It seems like it has taken me forever to get my food straight after I became gluten free.
I felt so stuck in my old patterns that frustration and confusion seem to be my daily struggle.
Thinking outside the box was almost non-existent at the time from being so set in my own ways.
With that, eating the same foods over and over made me feel uninspired, boring and unsatisfied. Even my kids got kind of fed up with my cooking, which until then they always loved.
I never realized how much gluten I used to eat and how it had me stuck in this place of missing everything I used to eat. It felt as if there was nothing to eat.
Only little did I know.
Yes, today there are so many foods that are gluten free and I probably would not have felt so stuck, but on the other hand gluten free foods just don’t taste as good as the real stuff, don’t you agree?
Although, I have a confession. My local bakery now has gluten free treats and I must admit, they have made for perfection. So good it’s dangerous. Because of theses treats I let myself get carried away over the last few weeks. Needless to say, I feel like I gained a few pounds.
What I do use in my kitchen for gluten alternatives are some of these flours:
- Buckwheat Flour (my absolute least favorite, I just don’t like the taste)
- Almond Flour
- Cassava Flour
- Rice Flour
- Coconut Flour
- King Arthur Measure for Measure flour
- Quinoa pasta
- Brown rice
- Vegetable Noodles which I like to make out of Zucchini, sweet potato, carrots, Butternut squash (my favorite is definitely the Zucchini as it is a softer vegetable and much easier to prepare)
- Cauliflower rice made out of cauliflower chopped up in my food processor. Sometimes I like to mix it with either broccoli or sweet potato.
For dairy substitute I like to use:
- My favorite is coconut milk (unsweetened) be careful. Even the original nut milks, often have sugar added.
- Almond milk is also something I have used in the past
- Cashew milk, hemp milk and even oat milk. I don’t really like any of them, so I like to stick with coconut milk for sure and every so often almond milk.
- Last but not least tofu is another alternative I like to use every so often
So here it is. A list of a few things I use in my kitchen that have helped me with my cooking and baking skills being gluten free and slightly dairy sensitive.
I hope this has helped you and will make your new kitchen skills a bit less confusing. If you have any questions please leave them below.
Thanks so much for stopping in and I will see you back next week.
P.S If you haven’t yet and you are interested in belonging to a community full of women or men walking in the same shoes as you and I, you can join my FB group by clicking the link below.
For my guys please click here to join my group; http://bit.ly/2RLKnOY
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