We Are Committed to Creating Gluten-Free Recipes with Only Whole Food Gluten-Free Ingredients
For various reasons, many people need to avoid gluten in their diet. This can be tricky in a culture that depends highly upon processed and prepared foods, including lots of breads and pastas. Most find themselves at the mercy of prepared gluten-free products that are costly and sub par in flavor, fiber and nutritional value. These are usually made with processed/refined flours plus gums and starches. The texture and flavor, in general, is not appealing.
When our family needed convert to a gluten-free diet I determined I would remain committed to working with whole foods and experiment with a full range of gluten-free ingredients until I had developed recipes that were just as good if not better than those we were traditionally used to. I not only found it was possible, but began to really wonder- “What’s the big deal about gluten-free?!?!”. Gluten-free eating can be easy, wholesome and tasty!- and not cost you an arm and a leg! This is what I’m particularly excited about with my gluten-free recipes- they are simple and affordable enough for the whole family to enjoy the same foods. Not one meal for the gluten-free individual and another meal for the rest!
What are your options when eating gluten-free?
Prepared gluten-free foods
These tend to be expensive and usually means just being able to purchase GF foods for the individual who really needs them. They also tend to be low in nutrients, fiber and flavor.
These also tend to be expensive and nutritionally inferior.
Gluten-free foods made from scratch with refined ingredients
These recipes tend to be highly dependent upon refined flours plus gums and starches. Not the most nutritious nor fiber-rich!
Gluten-free foods made from scratch with whole ingredients
As you’ll find with my recipes, these can be simple, affordable and tasty. Most importantly the whole family can share the same foods again! Everyone benefits from these gluten-free, allergen-sensitive whole food alternatives.
Kim’s book, Everyday Gluten-Free, is unique among gluten-free cookbooks:
- All whole food ingredients
- Just six basic flours
- Cost-conscious ingredients
- Several unique whole grain blended batter recipes
- Exceptional texture, flavor and nutritional value
- Rich in natural fiber
- Traditional foods
- Dairy-free recipes as well
The Six Basic Flours and Grains used for Whole Foods Gluten-free Baking in Everyday Gluten-Free
- Brown rice and brown rice flour
- Hulled buckwheat groats and light buckwheat flour
- Cornmeal/corn flour
- Certified gluten-free oats/oat flour
- Sorghum flour
- Teff flour
Oats- gluten-free or not?
There is great controversy about whether or not oats are gluten free. The abbreviated answer is “yes” and “no”. It seems oats are naturally gluten-free, but have often become contaminated, during growing and/or processing, by contact with other grains. Some people who are gluten-intolerant find they don’t have any problem with oats, while others find they have a reaction to them. It used to be that a person had to test them for themselves, but in more recent time (hurray!) some manufacturers offer certified gluten-free oats. The only drawback is that they are rather costly.
Oats also have a natural component that some people with gluten-issues also have a reaction to, so it may not be a beneficial food for them. It’s best to test for yourself to be sure.
Why I’ve created “Blender Recipes”
The Benefits of Soaking Ingredients for Gluten-free Cooking
A number of my recipes for gluten-free baked goods are made from soaked grains and are referred to as “blender recipes”. Baked goods made from soaked grains have the added benefit of being better for you, easier to digest, more similar in texture and flavor to traditional baked goods and more inexpensive to make than GF flour mixes, making it even more affordable for the whole family to enjoy gluten-free foods.
Why soak grains before processing into a batter? Seeds (including grains and beans) naturally contain enzyme inhibitors. Soaking them prior to use neutralizes the inhibitors, greatly improving digestion and absorption of the nutrients. It also begins the germination process, so all of the fats, carbs and sugars are changed in such a way that they become more available and nutritious. The protein value also increases. It’s all-around beneficial to use soaked grains for making high quality GF baked goods!
How about a great gluten-free allergen-free sandwich bread recipe
made from nothing but inexpensive whole grains? Learn more here.
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