does.
Learn more about
non-celiac gluten
sensitivity
ClICk
Guide to Gluten-Free Living by


5
low-intake nutrients
Unlike traditional grain products, very few
gluten-free grain products are enriched with
vitamins and minerals, potentially resulting in
deficiencies. Eat these foods to help you get
enough of these important nutrients.
Folate: Green leafy vegetables (spinach,
romaine lettuce, turnip greens), asparagus,
lentils, beets, broccoli
Iron: All types of meat, lentils, soybeans, tofu
Magnesium: Green leafy vegetables (spinach,
Swiss chard), pumpkin seeds, sunflower seeds,
black bean
Niacin: Mushrooms, avocados, broccoli, tuna,
salmon, chicken breast
Riboflavin: Mushrooms, cooked spinach, soybeans
Thiamin: Sunflower seeds, black beans, tuna,
green peas, lentils
Celiac disease linked to weak bones
Children with celiac disease may be at risk for lower bone mineral
density, according to the European Journal of Clinical Nutrition,
which found poor absorption of bone-boosting vitamins D and K
in children with the autoimmune disorder. Before cutting out
gluten, 43 percent of children had suboptimal vitamin D levels,
which decreased to about 20 percent after a year of going GF.
Twenty-five percent had suboptimal vitamin K levels to start, and
all but one returned to normal vitamin K levels after a year
following a GF diet. Past findings also indicate that adults with
celiac disease have a high risk of bone disease, too. Discuss the
possibility of supplementing with your healthcare provider.
Common nutrient deficiencies
Poorly absorbed nutrients
Damage to your small intestine
from celiac disease may impair
absorption of the above nutrients,
as well as the following ones, so
focusing on these foods can help
you get more of these nutrients.
Vitamin A: Green leafy vegetables
(spinach, turnip greens), sweet
potatoes, carrots, red bell peppers
Vitamin B12: All types of meat and
fish, eggs
Vitamin E: Green leafy vegetables
(spinach, mustard greens, turnip
greens), sunflower seeds, almonds,
hazelnuts
Vitamin K: Green leafy vegetables
(kale, spinach, Swiss chard, collard
greens), broccoli, Brussels sprouts
Guide to Gluten-Free Living by


6
1Omit obvious gluten-containing foods from your diet, such
as cereals, breads, and pasta. Try eggs, cream of rice, or fruit
for breakfast. Substitute rice cakes, rice, potatoes, or corn
tortillas for breads and pastas. Have sherbet or fruit for dessert.
Use vinegar and oil on salads instead of premade, bottled dress-
ings. Drink milk, 100 percent fruit juice, coffee, or teas.
2 Read food labels for less-obvious sources of gluten and learn
what to watch out for. Avoid anything you think is suspect.
Be patient as you learn the terminology and look at food and
food preparation in a new way. To remain positive and focused, stay
connected with someone at a local GIG support group.
3Try calling or writing to a food manufacturer. In doing this,
make sure you use the proper terms and be very specific in
what you are asking.


4Look at products you may have never thought of as
containing gluten: medicines, chewing gum, and toothpaste.
Consider cross-contamination issues such as sharing toasters
and foods like mayonnaise, margarine, and jam that may get
contaminated through use.
5Explore new foods that are naturally gluten-free. There are
many gluten-free grains you may not have tried before, like
sorghum, quinoa, teff, and buckwheat. Often when some
doors close, others open. Look at your gluten-free diet as an
opportunity to discover new healthy foods and exotic cuisines.
5 steps for starting a GF life
Why did you go gluten-free?
@GlutenDotNet

@deliciousliving
Learn the best
method to wash
and cook quinoa
in this episode of
Natural Kitchen.
ClICk
Guide to Gluten-Free Living by


7
Is it gluten-free?
Gluten can sneak into a dizzying array of foods and ingredients. And “wheat-free” doesn’t necessarily mean “gluten-free.” Aside
from well-known culprits such as wheat, rye, and barley, be aware of these gluten-containing and questionable ingredients.
alwayS contain gluten
Bulgur
Couscous
Durum
Farina
Faro
Graham
Kamut® khorasan wheat
Malt
Malted milk
Seitan
Semolina
Spelt
Wheat bran
may contain gluten
Breading and coating mixes
Brown rice syrup
Communion wafers
Dextrin
Drugs and medications
Emulsifier
Energy bars
Filler
Groats
Herbal supplements
Hydrolyzed vegetable
protein
Imitation bacon
Imitation seafood
Marinades
Oat bran
Processed lunch meats
Salad dressings
Sauces, gravies
Self-basting poultry
Soup bases
Soy sauce or soy sauce solids
Stabilizer
Tamari
Teriyaki sauce
Thickeners (roux)
Vegetable protein
Vitamin and mineral
supplements
What’s the best way to
know if a product is GF?
Look for this seal from GIG’s
Gluten-Free Certification
Organization (GFCO). It indi-
cates that the manufacturing
facility was inspected and the
product was tested to contain
10 ppm or less of gluten.
Get details and updates on the FDA
Gluten-Free Labeling Proposed Rule.
ClICk
looking for wheat
Finding wheat on food labels has become
much easier since the Food Allergen
Labeling and Consumer Protection Act
(FALCPA) became law in 2004. It requires
that the top 8 allergens, including wheat,
be clearly identified on labels. Now even
derivatives of wheat such as “modified
food starch” must clearly indicate that
“wheat” is the source. “Wheat” either
appears in parentheses in the ingredient
list or in a separate “Contains” statement.
Pasta, baked goods, cereals, and
more! Search hundreds of GFCo
certified products.
ShoPPer’S GUIDe
Guide to Gluten-Free Living by


8
how to be nutritiously gluten-free
When newly diagnosed with CD or gluten sensitivity, your first reaction might be to replace foods like
muffins, bagels, and pizza with their gluten-free counterparts. But remember that some of the health-
iest, most nutrient-dense foods are naturally gluten-free: fruits, vegetables, fish, lean meats, low-fat
dairy, beans, seeds, and nuts. Simple, real-food combinations like caramelized squash with coconut,
kale sautéed with garlic, figs stuffed with lavender goat cheese, roasted cauliflower, and avocados
mashed with cilantro and lime juice are all delicious, bursting with nutrients, and, yes, gluten-free. In
other words, don’t just focus on gluten-free; focus on flavor and health, too.
When you do buy packaged foods, think twice before choosing processed foods that substitute white-
rice flour, potato starch, tapioca flour, or corn for wheat (and pack in sugar and salt for flavor). For
bread, cereal, snacks, pasta, and other goods that would traditionally contain gluten, look for those
made with more wholesome flours such as amaranth, teff, quinoa, and millet, as well as other healthful
ingredients, including ground flaxseed, hemp seed, chia, and nuts.
What are your favorite
nutritious GF meals?
Delicious Living

Gluten Intolerance Group
learn easy ways to use nutrient-dense,
GF chia in this episode of natural kitchen.
Recipes: Chia-Crusted Tofu
Chocolate-Coconut Chia Pudding
ClICk to Play
Salad for supper
Serve a Mediterranean Lentil
Salad with easy Quinoa-Corn
Muffins for a fresh, healthy, GF
meal. Get these recipes—and 30
more gluten-free menus—with
our GF Menu Planner!
Guide to Gluten-Free Living by


Mobile
version
here!
9
tips for dining out
Gluten-free diligence is paramount when eating out or attending
dinner parties. Here are some pointers.
call aheaD.
When you’re not in the mood to cook, phone your chosen restaurant
and talk with the manager or chef (not the host or hostess). The best time
to do this is midmorning or midafternoon, when they’re less busy.
chooSe cuiSineS wiSely.
Some cuisines tend to be gluten-free more often than others. Mexican food, for example, emphasizes
beans, meats, corn, rice, avocados, and other fresh produce. Indian food is another good option to explore.
Some Asian dishes are fine, but many are doused in gluten-containing soy sauce.
aSk DetaileD queStionS.
Even dishes from a dedicated “gluten-free” menu section can suffer from cross-contamination. Use the GIG
restaurant card. Ask your waiter to take the card to the chef for more assistance in selecting safe menu
items. The only person who really knows what went into a dish is the person who made it.
Be prepareD for Dinner partieS.
To avoid staring longingly at off-limits foods, offer to bring your own gluten-free entrée, appetizer, or
dessert. Most beer harbors gluten, so consider bringing that, too. If you’re still worried about finding
enough to eat, eat a small meal beforehand.
Is the entrée
gluten-free?
Find GF restaurants!
Search GIG’s Gluten-Free
Restaurant Database based on
cuisine type for spots that
provide gluten-free options.
ClICk
Guide to Gluten-Free Living by


10
GF personal care and supplements
If you’ve got celiac disease or severe gluten sensitivity, any gluten you
consume, including gluten in supplements and oral care products, can
cause adverse reactions. But what about topical beauty aids? Does your
shampoo, body lotion, and makeup need to be gluten-free?
Many beauty and personal care products do contain gluten. Coarse-grain
ingredients such as oats and bran aid in exfoliation in facial and body
scrubs; lipstick may contain gluten in the form of wheat germ oil and color
sources. Other common gluten-containing beauty ingredients include
triticum vulgare (or hydrolyzed wheat protein, hydrolysate wheat protein),
sodium benzoate, potassium stearate, and hordeum vulgare (barley).
iS there concern aBout gluten’S preSence in perSonal care itemS?
1. Gluten reactions occur when gluten is ingested and exposed to the
digestive tract.
2. Gluten is a protein that’s too large to be absorbed through the skin.
3. Substances absorbed through the skin do not have direct access to the
gastrointestinal system.
4. Skin reactions to gluten are most likely an allergic reaction and not related to celiac disease.
5. The true content of gluten in cosmetics is not clear; however, the amount of gluten used in most products is
insignificant, and it would take ingestion of unusual amounts to cause a reaction.
gf SupplementS
In natural and herbal supplements, gluten may be found in the form of added grains, grain grasses, or ingredi-
ents derived from these grains. When over-the-counter and prescription medications and supplements do
contain gluten, it is often from the inactive ingredients such as the fillers and binders, so it’s important to read
labels carefully. Gluten in prescription medication is less common but still should be thoroughly investigated
before using medications on a regular basis. Find Certified GF supplements here.
Do you look for GF personal
care & supplement products?
@GlutenDotNet

@deliciousliving
your Beauty regimen tipS
• Don’t swallow shampoos,
rinses, conditioners, and
body wash products (and
watch your kids, too).
• If you have open sores or a
rash, do not use skin care
products with gluten.
• If you have a skin reaction to
any topical products, stop
using them immediately.
• To be extra careful, look for
Certified Gluten-Free
cosmetics and personal care
products.
Find Certified GF
personal care here.
Guide to Gluten-Free Living by


11
paSta. GF pastas such as rice, corn, 100 percent buck-
wheat, and quinoa noodles now emulate the texture
of wheat pastas and can offer more nutrients. Cook
with plenty of water, stir often, and check frequently
for doneness. After draining, rinse with cool water.
Find Certified GF pastas
Baking aiDS. Today’s GF flour mixes work much like
all-purpose flour; some boost nutrition with almond,
sorghum, or bean flours. For a 1:1 all-purpose flour
replacement, use a neutral-flavored blend that already
contains a binder such as xanthan gum. Baking soda
and baking powder are gluten-free.
Find Certified GF baking aids
BreaD. GF breads have vastly improved. You’ll find
excellent loaves which contain whole grain flours, buns,
and rolls made with millet, brown rice, teff, chia, and
other GF flours and seeds, as well as classic white sand-
wich bread and even GF rye bread (made with caraway
seed). Gluten-free breads are often better toasted.
Find Certified GF breads
cereal. Choose cereals made with buckwheat, rice,
and corn, plus add-ins like chia, hemp,
and flax. Although inherently GF, oats often come in
contact with wheat during growing and processing,
so look for “certified gluten-free.” They also contain
a protein similar to gluten’s protein, so people with
celiac disease should consult a healthcare practitioner
before eating any oats.
Find Certified GF cereals
conDimentS. Many, including plain ketchup and
mustard, are naturally gluten-free, but mixed condi-
ments like bottled salad dressings and marinades may
contain gluten ingredients, such as barley malt or
Use GF tapioca, arrowroot, and 100 percent
cornstarch instead of flour to thicken
sauces, gravies, or soups. nut-based flours,
such as almond or chestnut, lend natural sweet-
ness to quick breads and baked treats.
In the kItChen
Stock your GF kitchen
wheat starch. Bottled Asian sauces like teriyaki and soy
sauce often contain gluten; choose gluten-free-
labeled tamari instead.
Find Certified GF sauces and dressings
grainS anD BeanS. Rice, quinoa, corn, popcorn,
lentils, and beans are naturally gluten-free. Buy pack-
aged instead of from bulk bins.
oilS anD vinegarS. Plain oils such as olive and canola
are naturally gluten-free. All vinegars except malt
vinegar are gluten-free.
SnackS. Most plain all-natural potato and corn chips
don’t contain gluten. But you can do even better with
crackers enhanced with nutrient-dense chia and flax-
seeds, nuts, and whole grains. Kids’ fruit snacks may be
coated with flour, so read labels carefully.
Find Certified GF chips and pretzels
Find Certified GF cookies and cakes
SweetenerS anD SpiceS. Basic sweeteners are gluten-
free. Single-ingredient dried spices don’t contain
gluten, but watch out for seasoning mixes, which
might contain wheat flour or starch.
Guide to Gluten-Free Living by


12
Being GF in a mixed household
Although a totally gluten-free house would make things easier for GF eaters, it’s not always realistic based on cost
and percentage of the family that requires it. Follow these tips for living GF in a non-gluten-free (NGF) household.
What are your experiences or challenges
living in a non-gluten-free household?
Delicious Living

Gluten Intolerance Group
kitchen hardware:
These items should be replaced and/o
r
designated for strictly GF use.

cutting boards (plastic or wood). Due to cuts and
grooves that can develop in these items, it’s best to get
new ones to designate for GF use only.

Baking sheets and pans. Baking sheets and pans
often develop cuts and grooves. For baking sheets,
one option is to use parchment paper with existing
pans when baking GF cookies. To simplify matters and
to ensure safety, consider having separate GF desig-
nated baking sheets and pans for all GF baking.

non-stick pots and pans
If there are any cuts or scratches in the surface of an
item, it needs replacing.
1 Stay clean. Start by giving the kitchen a thor-
ough cleaning. Pull everything out of the fridge,
cupboards, cabinets, and drawers and wash
things down with warm soapy water. In a NGF house-
hold, you’ll have to do this regularly.
2 organize anD Segregate. Create designated
shelves, drawers, and cupboards specifically for
GF foods and for NGF foods. If they’re sharing
pantry space, place GF foods inside sealable containers
and put them above the gluten-containing items.
3 DeDicate kitchen harDware. Get duplicates of
all kitchen tools that could harbor gluten. Mark
all GF items in red.
toasters. If you’ve ever toasted gluten-containing
products in it, get yourself a new one and mark it
clearly. (For toaster ovens, see if you can purchase
another rack for it.)

colanders, strainers, and flour sifters. Since pastas
and gluten often get stuck in the small holes and slits,
cleaning them fully is problematic if not impossible.
Have separate items for GF foods.

wooden utensils, boards, rolling pins. Porous items
can harbor gluten.
Guide to Gluten-Free Living by


13
5 GF baking flours
Instead of relying on less-healthy white-rice and tapioca flours, cook and bake with nutrient-rich gluten-free
grains and flours. Here are five to try.
What’s your secret for perfect GF baked goods?
@GlutenDotNet

@deliciousliving
quinoa flour.
Milled from South
American quinoa
seeds, quinoa flour
is easy to digest and
full of protein,
magnesium, fiber,
zinc, and folate. Its
delicate nutty flavor
is ideal for banana
bread, biscotti, light
muffins, shortcakes,
and pizza crust. Also
great for dredging
fish, chicken, or
pork cutlets before
cooking.
garBanzo Bean
flour. Also known
as chickpea flour,
this is sky-high in
protein and fiber—
6 and 5 grams per
quarter cup, respec-
tively. Garbanzo
flour has a complex,
slightly “beany”
flavor; work it into
breads, savory
piecrusts, falafel,
and burger or meat-
loaf mixtures. Also
try it as a thickener
for soups, stews,
and gravies.
Buckwheat flour.
Related to rhubarb,
not wheat, this flour
gleaned from buck-
wheat groats has a
robust, earthy flavor
and is chockablock
with B vitamins,
fiber, and rutin, a
powerful antioxi-
dant. Buckwheat
flour adds a distinct
taste to pancakes,
crepes, bars, scones,
quick breads, and
maple cookies.
teff flour. Teff is
the world’s tiniest
grain and yields a
sweet, malty flavor
when milled. The
tan-colored flour is
a good source of
iron and bone-
boosting calcium.
Teff flour perks up
flat- breads, waffles,
gingerbread
cookies, and
anything baked
with chocolate.
chia flour. Dark
chia flour is mildly
nutty; white chia is
more neutral in
flavor. Chia is a
particularly rich
source of omega-3s,
which offer various
health benefits
including promoting
heart health. Chia
flour works well in
muffins, brownies,
sweet breads, fruit
crisps, and home-
made crackers. Or
mix a heaping
spoonful into
oatmeal or granola.
Find Certified
GF flours and
baking mixes
ClICk
Guide to Gluten-Free Living by


14
Brown rice
Rice comes in many varieties: short grain, long grain, jasmine, basmati,
and more. Long-grain rice tends to be fluffier, while short-grain rice is
stickier. Compared with all grains, brown rice contains the most B vitamins.
tip: Add leftover cooked brown rice to cold salads.
recipes: Jasmine Brown Rice Soup
Creamy Rice and Quinoa Pudding
Buckwheat
Despite the name, buckwheat is a gluten-free member of the rhubarb
family. It is also sold unroasted as kasha. Buckwheat is high in B vitamins,
fiber, iron, magnesium, phosphorous, and zinc.
try: Use buckwheat flour to make delicious crepes.
recipes: Spiced Apple, Buckwheat, and Oat Porridge
Tuscan Kale Soup with Buckwheat
cornmeal, polenta, gritS
Ground, whole-grain cornmeal is a rich source of complex carbohydrates
and also provides B vitamins and iron. Polenta is cooked cornmeal that
can either be served moist as a porridge or left to set and served in
wedges. Grits are made from cornmeal with the germ and bran removed.
try: Cooked polenta makes a great alternative to pizza crust—top with
tomato sauce, cheese, and vegetables, and bake.
recipes: Sunshine Polenta
Rustic Polenta Pudding
4 easy tips for cooking GF grains
1. Always rinse grains thoroughly under cool running water to remove debris.
2. For fluffier grains, toast the grain first in a dry skillet over a burner for a couple
of minutes until the grain starts to give off a nutty aroma or pop.
3. For stickier grains, add the grains directly to cold water before bringing to a boil.
4. No need to stir! Once water is boiling, reduce heat to low, cover, and let cook
until you can tip the pot and no liquid comes to the surface.
Cooking with GF grains
Get additional
quinoa tips and
tricks in Your
Essential Quinoa
Recipe Guide.
ClICk
Guide to Gluten-Free Living by


15
millet
This golden, beadlike,
U.S.-grown grain tastes
nutty and mildly sweet,
is highly digestible and
gluten-free, and provides
fiber, protein, minerals,
and B vitamins.
try: Coarsely grind
uncooked millet in a spice
grinder; mix with garlic
salt, paprika, or dried
herbs for a gluten-free
breading for chicken.
recipes: Millet, Shrimp,
and Squash Risotto
Orange-Banana Bread
with Pecans
quinoa
Technically a grass,
quinoa is related to
spinach and comes in
several color varieties.
Quinoa is high in protein,
fiber, vitamin E, magne-
sium, iron, phosphorous,
copper, and zinc.
try: Serve quinoa in a
traditional salad with
corn, tomatoes, bell
peppers, and kidney
beans.
recipes: Pink and Purple
Quinoa
Golden Quinoa Pilaf with
Tart Cherries
Sorghum
Sorghum contains antioxi-
dants including anthocya-
nins, also found in blue-
berries. It’s also a good
source of fiber, B vitamins
and iron.
try: Sorghum flour mixes
well with most other
gluten-free flours in
baking.
recipes: Mint Chocolate
and Pecan Cookies
Adrienne’s GF Flour
Mixture
teff
A tiny grain with a sweet
flavor, teff is high in
protein, calcium, iron,
copper, and zinc. It is
traditionally used as flour
but can also be cooked
whole and used as a side
dish.
try: Cook teff on the
stovetop and use as a hot
breakfast cereal or a
seasoned side dish.
recipes: Ginger-Pear Teff
Muffins
Super Fudge Brownies
3 simple ways to use millet
Breakfast: Combine cooked millet with chopped,
toasted almonds, apples, dates, cinnamon, and your
favorite milk or nondairy milk substitute for an
allergen-free breakfast.
Baby food: Use apple juice instead of water when
cooking millet, and then purée the mixture for a
nutritious first food.
Salad: Add cooked millet to finely chopped kale,
scallions, carrots, bell peppers, cooked beans, or any
vegetable combination; toss with a nut-based
dressing for a healthy lunch salad.
Cooking with GF grains
Guide to Gluten-Free Living by


16
Favorite GF desserts
Thank you for downloading our Guide
to Gluten-Free Living. We want to
leave you with a few of our favorite
GF desserts.
Cinnamon-Walnut Cookies
Carrot Cake with Coconut-Cream-
Cheese Frosting
Pumpkin-Almond Bread
Lemon Raspberry Muffins
Chocolate, Pecan, and Ginger Tart
Adrienne’s Best-Ever GF Brownies
Hazelnut-Pear Torte
easy ways to use quinoa
In less than three minutes, learn three easy ways to use quinoa, a protein-rich and naturally gluten-free grain.
Recipes: Quinoa, black bean, and red pepper salad
Chocolate-date quinoa cookies
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