Gluten-free Recipes Full of Carbohydrates for Celiacs

January 16, 2019
If you have Celiac's disease, you are already aware of how difficult it is to find recipes that suit your needs and that don't have gluten in their ingredients.

Discovering that there is a whole world of gluten-free recipes isn’t a simple matter, at first.

In this sense, foods that contain high levels of carbohydrates could become our best ally. Remember, knowing what you are putting in your mouth is the key to maintaining good eating habits. This is important if you are gluten intolerant or need to follow a special diet as a way of life.

Now, the amazing thing about gluten-free recipes is that they cover a large number of elements and ingredients that are similar to what you would see in any supermarket or store. So, it’s not necessary to change everything you eat overnight. 

Carbohydrates and Celiacs

A very important concept that you should always keep in mind is directly linked to carbohydrates. Despite their bad reputation, they are part of the chemical chain of substances that are converted into energy.

There are many you surely know: sugars, calories, minerals. Despite their many forms, all are “driven” through the “tool” that carbohydrates offer.

Of course, the problem comes whey they accumulate in the body and there is no way to get rid of that overload. Part of the problem is obesity, heart disease or lifestyle, such as having a sedentary lifestyle or anemia, is explained directly by the excess of this particular substance.

However, without carbohydrates, we wouldn’t have a way to supply our cells with what they need to work. So, when you reread that “carbohydrates are bad,” don’t trust anything that comes from that source. In reality, carbohydrates help provide the body with needed energy.

Now it’s time to open the possibilities of ingenuity and spend some time making these new and ideal gluten-free recipes that are great for Celiacs.

Gluten-free Recipes Packed with Carbohydrate Energy

gluten-free recipes

Why is it so important that we specify that these recipes are good for Celiacs?

The reason is quite simple. Much of the world is fed on a single grain: wheat. This is an ingredient with high gluten values within its composition and that is torture for people with digestion problems.

In addition, wheat is also present in many everyday foods. Gluten is everywhere, from the bread at your table to the donuts you usually soak in your morning coffee during the afternoons.

Now, imagine living in a world where what you eat hurts you and, on top of that, you can’t find any good options that don’t have gluten in them.

That’s where we’d like to help.

Let’s take a look at some of these recipes!

Read: White Bread or Whole Grain Bread: Which is Better?

Gluten-free Quinoa, Apple and Spices Recipe

This is ideal for breakfast and great for eliminating and supplanting traditional grains. Start adding a little flavor and quality to your body through the simplicity and practicality of this recipe.


  • 1/2 cup of quinoa (100 g)
  • 1 cup of water (250 ml)
  • 2 tablespoons cinnamon powder (30 g)
  • 1 tablespoon brown sugar (15 g)
  • 1/2 cup walnuts (75 g)
  • 1 chopped apple
  • 2 tablespoons blueberries (40 g)


  1. Heat the water and, when it starts to boil, add the quinoa. Stir and let sit for 5 minutes.
  2. When the quinoa has expanded, add cinnamon, brown sugar and nuts. Mix everything well.
  3. Finally, cut the apple and add the blueberries to it.

Read: 10 Signs You’re Gluten Intolerant

Gluten-free Macaroni with Prawns and Pesto

gluten-free recipes

This is the proof that it’s possible to eat delicious food that is absolutely gluten-free. Without a doubt, this is a recipe that you can’t pass up on.


  • 1 cup of gluten-free macaroni (200 g)
  • 250 g of peeled prawns
  • 1 cup of green peas (95 g)
  • 2 cups of cherry tomatoes in sauce (250 g)
  • 2 tablespoons of pesto (30 ml)


  1. Start by making the pasta like any other kind. Put a pot of water on to boil with salt. Stir while it boils.
  2. Before cooking the pasta, add the prawns and the peas. Stir it occasionally.
  3. Then, strain all of the ingredients using a colander.
  4. Last, pour the cherry tomato sauce on and mix it into your gluten-free pasta recipe. You can eat it right away or wait a few hours, putting it in the oven and adding a touch of pesto.
  • Nehra, V., Marietta, E. V., & Murray, J. A. (2012). Celiac Disease. In Encyclopedia of Human Nutrition.
  • Biesiekierski, J. R., Peters, S. L., Newnham, E. D., Rosella, O., Muir, J. G., & Gibson, P. R. (2013). No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates. Gastroenterology.
  • Mohamed, A. A., Rayas-Duarte, P., Shogren, R. L., & Sessa, D. J. (2006). Low carbohydrates bread: Formulation, processing and sensory quality. Food Chemistry.
  • Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science and Technology.
  • Kuipers, R. S., de Graaf, D. J., Luxwolda, M. F., Muskiet, M. H. A., Dijck-Brouwer, D. A. J., & Muskiet, F. A. J. (2011). Saturated fat, carbohydrates and cardiovascular disease. Netherlands Journal of Medicine.