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With more and more gluten-free products on the market, finding the tastiest can be tricky. Here are some recent arrivals to the gluten-free aisle, just in time for the holidays.
Bob’s Red Mill Gluten-Free Pie Crust (above)
Registered dietitian and gluten-related disorders expert Rachel Begun shared this recommendation for a no-fuss pie crust. The mix, from Bob’s Red Mill, is made with simple whole-food ingredients and makes a tasty crust.
Dr. Lucy’s Pumpkin Patch Cookies
These cookies are light, airy, crisp and allergen-free. They’re a great snack option on their own and also delightful served with a fruit compote or crumbled into a pie crust.
Udi’s Soft & Chewy Snickerdoodle Cookies
Chewy, gluten-free cookies are usually hard to come by. Udi’s has already mastered gluten-free bread and now unveils this buttery, cinnamon-filled cookie with a reasonable 90 calories apiece.
Mains, Sides and Snacks
Applegate Farms Natural Gluten-Free Chicken Tenders
Kids and adults alike will enjoy these tenders, featuring nice cuts of chicken breast in a crisp and flavorful crust.
Udi’s Sea Salt Ancient Grain Chips
Made with healthy whole grains like quinoa, amaranth and millet, these nutty and flavorful chips are more flavorful than the average gluten-free cracker option.
Ronzoni Gluten-Free Pasta
This gluten-free pasta is made from rice, corn and quinoa and has a similar calorie count to traditional pastas.
Crunchy and not overly sweet, this cereal makes a quick and easy breakfast or a guilt-free late-night snack.
Glutino Toaster Pastries
These toaster pastries are a healthier option than most traditional versions and offer breakfast in a hurry.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
One of our favorite special-treat meals is crepe night. We whip up a few batches of crepes and make an entire meal of them, starting with savory ham-and-Gruyere crepes (perhaps topped with a fried egg, called a “complete” crepe in French) and finishing with sweet versions — either lemon, butter and sugar, or the classicRead more