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These are delicious and easy to make. This recipe is free of wheat, milk, eggs, corn, soy and yeast.

Cook Time (min)

1 1/2 cup barley flour

1/2 cup light molasses

1/2 tsp. ginger

1/8 tsp. unbuffered vitamin & crystals (or ½ tsp. lemon or lime juice)

1/2 tsp. baking soda

1/4 cup oil

  1. Combine the flour, baking soda, vitamin C crystals, and ginger in a large bowl.
  2. Mix together the molasses and oil and stir into the dry ingredients until they are just blended in.
  3. Drop the dough by tablespoonfuls onto an ungreased baking sheet and flatten the cookies to about 1/4 thickness with your fingers held together.
  4. Bake them at 350 degrees for 10 to 15 minutes, or until they begin to brown.
  5. Makes 11/2 to 2 dozen cookies.


Allergy Cooking With Ease, by Nicolette M. Dumke, 1991, by Starburst, Inc., Lancaster, PA., USED BY PERMISSION

Applesauce Bread

This grain-free bread is delicious for breakfast or dessert. This recipe is free of all grains (including wheat and corn), gluten, milk, eggs, soy, yeast, and refined sugar.

Cook Time (min)

2 cups quinoa flour 

1/4 cup oil 

1/2 cup tapioca flour 

1 cup unsweetened applesauce 

1/2 tsp. unbuffered vitamin C crystals 

3/4 cup apple juice concentrate, thawed 

2 tsp. baking soda 

2 tsp. cinnamon 

  1. Combine the flours, baking soda, vitamin C crystals, and cinnamon in a large bowl.
  2. Mix together the oil, applesauce, and juice, and stir them into the dry ingredients until they are just mixed in.
  3. Pour the batter into an oiled and floured 8” by 4” loaf pan.
  4. Bake at 350 degrees for 45 to 55 minutes, or until the bread is brown and a toothpick inserted into the center of the loaf comes out dry.
  5. Cool the loaf in the pan for about 10 minutes, and then remove it from the pan to finish cooling. Makes one loaf. 


Allergy Cooking With Ease, by Nicolette M. Dumke, 1991 by Starburst, Inc., Lancaster, PA. USED BY PERMISSION 

Lemonette Dressing

Prep Time (min)

1/2 cup canola oil (or oil of choice) 

1/2 tsp. dry mustard (optional) 

1/4 tsp. herbs of choice (oregano, thyme, 

tarragon, marjoram, basil or dill) 

1/4 cup lemon juice 

1 clove garlic, crushed (or 1/2 tsp. onion powder, 1 green onion, chopped, 1/2 tsp. chopped leek) 

Salt and pepper to taste

Makes 3/4 cup 

Blend well. Shake well before pouring on salad.

Note: vinegar may be used instead of lemon, if tolerated. 

Allergy Free Eating by Liz Reno, M.A. and Joanna DeUrais, M.A. USED BY PERMISSION 

Woman making egg-free pancakes

Egg-Free Cooking: 8 Delicious Recipe Ideas

For a regular egg eater, discovering that eggs are the culprit behind your chronic acne and bloating might come as quite a surprise. Especially if you’re someone who has never really thought about what foods contain eggs, or how to avoid them. 

We get it, we’ve been there. This is why we’ve compiled a list of the best egg-free recipes for every meal (yes, even breakfast). Learn how to make the most decadent and savory breakfast muffins, meal prep with an epic lunch feast, and recharge with a gut-friendly dinner. 

Don’t worry, dessert is included, too. If we could add a winking emoji, it would be right here.

Ready? Let’s go!

The best egg replacements.

Before we get into the fun stuff, we wanted to leave you with something that you can easily reference when you’re in the kitchen. Eggs serve multiple purposes in baking and cooking. The main ones are to add moisture, to help bind ingredients, and for leavening.  

Here are some of the best egg replacements that you can start incorporating in your kitchen. 

For leavening: Baking powder, baking soda (especially when mixed with an acid like lemon juice or vinegar), and cream of tartar.

For binding: Applesauce, mashed bananas, pumpkin puree, silken tofu, flax or chia seeds mixed with water, or commercial egg replacers.

For moisture: Yogurt, sour cream, buttermilk, or mashed avocado can all be used to add moisture to a recipe in place of eggs.

Keep in mind that using some of these ingredients may slightly change the flavor of your finished product. For example, for savory foods, it’s best to avoid the banana and applesauce. 

Egg-free breakfast recipes.

Breakfast is one of the meals we get asked about the most simply because most of us are used to our cheesy scrambled eggs on toast, or eggs in pancakes. Breakfast without eggs can feel like Lucy without Ricky or Luke without Leia. Like an integral part of your morning is missing.

Egg-free breakfast options can be just as filling and satisfying as your old omelet, and pancakes can be just as fluffy and delicious when they are egg-free.

Here are some breakfast recipe ideas to get you through those weekend and weekday mornings. And most of them are meal-prep friendly.

Savory breakfast muffins by Gaz Oakley

This savory breakfast muffin tastes almost exactly like the Red Lobster cheddar biscuits that are so addicting but not so good for the tummy. With the addition of oats and that healthy helping of hemp seeds, these muffins are not only addicting, they pack one heck of a nutritional punch.

And, they’re completely egg-free!

If you have a tomato sensitivity, replace the sun dried tomatoes with roasted red peppers. It’s delicious either way! We were able to make around 10 muffins with this recipe.

They are really filling so these are the perfect grab and go breakfast for people on the go or fitness enthusiasts who want to pack in some great protein before or after a workout.

For the instructions, check out the original recipe by vegan chef, Gaz Oakley. 

Moroccan breakfast skillet by Laura Shansey

This quick and protein-packed breakfast skillet is as flavorful as it is easy to make. Turkey is the main character here, perfectly complimented by a mouth-watering spice blend, and decadent sweet potatoes.

Our favorite way to serve this is over toasted bread with a drizzle of olive oil, and maybe a sprinkle of cheddar if that tickles your fancy. 

For instructions and helpful hints in the comments, here is the original recipe by Laura Shansey on allrecipes.

 5-ingredient protein pancakes by Arman Liew

These are a regular staple in this writer’s kitchen on weekend mornings. These pancakes are perfect for making ahead, freezing, and toasting during the week for a quick protein-packed breakfast. 

We definitely recommend the apple cinnamon flavor that the creator mentions in the ‘Flavor Variations’ section of the recipe. While these are technically vegan, if you are not dairy-free, go ahead and add buttermilk instead of the dairy-free milk and vinegar mixture. 

We also recommend using unflavored pea protein and adding your own flavors like vanilla extract and a tablespoon or two of maple syrup for sweetness.

Egg-free lunch and dinner ideas.

The following recipes could be modified for meal-prep, and eaten for both lunch and dinner. We’ve rounded up a healthy balance of plant-based, gluten-free, and indulgent meals for you to choose from. Who says being egg-free has to be boring?

Anti-inflammatory Pumpkin Curry by Gaz Oakley

Equally filling as it is comforting and nutritious, this curry is so easy to make that we wouldn’t be surprised if it becomes a regular star in your weekly lineup. 

It’s also super versatile as you can swap out the greens for whatever you have on hand, or swap out the pumpkin for butternut squash or sweet potatoes. Add basmati or wild rice for a truly nourishing and filling meal.

For instructions and a video how-to, check out Gaz’s original recipe. We highly recommend watching the video when you want to unwind. 

Engagement Roast Chicken by Ina Garten

Single, engaged, married, coupled-up, whatever your relationship status may be, this is a chicken recipe that you definitely want to keep in your back pocket. 

Knowing how to make the perfect roast chicken is a must for anyone who wants to have a restaurant-quality meal without having to leave the house (or spend way too much money on delivery).

This dish is best served with whatever vegetables you have on hand, and a starch like Basmati rice or brown rice. 

For instructions, check out Ina Garten’s recipe on the Food Network.

Once you’ve picked those bones clean, don’t you dare throw away that carcass! Toss it in a stock pot with a quartered onion, a bay leaf, some whole peppercorns, and half a lemon. 

Cover the carcass with water, about an inch above the chicken, and let it boil for a few hours for an easy (and free) chicken stock that you can use in whatever recipe you want.

Pasta Primavera by Love & Lemons.

Did you know that most store-bought pastas don’t have eggs in them? 

You read that right! Just because you have an egg sensitivity doesn’t mean that you can’t enjoy your favorite pasta dish. 

This pasta primavera is one of our favorites because it’s so customizable. You can add those BOGO veggies that you bought but haven’t used yet, swap the regular pasta for sweet potato or zucchini noodles, add whatever meat you like (we recommend chicken or a beautiful salmon filet) and play with the seasonings to make it just how you like it. 

If you want to up the protein but are a vegetarian, you can buy protein pasta for just a few cents more than regular pasta (and they’re often on BOGO sale, too!). 

Here is the original recipe with all of the instructions. 

Mouthwatering egg-free dessert recipes.

You didn’t think that we would end this blog at just dinner, did you? 

We know that one of the hardest parts of being egg-free is what to eat for dessert. There are the obvious options like sorbet and a bowl of fruit, but sometimes you just want something rich, decadent, and indulgent. 

Here are three egg-free dessert recipes to satisfy your cravings.

Ultimate Fudgy Brownies by Mommy’s Home Cooking

Who doesn’t love a fudgy brownie? This recipe will deliver those crackly tops, and it’s so easy to make that this will likely become one of those weekly staples that your family begs for. 

They are melt-in-your-mouth good, and you can lick the spoon after you’ve finished mixing!

For those with a lactose and egg sensitivity, you can very easily swap out the dairy in this recipe for vegan alternatives like this butter and using a creamy plant-based milk like oat milk. 

Other than that, we don’t recommend deviating from the recipe or her instructions. The preparation method is how you get those coveted crackly tops. 

Here is the original recipe

Vanilla Wacky Cake by The Conscious Plant Kitchen

This is a really quick and easy recipe that yields an absolutely delicious result. It’s super versatile, so whether you’re making this just for yourself to satisfy a craving, or for a special occasion, this is the ideal base cake recipe for you. 

If you want to make a multi-layer cake for a special occasion, go ahead and double or triple the recipe!

Mix in sprinkles (jimmies-type sprinkles) to turn this into a funfetti cake. 

Just like the brownie recipe, we recommend following the original recipe to a T. When it comes to baking, you can get creative with add-ins, but don’t deviate from the method or you might end up with something you didn’t expect!

Here is the original recipe for easy reference.

 Egg-free doesn’t have to mean tasteless.

There you have it! We hope this list is a continuous source of inspiration for you while you explore your new egg-free cooking possibilities. 

If you want to explore your dietary fingerprint and determine what foods work best for your body, check out our Bloodprint panel

Remember, the power of knowing is better than the anxiety of guessing. 

Woman eating a dairy-free breakfast

Dairy-Free Breakfast Ideas: Delicious and Nutritious Options for Starting Your Day

What type of breakfast person are you?

The grab and go without thinking much about it?

The oatmeal or yogurt bowl with a heaping pile of berries on top?

Or are you the full spread type? Cheesy eggs, buttermilk pancakes, and feta chicken sausages oh my!

No matter what kind of breakfast person you are, learning that you have a dairy sensitivity and have to go dairy-free is likely to throw a big giant wrench in your morning routine. Dairy is everywhere. From the butter on your morning toast to the cream in your coffee, from the cream cheese on your bagel to the whey in most granola bars. 

Having to figure out what the heck to eat for breakfast when you have to eliminate dairy can feel daunting, but it doesn’t have to be.

And no, you don’t need to be a master chef in the kitchen in order to figure it out. All it takes is a dash of knowledge and a sprinkle of creativity, and you’ll master the art of breakfast without dairy.

In this blog, we’re going to take you on a journey to dairy-free mornings without the headache.

But first…

Dairy alternatives you should know about.

Finding a replacement for butter, coffee creamer, yogurt, and cream cheese might make you go ‘yuck!’ but don’t worry. Luckily, we live in the 21st century where being dairy-free is pretty normal. This means that there are tons of tried and true replacements on the market that aren’t super gross. 

Here are some of our favorites.

Butter replacements: Coconut oil (baked goods, pancakes), Earth Balance (vegan butter alternative. Use it exactly as you would butter), olive oil (savory dishes only), mashed avocado (great on toast).

Dairy-free yogurt: So Delicious Coconut Yogurt is an amazing yogurt alternative and they’re available in most regular grocery stores. You still get the tang that you want in your yogurt and the belly-happy probiotics to kickstart your digestion for the day. Unsweetened or Unsweetened Vanilla are the most versatile. 

Coffee creamer: Nut Pods (can be found either in the coffee aisle, or the refrigerated section where you would find regular dairy) are the only ones that we would recommend. We’ve tried several on the market but none come as close to true coffee creamer as these do. Try the Coconut Almond Creamer in both hot and cold coffee. You won’t miss your dairy creamer, we promise.

Cream cheese: Yes, we’re going there. We’re not going to lie, this one was a tough one to replace. Most dairy-free alternatives are just plain old weird, but there was one that blew most of the others out of the water. If you have never tried Kitehill’s onion and chive cream cheese…oh boy, get ready to be addicted. It’s that good. 

Believe it or not, hummus is a decent cream cheese replacement. You get that tang that you crave, with the added benefit of extra protein and some truly stellar nutrients to start your day. Just don’t use hummus in sweet  recipes.

Milk: There are so many milk alternatives on the market-–like, so many. For frothing, soy milk can’t be beat. If you are soy-free, oat milk comes in at a hot second.  Almond milk is great in cold brew, but heating it up changes the flavor. Hemp milk has an earthy taste, so it isn’t an exact alternative, but it does pack quite the nutritional punch. 

Coconut milk is wonderful in baked goods and oatmeal (top it with cubed mango and you’ll hallucinate a tropical island), but it’s a little bit too rich for a bowl of cereal. 

Cheese: We have yet to find a really great cheese alternative so we’ll shelve this one for now.

For grab and go breakfasters.

Protein Packed Blueberry Muffins by Gaz Oakley.

These muffins are ridiculously good. Like, you’ll be making these in batches and eating them regularly, good. Not only are they delicious, moist, and super nutritious, but most of these ingredients are probably already in your pantry.

They are everything that you want in a muffin, and no one will ever know that they are dairy-free and healthy. The protein powder can easily be replaced with whatever whey-free protein powder you have on hand.

Here is the amazing recipe. Make these ASAP, like right now. You won’t regret it.

Hummus Toast by Gimmesomeoven

Wait! Don’t scroll past this one. 

It might sound unconventional but hummus on toast is super versatile and protein packed. If you’re a savory morning person, this might just be your next go-to breakfast option. Did we mention how cost-effective it is?

Throw an egg on top if you have time. Pile last night’s leftover vegetables and add some of that leftover meat, too. Add roasted red peppers and chili flakes. Top it with lox the way you would a bagel and cream cheese. 

Chickpeas are so nutritionally dense for such a small bean, and any hummus toast variation is likely to keep you nice and full until lunch time. Especially when paired with a good multigrain bread.

Here are some great hummus toast ideas.

For the yogurt and oats breakfasters.

Tropical Islands Oatmeal by Immuno Labs

This oatmeal recipe was kind of a happy accident. There Kat was on a Friday morning, pantry and fridge were running on fumes, and the only fruit in the basket was one super ripe champagne mango. 

She was out of oat milk so she used a can of full fat coconut milk and hoped for the best. The result was an oatmeal that tastes like what Miami Beach would taste like if it could be bottled and shipped. Decadent, tropical, and so good that it should be illegal. 

Here is what you will need:

1 Cup Old Fashioned Rolled Oats

1 Cup Full-fat coconut milk

1 Cup water/leftover coconut milk

Cinnamon to taste (be generous)

1 tsp vanilla extract

Healthy pinch of sea salt

1/2 Cup chopped walnuts

1 Diced Champagne Mango (the star of the show)

1 Tablespoon hemp seeds (hello, protein and omega-3s)

1 Tablespoon shelled pumpkin seeds

1 Tablespoon chia seeds

2 Tablespoons dried cranberries

1 Tablespoon maple syrup or honey to taste

Add the coconut milk and water to a pot over medium heat. Add your salt and cinnamon and wait for it to boil. Because of the (healthy) fats in the coconut milk, this may take longer than water. Once it starts to boil (less than a rolling boil, more than a simmer), stir in your oats, chia seeds, and chopped walnuts. Set a timer for 6 minutes and forget about it. 

When the time is up, take the pot off the burner, give it a stir, and let it sit for 3 minutes. After the three minutes have passed, add your vanilla extract. Put the oatmeal in a bowl, add your diced mango, the hemp seeds, pumpkin seeds, dried cranberries, and top with a drizzle of honey or maple syrup. 

You should get about two to three servings from this batch of oatmeal. Use one whole champagne mango (they’re little) per serving.

3-Ingredient Chia Pudding by Feel Good Foodie.

Chia seeds are a superfood for a reason. They are a great source of omega-3s, fiber, and protein. They might not seem like much when you see them on store shelves, but they are a cost-effective nutritional powerhouse that will keep you full until lunchtime.

This is a great option for the folks who can’t start their day without yogurt. The chia seeds give it the texture of yogurt, and add some excitement to an otherwise boring breakfast. 

The best part is that you can meal prep these and just grab and go the way you would with your usual yogurt. If you’re missing those probiotics and yogurt tang, replace half the milk serving with coconut yogurt. 

This simple 3-ingredient recipe is a great base recipe. We recommend adding a dash of vanilla,  topping it with berries and nuts, and adding granola with a dash of cinnamon.

Check out the recipe here.

For the decadent Saturday morning.

Dairy-free Waffles by Cookie Dough Diaries

Are you craving a decadent Saturday breakfast but aren’t sure what to make that will please the whole family?

This waffle recipe is super versatile and easy to follow. They take about 20 minutes to make a full batch and they serve 2-4 people. Use vegan butter or coconut oil for the moisture and satisfying bite. Canola oil works, too. The best non-dairy milks for this are oat milk (for the creaminess) or soy (for the neutral flavor). 

Add dairy-free chocolate chips or frozen blueberries, and top it with a thick dollop of coconut yogurt or coconut cream and drizzle with a homemade berry compote or tried and true maple syrup.

Dairy-free Hollandaise Sauce by Alisa Flemming on Go Dairy-Free

Who doesn’t love an indulgent eggs benedict on a Sunday morning?

Most of an eggs benedict is dairy free except for the hollandaise sauce. Would an eggs benedict even be a benedict without the coveted hollandaise? We think not.

Because of this, we wanted to extend a helping hand and offer you a simple recipe that is likely to make a regular appearance in your Saturday morning lineup. Traditional hollandaise is loaded with butter, making it rich and creamy but also not so great for someone who has a dairy sensitivity.

Dairy-free yogurt gives it that creamy texture that you want from a hollandaise, and with the added spices and that dash of hot sauce, you won’t miss the original.

Dairy-free doesn’t have to mean boring.

Learning that you have a dairy sensitivity doesn’t have to be a breakfast death sentence. With a little exploring and the willingness to try new things, you won’t miss that slab of butter on your morning toast or the vanilla creamer in your cold brew.

Why settle for a dull breakfast when you can start your day off right with these dairy-free delights? Give them a try and see how they can transform your mornings and improve your overall well-being.

Want to know what foods trigger an inflammatory response in your body? Check out our Bloodprint panels and get the answers you’ve been searching for.

Dad making gluten-free pizza with daughter.

The Best Gluten-Free Alternatives for Your Favorite Comfort Foods

Gluten is everywhere. It’s in all of our favorite comfort foods, the thickening agent in soups and stews, and heck, it’s even in condiments like ketchup. 

This is why it can feel like the guillotine, chopping your culinary world to bits when gluten shows up as a main character in your food sensitivity test results. 

Except, She’s not the main character anymore, she’s the villain, and not the one we love to hate either. Suddenly, you’re faced with a gluten-free future, but the trouble is, you don’t know where to start.

Contrary to popular belief, finding out that you’re gluten-intolerant, or even allergic, doesn’t have to mean a culinary death sentence. With some simple replacements, you can regain the joy and comfort you found at the dinner table, with the added benefit of getting to play in the kitchen.

In this blog, we’re diving into the world of gluten-free replacements. Ready?

The problem with gluten.

Did you know that gluten sensitivity is actually very common? It affects about 6% of the national population. In fact, many people with gluten sensitivity may not even realize they have it, because the symptoms can be subtle and easily attributed to other causes. This is why it’s essential to be aware of the symptoms and get tested if you suspect you may have a sensitivity or intolerance to gluten.

But, what is gluten, and why is it in so many random foods? Gluten is a protein found in many grains, including wheat, barley, and rye. It’s what gives bread its elasticity and helps it rise, which is why it’s often used in baked goods and other processed foods. For most people, gluten is harmless and even beneficial, but for those with a sensitivity or intolerance, it can cause a wide range of uncomfortable symptoms.

Gluten is the unwanted guest that just won’t leave our favorite comfort foods alone. It’s like that problematic ex who always shows up uninvited, wreaking havoc on our digestive systems and leaving us feeling less than our best.

But fear not, gluten-sensitive friends! Thanks to the rise of the gluten-free movement, we now have a whole host of satisfying and delicious alternatives to our favorite gluten-laden foods. From pizza and pasta to baked goods and even beer, there’s a gluten-free option for every craving. So let’s raise a glass (of gluten-free beer, of course) to a world of delicious, comfortable eating without the discomfort of gluten.

The best gluten-free pasta.

Gluten-free pasta dish

Did you know that regular grocery stores now sell gluten-free pastas? Yes! No more having to visit specialty stores, no more having to make your own pasta from scratch. Getting your hands on those gluten-free spirals of joy is just as convenient as buying regular, old-fashioned pasta. 

Here are some of our favorites:

Lentil pasta: Bean-based pasta? Yes, yes indeed. Lentil pasta is a powerhouse of nutrition and taste. It’s gluten-free, protein-packed, and fiber-rich. Plus, it’s versatile enough to go with any sauce or topping you can imagine. 

Chickpea flour pasta: Chickpea flour has been used for centuries as a thickening agent, flour replacement, and more recently, as a nutritious alternative to wheat in pasta recipes. One of the biggest benefits of chickpea pasta is its high protein content. Like lentil pasta, it contains up to 3 times more protein per serving than traditional pasta. This makes it an excellent choice for vegetarians, vegans, and anyone looking to increase their protein intake.

In addition to protein, chickpea pasta is also a good source of fiber. This helps to support digestive health and can even help to lower cholesterol levels.

Brown rice pasta: One of the biggest benefits of brown rice pasta is that it’s easier to digest than wheat-based pasta. This means you’ll be less likely to experience bloating, gas, and other uncomfortable symptoms after eating it. Brown rice pasta is a great source of complex carbohydrates, which provide sustained energy throughout the day. 

It’s also rich in fiber, which helps to support digestive health and keep you feeling full and satisfied.

But perhaps the best thing about brown rice pasta is its taste and texture. It has a delicious nutty flavor that pairs perfectly with a variety of sauces and toppings, and its texture is just as satisfying as traditional pasta. This is a great one for baked pasta dishes.

Drool-worthy gluten-free pizza dough alternatives.

We’re not going to sugarcoat it, if you are a chewy pizza crust lover, finding a gluten-free option that has that same texture is going to be really difficult unless you make it yourself. For us chewy pizza lovers, there is one recipe that we tested that stood out more than others. 

For the rest of us, here are some great flour alternatives for your next gluten-free pizza night.

Cauliflower crust pizza dough: This one is made from finely grated cauliflower, eggs, and cheese. This low-carb option is a great way to sneak more vegetables into your diet and is naturally gluten-free. We’re not going to lie, this one isn’t very filling, so definitely pile on those toppings and serve it with an extra side.

Almond flour, tapioca flour, and coconut flour: Another great option is gluten-free pizza dough made from a blend of alternative flours. These flours are not only gluten-free but also low-carb and high in protein, making them a healthy alternative to traditional pizza dough.

Gluten-free bread mix: For a more classic taste and texture, try using this as a pizza dough substitute. Simply prepare the bread mix according to the package instructions, then shape it into a pizza crust and add your favorite toppings.

No matter which gluten-free pizza dough alternative you choose, the most important thing is to have fun experimenting with different flavors and toppings until you find the perfect combination that satisfies your cravings and dietary needs.

Other comfort foods made gluten-free.

Close up of female baker holding different types of bread. Chef holding various types of loaf bread against gray background.

Pizza may be the king of comfort foods, but there are plenty of other classic dishes that can be made gluten-free without sacrificing flavor or texture.

Take mac and cheese, for example. This childhood favorite can easily be made gluten-free by swapping out traditional pasta for a gluten-free alternative, such as brown rice pasta or quinoa pasta. To make the cheese sauce, use gluten-free flour alternatives like coconut flour or almond flour as a thickener instead of wheat flour.

Bread is another comfort food that can be made gluten-free with the right flour alternatives. Almond flour, coconut flour, and oat flour are all great options for gluten-free bread. Almond flour is high in protein and healthy fats, while coconut flour is low in carbohydrates and rich in fiber. Oat flour is a good source of fiber and also contains protein and healthy fats.

For those with a sweet tooth, pancakes can also be made gluten-free with the use of alternative flours. Buckwheat flour is a popular choice for gluten-free pancakes, as it has a nutty flavor and is high in protein and fiber. Almond flour and coconut flour are also great options for gluten-free pancakes, providing a light and fluffy texture.

It’s important to note that different types of gluten-free flour alternatives can have unique textures, flavors, and nutritional benefits. Coconut flour, for example, is highly absorbent and can create a dense, moist texture in baked goods. Almond flour, on the other hand, has a more subtle flavor and can create a light and airy texture.

It’s a door, not a coffin.

Finding out that you are gluten-sensitive or gluten intolerant shouldn’t feel like a funeral for your favorite foods. 

Instead, look at it as a door to untapped possibilities and adventures waiting for you in the kitchen.

If you suspect that gluten is the culprit behind your tummy-woes and unrelenting symptoms, you need to take a food sensitivity test. Get the answers you need, ask your doctor about our Bloodprint panels at your next visit.

Remember, the power of knowing is better than the anxiety of guessing.

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