The Gluten Free Path

Posts Tagged ‘Gluten Free’

So you have decided to go gluten free, either because of doctor’s orders or as an experiment. Now what? Panic? No, well maybe. I think I felt nervous. Let me tell you, after a few weeks it feels less like a complication and more like a lifestyle routine. It’s getting there that is the challenge.

The first place you want to start is at your favorite store. Ask someone who works there if they have gluten free products. Fred Meyer has a whole “health food” area, which is beginning to include gluten free items. Keep your eyes out for Bob’s Red Mills gluten free products. They are great when you are still in mourning over bread, brownies or cornbread.
Safeway is starting to carry gluten free products, as well as QFC. Albertson’s is slow to make most changes, such as gluten free or organic. I’ve never shopped at Top Foods, but I hear they are fairly good for a chain grocery store. If you are lucky enough to have a Trader Joe’s nearby, check out their gluten free brownie mix. Yup, Trader Joe’s is a great place to ease into going gluten free, things are clearly labeled and staff is usually knowledgeable.
Central Markets in Washington state are great places to look as well. I found a site that has a bunch listed in Texas, I don’t think they are related, but check it out, see what they have!

But of course, my favorite places are community food co-ops. Many community food co-ops are not for profit. They are essentially there for you. They exist to give people healthier more ethical options whether it be gluten free, organic, or free trade.
So in that case, since you are already reading this you are at your computer or on your smart phone. Google food co-ops. Then google farmer’s markets, these places are where the changes take place, before they hit the big stores.
For a place to be more specific, try Local Harvest. I’ve run into their site many times in my google searching.
Once you are done searching online, hop in the car with your directions to stores, or just drive around and start stopping in grocery or health food stores that look interesting(if you haven’t already done this that is). I know, sounds simple, but sometimes just plodding along through your neighborhood’s strip malls can result in great surprises.

Now that I’ve given you ideas go out there and do it! It’s an adventure! You can find amazing things if you only go out beyond your comfort zone. It’s not scary, there are no gluten free nazis preparing to yell at you. And yes, you’ll probably buy something with gluten in it by accident, but that’s what happens when you learn a new skill.

Good luck! Happy gluten free shopping!

Simple gluten free salmon dinner

     In the last couple of months I’ve been preoccupied with figuring out ways to make “traditional” foods gluten free. The most recent obsession being, gluten free cornbread, which was definitely worth the wait.
     But what about those times you feel lazy or really tired but still have to do something gluten free? Simple, all you need is your favorite protein and some veggies. Starches/grains are optional. For last night’s dinner I made salmon and veggies with a little bit of quinoa for good measure.
What you’ll need:
Salmon – or your choice of fish
Salt – optional
Broccoli – or your favorite veggies
Asparagus – “”
Parmesan cheese – optional
Quinoa – optional, I used it because I had some made up already

     Heat the oven to 400 degrees or so. Wrap the salmon in foil. Make sure there aren’t parts of the salmon exposed. It will steam cook in the foil and won’t dry out. Steam the veggies. They only need a few minutes, until you can poke them with a fork. They should still feel firm on the side. (I think mine got over cooked a little.) If you have quinoa made already just reheat it in the microwave. It is easy to make up if you don’t already have some cooked. Just 2 cups of water to 1 cup of quinoa, boil for 10 minutes. Take off heat and allow the rest of the water to soak in for about 5 minutes. Once everything is ready, sprinkle with Himalayan salt and Parmesan cheese. Enjoy!

Gluten Free Cornbread

     Yes, you are right! Gluten free cornbread. It’s a favorite around here. There is just something about the taste that makes me think of sweet smelling kitchens, winter snow(or rain), and laughter. It’s just so homey.
     The funny thing is, gluten free cornbread is one of the more common mixes you can buy that turn out really well. But I wanted to take it a step further and make it from scratch because the prospect makes the super nerd inside of me shriek with joy!
Believe it or not, it’s fairly easy. All you need are a few basic components.

1 cup of corn meal (I’ve used corn grits as well, but it’s a different texture.)
1/2 cup white rice flour
1/4 cup millet flour
1/4 cup brown rice flour
1 1/2 teaspoons baking soda
1/4 teaspoon Himalayan salt (a couple pinches works as well. Also you can substitute sea salt)
5 tablespoons honey (Decide for yourself if you need that much – I love it sweet. Too much and it will taste like cake though.)
2 eggs
1/2 cup plain yogurt
1/2 dry cup rice or almond milk (When I say dry cup I mean the cup you used to measure the flour and yogurt, the stacking measuring cups.)
1/4 teaspoon powdered ginger
2 teaspoons butter – slightly melted or room temperature

     Mix the dry ingredients. Start adding the wet ingredients. Pour into a small glass baking pan. Cook at 300 degrees. 45-60 minutes cooking time.
     Note: I’ve noticed in moving around so much in the last few years that each oven is different. What is 300 in my oven might seem more like 350 or higher in yours. I advise with this recipe to check after 25 minutes, then after 20 minutes. Depending on how it looks it might need another 15 minutes. The closer you get to 60 minutes though check more often. Do not check too often before 25 or even 30 minutes or it won’t rise properly! Also, remember that if you are cooking in glass lower the oven temperature 25 degrees or it will burn! The oven temperature listed above has already been lowered 25 degrees!