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5 Simple and Delicious Gluten-Free Recipes

06/09/2015 10:39 am ET | Updated Jun 09, 2016
Caroline Phelps

Ten years ago, if you told a waiter in a restaurant that you didn't eat wheat, you might have encountered raised eyebrows and perplexed silence as a response. But the times, they are-a-changin'. Whether you're gluten intolerant, or just eliminating gluten as a dietary choice - there have never been more options while dining out or buying ingredients at the supermarket to whip up for yourself at home. A useful hack is to use tamari instead of soy sauce - and there are even plenty of gluten free fish-sauce brands these days. So, if you roll gluten-free, you definitely don't have to roll flavor-free!

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Chicken, basil and Parmesan usually call for a tomato sauce to bring it all together, but using miso paste (there are many gluten-free variations, but make sure to read your labels!) gives the whole thing the salty, earthy pop it was calling for all along! Roll it all up and bake in the oven. And while you're at it, better double-up on the recipe. These umami-bombs will be G-O-N-E quick!
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Baked goods are sometimes the toughest thing to pull off when you're avoiding wheat products. But it's a piece of cake to use ground almonds and hazelnut meal as a tasty alternative to flour. The result, in the case of these muffins, is light, airy and fruity.
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Mushrooms lend a meaty, umami element to this gluten-free dish - that would be just as good during a boozy brunch or as a healthy late night snack. Peppery spinach, tangy pickled radishes, salty feta and the creaminess of the egg yolk ensure a well rounded flavor palate.
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Um... who doesn't love bacon?! This is a Japanese izakaya classic, fortified with a few extra veggies for crunch and flavor. These are amazing without sauce, but you can use Tamari (instead of soy) to add a pop of gluten-free flavor to the mix! Yum!
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Dessert time! These cookies will satisfy your sweet tooth without being so sweet that they make your teeth hurt. Peanut butter and oats go hand in hand with fruity raspberry jam. The result is sweet, chewy and moist cookie goodness!
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