6 Gluten Free Alternatives To Bread

6 Gluten Free Alternatives To Bread

by | Oct 13, 2020 | Recipes

Many midlife women notice that gluten, wheat, or even just bread, are no longer easy to digest. They start to feel tired, bloated, and gassy, after eating them, but don’t know what to eat instead.

Bread is such a staple in our diets that finding a tasty alternative can be tricky. The smell, texture, crust, and crumb are impossible to replicate in gluten free versions, and the results can be disappointing.

So what to eat instead?

Here are 6 interesting and tasty naturally gluten free alternatives to bread.

Sweet potato toast – simple and ever so easy to make. Slice a sweet potato lengthways into 5mm thick slices. Pop them in a toaster or under the grill, and toast until golden and slightly crispy. Top with nut butter, butter, tuna mayonnaise, mashed sardines, poached egg – whatever you like.

Nori sheets bring some sushi flavours to your meal with nori wraps. Nori, like all sea vegetables, is rich in iodine, zinc, calcium, and magnesium, plus several different B-vitamins. It also contains fucans, a type of carbohydrate unique to sea vegetables that has anti-inflammatory and immune-supporting benefits.

To use the nori sheets, lay them out flat and top with shredded vegetables, meat or fish, houmous, salad leaves, and maybe some pickles or sauerkraut. Or go full on sushi and make your own sushi rolls.

Socca – also called farinata, this is a simple flatbread made from chickpea (garbanzo) flour, oil, water, and a dash of salt. Add herbs and spices as you wish for extra flavour.

Crackers – there’s so many to choose from now; rice, corn, oat (make sure they are certified gluten free), buckwheat – we need never get bored with crackers again.

Flaxseed muffins – packed with fibre, protein, essential fats, and phytoestrogens, ground flax is your hormone-balancing friend. These muffins are ideal for breakfast or a light, balanced, snack. This recipe is from There Is Life After Wheat

Gluten free scones can be savoury or sweet, depending on how you flavour them and what you add on top.

 

I hope these ideas give you the inspiration you need to go gluten free or wheat free or even just bread free!

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Abby’s Gluten-free Seeded Bread Rolls

Abby’s Gluten-free Seeded Bread Rolls

by | May 13, 2020 | Recipes

Gluten-free bread has gained a bit of a reputation for being crumbly and tasteless.

Because of this, many gluten-free home bakers have taken matters into their own hands and created their own delicious recipes.

Step forward Reg. Nutritionist Abby Foreman and her gluten-free seeded bread rolls!

As a Coeliac, Abby knows only too well the pitfalls of gluten-free breads. In the quest for better breads, she’s created these seeded bread rolls packed with fibre, vitamins, and minerals. They can even be batch cooked and frozen. Simply reheat in a warm oven – perfect for when you really need a bread bun with your lunchtime soup!

INGREDIENTS

1 cup quinoa flakes

1 cup buckwheat flour

1 1/2 cup pumpkin seeds

1/2 cup sunflower seeds

3 tbsp psyllium husks – this is the vital ingredient for making the dough sticky and held together

2 tbsp mixed herbs

2 tbsp whole chia seeds

2 tbsp whole flax seeds

2 tbsp salt

600ml fresh water

METHOD

Put the quinoa flakes and 1 cup of the pumpkin seeds in a food processed. Blend into a fine flour. Place all the dry ingredients into a bowl with the flour and combine well. Stir in the water, and mix everything together well. Let the mixture sit for an hour to absorb the water.

Preheat the oven to 180 c fan and line a baking tray (or two) with some greaseproof paper. Take a fist full of the dough and shape into a bread roll before placing it on the baking tray.

Bake the rolls for around 45 minutes until golden and crispy on the outside.

The rolls are best eaten when warm. You can store in an airtight container in the fridge for a few days, or in the freezer for a couple of months. Simply place the roll in the oven to heat through.

For more recipes from Abby and to find out about her 1-1 consultation services and online packages go to www.afnutrition.co.uk

Gluten: What happens when we eat it?

Gluten: What happens when we eat it?

by | Aug 28, 2019 | Blog

What is gluten, and what does it do when we eat it?

Gluten is a type of protein found in the grains of wheat, barley, and rye.  It’s made up of several different protein fractions, and can be difficult for some people to digest.

But why?

Haven’t we been eating wheat, barley, and rye for thousands of years?  Surely we’re used to it by now.

Well, yes and no.  Yes, we have been eating grains for thousands of years, but not the sorts of grains we have now.  Modern varieties of wheat for example contain much higher levels of gluten due to the cross-breeding of grains and the pursuit of varieties of wheat that are shorter, easier to harvest, and more glutinous for bread making.

As a result, many people struggle to digest gluten.  And for some, it can play a critical role in triggering increased intestinal permeability (aka ‘leaky gut’) and auto-immune conditions.

Find out more in this short video…

If you’d like to know more feel free to comment below or hop over to the Facebook Group at www.facebook.com/groups/nutritioninyork and join in the conversations there!

(Photo credit: Ales Krivec on Unsplash)