As a tasty alternative to pita bread, use a single-egg omelette as a wrap for your favourite filling.
Use polenta for a crumb coating on chicken, instead of wheat breadcrumbs.
In your baking recipes, use xanthan gum or guar gum to improve elasticity and crumb structure of baked goods. Use about one teaspoon per recipe.
Make mini gluten-free quiches to take with you to work. Just flatten a piece of gluten-free bread with a rolling pin, push it into a muffin tin and bake for 10 minutes until crispy. Pour in the egg mixture and bake until egg is cooked through.
Mix together 3 cups cooked white rice and one beaten, raw egg in a bowl. Add a grind of salt and pepper and then press into a flan dish to use as a base for quiches, instead of pastry.
Use prepared glutenfree bread mix to make your own pizza bases. With the back of a metal spoon, simply spread the batter about 3mm thick over baking paper to form a disc. Bake until lightly browned then top with your favourite gluten-free toppings.
Not sure what to use as a stuffing when you roast a chicken? Use a regular recipe, but replace the wheat breadcrumbs with chestnut meal (ground chestnuts).
Your own gluten-free plain flour is easy to make using a blend of the following: 2 parts fine rice flour, 1 part maize cornflour and 1 part soy flour. Make it self-raising by adding 2 teaspoons glutenfree baking powder.
Turn gluten-free cake recipes into muffins, so they can be frozen and stored for eating in the future. Take care to reduce the cooking time by 1015 minutes.
Use cooked quinoa to replace cracked wheat (burghul) in tabouli salad.
Make your own gluten-free chicken stock. Simply sauté some chopped carrot and celery in a stockpot until golden, fill it with water, then add chicken bones and simmer for an hour or so. Strain the liquid and voila a tasty stock!
Got a sweet tooth? Make your own filled chocolates. Most fondant fillings and flavour essences are gluten-free. Theyre a bit fiddly to make, but youll have heaps of fun trying!
Try rice-paper sheets in place of wheat pasta sheets for lasagne. Soak dried sheets in hot water until softened. Blot dry with a tea towel, and use three sheets per layer.
Cook dried polenta in milk or gluten-free stock in a saucepan until it has thickened to the consistency of porridge. Serve it at dinner as a delicious alternative to mashed potato.
Alternate layers of grilled eggplant, zucchini and red capsicum in a baking dish, pour over 6 beaten eggs and bake until set. Serve hot or cold for a delicious lunch.
Use fine rice flour (youll find it online or at most Asian grocery shops) in a flour blend. It has a finer texture than regular rice flour, which can be quite grainy.
A sponge recipe can easily be adapted to be gluten-free, then you can use it for so many other delicious dishes, such as tiramisu, trifle or lamingtons. Just use your imagination!
Its not wise to eat the topping of a cheesecake if it has a wheat biscuit base. Instead, use crushed gluten-free biscuits to make the base for slices and cheesecakes.
Maize cornflour used in place of plain wheat flour helps to thicken sauces and gravies.
Make your own gluten-free muesli using a handful of each of the following: rice flakes, rice bran, puffed amaranth, sultanas, cranberries, chopped dried figs, pepitas, chopped almonds and macadamias.
Make your own gluten-free garlic croutons. Simply cut stale gluten-free bread into 1cm cubes and sauté with garlic and a little oil or reduced-fat spread. Keep in an airtight container for future use.
Label peanut butter, margarine, jam and other containers of spreads in your kitchen if theyre gluten-free. This will minimise the risk of family members contaminating them with regular breadcrumbs.
Prepare gluten-free lunches and sandwiches before the rest of the households wheat-based sandwiches to minimise crumb contamination.
Dont be caught out without food! Keep a selection of gluten-free options in the glove box of your car. Tinned tuna, dry biscuits and dried fruit are great travellers. Nut and seed mixes are a nutritious, gluten-free snack that will keep you full if your next substantial meal is a while away.
To prevent contamination from residue on a dirty barbecue grill, place gluten-free foods on top of a barbecue liner. This innovative flame-safe, meltproof mat looks like a placemat and can be bought at homeware stores and most state Coeliac Societies.
Love pizza? Take your own glutenfree base to a pizza shop and ask which toppings are gluten-free. Explain the need for a clean pan to bake the pizza in.
Love pasta? Take your own, glutenfree pasta to a restaurant and ask them which sauces are gluten-free.
If sharing a toaster with wheat bread, place your glutenfree bread in toast bags (available at homeware stores and most state Coeliac Societies) to prevent cross-contamination of crumbs. They look like little pillowslips for your bread! If youre using the toaster at work, you can get by with baking paper.
In a restaurant, if the cheese platter doesnt have wheat-free crackers, ask the waiter to cut up pieces of apple or pear for you to top with cheese.
On a blank business card, write out a summary of your gluten-free diet. Keep it in your purse or wallet to help explain your dietary needs to people preparing food for you.
And dont forget...
A gluten-free diet needs lots of variety! Try these tips:
Go to a health food shop that specialises in gluten-free foods for more ideas. Also search for new products on the internet. There are many more foods available than those stocked on supermarket shelves.
For a higher fibre boost in recipes, substitute white rice flour with brown rice flour.
Ask your supermarket to order in a productif they dont already stock it. Theyll usually oblige they want to keep customers happy and need to know what the product demand is.
Stir a tablespoon of Chia seeds into your yoghurt to add a gluten-free, high-fibre nutritious boost to your diet.
To avoid missing out, get to the shops early so the shelves still have a full range of gluten-free breads for you to choose from.