Adapt Recipes for a Gluten-Free Diet

Program Description
There are many gluten-free cookbooks at your local bookstore that can help you choose a selection of tasty and nutritious recipes for your family. Gluten-free products tend to be more compact and drier than wheat products, but baking with different flours can provide a variety of texture and flavors.

Actions

1. Substitute 2 cups white rice flour, 2/3 cup potato starch flour and 1/3 cup tapioca flour for wheat flour in food preparations.

2. Use corn, rice, soy, arrowroot, tapioca and potato flour or a mixture of these instead of wheat flour for cooking.

3. Mix milk and sliced fresh fruit with corn and rice flakes instead of wheat cereal for breakfast.

4. Spread homemade vegetable spreads and blends on mini rice crackers for a dinner appetizer.

5. Choose whole bean flour for a baked product with better texture and a higher nutrient content.