The gluten-free flours used in this recipe, available at Bob's Red Mill and natural-food stores, yield delicate results. We've tinted the finished frosting pink by adding red gel-paste food coloring drop by drop, but feel free to pick another shade or simply leave it white.
While its texture differs from regular bread, this gluten-free loaf, with its earthy, whole-grain flavor, appeals to wheat eaters and abstainers alike. For the most satisfying bite, we suggest toasting before eating. For breadcrumbs (great for coating chicken) simply dry in an oven and grind.
Almond flour is a satisfying stand-in for wheat, turning poppy-seed crackers into a tempting, protein-filled treat.
Dessert can be difficult for someone going gluten-free, but it's easy (and delicious) when you pair the decadence of almonds and the natural sweetness of pears, topped with whipped cream, of course -- all naturally gluten-free foods. This torte uses cornstarch in place of flour.
Soba is a protein-rich Japanese noodle made with gluten-free buckwheat flour; you'll find it in most health-food stores and the international aisle in supermarkets. Read labels carefully, though, because soba noodles often contain wheat flour as well.
Why would anyone willingly give up all wheat products? As with many diet fads, at the core lies a truth: Some people don't tolerate gluten, just like some are truly lactose-intolerant. Others have full-blown celiac disease, in which gluten can damage the lining of the small intestine.
So how do you know if you should hop on the gluten-free bandwagon? That depends on how you're feeling.
Want more gluten-free recipes? Check out these helpful sources.
Our Special Diets Blog: Chef and baker Cybele Pascal takes on a new allergen-free recipe challenge each week. Submit your request now!
Gluten-Free Cookbooks: Our editors' picks of the healthiest, most helpful cookbooks.
Ingredient Substitutions: Allergen-free tips from "The Martha Stewart Show."