If you're trying to stay away from gluten, the protein found in barley, wheat, spelt, rye, bulgur, farro and kamut, you may feel like your menu options are limited -- but this is actually the perfect opportunity to add a wider variety of grains to your diet.

With some help from a few gluten-free grains and grain substitutes, you'll forget why you ever needed those other grains anyway!

Here are 6 gluten-free recipes to get you started:

Substitute the all-purpose flour in this recipe for more buckwheat flour to make it gluten-free and make sure to buy regular buckwheat flour, sometimes sold as light buckwheat flour, not the dark variety. 

The light texture of quinoa makes this high-protein ancient New World grain quite appropriate in salads. Use South American light-coloured quinoa or the nutty brown quinoa harvested from Saskatchewan.

Quinoa is a tiny bead-shaped grain. Native to South America, quinoa is high in protein and has an appealing, mild flavour. It is also appropriate served hot or at room temperature, which makes it a versatile dish for entertaining on a large scale. 

Current scientific research on cocoa is making chocolate lovers very happy indeed. And it's the type of chocolate contained in this dessert that's getting all the accolades. Add the heart-healthy perks of almonds and whole grain rice and you'll have a dessert that will make both your taste buds and your heart happy. 

Strawberries Condé is a classic French dessert of macerated strawberries, a rice ring mould and strawberry sauce. I've made it easier and more contemporary by replacing the fussy ring mould with a rich, baked vanilla rice pudding. Arborio rice is especially good in this pudding because its fat short grains withstand long cooking without falling apart, lending the pudding an exceptional texture. 

The heart-healthy monounsaturated fats found in almonds and almond butter are essential to a healthy diet. Enjoy this granola as a snack, for breakfast or as a healthy dessert with fruit and low-fat yogurt.