10 unexpected and delicious grain-free
substitutes for your favorite foods

Anyone who reads the Celiac Handbook website knows that I advocate a grain-free diet as not only suitable for those with celiac disease but for virtually anyone wanting to improve their health. This being said, I’m always on the lookout for suitable replacement ingredients for some old favorite recipes as well as new ideas that I’ve yet to try. What I’ve listed below is by no means everything, but it’s a good start for anyone wondering what they can eat on a grain-free diet.

Open your mind, open your mouth, and dig into a new way of eating. It may seem weird to some, but I see it as adventurous and a way to take control of your health and escape the old habits that had previously taken it away from you. No matter how good something may have tasted in the past, if it doesn’t make you feel good and has the potential to harm you — why eat it?

I’m really not kidding when I say that I’m living and loving the gluten-free life (and I know you can too).

#1 Jicama Taco Shells
from Zenbelly

This idea came to me via Simone Schifnadell of Zenbelly Catering and was a perfect addition to our weekly taco night. While they don’t taste exactly like taco shells, they are both refreshing and sturdy. They worked perfectly with the ground meat, cilantro, and salsa that we use in the tacos and best of all, they didn’t break. If it’s not enough of a taco shell for you, just think of it more as a wrap — either way, it’s really good.

One bit of advice on using a mandoline to slice the jicama — BE CAREFUL and SLOW DOWN!!! My middle finger is still really sore from the mishap that I had in my attempt at being a gluten-free top chef slicing the jicama at ridiculous speeds without the safety. There’s nothing quite like a side of skin in your tacos — just think of it as a little extra natural seasoning  :-(  (sorry to be gross, but it’s my way of warning against the mindless use of the mandoline).

#2 Cauliflower Pizza Crust
from Stuff I Make My Husband

The first of quite a few items that contain what was always one of my least favorite vegetables, cauliflower. The key word here is “WAS”. I am without words when it comes to the versatility of cauliflower and how many different uses it actually has. Its flavor changes so easily, its texture turns into just about anything you want it to, and the end result is always spectacular. The Cauliflower Pizza Crust is no exception — after following this recipe from Stuff I Make My Husband, I didn’t expect it to be as good as it was. There was a somewhat chewy texture and a beautiful brown crust that I could actually hold. This tends to be a problem with a lot alternative pizza crusts — for me personally, I want to hold my pizza, I don’t want to eat it with a fork.

Go into this with an open mind and don’t try to compare it to your favorite New York Pizza, simply look at it as something new and I can almost promise you’ll have a new favorite that’s not only delicious but so so good for you. You might be able to say a regular pizza is good, but you can never say it’s good for you. I would call that a win for the cauliflower. Also, be sure to check out some of her other alternative crusts, there are some ideas there that may surprise you.

#3 Cauliflower Mashed Potatoes
from The Food Lovers’ Primal Palate

The Cauliflower Mashed Potatoes from The Food Lovers’ Primal Palate is a favorite of mine as I’ve been able to trick my kids into eating their veggies without them ever knowing it. This dish turns out creamy, buttery, and is as perfect a side dish that you could ask for. Beyond the butter, you can play with other ingredients like scallions, cheese, or bacon — whichever you do, you’re going to be really pleased with the results.

While potatoes are already gluten-free, they’re not exactly the healthiest choice. Starchy, full of carbs, and overwhelmingly filling (a little too much so for me). Give the cauliflower a try and I’m pretty sure you’ll have a new favorite.

Beyond tricking the kids, it’s fun to bring this to parties or family events and not tell people it’s cauliflower and watch everyone devour it. They’ll know you did something different, but they’ll never guess what it is. Watch their jaws drop when you let them in on your secret.

#4 Cauliflower Rice
from Elana’s Pantry

Yet another surprisingly delicious cauliflower variation — this one from Elana’s Pantry. We make rice bowls all of the time (think Chipotle) and this “rice” goes perfectly with chicken, steak, pork, or no meat at all. You can replace virtually any rice recipe you have with this and feel good knowing that you’re not overdosing on carbs or calories.

There are literally hundreds of dishes that call for rice as an entree or as a side dish and I can’ think of a single one that this wouldn’t work for. I’ve even tried it in sushi and it’s really tasty.

This is another one that you could easily trick friends and family with and see if they know what it is — they may know it’s not rice, but I doubt they’ll know it’s cauliflower.

#5 “Wheat” Thins
from Elana’s Pantry

For me, the hardest part of adopting a gluten-free diet was with trying to find healthy snacks. Sure, it’s easy to pick up a handful of carrots, a few almonds, or even a piece of fruit, but I do still miss a nice salty cracker. I don’t have to miss it any longer with these “Wheat” Thins from Elana’s Pantry. Made from almond pulp and flaxseed meal, these crackers are perfect with dips, with cheese, or anything else you’re used to eating your crackers with. My personal favorite is having these paired with a good quality salami and swiss cheese — that’s a meal in itself for me.

Check out Elana’s site as she has many more recipes like this that will make you realize that there really isn’t any reason to not be compliant with your GF lifestyle.

#6 Breakfast Porridge
from Real Sustenance

Eating acorn squash for breakfast had never crossed my mind until I discovered this recipe from Brittany of Real Sustenance. I used to be a big fan of cream of rice, grits, and even oatmeal, but this porridge totally transformed the way that I look at breakfast. Eating a vegetable as opposed to eating a grain is a far better choice any time of the day. You can even add meat to this to make it a savory recipe or even maple syrup to make it a sweet recipe. Adding maple syrup to a vegetable may make you feel like Buddy the Elf, but trust me, it’s good.

Beyond the acorn squash, I would love to experiment with some other vegetables to see what I can make into a breakfast porridge. With picky kids who are always complaining about eating their vegetables, it’s always great to have options in the morning.

#7 Coconut “Cereal & Milk”
from Little Dog Lost

As simple as this recipe from Little Dog Lost is, plain toasted coconut flakes with almond or coconut milk and blueberries is one of the greatest cereal alternatives that I’ve ever discovered. I prefer this to any cereal that I used to eat and am so happy to know that I’m not actually eating cereal (this seems to be a recurring theme here). It’s gluten-free, grain-free and absolutely delicious.

You can also use the coconut flakes in a homemade granola or trail mix. Every time I toast some, it’s hard for me to get it in what I’m making because the kids walk by and eat it all before I’m even done. Knowing that it’s such a healthy snack, I guess I really don’t mind.

#8 Zucchini Pasta
from Matt Bites

I’ve always loved zucchini sautéed in butter and I’ve always loved zucchini chopped up and mixed with pasta. I had never heard of slicing it thin and actually making pasta out of it. Sure enough, it works brilliantly. This recipe from Matt Bites showcases a perfect version of  it and really excites me to thing of the possibilities for this. Get it thin enough and you can even put a tomato sauce on it and it’s a nice variation of a traditional spaghetti dinner.

There are of course a lot of other opportunities to use it as a pasta replacement. A couple of ideas that immediately come to mind are lasagna and Fettucini Alfredo. I haven’t tried that yet, but I can only imagine how good it would be.

#9 “Rice” Pudding Paleo Style
from Real Sustenance

Cauliflower is turning out to be the star of this list. If someone would have told me before that cauliflower could be used for a dessert, I would have laughed in their face and told them they were crazy. But believe it or not, it actually works, and this imitation of rice pudding is amazing. It’s creamy with just the right amount of texture for the rice pudding experience. I sweeten it with just a little bit of raw honey and I’m in heaven.

Again, there is no comparison to the advantages of eating this over what you’re replacing.

#10 Coconut Flour Pancakes
The Food Lovers’ Primal Palate

Beyond being delicious and filling, pancakes can actually be good for you. A little coconut flour goes a long way in this recipe from The Food Lovers’ Primal Palate. They’re thick and fluffy and with infinite number of possibilities as to what you can add to the recipe, you’ll never get bored. One suggestion that I picked up from Simone at Zenbelly on her almond flour pancakes was to whip the egg whites as that makes the pancakes even fluffier.

I’ve made these with savory fillings as well as sweet fillings and needless to say, I’ve never been disappointed. Here’s where I could say, you can have your pancakes and eat them too.