I have been thinking about doing a post on gluten free recipes for a while and then my friend Ryan Sullivan over at no more bacon posted one last week and thought better of it. Then I realized that we have a very different following and it would be a great way to highlight some of my recipes that I’ve been working on lately.
Some of you may be aware of what constitutes a ‘gluten free’ diet, but for those that aren’t; it’s basically taking all wheat products including kamut, spelt, barley, rye, malts and triticale out of your diet. Many people need to do this because they either have wheat allergy’s or a condition called Celiac Disease. Fortunately for me I don’t have any of those conditions but I still like experimenting with recipes that are gluten free to help reduce my carbohydrates. There’s a controversy over whether oats are gluten free but most people say they can eat oats without an adverse reaction even though they are allergic to wheat. Therefore, some of my recipes include oats and oat flour and I will say they are GF.
Most people on a GF diet use tapioca, rice, potatoes, or corn as there form of starch. You can also use amaranth, arrowroot, millet, montina, quinoa (one of my favorites), taro, chia seed and yams. You can also grind down a lot of types of nuts into a flour-I like to do this one, especially with almonds. Usually I mix them with some of the flours above and don’t use straight nut flour as it’s a little too course. Many of my friends just buy a gluten free flour at the store and use that for most of their baking. Another suggestion was Bob’s Red Mill bread mixes. They have several and you just make them in a bread maker and viola you have homemade GF bread.
Here’s a few of them that I currently have posted on my blog: (if you go to Ryan’s post you will see some good ones that he likes too)
- High protein blueberry pancakes: These are terrific as they give you a 1:1 ratio of proteins to good carbs and taste really good. Didn’t miss the wheat flour in these at all
- Raspberry Lemon Trifle: This is made with a pound cake that’s made with 100% almond flour. Made it GF but a little heavy. Probably will mix with half oat flour when I make this again to lighten it up a little. It works if you’re going to have it in a trifle because of the mousse mix.
- Peach Cobbler I’ll be posting this recipe later this week. Really great tasting dessert and such a surprise no wheat flour in it.
- Quinoa Pudding tasted like rice pudding but so much better for you.
- Then there’s the obvious recipes on my site that are just pure protein and no starch like fire roasted fillet, seared sea scallops, king crab legs and Chipotle Shrimp.
Clearly, while it might be a challenge to have to eat a gluten free diet, it’s a lot easier than years ago. There are so many products on the market that can help you to maintain a GF diet. I think the bigger challenge would be eating out because so many places use gluten as a stabilizer or thickening agent. For example ketchup and ice cream. I wouldn’t have thought either of those items would be a problem, but they are. The great thing is now that there’s so much focus on low carb many restaurants are more knowledgeable about their ingredients and you can just ask and find out if they are GF. If ever worried about it just order the steak and sweet potato. You can’t go wrong with that.