Even if you don’t have coeliac disease, many people report feeling healthier day-to-day eating gluten-free.

While going gluten-free can seem really daunting at first, it doesn’t have to be hard.

Here are five food swaps from Tim Grainger, Founder of Venerdi, that coeliac and gluten-sensitive foodies can still enjoy, making it a piece of (gluten-free) cake.

GLUTEN-FREE FOOD SWAPS

SWAP1: BREAD

Ditch the old white loaf of bread and go for a good quality gluten free loaf. Stand-outs include the Broken Black

Rice & Polenta Sourdough, Sweet Potato Sourdough, Hemp & Rosemary Sourdough Buns, Paleo Super Seeded and Keto Hemp & Linseed Bread. 

SWAP 2: PASTA

Swap refined wheat pasta for legume-based pasta. Legumes are a good source of fibre, b vitamins and protein. They are gluten-free, vegan, taste delicious and can be substituted in any pasta-based meal.

SWAP 3: PIZZA BASES

Everyone needs a good pizza base substitute if you’re eliminating gluten from your diet. Venerdi has a delicious

Fancier Sourdough Pizza Base that is free from gluten, dairy and soy as well as vegan friendly. 

SWAP 4: GLUTEN SNACKS FOR HOME-MADE KALE CHIPS

Kale is a nutrient-rich vegetable and also a good source of calcium, iron, magnesium and vitamin c. Kale chips are an easy way to introduce kale into the diet, and tastier than munching on plain leaves. Drizzle olive or coconut oil and sea salt over washed and dried kale pieces. Bake in the oven until crunchy.

SWAP 5: SOY SAUCE FOR COCONUT AMINO SAUCE

Made from aged coconut tree sap, it’s a tasty alternative to soy sauce that’s packed with flavour. Ideal for salads, dressings, stir-fry, sushi, soups, or with rice and beans.