Gluten Free Tips

hommus

Many people avoid gluten because the protein found in gluten can be extremely hard to digest. I avoid gluten 90% of the time (because I generally feel much better without it), as you can see from a typical day on my plate. Gluten is commonly found in wheat, barley, spelt, rye and kamut. Avoiding gluten has become the new health trend, which is great if you replace gluten with wholefoods such as fruit, vegetables, gluten-free wholegrains, beans, legumes, pulses, nuts, seeds and meat.

However, many people are simply choosing packaged and processed gluten-free options from the supermarket shelves. They assume they’re making a healthy choice because the label says gluten-free. However, they don’t realise the hidden nasties in these packaged foods. If you need to purchase gluten-free products check the ingredients carefully. Often gluten-free options are loaded with soy flour which is highly processed and hasn’t been prepared properly to enable good digestion. Soy flour can actually be harder for your body to digest than gluten! To avoid this, source good quality gluten free products made from almond, chickpea/besan, buckwheat or gluten-free oat flour.

Other gluten free alternatives are quinoa, rice, buckwheat, millet, amaranth, kelp noodles, soba noodles, rice cakes, chia seeds, flax crackers, gluten free oats, mung bean pasta, chickpea pasta, zucchini noodles, black bean pasta, Ezekial bread, lentils, coconut flour and almond flour. I have many gluten free recipes such as cereal, pasta, cake, muffins, biscuits, loaf, pancakes. Also, here are some excellent bread alternatives.

If you do enjoy gluten, note that wraps and bread made using spelt and rye flour are the easiest to digest as they contain low levels of gluten. Sourdough is also great for digestion as the grains have been through a fermentation process. So spelt and rye sourdough is probably your best option. Make sure you check the ingredients, you should be looking for wholemeal spelt or rye flour, filtered water, salt, etc. Ingredients should be few, simple and you should understand what they are. Bonus points if you can source organic, fermented/sourdough, unbleached and stone ground flour.

(Visited 231 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>