Gluten Free Healthy Eating
Some people are under the impression that by going gluten-free they will be healthier. If you have a gluten-sensitivity or Celiac disease, that is certainly true. If not, you may actually get fewer nutrients from gluten-free foods, depending on the flours and grains you are using.
First and formost, eliminating processed foods from out diets (where many wheat products are found) is where the greatest improvement to health is seen for anyone, gluten-sensitive or not. Next, we look at the raw ingredients we are putting into our bodies. Many gluten-free flours lack protein and fiber, two very important parts of healthy eating. Unfortunately, these same flours tend to be used the most often in commercial gluten-free baking. That is because these flours have texture and taste that make it the most comparable to wheat flour, what our tastebuds are accustomed to.
Less Nutritious Gluten Free Flours:
- white rice
- tapioca
- brown rice
- corn starch
- potato starch
Instead, look for flours that are higher in fiber and nutrients. Note that some of them may have an aftertaste or texture challenges. It is good to follow recipes by experienced gluten-free cooks until you get your own feel for what you like and don’t like. Often a good cook is able to work with a challenge to work to the advantage of the flavor or texture of a recipe. For example, quinoa flour can have a bitter aftertaste however it can go well with lemon flavoring.
More Nutritious Gluten Free Flours:
- sorghum (my top choice for taste, texture, and nutrition)
- nut meal (almond, hazelnut, etc)
- flaxmeal
- bean flours (i.e. garfava)
- quinoa flour
Unfortunately, this often means cooking from scratch. I keep a few packages of mixes on hand to use in an urgent need but for the most part I find I like my results better when I prepare my food from scratch. If you practice cooking and keep a good attitude about experimentation (and can laugh at your failures) you will find good tasty food in no time!
