Foods like spinach, kale, and collard greens are high in lutein and zeaxanthin, antioxidants that help reduce the risk of chronic eye diseases such as macular degeneration and cataracts.
Be mindful of ingredients that might contain hidden gluten, such as certain extracts, flavorings, or processed foods. Choose gluten-free versions or whole ingredients to avoid any accidental gluten intake.
While oats are naturally gluten-free, they can be cross-contaminated during processing. Look for oats specifically labeled as gluten-free to ensure they haven't come into contact with gluten-containing grains.
Replace wheat-based thickeners like regular flour or breadcrumbs with cornstarch, arrowroot powder, tapioca starch, or xanthan gum to achieve similar binding or thickening effects in your desserts.
Instead of traditional pastry crusts made with wheat flour, try crusts made from ground nuts like almonds, pecans, or walnuts. These can add a delicious flavor and texture to pies and cheesecakes.
Use natural sweeteners like honey, maple syrup, agave nectar, or stevia instead of processed sugars that might contain traces of gluten due to manufacturing processes.
Double-check the ingredients in flavorings, toppings, and sauces, opting for gluten-free versions of chocolate chips, sprinkles, caramel, and other toppings that might contain gluten.
When preparing gluten-free desserts, ensure that all utensils, cutting boards, baking sheets, and mixing bowls are thoroughly cleaned or dedicated solely to gluten-free ingredients to avoid cross-contamination.