Instead of using a gluten-free tortilla, use a coconut and vegetable based wraps.
Choose pastas that are made from lentils or beans, from Tolerant Pasta or make your own “noodles” out of spaghetti squash and zucchini
Substitute sprouted quinoa for rice when making stir-fry’s and other dishes that are typically served over rice.
Use baking recipes that primarily call for flours with healthy nutrients; such as coconut flour, almond meal, buckwheat flour, quinoa flour, chickpea flour, or teff flour.
If you can’t bake your own bread, seek out store-bought breads that are made from nutrient-rich grains. I use and love www.theloafgrainfree.com
Make pizza crusts from cauliflower. Cauliflower also can be blended up in a food processor into “rice” that you just saute for a few minutes to make the perfect rice substitute.
There are great snacks too. I am a fan of Mary’s Gone crackers (they grow their rice in California where arsenic levels are lower, and contain no refined flours or sugars). My favorite ones are the rosemary super seeds.
I also choose bars like Raw Crunch that have organic seeds, nuts and dried fruit.
Last but not least… Eat more produce! Fruit, veggies, beans and salad greens are all naturally gluten-free, so don’t be afraid to try new ones every week until you find your favorites.
Most importantly, be aware of hidden ingredients.