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goodbye gluten

Thinking about a gluten free lifestyle? Here's your guide!

Going Gluten Free? What You Need To Know

Going Gluten Free? What You Need To Know

Gluten is a general term used for one of the proteins found in wheat, rye, and barley as well as grains related to wheat.

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Everyone Can Benefit From Widening Grain Choices

Everyone Can Benefit From Widening Grain Choices

Reducing your intake of gluten can provide you with potential health benefits, while expanding your tastes and adding welcome variety to your meals.

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The Gluten-Free Kitchen

The Gluten-Free Kitchen

More and more gluten-free products are available on store shelves—and for good reason.

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Is Celiac Disease More Common Than We Think?

Is Celiac Disease More Common Than We Think?

As healthcare researchers refine their approach to diagnosing celiac disease, they are finding that the immune disorder may be more common than previously thought.

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Tips for Eating Gluten Free

Tips for Eating Gluten Free

Many companies now create tasty gluten-free products. Look for specialty flours, pizza doughs, cereals, snack bars, baking mixes, breads, tortilla wraps, cookies, and crackers in your favorite natural foods store.

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Gluten-free Flour Mix

Gluten-free Flour Mix

Try out this gluten-free flour recipe!

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Gluten-free Substitutions

If you’re following a gluten-free diet, there are plenty of tasty substitutions for products that typically contain wheat and other glutinous ingredients. Rollover (or touch) the common items below to reveal some our favorite alternatives.

Lasagna noodles

Sliced zucchini or sliced eggplant

Pie crust

Crushed gluten-free cookies and melted butter


Rice cakes, toasted corn tortillas, or lettuce leaves

Flour as a thickener

Cornstarch, arrowroot, tapioca starch, or potato

Pizza crust

Mashed potatoes with gluten-free flour

Wheat pasta

Risotto, polenta, or spaghetti squash


Grated cauliflower

Gluten Free Baker's Dozen

13 tips for a gluten-free kitchen!

Mexican Chopped Salad with Cornbread Croutons

From Meatless All Day by Dina Cheney ($19.95, The Taunton Press, 2014)


4 c 1-inch cubes baked gluten-free corn muffins or corn cakes

2 Tbsp extra-virgin olive oil

½ tsp ground cumin

½ tsp ancho chili powder

1 garlic clove

½ c low-fat mayonnaise

½ c fresh cilantro leaves

Heaping packed ¼ c coarsely chopped fresh chives

¼ c plus 1½ tsp fresh-squeezed, strained lime juice, divided

2 Tbsp olive oil

1 Tbsp honey

¾ tsp seeded, coarsely chopped jalapeño

1 tsp lime zest

1½ tsp coarse salt, divided

5 grinds black pepper

4 c coarsely chopped cored romaine heart leaves, washed and dry

½ lb sharp Cheddar or Monterey Jack, cubed

1 packed c fresh, raw corn kernels

1 c matchstick slices peeled jìcama

1 c halved cherry or grape tomatoes

¼ c plus 2 Tbsp thinly sliced radishes

2 ripe avocados, pitted and sliced


1. Heat oven to 400°. Place cornbread cubes onto a baking sheet with sides. In a small bowl, whisk oil with cumin and chili powder. Drizzle over cornbread and mix gently, but well, with your hands. Bake until golden brown and a bit crisp, 12 to 15 minutes.

2. Meanwhile, add garlic to the bowl of a food processor, and process until finely chopped, about 8 seconds. Add mayonnaise, cilantro, chives, 3 tablespoons of the lime juice, the oil, honey, jalapeño, lime zest, ¼ teaspoon of the salt, and the 5 grinds of pepper. Process until smooth, about 20 seconds (you should have about ¾ cup).

3. In a medium bowl, toss romaine with ¼ teaspoon of the salt. Transfer to center of a large white platter (make a pile). Arrange cheese cubes in a clump next to lettuce. In same bowl, toss together corn with ⅛ teaspoon salt; transfer to platter in another pile. In same bowl, toss together jìcama with ¼ teaspoon salt and 1½ teaspoons lime juice; transfer to platter in another pile. In same bowl, toss together tomatoes with ¼ teaspoon salt; transfer to platter in another clump. In same bowl, toss together radishes with ¾ teaspoon salt and transfer to platter in another pile.

4. Arrange avocado slices on platter in another pile. Drizzle remaining tablespoon of lime juice all over avocado slices, and sprinkle them evenly with ¼ teaspoon salt. (See photo for help arranging the ingredients. You don’t want any piles that are the same color next to each other.)

5. Serve at the table, with dressing alongside. Everyone should drizzle 2 to 3 tablespoons of dressing over their portion.

Per serving: 515 Calories, 19 g Protein, 43 g Carbohydrates, 8 g Fiber, 32 g Total fat (8 g sat, 13 g mono, 6 g poly), 533 mg Sodium, Vitamin C, Folate, Phosphorus, Vitamin A, B3 (niacin), Calcium, Manganese, Potassium, Vitamin B1 (thiamine), B2 (riboflavin), B6, Vitamin E, Pantothenic acid, Copper, Iron, Magnesium, Selenium, Zinc

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