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Hi all :)
I am looking at a major overhaul of our diets, and first to go is gluten.
I have no idea really where to start, so hoping all of those in the know can help me compile a bit of a pantry staples list so I can replace all my flours and cereals.
I bake a lot, and we don't eat much processed food at all, so I need a list so I can bake as normal and make our own breakfast cereals and muesli bars, cakes, muffins, bread, pastas, etc.
Any help appreciated! Thank you.
Firstly, if you don't need to drop gluten, don't. If there are intolerances, then fine. It's expensive, but a tool like a Thermomix or Hotmix Pro is an enormous help. Non wheat flours go rancid quite quickly, so it's ultimately cheaper to make your flour from scratch than pay $5 for a small bag of almond meal. However, it's a $1800-2000 outlay.
Assuming you need to buy flours, try the gluten free health shop on North Road, Ormond (near corner on Grange/jasper rd). It has nearly everything and they offer cooking classes/shopping tours.
What's in my pantry:
Orgran Plain gluten free flour
Orgran self raising gluten free flour
gluten free cornflour
gluten free baking powder
baking soda
Cream of tartar
arrowroot/tapioca starch
brown rice (for brown rice flour)
White rice - medium grain (for white rice flour) I need to get glutinous/sticky rice. Apparently it's best for baked goods
sorghum flour - buy at an Indian grocer. A health food shop will charge a fortune for what is cheap at an Indian grocer. Comes as white or red. For making artisan bread.
millet
buckwheat
quinoa
chia seeds
amaranth seeds
Potato flour
xanthum gum
white navy beans
can of red kidney beans - for making magic bean chocolate cake? Google black bean chocolate cake.
I don't use nuts or soy but a lot of GF recipes call for almond meal.
For pasta, we just buy Orgran types.
I have a Bircher muesli mix: 1 cup each of quinoa, buckwheat and amaranth with 1/2 cup chia seeds. I then add things like fresh or dried fruit, linseeds and sunflower seeds, yoghurt and leave overnight. It's a great protein boost.
That is ace thanks LB! :)
I am conducting an experiment with my body basically, and seeing if the gluten free will help or not. At the very least we need to stop eating white processed flours anyway, they don't agree with me or the girls. So cutting out what and where I can until I am at a place where we are eating mostly whole foods is the plan. Cutting out a lot of meat and sugar too eventually so some big changes.
I will check out the store in Ormond too, thanks!
You might be interested in Nourishing Traditions. It's a great book from someone associated with the Weston Price institute. Also, check out the Eat Nourishing website.
I forgot to mention the coconut stuff:
Coconut flour
coconut sugar (don't really use)
Coconut flakes
shredded coconut
dessicated coconut
coconut oil
Things made with coconut flour need a lot of moisture, like eggs. There's an amazing lemon coconut slice on the Eat Nourishing site. Another site to check out is called Spunky Coconut.
Also Rapadura sugar is best if using sugars, as it hasn't been refined. Same for Celtic sea salt.
I've found that generally, GF baked goods go hard quickly, so it may be worth freezing things or making small batches.
Nourishing traditions is awesome.
-just a side note with the kidney beans- if you buy canned all good, if your gonna buy dry research the net 1st cause if not cooked right they can poison you.
Lime- think its awesome what your doing.
Don't forget the power of probiotics.
And for allergys, olive leaf extract taken for 3-6mth can really help. But always check with Dr
Sent from my Galaxy with the barefoot princess covering me in kisses, so please forgive the mistakes
magic bean chocolate cake!
I have a recipe for cookies that apparently kids will belive are choc-chip cookies
I use a lot of besan, buckwheat, rice & tapioca flour combo.
Cereal wise, we do a lot of homemade muesli combo. Ie a huge bag of
Rolled oats, add the bits you want, nuts, dried fruits etc
I did a course in the CAE for gluten free bread making. Best thing ever. The teacher is a trained pastry chef who discovered she couldn't have wheat/gluten. So she worked out combination of different type of flour. But the main thing was understanding the different type of flour and how they work. She didn't go into it too much but ebuf to understand why the different mixes. And the end products are fantastic and like normal stuff. I don't recommend courses generally but this one I really like & worked for us.
Good luck!
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