What's your favourite gluten free food, recipe or meal?

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  1. chef-de-jour profile image97
    chef-de-jourposted 8 years ago

    What's your favourite gluten free food, recipe or meal?

    Do you have to eat gluten free food because of an allergic reaction? Intolerance to gluten is on the increase with many suffering from upsetting symptoms when they eat gluten rich food. Do you have to lose taste and texture because of being limited in your food choice?

    1. Georgina Fraser profile image60
      Georgina Fraserposted 3 years agoin reply to this

      There are plenty of gluten free recipes that are actually my favorite. I really like Harvest Quinoa pasta and try soy flour pancakes as well because of their extraordinary deliciousness. Sometimes, I also try homemade pasta. I further dig into how to get into ketosis with recipes as I am also conscious about my diet and follow my coach instructions in this regards.

  2. profile image0
    Aaron Jackposted 8 years ago

    Ancient Harvest Quinoa pasta with any flavor of Newman's Own sauce, they are both gluten free and they are really good, even though the pasta is from a box. I would love to make gluten free homemade pasta, but not sure how to.

    1. chef-de-jour profile image97
      chef-de-jourposted 8 years agoin reply to this

      Thanks for the answer, will have to look into Quinoa.

  3. ChristinS profile image39
    ChristinSposted 8 years ago

    There are many different flours you can use as a substitute and different ones create different textures, have different moisture levels etc.  If you want something that tastes like the original try soy flour pancakes - they are fantastic.  (most gluten free breads and sweets suck, but there is a great recipe for paleo bread that is moist and delicious also)

    * 2 eggs
    * 1/4 cup soy flour
    * 1/3 cup sour cream
    * 1 tsp baking powder
    * 1/2 tsp cream of tartar
    * dash salt (if desired)
    1 & 1/2 Tbsp coconut oil in liquid form
    1 Tbsp ground flaxseed

    I mix the dry ingredients in a bowl, then blend the wet ingredients together and add the dry ingredients to the wet ingredients and stir together gently until mixed.  Then just cook as you would normal pancakes... absolutely delicious.  I find using the baking powder with just a bit of extra cream of tartar gives a nice rise to them, more than just BP alone

    The bread recipe I use is from a Paleo site.  Do it just as she wrote it there is no need for modifications at all and it's the most delicious gluten free bread I've ever eaten and it's easy to make.


    1. chef-de-jour profile image97
      chef-de-jourposted 8 years agoin reply to this

      Great recipe thank you. I shall check out this website for more info.

  4. Kylyssa profile image90
    Kylyssaposted 8 years ago

    I don't eat gluten free food for any reason other than that a particular product, food item, or recipe is delicious in its own right. I do, however, think humans eat far too much wheat. Eating lots of wheat is a great strategy to avoid starvation when refrigeration or other food preservation techniques don't exist and other foods are hard to come by. But it's by no means an ideal diet for people living with modern preservation techniques with plenty of other foods available.

    My current favorite gluten free recipe is one of my own - http://kylyssa.hubpages.com/hub/flaxsee … ers-recipe

    I recently added "Gluten Free" to the title because a friend suggested it. The crackers are just coincidentally free of gluten. My friend's idea was a good one because its views have risen since the addition. You may wish to give it a try on your recipes that naturally don't have gluten in them. Heck, I have a vegan grilled asparagus recipe hub that really doesn't need to be labeled vegan but people search for things that way; they look for vegan recipes or gluten free recipes rather than just looking for recipes made of things that naturally fit whichever sort they're looking for.

    I think people find their gluten free diets boring or unsatisfying because they seek out things labeled as gluten free rather than focusing on things people eat regularly that naturally don't have gluten in them. My diet growing up wasn't wheat-heavy because I grew up on a farm. We ate vegetables, fruits, legumes, meats, and fish most of the time and never missed wheat the days it didn't show up in our diet.

    1. chef-de-jour profile image97
      chef-de-jourposted 8 years agoin reply to this

      Thank you for the link, great recipe. It seems that many of us get hooked on the refined wheaty products and find it difficult to adjust when allergies set in.

  5. Marie Flint profile image73
    Marie Flintposted 8 years ago

    I'm not necessarily allergic to gluten, but decided to drop it when I had digestion problems after my near-death experience and enzymes were missing from my system. I do have a paternal aunt who has trouble with gluten.

    Undoubtedly my favorite gluten-free food is the raw, organically grown apple.

    Recently I've been reading that it's not the gluten that's the problem, but the genetically engineered wheat. Interesting because GMOs have only become used within the decade or so (I believe). In Edgar Cayce readings, wheat was contraindicated for at least one individual who exhibited autistic symptoms, though autism was not a term used at that time. Promoters of the gluten-not-a-problem idea espouse einkorn, wheat in its original form.

    Gluten-free bread is hard to make, even when using xanthan gum, but I have to chuckle at the word "limited" because besides wheat, oat, rye, barley and spelt there are many gluten-free grains, namely buckwheat, sorghum, millet, rice, corn, quinoa, and amaranth. (I didn't even get into the bean flours on the market.) I make flat bread when I want a meal with bread.

    I made a really good macaroni and vegetable salad not too long ago. Rice macaroni was the main ingredient, along with my chopped green pepper, tomato, fresh peas, diced onion, and, as I recall, some cucumber. The real topper was the white dill sauce I made to make the ingredients hum. The sauce was soy-flour based, and soy milk was added to the flour. It's a great sweet-sauer sauce with a little vinegar and a sweetener (I used stevia). I ate the salad at room temperature, but it's great chilled.

    Thank you for asking!

    1. chef-de-jour profile image97
      chef-de-jourposted 8 years agoin reply to this

      Thanks Marie, interesting to hear your take on gluten free foods. Where would we be without apples!

  6. The Examiner-1 profile image60
    The Examiner-1posted 8 years ago

    Making breakfast. It is the largest meal and I have old-fashioned oatmeal, hard-boild egg, crackers w/PB & jam and green tea.

    1. chef-de-jour profile image97
      chef-de-jourposted 8 years agoin reply to this

      A nourishing breakfast - eggs are so important. Thank you for the answer.

  7. Ayeshafarid profile image59
    Ayeshafaridposted 8 years ago

    My favorite is gluten free fried chicken. Check out my recipe
    http://ayeshafarid.hubpages.com/hub/Hea … ecipe-Desi

  8. alisafrost profile image60
    alisafrostposted 3 years ago

    A Few weeks ago I found a recipe which really surprised me. It was a recipe of gluten-free pumpkin bread. When I first time tried this bread I was shocked a lot, the taste of this was something special but aftertaste is perfect. I recommend you try to make it at home.
    Link of recipe:
    https://recipes.cafe/en/Gluten-Free-Pum … ing-Bakers


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