I recently learned I need to be on a gluten-free and dairy-free diet. I am now trying to see which of my recipes can be adapted to this new way of eating. If you check out the "Gluten-Free" label you will find recipes that are naturally gluten free as well as recipes that *can* be gluten-free.

For example:
  • If I have labeled it as Gluten-Free and it calls for all-purpose flour, I have discovered using the "all-purpose gluten-free" flour substitutes well (Better Batter is my favorite!) without any other changes needed.
  • Substitute Bragg's Liquid Aminos for soy sauce.
  • Use gluten free pasta when spaghetti or other pasta is called for.
  • Check your ketchup, barbecue sauce, Worcestershire sauce etc. to be sure it is gluten free