Day #3

Start your Glutenfree Diet - Day #3

Replace your grain!

I've found a very useful list for you today in order to replace common ingredients with those ones on the list. As always, 100% glutenfree and very important for a good balance of proteins:

• Amaranth: Amaranth is an excellent source of protein and has a pleasant peppery and nutty flavor.
• Arrowroot: With a look and texture similar to cornstarch, arrowroot makes a great substitute for cornstarch.
• Buckwheat: Buckwheat (shown in this figure) is actually a fruit (and is also known as groats and kasha).
• Garfava: Garfava is the name of a commercial blend of chickpea (garbanzo beans) and fava bean flours made by a company called Authentic Foods.
• Job’s Tears: A tall, tropical plant that produces a grain that’s gluten-free, often dried and cooked as a grain like rice or barley.
• Mesquite: A plant that produces bean pods which can be dried and ground into flour. It adds a sweet, nutty taste that bears a hint of molasses.
• Millet: Actually a grass — with a small seed that grows in a variety of shapes, sizes, and colors.
• Montina (Indian ricegrass): Montina is actually a trademarked name by a company called Amazing Grains. Montina is a type of flour made from Indian ricegrass.
• Quinoa (hie): A fruit, not a grain. Quinoa flours and pastas are available.
• Ragi: Especially valuable nutrient-wise because it has the amino acid methionine.
• Rice: A common staple in the gluten-free diet (see this figure).
• Sorghum: Also known as milo, this gluten-free insoluble fiber’s bland flavor and light color don’t change the taste or look of foods when it’s used instead of wheat flour.
• Soy: Actually a legume, not a grain. It’s commonly used in the gluten-free diet.
• Tapioca: This flour is used in a lot of gluten-free recipes. Because it’s flavorless, tapioca flour or starch makes a great thickener.
• Teff: Actually a grass with a seed that looks (and cooks) a lot like quinoa and millet, but it’s smaller.