The NY Times Recipes for Health (click for link) displays individual ingredients and recipes that one can use for them. On an elimination diet I still have to do a lot of substitutions, but it's still very helpful.
Gluten-free blogs are incredibly helpful for finding recipes that use limited ingredients or alternative grains such as amaranth or millet. Wheat-Free Meat-Free (link) does a regular "recipe roundup" where the author shares links to new creative vegetarian, gluten-free recipes from various blogs.
For gluten-free baking, Gluten-free on a Shoestring (link) is amazing. A lot of G-free baking involves using gums and other ingredients that aren't on my list, such as dairy, almonds and walnuts. Here are some ideas I have for ingredient substitutions though: tapioca flour for potato starch or cornstarch, brown rice or cane sugar syrup for maple syrup or honey, and ghee or clarified butter for traditional butter. (Gluten-free Girl and the Chef (link) explains flax or chia seeds can replace gums, but since those are not on the list I'll have to just stick to naturally gum-free recipes.) There are obviously limitations to some of my substitutions. But, for now they'll have to do.
I'm not a big sweets fan, but I'm learning that citrus fruits can be great for adding flavor to savory dishes. For example, theKitchn (link) has a post on cooking with lemon. For me, these recipes are currently more for inspiration than for actual use given I can't use ~99% of the listed ingredients. But, they sure do look delicious!
Gluten-free blogs are incredibly helpful for finding recipes that use limited ingredients or alternative grains such as amaranth or millet. Wheat-Free Meat-Free (link) does a regular "recipe roundup" where the author shares links to new creative vegetarian, gluten-free recipes from various blogs.
For gluten-free baking, Gluten-free on a Shoestring (link) is amazing. A lot of G-free baking involves using gums and other ingredients that aren't on my list, such as dairy, almonds and walnuts. Here are some ideas I have for ingredient substitutions though: tapioca flour for potato starch or cornstarch, brown rice or cane sugar syrup for maple syrup or honey, and ghee or clarified butter for traditional butter. (Gluten-free Girl and the Chef (link) explains flax or chia seeds can replace gums, but since those are not on the list I'll have to just stick to naturally gum-free recipes.) There are obviously limitations to some of my substitutions. But, for now they'll have to do.
I'm not a big sweets fan, but I'm learning that citrus fruits can be great for adding flavor to savory dishes. For example, theKitchn (link) has a post on cooking with lemon. For me, these recipes are currently more for inspiration than for actual use given I can't use ~99% of the listed ingredients. But, they sure do look delicious!
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