Valentine’s Day is almost here, and we can feel the love in the air. There is a special aura around this day (whether you celebrate it or not) and we love to feel the love in our hearts AND in our stomachs. But instead of eating unhealthy desserts filled with gluten that will leave us bloated with a food baby, we’re looking into flour alternatives that still give a great taste and texture. Many gluten-free recipes may call for a blend of these flours, but here we’ll give you the (honest) down low on our opinions about each flour so you can understand the different components of your recipe. Read on!
I’ve been gluten-free and dairy-free for about 8 years, and if you ask me which one I miss more, hands down the answer is dairy. The gluten-free “movement”, if you want to call it that, has been around for at least a decade now, and in that time has ballooned to a huge industry, with new gluten-free substitutes emerging every time I visit the grocery store. Each year, gluten-free bread, pasta, pizza dough, and sweets get better and better, so much so that many of them are pretty close to the real thing.
You may have heard that cauliflower is the new kale. Fine dining restaurants as well as health food establishments seem to be embracing it not only as a veggie side dish, but also as an alternative to carbs! Take, for example, the “faux” bread loaf, aka whole roasted cauliflower. It’s beautiful and looks like a whole loaf of freshly roasted bread, but it’s actually spiced roasted cauliflower!
You know those days where you feel like just about everything is going wrong? You stepped in a puddle while walking to your car, work was so busy you didn’t even have time to eat lunch, and every machine was taken at the gym? Yeah, we know how you feel. We also know that on days like this, you just want to come home and eat a quick dinner and relax…and with technology you can order a pizza with just a few swipes on your phone. This is what we want to avoid!
There’s nothing that we regret more than a bad food choice that could have been completely avoided just by having the right tools – and those right tools are healthy ingredients with quick (and easy) recipes to follow that you will enjoy!
There have been many theories about why food allergies and gluten intolerance has been on the rise in the past decade (read our post on it). Many blame gluten issues on changes in the way that wheat is grown in the US, namely that it has been bred, or hybridized, to increase yields for farmers. While these new American breeds of wheat may not necessarily contain more gluten, they may contain increased levels of reactive molecules that irritate our digestive systems.
In this article by Living Without’s Gluten Free & More, a new possibility for eating wheat again is presented in the form of an ancient Italian wheat called Caputo 00. Also known as Heritage or Heirloom flour, this wheat is commonly used to make pizza and is actually higher in gluten content than your typical run-of-the-mill (pun intended :)) species. But it hasn’t been cross-bred or messed with like our American wheat has been. Could this be a glimmer of hope for us gluten-intolerant out there???