Tag Archives: gluten free

How to Go Gluten Free (Without Hating It)

This post also appeared on the Grit and Grace Project. I’m a contributor there – go check it out!

I’ve gone gluten free for several periods of time in the past few years, and even now, I’m a little gluten-less-than-usual. And guess what?! It’s not as hard – or as miserable – as you might think. Yes, you make concessions. Yes, there are foods that you will probably miss. But depending on the reason you’re going gluten free (allergens, weight loss, or to support a family member who has to make that choice), you might be surprised at how successful and even happy you can be while you’re off gluten. Here are a few suggestions to help you along in the process.

  1. Don’t feel like you can’t eat bread. Or pasta. Or whatever your glutenous pleasure is. There are plenty of gluten free breads, pastas, and even beers out there. Of course they don’t taste the same as your favorite sourdough, but they can be great substitutes.
  2. Make the effort to search for gluten-free recipes. The main reason I suggest this is because it’s much more successful than trying to leave out or substitute the gluten in your normal recipes. There are many substitutes; for instance, flour can be substituted by brown rice flour, coconut flour, almond flour, and others. But those don’t always measure cup for cup, and they don’t always substitute well, especially when you’re baking. There are many recipe bloggers that have already figured out the best substitutions, so why not just use their methods? Don’t reinvent the wheel.
  3. Stick it out. If it’s not an absolute requirement to go gluten free (ie: allergy-related) and it’s just an experiment, then it’s tempting to add gluten back in sooner, rather than later. But my advice? Stick it out for a couple of months (yes, whole months!) before you start adding it back in. Whatever your desired results are, it might take a couple of months to start seeing them.
  4. Be creative with how you eat your vegetables. Lots of types of food (Asian food, for instance) don’t have much gluten in them in most cases. Gluten free doesn’t mean salads only, or that you can’t be full after your meal. But it might mean you’ve got to be a little more creative with what your meals look like. If you usually eat a pasta of some sort with your vegetables, try eating rice instead. If you typically eat a bagel or toast for breakfast, try oatmeal. There are other grains that are just as filling as wheat.

It’s possible to go gluten-free and love it! Here are three blogs that I like to check out for delicious meals, practical ideas, and even baked goods!

Against All Grain – Danielle isn’t just gluten free, but all of her recipes are! She also has a cookbook, if you’d like it on paper.

Elana’s Pantry – Elana has some great recipes I use often (specifically for sweets/baked goods).

Delightfully Gluten Free – Cassandra is helpful with knowing what products to buy to help out your kitchen’s ingredient stock.

*Also helpful for gluten-free eating are blogs that focus on recipes for those with celiac disease.

Don’t believe all the bad things you’ve heard about going gluten-free. It’s possible to go gluten-free and love it! You’ll never know until you give it a shot, though. What do you have to lose?

Nesting Means Baking!

Apparently, when I get into nesting mode, I just can’t stop baking. I had a day last week that I made several batches of muffins to freeze, and here I am, at it again!

I’m still working on that enormous zucchini I mentioned – which is a damn shame, because today I picked another huge one (also hiding). It’s been in every smoothie and several recipes now, and I’ve still got about two cups left of the other one. Sheesh. Anyway… Since I had so much still, this baby STILL has not graced us with his presence, and because Hubby and EK were out visiting this morning, J and I got to baking.

I chose two Paleo recipes, one from Against All Grain and one from Detoxinista. It’s a battle of the zucchini bread, y’all.

Against All Grain Zucchini Bread (Muffins)



  

Detoxinista Zucchini Bread


The main differences were almond flour vs. coconut flour, and honey vs. maple syrup. Both recipes turned out incredibly moist (yum) and obviously delicious. While waiting for the loaf to bake, J and I ate three muffins. Obviously nothing wrong there!

All in all, I’d say they both turned out well enough for me to do them again! The Detoxinista recipe was so sweet that I think if I do it again, I’ll lay off on the maple syrup just a bit. But folks, they’ve been eaten right up, so I’ll say they were a success!

Muffins For Days!

Y’all… I’ve been losing my mind. I’ve not necessarily been any busier than usual, but I’ve been the most forgetful I think I’ve ever been, and the most distracted. I can’t seem to get my normal rhythm going. And on top of that, today I had the pregnant rage of a total crazy person. Poor family. Anyway, sorry for the blog lapse. It was unplanned, accidental, and so sad! But here’s a good one… now on to what I’m actually talking about!

A couple of days ago, I finally acted on my idea to make several batches of muffins so that lots could be frozen, and I could use them as easy breakfasts for the kids and me when baby D gets here. I chose several different recipes, including one adapted by a friend. They’re all gluten free, and fairly healthy – no added sugar! I’m not a very good food photographer, or else I’d have taken some awesome pictures. I apologize. There are pictures that accompany the original recipes that I’ve linked for ya.

Strawberry Shortcake Muffins

I first found out about these on my friend Melissa’s blog (One Mother to Another) although they’re originally a Dashing Dish recipe. They. Are. Delicious. I basically just made these because I wanted them. I wasn’t sure how they’d freeze, so I only froze a few from the batch and will let you know how they warm up later. (By the way, I did what Melissa did in her original post about them, and instead of a dry sweetener like stevia, I used 1/2 cup of honey and just cooked them a minute or two longer than the recipe suggests so they were cooked through. STILL DELICIOUS.)

Paleo Zucchini Chocolate Chip Muffins

These yummy little guys are actually mini muffins, so I doubled the recipe for good measure. Hubby had just picked a HUGE zucchini from our garden (we lost it underneath the squash plants that were growing all around it) and I had to figure out how we could use it. He grated it and we are adding it to basically everything. So naturally, I googled around a bit for a recipe! I wanted muffins instead of the usual zucchini bread because I wanted them to freeze well. I let Hubby choose between two recipes, and he obviously chose the ones with chocolate! (By the way, I didn’t have any grapeseed oil, so I used coconut oil instead. It worked just fine!)

Carrot Cake Muffins (adapted by my friend from Against All Grain’s Black Forest Cupcakes)

These babies have shredded carrot added in, and some cinnamon instead of the cocoa, and they’re delicious! Technically they’re cupcakes, but I didn’t ice them and I figure they’re so healthy I’ll just call them muffins and eat them for breakfast! Also, if you like chocolate, I suggest making the originals, too!

What are your favorite muffin recipes? What else do you stock your freezer with?