We’ve tinkered a few times with a gluten-free menu at our house. Once for a son when we suspected wheat allergy and other issues, and off an on for myself.
Since my husband and I were both recently told by our practitioners to try to eat gluten-free, and I have some concerns about a few of the boys’ diets in regard to gluten, we’ve begun another attempt at a gluten-free diet. I say attempt because we all know it’s hard. It can be done cold-turkey, no doubt, and that’s what we intend to do, but for some it is a process of weeding out and weaning off of wheat. Either way is acceptable, of course. Our idea is to try our very best, knowing that wheat is often a hidden ingredient in things like sauces, and that we won’t get it ALL right on the first try. I’m not even sure if ALL of us will stick to this forever. With one boy heading to camp in a few days, I’m certain he won’t be able to stay full AND gluten-free all of the time. There will be parties. And forgetting. And just plain “I want a cookie” moments. But we’re going to try.
Here’s this week’s gluten-free menu!
I love pancakes, but instead of trying to make a gluten-free version, for now it’s best to just eat something else. The alternatives are still delicious and nutritious.
- gluten-free cereal and milk
- homemade granola with fruit, and yogurt or milk
- fruit and yogurt
- salad with chicken and fruit and nuts
- tacos with corn tortillas
- hummus and veggies
- black bean dip and tortilla chips
- burritos and quesadillas with corn tortillas
- gluten-free pasta and organic sauce and mozzarella cheese
- bean and cheese tostadas
- turkey, cheese, spinach wraps with corn or gluten-free tortillas
- roast, carrots, potatoes
- grilled chicken, brown rice, salad
- red beans and rice, sausage
- chicken tacos with guacamole, chips and salsa
- baked gluten-free spaghetti, salad, fresh fruit
- gluten-free chewy fudge brownies – I make this even when we are NOT trying to eat gluten-free. They are that good!
- fresh strawberries and cream
- ice cream
- chips and salsa
- Bubbie’s fermented pickles
- raw carrots
- veggie chips, potato chips
- almonds, sunflower seeds, walnuts, pecans
- granola bars
It’s really not that hard if you are able to menu plan and eat at home as often as possible. It can be done on the go, too. It just takes a little planning ahead. I will be sharing more tips on how we are eating gluten-free this week!
Click on linked meals to see and print recipes. As always, feel free to email me with questions, or simply leave a comment.
Click HERE to print a grocery list for these gluten-free meals!