Over the years, the term "gluten-free" has become more and more popular. So, we thought we'd give you a helping hand and let you in on some gluten free food swaps you can make in your day to day. If you'd like to of course!
In a nutshell - gluten is a combination of two proteins that is found in wheat and wheat-based products, such as bread and pasta. It’s particularly responsible for giving your dough that elastic texture.
Why do you need to know that? Because one day, Jimmy Kimmel might ask you!
With popularity comes options, although, some gluten-free foods can still have those hidden nasties!
For example, even gluten-free versions of pasta and breads have the ability to be heavily processed and contain unhealthy additives. In addition, they can significant amount of simple carbs that spike up their glycemic index. Gluten free ‘cakes’ may be loaded with B.S. oils to hold them together.
How do I know what gluten-free product is good for me?
The answer is simple - it depends on the ingredients list! Consider choosing whole and unprocessed foods. Fruits and veggies, grass-fed and free-range meats, eggs, and nuts and seeds have plenty of antioxidants, minerals, slow-digesting carbs and proteins.
We'd love to give you a wide range of gluten-free whole food swaps that you can make in your kitchen and the grocery store.
Psst. We’ve also thrown in a gluten-free swap for a popular dessert, cause life is all about balance!
Zucchini noodles
Zucchini noodles make a delicious swap for regular noodles.
In less than 10 minutes, you can create a gorgeous bowl of zucchini noodles with the help of a spiralizer. The noodles can be consumed raw as a light pasta salad or can be smothered with marinara or avocado puree. You can also sauté them or have them with ground beef.
Alternatively, you can try sweet potato noodles. Which also happens to be a delicious ingredient in our carbonara!
Homemade broth
Many store-bought can be filled with MSG, sodium and gluten for flavor. Canned broths and soups are often nutritionally poor and are heavily processed, giving you very little benefit.
An easy swap you can make is making the stocks and broths yourself. It’s a great way to make use of bones that you’ll otherwise throw away and it is better value for money. Homemade broths are packed with collagen, amino acids and many other beneficial nutrients. They also way more satiating!
Store your broth in batches in your freezer to use whenever needed.
No time? No worries! Bone broths are really gaining in popularity, and can usually be picked up from your local health food store or farmers markets.
Portobello mushroom buns
Burgers. Need we say more?
Gluten-free buns found in stores have the tendency to be filled with preservatives and nasties.
Portobello mushrooms on the other hand, make a great replacement for a bun! Not only do they look amazing, but the texture and flavor are incredibly satisfying.
To top it all off, Portobello mushrooms are rich in B vitamins and a bunch of minerals. They’re also high in fiber and water.
Homemade ice cream
Did somebody say ice cream? While ice cream may not seem like it has gluten, certain versions of it, such as cookie dough, brownie, candy and some chunky flavours tend to have gluten in them.
The solution: make ice cream at home! And guess what, this recipe does not call for an ice cream machine.
Simply freeze a couple of sliced bananas overnight and throw them in the blender. Bump up the flavour and the fats by adding half a tin of coconut cream and re-freezing for a few hours. Serve plain, or you can add shaved coconut, nut butter or dark chocolate for added deliciousness!
