Chances are you, like me, were raised on a diet that included a lot of wheat—bread, pasta, crackers, cereal, pizza, cookies, pie, etc. etc. It’s pretty normal to eat this way. These days many people are finding that avoiding gluten makes them feel better. For me, when I eat wheat I get snotty and my face looks like someone beat me up. For others, gluten causes belly ache and other unpleasant gastric disturbances.
There are two approaches to going gluten free. The first is to look for substitutions for the foods we are used to, and the second is to focus on the naturally gluten free things that are out there. I tend to stay away from packaged gluten-free products because in order to replace the gluten they often have lots of unnatural ingredients, like xanthum gum and soy flour.
Today, I want to share a few of my favorite gluten-free recipes with you.
Zoodles: Zucchini makes a great spaghetti substitute. And it has the bonus of being an extra vegetable in your dinner. Zucchini can be grated with an ordinary grater, or spiralized with a special machine. The trick is to only cook them for about 30 seconds, or they get soggy. Here’s my recipe for zucchini noodles and dairy-free alfredo sauce.
And a couple of my favorite sweeter, similar to flour-based recipes:
Banana bread coffee cake
Molasses Cookies I always make these when I do gluten-free classes because there is nothing second-class or inferior about them.