Accept it: Your world has changed
Gluten-free eating becomes easy when you accept there’s really no substitute for wheat. Just let it go. Store-bought gluten-free baked goods aren’t just expensive, they’re also:
Disappointing. It’s crushing to spend $15 on a pie “that tastes like gravel,” says Roberts, author of several acclaimed gluten-free baking books. A few local artisan bakeries are setting the bar higher these days, but “not bad” is still high praise for most store-bought gluten-free products. Fattening. Fat, sugar, eggs and salt are used to pump up the blandness of rice flour, a primary ingredient in baked goods. Prone to go stale fast. These baked goods dry out much more quickly than wheat-based foods.
Embrace new habits
Stop trying to replace all the bread, bagels, muffins and cookies you used to eat. Make bread and cookies occasional treats. Eat burgers and sausages without a bun. Switch to open-faced sandwiches, lettuce wraps and crackers. Enjoy dips, hummus and peanut butter with vegetables and fruits. Cornbread (read the labels on mixes) is a quick, easy bread substitute.