Gluten-Free Favorites Made With Almonds From California Almond Board

MISSION, KS--(Marketwire - May 9, 2011) - (Family Features) For Celiac sufferers, one of the hardest parts of the gluten-free diet is realizing that gluten is nearly everywhere. Consumers have to be diligent in their search for gluten-free products and recipes that offer a variety of culinary choices that still deliver on taste. It may be frustrating, but with naturally gluten-free almonds the supply of worry-free options is limitless.

"With the versatility of almonds and their important role bolstering the nutrition profile of the gluten-free diet, avoiding gluten doesn't mean flavor and taste automatically get tossed out the window," says Shelley Case, registered dietitian and author of "Gluten-Free Diet: A Comprehensive Resource Guide."

With almonds, an assortment of mouthwatering dishes is possible for every meal of the day. Delivering endless inspiration, the array of available almond forms allow a gluten-free menu to feature compelling flavors while lending added texture to any recipe. For example, a classic favorite like crab cakes may seem out of reach to someone suffering from Celiac disease, but with almonds, a sumptuous solution is possible.

Whether a result of Celiac disease, gluten intolerance, gluten sensitivity or just a desire to limit gluten intake, almonds offer a variety of gluten-free culinary options and provide nutrients that a gluten-free diet may lack. Just one ounce of cholesterol-free almonds -- about 23 -- contain 6 g of protein, 3.5 g of fiber, 1.1 mg of iron, 35 percent of the daily value of Vitamin E, 13 grams of unsaturated fats and just one gram of saturated fat.

Almonds allow you to explore, navigate and savor the delicious and nutritious world of gluten-free cuisine with simple substitutes to any of your favorite dishes that you thought were otherwise inaccessible.

For more gluten-free recipes and information, visit www.AlmondBoard.com/glutenfree.

In medium bowl, combine aioli, almond meal, Old Bay Seasoning, egg, flaxseed and mustard. Mix until well blended.

Gently fold in sliced almonds and crab. Form mixture into 16, 1 1/2-ounce cakes. Sear in an oiled sauté pan over medium-high heat for 3 minutes, 1 1/2 minutes per side.

Finish in 375°F oven for 2 minutes.

To serve, stack two cakes on a plate and garnish with 2 lemon wedges and a sprinkling of parsley.

Add first six ingredients to the bowl of a food processor. Purée until smooth, slowly adding almond oil, alternating with water until desired consistency. Store in an airtight container in the refrigerator.