I have always tried to treat my body really well and take care of myself mentally and physically. I am also a believer in listening to your body. You know it best. So when I started having several health issues, I really worked to find a solution. Making the choice to go gluten free almost 3 years ago really changed my life. No, I do not have celiac disease, but like many other people, I have non-celiac gluten sensitivity that was having a negative effect on my body.
Gluten, which refers to the protein found in wheat, rye and barley, was an ingredient I was constantly consuming. At that time, I had been suffering from joint inflammation and pain, Raynards (a tingling and numbness in my fingers), thyroid issues and irritable bowel. I had to have my rings sized bigger from all of the swelling in my knuckles and I was really frustrated. After reading an article which listed symptoms and health issues that could benefit from eliminating gluten from your diet, a light bulb went off for me and I felt like it was worth a try. I also had allergy testing done to rule out other things as well. It took a lot of research and dedication and I am happy to say it made a huge difference.
Gluten in in obvious foods like breads, pastas and baked goods, but also hides in less obvious foods like sauces, salad dressings and other processed foods. I wondered if it was really making a difference, so after a year, I did and experiment and ate gluten for several days and realized how awful I felt once again so I knew I had made the right changes. I try to be as careful as I can but there are times that I do have some gluten and I know it’s not the end of the world.
I was worried about finding some substitutes for several staples in my diet. Luckily, after trying lots of different products, I have found some favorites that often make me forget that they are gluten free.
FAVORITE FINDS
I start my day everyday with a healthy breakfast and Trader Joe’s bread toasts wonderfully and delicious. It comes white, whole grain and cinnamon raisin.
Siete Cassava chips
These grain free chips are delicious and actually taste better than any regular tortilla chip I have ever eaten. They are light and crispy and my family actually prefers them over all other chips lately. They are perfect with salsa and guacamole or any other dip you prefer.
Nut crackers
Chicken Pot stickers
All I can say is that these are absolutely delicious. They are all natural and made with chicken raised without antibiotics
Cup for Cup flour
I tried many flours and have found this to be the best replacement for traditional flour. I don’t have to add any other ingredients o a recipe that calls for flour to make it successful. It comes in several varieties and can be found in many stores.
Red Mill Super fine Almond Meal
I have found this to be a great replacement for bread crumbs in many recipes. Its nutty taste adds a wonderful flavor
Glutino pretzels
Sometimes I just need a handful of these mid afternoon to get me through till dinner. They are crunchy and crispy and have great flavor.
Tamari & Braggs Aminos (Gluten free soy sauce)
I am a huge sushi fan especially tuna tartar rolls and tamari is a wonderful substitute for traditional soy sauce.
Barilla gluten free spaghetti
Mission Tortillas
Tates Chocolate chip cookies
These thin crispy cookies have a buttery taste and hit the spot when I need something sweet and don’t have time to make ones that are homemade. You wont be able to tell that they are gluten free!
RECIPIES
Family dinner is very important to me! Over the years I have subjected my family to being my taste testers but I didn’t want my changes to effect their eating of their favorite recipes. I have found several recipes that I adjust so that we are eating the same things and happy. A little tweak here and there is all that is needed. For those of you that are Gluten free, here are a few of my favorites. I hope you enjoy!
CHICKEN PICCATA
Package thinly sliced chicken breast
- 1 egg
- ¼ cup water
- 2 cups Cup for Cup flour or almond meal
- ¼ cup olive oil
- 2 garlic cloves
- capers
- 2 lemons
- 1 cup white white
- salt & pepper
Mix egg and water in a shallow bowl and place flour in a separate bowl. In a large pan, heat olive oil and garlic over medium heat. Dredge chicken in flour, egg and then flour again and place in pan. Cook 3 minutes until brown and flip over. Cook another 3 minutes. Add wine, capers, juice of lemon and salt and pepper. Cover and reduce to simmer. Cook for 15-20 more minutes. Serve alone or over gluten free pasta.
BANANA BREAD
Preheat oven to 350 and spray a bread loaf pan with non- stick spray
- 2 eggs
- 1 ½ cup Cup for Cup flour
- 1 cup sugar
- 2 tsp vanilla
- 1 tbsp baking soda
- a pinch of salt
- 1 stick butter room temperature
- ½ – ¾ cup plain or vanilla yogurt
- 2 ripe bananas
- 1 cup chocolate chips
Mix first 8 ingredients in a bowl with a hand mixer. Break bananas up into mixture and pulse with hand mixer again. Dust the chocolate chips with some of the cup for cup flour to keep them from sinking to bottom of the pan. Stir chips into mixture. Spoon into pan and bake for 50 minutes.
BERRY CRISP
- 4 cups fresh blueberries
- 4 cups blackberries
- 4 cups strawberries quartered
- 4 cups raspberries
- ½ cup sugar
- ¼ cup cornstarch
- 1 ½ tsp cinnamon
- 1 ½ cups gluten free oats
- 1 cup gluten free flour
- ½ cup chopped pecans
- 1 cup brown sugar
- ½ cup unsalted butter cut into ½ inch cubes
- ½ tsp salt
Preheat oven to 350. Coat a 9×13 pyrex baking dish with non-stick cooking spray. In a large bowl, add all of the berries, sugar, cinnamon and cornstarch. Mix and coat berries well and then pour into baking dish.
Combine the oats, flour, pecans, brown sugar, butter and salt in a bowl and mix until it resembles a coarse meal. Spread topping over berries and bake until the topping is golden brown and the filling bubbles up the sides, about 45 minutes.
Cool for 10 minutes before serving.
What are your favorite gluten-free finds?
