Gluten-Free Foods

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What is all the hype about gluten-free? It seems that everywhere there is talk about this new diet. Is it a fad and a craze that will naturally go away? For those who suffer from gluten sensitivities, it is an actual issue that can sometimes be highly dangerous. No, it is not a fad or craze for them, but a new way of life and a new way of eating. To begin their lifestyle changes, they must reply the question: What are gluten-free foods?

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That was the same request I had when I began my journey. I was highly confused about what to eat, since it seemed that everything contained gluten! I struggled with this view until I gained some knowledge after doing some research. Gluten-free foods are those that do not include flours such as wheat, barley, rye, etc. Once I obtained that definition, it made it a whole lot easier to shop and cook.

There is one tip that has helped me to fully perceive gluten-free foods. If the food is in its former natural state, then I will always know what is in it. This way, I do not have to look on the back of the container to find the "Gluten-free" title following a lengthy list of ingredients. When purchasing food, chicken is chicken and broccoli is broccoli. That knowledge simplifies my shopping experience.

After my grocery shopping is complete, I go home and plan my menu. It is easier to cook with basic foods and limit my flour intake. Gluten-free flours are more high-priced and do not stick together as well as wheat. I have not wholly omitted it from my diet, but do not eat it as much as I did in the past. I use three foods that are naturally gluten-free in my meal rotations. They are protein, vegetables, and fruit. Combining these three foods can offer a great assortment of meals.

One meal that follows the three food aggregate is lemon herb chicken with broccoli and seasonal fruit. In the summer, I would serve watermelon and in the winter oranges. Someone else meal that is very straightforward and tastes great is baked barbeque chicken with a baked potato and grapes (or any other fruit that tastes luscious). I also like to serve taco meat over a green salad with fresh pineapple. All of these meal combinations supervene the protein, vegetable, and fruit view and are of policy all natural gluten-free foods.

I do not always go without flour. There are days when I need some gluten-free flour products to fill the cravings of the past. I still love to eat spaghetti and that requires gluten-free noodles. I have found a great brand of noodles that cook well and do not compromise flavor. Then, I add a green salad and a fruit (if I am not too full from the spaghetti and the salad).

What about dessert? Don't most desserts include gluten? The reply is Yes! It is more challenging to cook homemade desserts. They are not as moist as wheat filled desserts. Occasionally, I find myself craving a homemade cake or banana cream pie. This brings on a desire to begin a baking adventure. For these recipes, I use a gluten-free flour blend to replace wheat flour and coconut milk to replace dairy products. They end up being sweet enough to fill my craving for a flour filled treat.

We live in a gluten filled world. That does not mean that there is not an fullness of gluten-free foods. Proteins, vegetables, fruits, nuts, and seeds are a great beginning, and if you get creative, gluten-free flour blends can replace wheat flours in all kinds of recipes. There is one tip that has benefitted me the most in the transition to my new diet. If the food is in its natural state, then it is straightforward to deduct whether it will work or not (all wheat flours are out of the question). This knowledge will help many to avoid perusing packages straight through long lists of ingredients and ease confusion.

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