If you have celiac disease or a gluten sensitivity, you may have to give up many grains, such as wheat, rye and barley. However, there are still plenty of delicious foods you can eat. If you've recently learned that you are sensitive to gluten, take the opportunity to familiarize yourself with your local health food store, where you can find a variety of gluten-free grains and pre-made treats such as cookies and pasta. Rather than looking at gluten avoidance as giving up your favorite foods, try to see it as an occasion to discover new ones.
Step 1
Sample new grains and flours you may not have tried before. Gluten-free grains include amaranth, rice, millet and quinoa. Health food stores often sell flours made from these grains in the bulk section, allowing you to try a variety of them inexpensively. Coconut flour, also acceptable on gluten-free diets, may be available as well.
Step 2
Learn about the different ways to utilize beans. For example, many can be ground into flour. Chickpea flour has many names, including garbanzo, channa, besan and gram. Dahl -- or dal -- is made from split peas. Beans can give you the starchy taste you miss without the gluten.
Step 3
Dig into potatoes all you want, and try potato for baking bread that rises similarly to traditional wheat. Gluten-free breads and cereals sold in grocery stores often use potato flour.
Step 4
Enjoy corn and rice cereals for breakfast. Just read the label to make sure they don't contain malt, which is derived from wheat.
Step 5
Eat rice cakes and corn chips instead of crackers. Try them with dips, cheese or nut butters. Look for baked corn chips, which have less fat and calories than fried. Try blue, red and white corn for an interesting change of pace from traditional yellow.
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