This gluten-free flour mix is used in many of chef Cybele Pascal's recipes, including her ever-popular Classic Crumb Cake.

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.

A rarity in most homes, xanthan gum is one secret to saving gluten-free baked goods from becoming too heavy and gummy. Paired with brown rice and tapioca flours, it makes banana-nut muffins springy and moist. 

Almond flour is a satisfying stand-in for wheat, turning poppy-seed crackers into a tempting, protein-filled treat.

In our lightened lasagna, strips of tender zucchini provide a refreshing switch from pasta noodles when layered with ricotta and plum-tomato sauce. This dish serves nine and will please everyone at your table -- special diets or not. 

Toasted-rice cereal, seasoned with lemon zest and parsley, rivals panko breadcrumbs as a coating for these tender cod fillets.

Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.

Fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure maple syrup. Corn and products derived from corn, such as popcorn, corn flour, and cornstarch, are gluten-free by nature.

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. 

These sweet treats are an unusual twist on rice pudding and a gluten-free alternative to cakey desserts.

Next time you're in charge of a dessert or snack, put down the oven mitts and stick to seasonal fruit: It's sweet, delicious, and naturally gluten-free. 

The crust for this creamy, pielike dessert is made from pecans, dates, salt, and maple syrup. Bonus: No cooking required!

Make a traditional sandwich wrap healthier -- and gluten-free -- when you substitute the bread for a crisp slice of iceberg lettuce. 

Using kiwi instead of shrimp makes this summer roll a perfect vegetarian treat. Delicate rice paper holds the recipe together without weighing it down. 

Who needs noodles? Protein-packed dried lentils are a great alternative ingredient for soups and stews. 

This succulent roasted chicken, filled with herbs and chestnuts rather than bread stuffing, is brimming with flavor.

You won't need bread to sop up the stuffing in this dish: Quinoa and corn easily absorb the rich flavors of pepper, mushroom, goat cheese, and black soy beans. To counter the spice, serve with a mixed-greens salad.

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. 

Enjoy this ginger-, cumin-, and cilantro-infused chickpea dip sans bread; use it as a topping for raw veggies and cherry tomatoes instead.  

Oats do not naturally contain wheat gluten, but most commercial brands can be contaminated with it. Look for gluten-free quick-cooking oatmeal for this easy recipe from chef Alana Elliot.

This chocolate chip cookie sandwich recipe has been adapted from the one Erin McKenna uses at her vegan sweetshop, Babycakes NYC. It uses gluten-free flour and vegan chocolate chips in the cookies, and rice or soy milk in the vanilla filling. 

Tired of rice dishes? Millet is another gluten-free grain that's rich in B vitamins and serves as a healthy accompaniment to grilled meat or seafood. Here, it acquires the bold flavors of lemon and saffron.  

This hearty and flavorful alternative to pasta salad -- made with long and skinny buckwheat noodles -- can be served hot or cold. 

Surprise your dinner guests with a "pasta" made from sweet, nutritious spaghetti squash. The veggie strands stand up well to hearty sauces or work just as well with olive oil and simple seasonings.  

There are only six ingredients in these chewy chocolate cookies: Sugar, cocoa powder, chocolate, salt, and eggs. 

Quinoa looks and tastes like a grain, but it's really a seed, with a mild, slightly nutty flavor. It's also considered a perfect protein, because it contains all seven essential amino acids. 

These mini brownies use garbanzo and fava bean flour, along with potato starch and arrowroot, in place of traditional wheat flour. 

Unsweetened applesauce keeps this delicious cinnamon-swirl bread, made with chick pea and fava bean flour, moist and fluffy. 

Looking for a gluten-free dessert? Anything with the word "flourless" (like chocolate cake) is a good place to start. In this cupcake recipe, whipped egg whites produce a light-as-air texture.

To make sure this recipe is gluten-free, check your cornflakes label carefully: Some brands contain barley malt (a sweetener) or small traces of wheat-based ingredients.

These super-simple flourless cookies take only 10 minutes to prep and less than 15 minutes to bake. 

This crust is made with egg whites, sugar, salt, vanilla extract, and unsweetened shredded coconut. The filling is thickened with cornstarch or arrowroot, almond paste, and soy cream cheese. Top with fresh berries and enjoy! 

In these individual desserts, disks of meringue are flavored with a mix of walnuts and cinnamon and then used to sandwich ice cream. A warm sauce of honey and cooked apples blends in with a scoop of vanilla as it melts.

Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table.

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."