The phrase “gluten free” has become a popular fad in recent years. However, for the 1% of Americans diagnosed with celiac disease, being gluten-free is a treatment rather than a trendy diet.

Story by Abby Moore

Illustration by Jesus Acosta

Celiac disease is an autoimmune disorder that causes the body to react abnormally to gluten. For those who have this disease, eating gluten forces their body to stimulate an immune response, destroying the villi, which support nutrient absorption, along the lining of the small intestines. When the villi are damaged, the body is unable to absorb necessary nutrients.

Celiac disease can lead to both temporary and serious long-term health effects. Currently, the only treatment for celiac disease is a gluten-free diet.

However, giving up gluten doesn’t have to be a sacrifice. By following these three recipes, you’ll be able to indulge in satisfying and gluten-free meals!

For breakfast: Gluten-Free Pancakes

Ingredients:

• 1 ½ cups gluten-free flour
• 3 ½ teaspoons gluten-free baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 ¼ cups milk
• 1 egg
• 3 tablespoons butter (melted)

Instructions:

1. Combine flour, baking powder, salt and sugar in a large mixing bowl.
2. Form a well in the center of the dry mixture and pour in milk, eggs and melted butter.
3. Spray a griddle or a frying pan with non-stick spray (or lather in butter if you’re feeling indulgent). Place over medium high heat.
4. Scoop batter onto griddle or pan (about ¼ cup for each pancake).
5. Wait until pancakes begin to form air bubbles, then flip. Continue to cook until pancakes are golden on both sides.
6. Serve hot with your favorite toppings! Try pairing with scrambled eggs and your choice of breakfast meats, or a side of fresh fruit.

For lunch: Quinoa Power Bowl

Ingredients:

• ½ zucchini
• ½ yellow squash
• ½ red bell pepper (seeds and stems removed)
• ½ small red onion
• 1 teaspoon olive oil
• 1 cup cooked quinoa
• 1 handful arugula or mixed spring greens
• ¼ cup cherry tomatoes (halved)
• 1 tablespoon hummus
• Lemon (optional)

Instructions:

1. Slice zucchini and squash lengthwise. Slice onion and bell pepper into large strips.
2. Toss veggies in a mixing bowl with olive oil, salt and pepper (to taste).
3. Heat oven to 450 degrees and roast veggies for 15 minutes.
4. Spoon quinoa into bowl. Top with roasted veggies, greens, cherry tomatoes and a dollop of hummus.
5. A squeeze of lemon would add a zesty touch!

For dinner: Cauliflower Pizza

Ingredients:

• 3 cups cauliflower florets (or pre-packaged cauliflower rice for quicker meal prep)
• ½ cup grated mozzarella cheese
• ¼ cup grated parmesan cheese
• 1 teaspoon dried oregano or dried Italian seasoning
• 1 teaspoon garlic powder
• 1 egg (beaten)
• Salt and pepper
• Your choice of pizza toppings

Instructions:

1. Preheat oven to 400 degrees.
2. If using cauliflower florets, pulse in a food processor until a rice-like consistency is formed.
3. Once chopped, place cauliflower rice in a bowl. Microwave to soften for about 7 minutes. Let cool.
4. Mix cheeses, seasoning, garlic powder and egg into the cauliflower until combined. Season to taste with salt and pepper.
5. Line a baking sheet with parchment paper and add the mixture onto it. Press down and form crust into desired shape.
6. Bake cauliflower crust for 15 minutes.
7. Remove from oven and add your desired toppings. Continue baking for an extra 10 minutes, or until cheese is melted and the crust is golden.
8. Serve warm and enjoy!