Now that my little guy is on a gluten-free diet, I have been swapping out most of the gluten in the whole family’s diet instead of making two separate versions of the same meal. I have some new favorite products for gluten-free bread, pastas and breadcrumbs, but I also have been getting creative (and having fun) brainstorming gluten-free substitutions to make old recipes without the bread or the pasta.
By substituting the starches and carbs with fresh vegetables and other grains, you can significantly make a difference in the health factor of your meal. Below are 5 simple and healthy gluten-free substitutions for pasta and bread that I go to often in my recipes.
1. Vegetable Noodles
Instead of spaghetti, try zoodles (zucchini noodles) or carrot noodles. I love the cookbook, Inspiralized and all of the spiralizing inspiration! Instead of lasagna noodles, use zucchini slices. There are so many options that make devouring “pasta” guilt free!
2. Cucumber Slices
Swap your crackers (and chips) for slices of cucumber. These are great dippers for guacamole, spreaders for vegan cheese, and of course, hummus. My kids love cucumbers so I always have a ton stocked in the house. It’s a great way to get more veggies into everyone.
3. Lettuce Leaves
For wraps and burritos, lettuce leaves, (romaine and collard leaves work best), are a great alternative. My Black Bean and Corn Romaine Tacos are a favorite in my home.
My nori wraps are an easy swap for bread when I am making a veggie wrap, plus you get all the added nutrients and minerals in nori that you can’t get in regular bread.
I love to make Polenta Bruschetta using small rounds of polenta topped with tomatoes and basil, instead of a sliced baguette. It makes a beautiful presentation and feels fancier than the bread version.
Do you have any gluten-free substitutions that you use regularly in your diet? Please share in the comments below.
For more easy and delicious vegan recipes, download a FREE copy of my 3-day vegan meal plan.