It's Earth Month, and we gluten-free chefs are one step ahead of our wheat-eating counterparts when it comes to trying to reduce our carbon footprints. Eating gluten-free, after all, can be very green with a little (more) thought.

Taking out gluten usually means taking out all the "convenience" foods that might not be the most Earth-friendly. Packaging and mass production can wreak havoc on the environment. We are forced to do what author Michael Pollan suggests: Stick to the outside aisles of the grocery store. That is, we shop in the produce, meat and the dairy sections mostly. Ironically, even the "health food" section (which contains all the gluten-free mixes and snacks) is on the outer rim of most grocery stores.

We are another step ahead because we read labels. Closely. So, how hard is it to make a few more tweaks to become a little more Earth-friendly?

While you're making sure your dairy, meat and fish are free of gluten, take a minute to reflect on what might be a greener choice. Choose things that are organic (100 percent USDA approved is best), free of synthetic hormones and antibiotics. Also, if you can be on the lookout for grass-fed or pasture-raised beef, that would make a huge dent in reducing your carbon footprint.

Buy things that are local (they travel less than 1,000 miles) and sustainable. These things may seem much more pricey, but you would be amazed how cheap things are if you buy them in season. And lucky for us, it's spring and farmer's markets are starting to sprout with all kinds of fresh veggies, as well as locally raised chicken, eggs and goodies. Support local farmers, who are usually on hand if you have a question about what is actually in your food. See a list of local markets here.

Shop at stores that promote your mission. And being gluten-free, we probably already do. Hiller's, which stocks all its shelves with gluten-free options, also supports local farms and has long-lasting relationships with Michigan farmers, dairy vendors and meat processors. "Made in Michigan" labels with a little state "hand" symbol mark these products, so they are easy to spot. The store is even hosting a few Michigan Food Fairs this weekend.

You're already on a greener path, so why not take it to the next level? Shop wise, cook fresh food and make some thoughtful choices and you will be well on your way to making the Earth a little healthier, too.

Eco Tip: Ditch the Teflon skillet. I did this when my son was first diagnosed with celiac because I wasn't certain the surface didn't collect and hold onto food that would contaminate his food. It turns out, without using the right precautions, these coated pans can release toxins into our food and into the air. It may be time to try cooking on a greener option. Heat the pan first, then add oil to prevent sticking.