Category: Gluten Free

Gluten-free content built for readers with celiac disease, non-celiac gluten sensitivity, wheat allergy, or a clinician-directed elimination – not the general ‘gluten-free is healthier’ marketing that has no evidence behind it. If you don’t have a medical reason to avoid gluten, avoiding it will not make you healthier and can make your diet less nutritious.

Recipes and meal plans tagged here avoid wheat, barley, rye, spelt, kamut, and cross-contact grains. Ingredient substitutions use certified gluten-free flours (almond, coconut, rice, tapioca, chickpea, sorghum, buckwheat) and label-verified certified-GF pantry items. Nutrition is macro-calculated per serving using the Nutritionix database.

Because celiac disease requires strict avoidance (less than 20 ppm of gluten, per the FDA gluten-free label rule), gluten-free content that touches celiac or wheat-allergy protocols is written or reviewed by a Registered Dietitian on our team and medically reviewed by Franco Cuevas, MD. Sources include the Celiac Disease Foundation, Beyond Celiac, FDA gluten labeling rules, and the Academy of Nutrition and Dietetics. Readers newly diagnosed with celiac disease should work with a GI-trained Registered Dietitian to plan nutrient repletion (iron, B12, folate, calcium, vitamin D).