Going gluten-free (especially due to a celiac disease diagnosis) can come as a massive change to one’s life. After all, gluten-filled foods occupy grocery store shelves and play an important part in many traditions – birthday cakes, Friday night pizza and holiday breads and pies, just to name a few.

Thankfully, nowadays, going gluten-free is much easier than it was a decade ago. Not only are there gluten-free options at most restaurants and grocery stores, but many people with celiac disease, including myself, have now learned priceless tips to improve the texture and taste of gluten-free foods – because let’s be honest, nobody likes tortilla wraps that split and baked goods that turn out ‘eggy.’

However, with the number of celiac disease cases steadily rising, gluten-free food options, cooking hacks and massive amounts of helpful information that are now at our fingertips, eating gluten-free is becoming a lot easier, and less stressful, than it once was.

Below, you’ll find a few of the gluten-free food tips I’ve accumulated over time. With these, you can skip past the mushy pasta and keep your frozen pizza crust crispy.

The Shorter the Ingredient List, The Better

Gluten-free labeling doesn’t always mean high-quality ingredients. Some gluten-free products are filled with sugar, less-than-healthy fats and empty calories. “They may also be highly processed with additives and preservatives in order to mimic the gluten-containing foods they are replacing,” says Dr. Gabrielle Lyon, D.O., Founder of Muscle-Centric Medicine. Instead, shop and search for products with shorter ingredient lists, especially ones you can pronounce and recognize. This generally translates to less processed and more nourishing. Keep this in mind when buying traditionally gluten-filled foods like bread, flour, tortilla wraps and pasta.

Steam Your Pasta When Reheating Leftovers to Avoid Hardened Noodles

Depending on what ingredients make up your gluten-free pasta, reheating it in the microwave can cause it to harden. Simply place leftovers in a steamer with 1/2-inch of water and steam for five minutes. The result is soft, al dente pasta.

Also, when storing leftover pasta, place in an oiled container that is well-sealed. This will help prevent it from falling apart.

Use a Large Pot When Boiling Gluten-Free Pasta

Gluten-free pasta contains more starch than ones that are wheat-based. This creates a lot of foam that can pour out of the top of the pot. To avoid this, use a bigger pot and fill it two-thirds of the way up.

Don’t Let Your Pasta Sit In the Colander and Add Sauce Immediately

Gluten-free pasta requires immediate moisture after cooking, or it will become mushy. To avoid this, remove your pasta from the colander immediately and place it in a mixing bowl with your sauce. If your sauce isn’t ready, add some oil to the pasta; this will keep it moist.

Warm Tortilla Wraps to Prevent Crumbling and Splitting

Gluten-free wraps tend to split and crumble when folding. Simply heat the wrap in the microwave for five to 10 seconds for a more flexible wrap experience.

Replace Flour with Instant Potatoes to Make Gluten-Free Gravy

Instead of using wheat flour in homemade gravy, simply use instant potatoes for a creamy texture filled with flavor.

Convert Dessert Recipes with the Right Gluten-Free Flour

You don’t need a gluten-free dessert recipe to enjoy your favorite wheat-based dish. Instead, use cup-for-cup (1:1 ratio) with any gluten-free flour, and enjoy! King Arthur makes a fantastic gluten-free flour option and is measure for measure. Note that rice, coconut and almond flour cannot be used as a 1:1 swap.

Use Psyllium Husk to Give Gluten-Free Bread Good Texture

Gluten is the ‘glue’ that holds a baked good recipe together – without it, cookies, pastries and breads crumble. Psyllium husk acts as a binding agent, drastically improving the texture of gluten-free bread, while making the dough easier to work with. You can also use xanthan or guar gum – or gluten-free flours that contain these ingredients.

Use five to seven grams of psyllium husk per 100 grams of your choice of gluten-free flour.

Lower Your Oven Temperature to Prevent Rapid Browning

Gluten-free baked goods tend to brown faster. Try lowering your oven temperature by 77 degrees Fahrenheit, and give recipes a little more time to bake, checking every few minutes. This will allow for slower browning while cooking your baked good evenly and thoroughly.

Store Gluten-Free Baked Goods Properly to Prolong Shelf Life

Gluten-free baked goods don’t refrigerate well or last as long as their wheat counterparts. Store the baked goods at room temperature for best results, or freeze them after they have cooled down completely.

Cut Store-Bought Gluten-Free Pizza In Half When Cooking

Depending on the brand, gluten-free pizza crust can have a somewhat soggy center. When frozen, cut the pizza in half and cook it in the oven as instructed. This will allow the heat to reach the center of the pie more efficiently, producing a crispier crust.

Download Gluten-Free Centered Apps

Apps like Find Me Gluten Free help you find restaurants filtered to your specifications, while other apps such as The Gluten Free Scanner scans over 500,000 food items and can tell you whether they contain gluten.

Gluten-free eating can take time to adjust to, however, with a little practice, patience and tips, you’ll be able to experience the similar textures and delicious flavors of wheat-based foods minus the gluten.

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