Being gluten intolerant doesn’t mean you have to eat a totally grain-free diet. Here are a few options you can still enjoy (in moderation) when grain-cravings strike: ( I use gluten free all purpose mix, Mac and Cheese, pizza, pan cake mixes. snacks, etc. Their are more mixes in grocery shelves then ever before.) Many of my recipes you can substitute - any grain for the one used.
http://www.homestoriesatoz.com/fun-with-food/eating-gluten-free.html
(lots of these valuable informational sites.)
RECIPE] Holiday cookies,
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Rice
Corn
Quinoa
Buckwheat
Millet
Amaranth
Teff
Sorghum
Wild rice
A note about oats: Experts hotly debate whether oats are tainted by gluten. Oat advocates point to studies showing oats don’t appear to damage the small intestines of people with celiac. Yet, detractors say oats are bound to be contaminated by gluten because they are often processed in facilities that handle gluten-containing grains. So it’s best maybe to steer clear.
If you’re concerned about contamination, choose Bob’s Red Mill oats (available at most major grocery stores). They are considered by many to be the “cleanest” oats around. If you’re still unsure, putting oats on your list of foods to eliminate and reintroduce can help you determine if they are problematic.
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| Teff |
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Amaranth: About the size of a poppy seed, this pseudo-grain has a light peppery taste. Use 3 to 6 parts water to 1 part amaranth. Boil water, add grain and gently boil for 15 to 20 minutes. As it cooks, amaranth softens from the inside, releases a lot of starch and thickens the cooking liquid. Rinse cooked amaranth and let it drain before using. Use amaranth to thicken soups and stews. Add milk, fruit and a bit of honey for a healthy breakfast. You can even "pop" dried amaranth and make it into a granola-type bar.
Millet: About the size of a small mustard seed, this grain has a mild flavor. Use 2 to 3 parts water to 1 part millet. Boil water, add grain and gently boil for 35 to 40 minutes. You may also "toast" millet in a hot pan before boiling to get a nuttier flavor. Top with cinnamon and peaches for breakfast. Or make a salad with halved grape tomatoes, radishes and chopped basil. Millet is also a great alternative to rice in casseroles, ground-meat dishes and stuffing.
Teff: This smallest of grains is nutty and earthy in flavor. Use 3 parts water to 1 part teff. Boil water, add grain and simmer for 15 to 20 minutes. Its texture is like cream of wheat. Add cooked teff to soups or use teff as the main ingredient for polenta instead of cornmeal. Teff flour can be used to make pancakes.
Buckwheat: Despite its name, buckwheat is not related to wheat. This-pseudo grain is pyramid shaped and known as kasha or buckwheat groats. To bring out its earthy flavor, cook 1 cup buckwheat with one egg in a large skillet over medium heat. Stir to keep from clumping until the mixture is dry and separated. Add 2 cups water or broth and cook uncovered over low heat for about 15 minutes. Mix cooked buckwheat with lentils, herbs and a bit of goat cheese. Or stuff peppers or acorn squash with cooked buckwheat. Buckwheat flour can be used to make pancakes.
Quinoa: This pseudo-grain must be rinsed well before cooking to remove bitter-tasting saponins. You can also buy it pre-rinsed. The flavor is squash-like. Quinoa cooks in just 15 minutes. Use 2 parts water to 1 part quinoa. Mix with chopped fruit and drizzle with honey for breakfast. Or use quinoa instead of bulgur to make tabbouleh. Quinoa is also a good substitute for rice in rice pudding.
Whether you are going gluten-free or not, these whole grains are good for you. Share your favorite ways of preparing these grains.
Is oatmeal gluten free?
Gluten-Free Recipes: More are here in Tough Time Today blog.
Remarkable Black Bean Brownies
Brown Rice Muffins
Quick Apple Crisp
Brown Rice Flour Cookies
I've mentioned they're in Health Food Stores their are many "sprouted grains" which will remove glutens. I use the Corn (vegetable, instead of a grain)
Read more:
*King Arthur Flour has a glutenfree all-purpose baking mix (1 lb. 8 oz.) that has 1/3 cup has 4 g fiber, sugar 0. 2 grams protein. (if a diabetic add in rice or, pea protein) ingredients is brown and white rice. (Fat calories 5, calories 130) Their are many variety's of these kinds mixes on the market. Recipes are on the box
Or, make up your own mix if your allergic to the many fillers/additives on this box :
II Basic Bisquick Mix (Ratio s )
9 cup four, (non-gluten flour) Mix two parts (brown-) to one part (white) or coconut ? Almond ? or, some of the above until you get the combination you and your family preferred taste and or allergy.
1/3 cup baking powder, (non alum)
1 Tbs salt,
1 tsp cream of tartar (which is the outer part of the grape)
1/4 cup sugar (leave out or, Stevia comes in a powder)
2 cups of shortening.
Options: *powdered butter milk for the 6 T butter or, powdered egg or vinegar and milk last min. for sour milk taste.
Combine dry ingredients and cut in shortening until mixture resembles coarse crumbs. Sore in airtight containers. (freeze 12 hours)
This can be substituted for any of your favorite Bisquick recipes.
Shake and Bake Mix 4 cups 0 gluten flour, 1 cup cornmeal, 2 Tbs. paprika, 1 Tbs. pepper, 5 Tbs. salt and 2 Tbs. parsley flakes. You can add any of your favorite herbs or, seasoned salt like Lawry's for instance. Look on the one in the grocery that’s your favorite and add in the ingredient missing that you like. (onion, garlic etc.)
Which of the baking flour has the least gluten? This maybe a start or answer for some.Published on Apr 16, 2015
Gluten Dangers. Why gluten is bad for your health and making you fat. Randy Alvarez, host of The Wellness Hour, discussing the book Wheat Belly with author and cardiologist Dr. William Davis.
*Wal-Mart makes a brand of Artisan Baker Multigrain Bread (Schar) in their gluten free shelf. 3 gran Protein, 5 grams fiber in 2 smaller slices. (sourdough, rice syrup, agave, buckwheat flour, Psyllium seeds, flax seeds, apple fiber, soy protein, sunflower seeds, and apple juice. Very tasty bread, not organic.
*Health food grocery: Ener-g Select has a wheat free, gluten free, (rice flour), a cinnamon raisin bread also dairy free. 3 grams fiber, soy free i.e. It's in their frozen section and not bad for a threat. You have to completely unthaw it or it falls apart. (good in a pinch if your craving raisin bread). Their a many variety's in HFS but costly, but for time and convenience a bargain.
https://www.pinterest.com/ptsherm/bakery/ other bakery ideas.
sub: 2½ cups Pastry Flour Blend or, gluten-free all purpose flour blend of choice*
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