Get rizzi with it
Many wheat-loving cuisines have plenty of rice-equivalent dishes. Swap carbonara for risotto, ramen for rice noodles or wraps for banh xeo.
2. Paella mixta
An easy and impressive serving option.
*Just remember to check gluten in your Asian cooking sauces before serving up this stir fry to coeliacs.
4. Banh xeo
These crispy pancakes are made with rice flour and coconut milk. Wrap a bit of pancake and filling in a lettuce leaf and dip in nuoc cham.
Polenty of options
The humble yellow corn kernel can stand-in for anything from quiche pastry to sandwich bread with a little thought.
Arepas make a great substitute for bread slices, or just a great snack stuffed with cheese and beans.
Kathy Tsaples' recipe uses cooked polenta mixed with a little gluten-free flour and olive oil to form tart bases.
Sure, potato chips are great, but have you ever had a polenta chip? Trust us. It's good.
This slab of cheesey green polenta pie makes a great picnic addition, easy lunch, side dish or main meal.
Potatoes gonna potate
Just when you thought they couldn’t get any better, spuds came and held down the meatball fort, making a great replacement for breadcrumbs. They’re also not terrible mashed, boiled, baked or fried.
Grated potato with the water squeezed out stands in for breadcrumbs in Helen Tzougantos' Italian meatball recipe.
10. Potato pave
Potato gets a little bit fancy when layered, baked and neatly sliced.
Beef up plain roast potatoes with a bit of spice. These are great with a dollop of yoghurt and a lamb chop or two.
12. Pizza potatoes
Have your cake and eat it too.
Other lesser-known grains and pulses, like chickpea flour, quinoa and buckwheat (not wheat) also offer fine substitutes or just great options when used in dishes from regions who have utilized them for quite some time.
Crunchy quinoa flakes give this crumbed chicken a slightly nutty note.
You can find chickpea flour at many Indian supermarkets labelled as 'besan'.
Swap bulghur wheat or cous cous out for quinoa.
Despite its deceptive name, buckwheat doesn't contain any gluten so is a great chewy noodle substitute.
Don’t forget dessert!
Rice puddings, polenta shortbread and just a good old-fashioned cake with gluten-free flour are sure to please anyone, coeliac or not! And if in doubt, just remember, there’s no gluten in ice cream.
This one goes down a treat with a cup of tea after dinner, or with morning coffee the day after.
This traditional Filipino breakfast dish doubles as a carb-lovers dessert.
Yoghurt keeps this lush blackberry cake light and moist.
Close to the classic, this mango sticky rice recipe is taken to new heights by quickly grilling fresh mango cheeks.
Catch Helen Tzouganatos whipping up lush gluten-free meals in the brand new first series of Loving Gluten Free at 8:30pm Thursdays from 17 October to 19 December on SBS Food, and later on SBS On Demand.
Who doesn't love a tray of sweet bread swirled with cinnamon, sugar and butter? Now coeliacs don't have to miss out!
This cake is lovely and light and tender - and a good one for kids who are tricky about vegetables!
This bircher muesli (overnight oats) is full of amazing texture. Each seed adds its own unique character.
If you have a tree overflowing with lemons, this recipe is a great way to use them up. You will need about four lemons for this recipe.
This gluten-free and dairy-free recipe, with its subtle lemon flavour teamed with an aromatic rosewater icing and light nutty texture, is the perfect afternoon-tea cake.
This not-so-naughty spiced loaf is given a nutrient and moisture boost with sweet potato, which also makes it slower in energy release.