In this day and age everyone seems to know someone who can’t eat gluten. Whether it’s an allergy, sensitivity or good old-fashioned Celiac disease, wheat intolerance continues to plague bread, pasta and beer lovers worldwide. This poses a problem during big barbecue weekends as the glutards (affectionately-named, as the author of this post just happens to be one) saw away with knife and fork at their burgers, dogs, portobello mushrooms or what have you, wishing they were somehow more sandwich-like, praying to the bun gods to send down some viable substitution.
With just a little strategic dodging and tweaking and no rocket science whatsoever (avoiding soy sauce-based marinades, subbing out beer for killer cocktails), you can build an easy, gluten-free grilling menu so good you won’t even notice what’s missing.
More on gluten-free from Food Republic:
- Novak Djokovic’s Gluten-Free Streak
- 10 Myths and Facts About Celiac Disease
- Black Rice Pudding Recipe