No one can help what they’re allergic to, but there are ways around food allergies, particularly when it comes to gluten. If you’re a carb lover, you may feel like your diet is limited. However, there are substitutes that don’t compromise (much) on taste. From gluten-free pasta, rice and potatoes to veggie pastas and rice, there are a range of gluten-free carbs that can take the place of your faves. Here are eight gluten-free recipes for the allergy baddies.

Spaghetti

Spaghetti has become a go-to meal that’s easy and quick to make for those long weekdays.

Ingredients:

• 1 pound gluten-free spaghetti
• 2 tablespoons olive oil, divided
• 1 pound lean ground beef
• 25-ounce jar of gluten-free marinara sauce
• 1 tablespoon finely chopped fresh basil
• salt, to taste
• freshly ground black pepper, to taste<
• 3 ounces gluten-free, grated Parmesan cheese

Once you chop the basil, you can boil the pasta water, followed by adding two tablespoons of olive oil and salt. Add gluten-free spaghetti to the boiling pasta water, and add onto the meat. Season and cook the ground beef, also adding salt and pepper to taste. After about 8-12 minutes of boiling, your pasta should be al dente. Drain the excess water. Add chopped basil to the gluten-free marinara sauce, and allow it to wilt. Pour gluten-free marinara sauce onto the pasta followed by adding the meat. Top if off with grated Parmesan cheese et voila – gluten free spaghetti.

Chicken Stir Fry

Some chicken stir fry recipes include rice, and while it is naturally gluten-free, we’ll be focusing on the protein and the veggies.

Ingredients:

• 1 pound boneless, skinless chicken breast cut into 1-inch cubes
• salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 1/2 yellow bell pepper cut into 1-inch pieces
• 1/2 red bell pepper cut into 1-inch pieces
• 1/2 cup baby carrots sliced
• 2 teaspoons minced ginger<
• 2 garlic cloves, minced
• 1/4 cup low sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1/4 cuphoney
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon crushed red pepper flakes

Pour olive oil into a skillet, and add cleaned and seasoned chicken cubes. Remove your chicken from the skillet, add olive oil and allow your veggies to fry. A combination of chicken broth, toasted sesame oil, soy sauce and honey are what give the stir fry its flavor. If you’re into spice, feel free to add in some crushed red pepper flakes. Fry garlic in a pan with olive oil while chopping bell peppers, carrots and broccoli florets. Add veggies to the skillet before seasoning the chicken. Add ginger and sauce mix once the chicken and veggies are done.

Steak and Potatoes

Who said carbs can’t be delicious unless they have gluten? Potatoes can be served in so many ways that it might be the most useful vegetable carb out there. More commonly known as French fries, when chopped and seasoned, it serves as the perfect side dish. They’re also gluten-free!

Ingredients:

• 1 pound Yukon Gold potatoes
• 4 cloves garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• 4 tablespoons unsalted butter
• 1½ pounds sirloin steak

Chop and boil the potatoes, removing them from the water once they’re tender. Meanwhile, fry garlic and steak chunks to the level of your preference. Once both the steak and potatoes are done, you can mix them, pouring over a butter-rosemary-oregano combination. Mix and season to taste.

Gluten-Free Fettuccine Alfredo 

Fettuccine Alfredo has also become a go-to dish for people of all cooking levels. It’s easy, quick and gives you room to get creative if you so choose. In this case, it’s another opportunity for gluten-free pasta to shine.

Ingredients:

• gluten-free fettuccini pasta
• ½ cup butter
• ¾ pint heavy cream
• 5 cloves garlic, chopped
• 1 cup alfredo sauce
• 2 cups freshly grated Parmesan cheese
• 2 tablespoons dried parsley

Salt and oil pasta water before boiling gluten-free fettuccine. Add chopped garlic to a buttered pan. Once the garlic is soft, add pasta, followed by heavy cream. Now that your pasta is well-dressed, add Parmesan cheese and parsley for taste and garnish.

Bean Salad

No need for rice, pasta or potatoes. This salad combines three beans, your favorite veggies, a dressing and a cheese, if that’s your preference. Some versions even include a meat. As filling, if not more, than your fave carby main dishes, this bean salad simplifies meals while helping you to feel full and satisfied.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can black or red beans, drained and rinsed
• 10-ounce grape or cherry tomatoes, quartered
• 2 sweet bell peppers, chopped
• 1 medium cucumber, seeds scraped out and cubed
• 1/4 red onion, chopped
• 1/2 pound cooked or deli meat, cubed/chopped
• 4-ounce mozzarella pearls
• sun-dried tomato or olive oil vinaigrette

Mix together the beans in a bowl, before adding chopped deli meat, chopped cucumbers, grape tomatoes and mozzarella pearls next. Pour over olive oil vinaigrette and enjoy!

Loaded Vegetarian and Gluten-Free Sweet Potato

We’re back to potatoes as a gluten-free option. This time they’re sweet.

Ingredients:

• 4 medium sweet potatoes
• 1/2 cup sour cream
• 1 teaspoon taco seasoning
• 1 teaspoon olive or canola oil
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika or smoked paprika
• 1/2 teaspoon cumin
• pinch of salt
• 1-1/3 cups canned black beans, rinsed and drained
• 1/2 cup mild or spicy salsa
• 1/2 cup reduced fat Mexican cheese blend
• 1/4 cup chopped cilantro

You’ll need to wash, poke holes in, oil, salt and bake the sweet potatoes. Once they’re tender, add toppings. Sprinkle taco seasoning, cumin, paprika and a pinch of salt over the center of the sweet potato. Follow with red bell pepper, onion, black beans, cheese, salsa and cilantro. Don’t forget the sour cream!. Although if you’re looking to nestle your topper ingredients into a sweet potato even better, feel free to scoop a couple of spoonfuls out to make room.

Heart of Palm Pasta

You can go meat or meatless with this one as per any pasta dish, although you may want to try it meatless the first time around. It has a savory quality when seasoned and buttered that would go well with any pasta sauce. It comes packaged and can be scooped from the natural vegetable as well.

Ingredients:

• 1 package of hearts of palm pasta
• ¼ cup of olive oil
• 2 garlic cloves minced
• ½ pint of cherry tomatoes about a cup
• salt + pepper to taste
• pinch of sugar
• ¼ cup of fresh basil chopped
• freshly grated Parmesan

After chopping basil, fry the garlic in some olive oil. Then, you’ll add tomatoes, allowing them to blister a bit before adding sugar. Add salt and pepper to taste before mixing hearts of palm pasta et voila plus (optional) Parmesan.

Fried (Cauliflower) Rice

Cauliflower has become a reliable substitute for carbs like rice and pizza dough. And, in this recipe, it’s given space to shine.

Ingredients:

• 1 bag pre-riced cauliflower
• 3 tablespoon reduced-sodium soy sauce
• 2 tablespoon mirin
• 1 teaspoon granulated sugar
• 1/4 cup neutral oil
• 2 shallots, thinly sliced
• 2 large eggs, beaten to blend
• 1 carrot, cut into 1/4″ matchsticks
• 3 cloves garlic, finely chopped
• 1/2 cup frozen peas
• Kosher salt
• freshly ground black pepper
• 2 scallions, thinly sliced

You can purchase pre-riced cauliflower or use a food processor to finely chop a head of cauliflower. Then, you’ll need to mix the sauce that gives traditional fried rice its delicious taste. Your measurements of mirin, soy sauce, neutral oil, salt, ground pepper and granulated sugar will be added to a separate bowl. Once you’ve fried scallions and eggs, you can move on to cooking peas and cauliflower until it’s similar to the texture of rice.  Pour over the sauce and enjoy!

Now that you have a few ideas, let us know what you like and what will become a go-to meal in your home.