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Gluten Free Cooking.
You Can Do It!

Gluten Free Cooking.

Naturally as a pharmacist I love mixing and measuring. So I thought I’ll be good… no not good, I thought I’d be great at cooking….

In Reality…

It took a long time for me to get pretty good at cooking.

I truly love cooking for my family and friends. Cooking for my loved ones makes me feel better about myself.

Would I consider myself a great cook now? I’m not sure. I am passionate about gf cooking. That is because I know gluten free diet makes healing better and faster. Gluten free cooking also improves symptoms of inflammation. 

But am I great at gluten free cooking? I think I would leave it to the professionals to be great at it. I am great at helping people heal their chronic problems. I am great at giving people advice on supplements or healing treatment plans. I am very compassionate and that is what separates me from other holistic practitioners.

But I know what a great cook possesses…

I see my sister wowing over her pots and pans. She is so passionate about cooking that I think she should have her own restaurant.

But you know what makes me great when I serve my family their gluten free meals?

I think it’s the fact that I put my heart and soul into it. And I know that even if you don’t believe in bio-energy and other spiritual stuff you would still know the difference between your grandmother’s stew and the restaurant-served meal. Even the best restaurants can’t serve you food with LOVE.

Gluten Free Kitchen:

Your gluten free kitchen needs to have gluten free items. If you are not sure what is gluten free, readHERE.

Gluten Free Cooking:

Gluten free ingredients and gluten free items include grains like quinoa, buckwheat, brown rice, amaranth, arrowroot and others.

When I was originally started cooking without gluten I simply was overwhelmed. I had no idea what grains I had to avoid.

Then, I started learning to cook these new grains. Some of them I couldn’t even pronounce correctly in the beginning. Quinoa was the first GF grain that I liked. It took my family a little longer to like it. And it took me a few tries to pronounce it right.

I followed the directions on the box and it came out… well …not so great the first time.

I consulted with a much respected nutritionist and dietitian about cooking grains.

And this is the secret he told me: “If you want to keep as many nutrients stay in your cooked grains you need to know the rule of 15 minutes”.

What is this rule of 15 minutes?

After boiling, you need to cook the grains for 5 minutes on high heat, 5 minutes on medium heat and 5 more minutes on low heat. Add a little bit of oil in the beginning so the grains don’t stick to the bottom.

The best oils he recommended for cooking were: organic extra virgin coconut oil, walnut oil and grapeseed oil. 

GF Cooking:

So I started following his advice and it perfected myquinoa recipe to get an “A+” from my family.

Sometimes, to change things up a little I would add some organic Marinara or Tomato Basil sauce on top of the quinoa. Sometimes, I would add grilled Portobello mushrooms on top with Herbamare seasoning.

Later on, I was experimenting with buckwheat and it was not working out. Traditionally, buckwheat was cooked in my family but I was never a big fan of it. So I never learned to cook it right.

Now I decided to try my nutritionist’s 15 minutes rule. With cream of buckwheat it turned out pretty good. After a couple of tries it was really good. I would add extra-virgin coconut oil and it gave out a great flavor to it.

Sometimes, I let some raw cheese melt on top of buckwheat as a meal, but not in the morning. You know, we should have much more protein in the morning that just a piece of cheese.

Regular buckwheat groats take longer to cook and it will require some experience to make it right. But when you get a hang of it you will realize that this is a great and nutritious food. Also, buckwheat was studied by professor Laskin in his anti-cancer diet. It showed great data for buckwheat benefits. 

Gluten Free Cooking:

Great Tips For Gluten Free Lifestyle.

Know Your Gluten Free Ingredients To Make Great Meals.

When it comes to millet, I still have trouble making it perfect sometimes. Millet has a special flavor and it’s really good for you, but my family loves their food to be softer.

Millet has more crunchy texture and I need to cook it for a little longer than 15 minutes. So the 15 minute rule is out of the window here.

Gluten Free Cooking:

For brown rice, the same rule applied perfectly. I made a perfect brown rice dish with grilled vegetables from the first try. Sometimes I make my kids fried brown rice with celery, onions, eggs and some spices. I may add some Liquid Aminos by Bragg Company. That’s your gluten free substitute for Soy sauce. I add Liquid Aminos for that Asian taste without all those chemicals and MSG. 

Gluten Free Cooking:

When it comes to using amaranth and arrowroot I use these when I prepare my kids pancakes. These have a nice sweet flavor for pancakes or waffles.

Gluten Free Cooking:

If you are not sure what type of flour to use when you make cutlets you could always go with ALL-Purpose Gluten Free Flour. You use this gluten free flour with beaten eggs just like you would with wheat flour. I happen to like Bob’s brand.

Gluten Free Cooking:

Sometimes, I make the batter out of the bean flours. You may want to experiment with different bean flours and different companies until you find the one you like the best. Thankfully, there are so many of them now. When I just started going gluten free there were not that many brands available at all. 

Gluten Free Cooking:

If you are a big cake person, you may want to try usingnut flours. Many of my readers love almond flour in their cakes and cupcakes.

I hardly do anything with corn. Corn has a very high glycemic index and potatoes are difficult to digest and also have lots of starch. These should be your last gluten free grain/food choices.

The one grain that I don’t use at all is Soy. Most of the soy products used now are genetically modified and I avoid it and recommend it to all my clients.

Sorghum has a specific flavor and smell so not everyone would have “the love at first smell” with it.

Tapioca makes really great pudding. I stopped making them after Trader’s Joe came out with GF Tapioca pudding. 

Gluten Free Cooking Tips:
  • Healthiest cooking requires the least cooking time. If it takes too long to cook something it lets many nutrients out of the food.
  • When it comes to GF cooking, separate gluten free from non gluten free products. That would include cutting boards and other kitchen utensils.
  • Use quality gluten free ingredients. Some companies make gluten free items full of sugar. Watch the sugar content.
  • Try going with organic products when cooking gluten free. But if you can’t, try to look for the least possible ingredients on the labels. The more ingredients you will see, the more chances that there are chemicals in your food. Make sure there’s not many additives and other flavors.
  • Use great quality oils. I like organic oils for cooking like Nutiva’s extra virgin coconut oil or Monero’s grapeseed oil.
  • Use love in your gluten free cooking. Think positive thoughts when you cook. It will pay off.

I wish you great health!

Next…Gluten Free Today 

Return from Gluten Free Cooking to Gluten Free Diet 

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