Gluten-Free Recipes for Rachael

1/3 of my time I eat gluten-free. Not of my own accord, I might add. The little boy I take care of is gluten-free, dairy-free and I have to say, it's been an interesting experience. When I first started working with him, I would have nightmares that I was feeding him milk and bread and all sorts of things chocked-full of dairy and wheat. It took me at least a month to figure out how to feed him correctly because at first it seems like he must not be able to eat ANYTHING. But that's just not true, I know now.

I had never paid much attention to the seemingly ever-increasing, gluten intolerance because dairy and wheat must make up most of my diet. And you know what? If you are gluten-free you should rejoice in the fact that you can probably still eat dairy, because a lot of those gluten-free alternatives that have been popping up everywhere for the things you probably want to eat but think you can't most likely have milk-powder or milk-products in them. But I guess if you are gluten-free and dairy-free or vegan, you're most likely not reading this blog anyway.

So even if you aren't gluten-free, do you wonder why you've probably been hearing a lot about gluten intolerance lately? Seeing the gluten-free alternative next to things in the supermarket you've been buying forever? Me too. So I've been doing some research.

What is gluten, anyway?
Gluten is a wheat protein (not the kind of protein you think of when reading dietary requirements, but the kind which is a molecule formed from different kinds of amino acids and perform many functions within the human body) found in all varieties of wheat products including rye and barley but also things like couscous. It is the protein in flour that, in traditional bread-making, aids in the rising of the dough as well as a dough's elasticity. Some wheat-based flours have more gluten then others, depending on their purpose.

Where do you find gluten?
Gluten protein is found in wheat products and products in the wheat "family" (FUN FACT for my geologist friends: these are members of the "true grasses" family, 65.5 Ma - present). These products include but are not limited to wheat, barley, rye, bulgur, semolina, traditional pasta, spelt, and are also hidden in many products you may not think of like sausage, baked beans, soups, sauces, soy sauce, instant coffee, and salad dressings. If you are eating gluten free, or think you may have a gluten intolerance make sure to read all labels - even when it seems like there wouldn't be wheat present.

So what can you eat?
So after holding this job for 2 1/2 months now, I've come to the conclusion that there is no reason not to eat well or most of the things you want because you are gluten free. You just have to be committed to making the things you want with alternatives, of which there are many: oat flour, corn flour (maize), quinoa (i've eaten SO much quinoa) rice flour, millet, almond flour, buckwheat (not related to wheat at all!) and lucky for us so many NEW options like King Arthur Flour's new multi-purpose gluten-free all-purpose flour, gluten-free Bisquick, gluten free pastas and gluten free breads (check out Udi's products).

Gluten-free snacks in my tool kit:
1. pizza toast
2. eggs all ways
3. quinoa salad (see below)
4. baked tofu with gluten free soy-sauce
5. tomato soup
6. anything in a gluten-free pie crust (freezer section of most health food stores)
7. cheeseburger on gluten-free bread
8. fishcakes

Quinoa Salad

If you are freaked out by the idea of trying a new grain, try to put that behind you for just the one recipe. The first time I tried barley, it was really weird. But it's good to just give yourself more options. Especially if your options have already been limited by gluten-intolerance.

What will you need?
1 1/2 c. quinoa
1/2 c. toasted pine nuts or walnuts (if you have an aversion to nuts, try finely diced carrots or celery for some crunch)
1 c. english cucumber, diced
1 tomato, diced
1/4 c. red onion, diced
parsely (fresh is best)
1/4 c. olive oil
3 TBS lemon juice
salt and pepper

Cook you quinoa according to package directions. It won't seem like a lot of quinoa, but I promise it is enough.  Chop all your vegetables. When your quinoa is done, fluff it with a fork (IT IS NOT NECESSARY TO STIR THE QUINOA WHILE IT IS COOKING). Add olive oil, all your vegetables, nuts (or alternative), lemon juice and salt and pepper. Serve hot or cold depending on which you like (or how cold it is, currently, in your apartment. No lie, I think I can see my breath). If you can, and you LOVE cheese like me, try topping with feta, shredded cheddar or parmesan.

Coming Soon... Recipes for Rachael Part II: Gluten Free Pot-Pie
Also Coming Soon... Thanksgiving for Poor People