Gluten-free living is gaining popularity. There are a ton of gluten-free foods on the shelves from breads to pastas to even candy. However, many of these products are much more expensive and don’t taste quite the same as the original versions and may contain a whole lot of other ingredients that are not so healthy for you. So instead of finding a direct replacement, get creative with using these nutrient-packed vegetable alternatives for bread and pasta.
5 ways to use vegetables in place of bread and pasta
Quite often, when you are eating a gluten-free diet (either because of medical reasons or by choice), you struggle to find ways to replace the typical gluten-containing foods: bread and pasta. While many gluten-free substitutes exist on the market today (and that’s great compared to years ago), it’s all-around healthier to eat whole foods instead of processed carbohydrates.
As someone that does eat gluten-free, I know full well that a loaf of gluten-free bread is smaller, way more expensive, and full of preservatives. Gluten-free foods often have a higher sugar content, and people forget that just because they are gluten-free does not mean they are low in calories, sugar or fat.
Rather than spending a lot of money on gluten-free versions of the gluten-filled original, why not get creative with other carbohydrates? Vegetables are undeniably healthier and can certainly fill the void that the gluten-containing carbohydrates left behind.
Here are five common foods where a gluten-containing carbohydrate can be replaced by vegetables (or a vegetable can just make the meal):
When the word “sandwich” is mentioned, the first image that comes to mind is usually two pieces of bread with some kind of filling. Is bread required in order to call something a sandwich? I don’t think it has to be. What happens if we replace the bread with a vegetable? Plenty of restaurants offer lettuce wraps or cabbage wraps. That is certainly an option, and depending on what kind of fillings you have, you won’t even miss the bread.
You can also get creative when making wraps or sandwiches. If you are feeling adventurous in the kitchen, you can experiment with different ingredients to make your own grain-free wraps or tortillas. Just because tortillas are typically made with wheat doesn’t mean they have to be. Cauliflower can certainly be used to make your own vegetable-based tortillas if you are willing to put in the effort.
Other options for sandwiches or wraps include using thinly sliced eggplant or zucchini instead of a wrap. A gluten-free filler could be hummus, black beans, cheese, or other vegetables. Try hummus collard wraps or raw zucchini wraps.
A heaping dish of pasta, drowning in tomato sauce and cheese… it’s a carb-lovers dream. However, if you’re adding that many toppings to your pasta, does it really have to be a gluten-free pasta? Many of these varieties do taste close to the real thing, but again, if it’s not the real thing, why not get some added nutrients in your dinner.
Try replacing the pasta with zucchini or other vegetables, with how-to article. Even if you don’t have a spiralizer, you certainly can use vegetables instead of pasta.
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