Gluten-Free Recipes.
Learn to Avoid These Ingredients!

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Gluten-Free Recipes.

Avoid These Common Ingredients And Keep Your Family Healthy. 

When gluten free products were just starting to hit the market all you could see was products made with potatoes or soy instead of wheat four.

If you are not a gluten free newbie then you know how all those products used to taste.

I still remember trying costly gluten-free frozen waffles and I just could not bite them. Yes, they were that hard.

Fortunately, we have so many to choose from now….. And there are many gluten-free recipes available on the net.

But not so many of them are healthy, you know.

I went to a local health food store and noticed a decent sized gluten free section.

Wow, I thought this would be great to research.. And then I got a little disappointed. 

I didn’t see products that I wanted to see. And that would be organic gluten free products. Ok, since there’s not that many 100% organic gluten free products at least there are plenty of 100% certified gluten free products.

What does 100% certified gluten free mean?

It means that all the ingredients are 100% gluten free. It also means that the equipment that facility uses isn’t shared with gluten containing products.

100% certified gluten free is a must have for people with true gluten allergy and Celiac patients. They have to make sure that there could not be any gluten residue or hidden gluten in any of their foods.

What kind of products would you look for? Your first choice should always be a natural product. I prefer organically grown grains.

You are avoiding wheat, rye and barley when cooking gluten free.

And you are familiar with grains that are gluten free like brown rice, buckwheat, quinoa and millet.

More on what is gluten free Here. 

Learn How To Keep Your Family Love Your Gluten Free Meals.

What kind of ingredient should you avoid?

I need to let you know that whenever possible you should avoid soy containing products. It may say "gluten free" or even "100% certified gluten free" but it’s just not that good for you.

Non-organic soy and soy flours are mainly from genetically modified sources.

Soy is now associated with many health problems including hormone imbalance in young children and teens.

If you are really interested using soy or you are a vegetarian, you can consider using organic non-GMO organic soy (not genetically modified).

I am only talking about non-fermented soy products like soy flours, soybean oil and soy milk. Yes, they are gluten free but may be dangerous.

Fermented soy products, on the other hand, can be really good for you. The examples of healthy fermented soy products would be tempeh, miso, natto and good quality soy sauce. But you also verify that they are gluten free.

I use tempeh with flaxseeds in my salads. Natto has a specific taste but many people really enjoy it.

Using my own gluten-free recipes I make my own miso soup at home. I like organic miso paste for that.

When it comes to soy sauce that’s where it gets tricky. So many soy sauces available in stores have wheat products and they are absolutely not gluten free.

So many restaurants serve their dishes that have soy sauces and that makes a person with true gluten allergy react right away since the dish had hidden gluten. 

Fermented soy foods are actually good for you so you would look for a soy sauce without any wheat. I use a great alternative to soy sauce called Liquid Aminos by Braggs.

Non-fermented soy products are now associated with problems like:

  • Kidney Stones
  • Breast Cancer
  • Problems With Fertility
  • Hormonal Issues
  • Brain Damage
  • Thyroid Problems
  • Infant Abnormalities
  • Immune System Dysfunctions
  • Severe Allergy Reactions

Yes, it’s just not worth eating soy containing products and worry about these issues. Plain and simple, stay offnon-fermented soy flour, soybean oil, soy milk and other soy products.

Yes, it’s gluten free but it’s just not good for you.

What would be a better alternative to soy in your gluten-free recipes?

The healthier choice in your gluten-free recipes would be brown rice. I prefer organic brown rice or regular brown rice.

When it comes to white rice you also have to be very, very careful. Much of white rice supply was also genetically modified. And some white rice even indicates on the label that it was glutenous rice.

Wow…, who could have ever imagine that some rice could contain gluten?

Be careful when you buy your ingredients for gluten-free recipes. Look for organic rice that would be your better choice. 

When it comes to potatoes. Yes, it’s gluten free. Yes, potatoes have nutritional value. But too much of it would add a really high amount of starch into your gluten-free recipe. So you would need to count for that starch. Too much starch can make your dish too thick. And if you wanted something light and not too chewy then you may not want to go with potato flour as your choice.

Again, if you are going with potato as your main flour, try choosing organic. Conventionally grown potatoes will have a very high amount of pesticides in them.

And I don’t need to tell you what harm pesticides can do, right? Need to refresh your memory? Ok, pesticides are associated with certain types of cancers, memory problems, developments problems, etc. 

When you are looking for good gluten free grains in your gluten-free recipes, these would be your best choices (they come as gluten free flour and gluten free flour mixes:

Gluten-Free Recipes-Great Quality Grains:
  • Organic brown rice or regular brown rice
  • Organic quinoa or regular quinoa
  • Organic buckwheat or regular buckwheat
  • Organic rice
  • Nut Flour like Almond Meal
  • Bean Flours
  • Millet

When I look for healthy gluten-free recipes I look for healthy gluten free flours or gluten free flour mixes that have above grains in them. I like Bob’s company and some Trader’s Joe gluten free flour mixes are not bad at all.

When you prepare your gluten free recipes, make sure to use healthy oils. Good cooking oils would include walnut oil, grape seed oil and extra-virgin coconut oil.

If you love olive oil, you can use it sometimes. But for cooking you need to use refined, light olive oil and don’t use extra-virgin olive oil for cooking. It’s usually used for salads or cold dishes.

Have your healthy gluten-free recipes and stay strong!!

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