Gluten Free

From gluten-free donuts to vegan barbecue, many food trucks are reinventing street eats.

This creamy, full-bodied soup takes advantage of delicious cauliflower, from stem to florets. Make a batch for cold, wintry days or save for hot lunches. 

This celery leaf walnut pesto sauce wonderfully embraces the concept of repurposed food waste. Highlighting leftover celery leaves, the sauce also incorporates zesty lemon with hints of nuttiness. The sauce can serve as a great dip for Caulifower Buffalo Bites.

If you don’t have an excess of peels and cores from making applesauce or a pie, add them one at a time to a ziptop freezer bag in the freezer until you have enough. This syrup is thin but flavorful.

From granola to cookies, myriad brands swapped traditional wheat and grains for nuts like almonds, cashews and coconut, spices and dried fruits. The result? Tasty, nutrient-dense alternatives that are suitable for those who eschew grains or adhere to the paleo diet.

Many athletes have chosen to go gluten free. Learn how to do it healthfully, and the top four nutritional concerns gluten-free athletes should know.

Need a quick, healthy gluten-free snack to keep around the house? You can’t go wrong with these five-ingredient crackers from nutritionist Gena Hamshaw, author of Food52 Vegan (Ten Speed, 2015).

From cereal and pastries to muffins and toast, many common breakfast foods aren’t naturally gluten-free. No worries: We can help!

Probiotics may hold the answer to alleviating gluten sensitivity, but the science is still rapidly evolving.