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?
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.
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.
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.
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!
Making breakfast. It is the largest meal and I have old-fashioned oatmeal, hard-boild egg, crackers w/PB & jam and green tea.
My favorite is gluten free fried chicken. Check out my recipe
http://ayeshafarid.hubpages.com/hub/Hea … ecipe-Desi
by Ishwaryaa Dhandapani 6 years ago
What is your favorite gluten free food?
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by Christin Sander 5 years ago
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by JS Matthew 5 years ago
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by John Harper 5 years ago
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by Sharice 5 years ago
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