And so my experiments with gluten free cooking and baking started. Gluten free cooking was not a big adjustment since we eat brown rice and quinoa often anyway, and using brown rice pasta tastes about the same as whole wheat. Since we also mostly eat clean too, I didn't need to do an extensive refrigerator review either.
However, the baking has been a challenge since there is no easy way to replace all-purpose or whole wheat flour with a gluten free substitute. Hopefully in the coming weeks I'll take up the challenge, but for now I'll share some easy - but delicious recipes - that did not require flour.
First up, is GreenLiteBites Banana, Oatmeal, and Chocolate Chip Muffins
I stuck to GreenLiteBites' original recipe except used regular almond milk instead of the vanilla flavored one, and I added a couple more tablespoons of chocolate chips at the request of my hubby. These are wonderful with a smoothie or yogurt parfait in the morning... or as a sweet treat in the afternoon!
3 ripe bananas, mashed
1 cup almond milk
1 Tbsp. baking powder
3 cups gluten free rolled oats
1 tsp vanilla extract
5 Tbsp. chocolate chips
- Preheat oven to 375 degrees.
- Mix all ingredients together.
- Spray a muffin pan with non-stick spray, or use liners.
- Divide batter between 12 muffin cups, filling almost to the top.
- Bake for 25 minutes, or just until edges start to brown and the muffins are firm to the touch.
- Let muffins cool, and then remove them from the pan - they won't stick this way.
Lentil and Quinoa Veggie Scramble
This dish I invented on my own after having a little bit of lentils left over from the night before. I called it a scramble because you can really thrown in any combination of vegetables you have on hand, and it should taste great. It's also a scramble because I didn't measure anything precisely - hopefully you can follow these rough estimates and make it your own.
1/2 cup cooked lentils
1 cup cooked quinoa
1 Tbsp. balsamic vinegar
2 garlic cloves, diced
1 Tbsp. olive oil
1 tsp. dried oregano
1 tsp. dried basil
Ground black pepper, seasoned to taste
1/2 tsp. cayenne pepper
1/2 chopped onion
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 cup chopped mushrooms
1/2 cup chickpeas
Few handfuls of spinach
Lemon juice from 1/2 of a small lemon
- Cook lentils and quinoa according to package instructions. After they cook, mix them together with balsamic vinegar and 1 chopped garlic clove. Set aside.
- Meanwhile, heat olive oil in pan and add chopped onions. Let brown for 5 minutes. Add in bell peppers and mushrooms with the remaining garlic, oregano, basil, cayenne pepper, and ground pepper. Cook for 5 minutes.
- Stir in chickpeas and spinach, cooking until the spinach is wilted.
- Turn off heat, and add lentil mixture. Squeeze lemon juice over top.
If you're wondering how I'm feeling after being gluten free for a week, I can definitely notice a difference in my energy levels. I also have less aches and pains and headaches. However, the combination of being settled in the new house and work slowing down has probably contributed too. After a visit with the doctor yesterday, she recommended that I stay gluten free until I feel 100% back to normal and then try slowly reintroducing gluten and keep track of how I feel. She said sometimes our bodies just need to be "re-calibrated" so to speak.
I'll keep you posted. And if you have any other easy gluten free baked goods recipes for me to try, please send them my way!