gluten free CAN be yummy!

In my intro, I mentioned that one of my food sensitivities is to gluten.  I don't know about all of you, but I LOVE bread and pasta!!!   A life without them seemed just... wrong!  I won't lie and tell you I'm 100% gluten free.  I take liberties with mom's home made apple pie and some wicked artisanal bread a friend makes but I try and keep it to a minimum.  If I don't pay attention and eat more than I should, the headaches remind me when I've overdone it!

In the early days of my gluten free lifestyle, I basically avoided anything that remotely resembled wheat or a formerly consumed wheat product - veggies, fruit, meat were my staples.  No bread, no pasta, oh and no tacos at the local Mexican restaurant (who knew that even their hard shell tacos were made of wheat flour!)  Reading labels became a part time job and, as a result, I just shopped the outside aisles - though I have discovered those tricky grocery stores have moved the bakeries...where?  To the outside aisles of course where that fabulous smelling, freshly baking bread could be found.  Why does baking bread have to smell so damn good?!?!

Anyways, on to successes!  I slowly started experimenting and have since discovered all sorts of wonderful gluten free carbohydrate-ridden indulgences. Here are a few of my favorites:

• Rice paper rolls filled with chicken, julienned carrots and cucumber, fresh basil and cilantro topped with some homemade peanut sauce.  Just takes some practice working with the rice paper, but not rocket science
• Corn or quinoa pasta with our homemade pasta sauce and fresh basil with a little parmigiano reggiano
• Oatmeal - my personal gluten-free favorite is Glutenfreeda plain instant oatmeal as I can avoid the sugar that I'm also sensitive to.  Add a little maple syrup, goji berries, flax seed, some coconut butter to make it nice and creamy and voila!
• Corn tortillas - awesome corn flour by Maseca - add a little water, salt then shape and roll out the dough.  I "bake" my rolled out tortillas in a dry non-stick frying pan, then put them into a warm (not hot!) oven wrapped in a moistened tea towel to soften them (best to put the tea towel into a cake pan or something like it).  Fill with anything your heart desires!  Add a little honey or maple syrup to the water when making your dough and you have an awesome dessert base!
• Quinoa, quinoa, quinoa!  Cold or hot, it's fantastic and filling (with the nutritional profile it has, you MUST add this even if not on a gluten free regimen).  Add anything you like to it - grilled veggies, sun-dried tomatoes and pumpkin seeds along with some gluten free tamari, a little olive oil and fresh herbs is spectacular, especially a day later! 
• Soba noodles are a great addition to soups, just make sure you check the ingredients to ensure there's only buckwheat in there!
• Rice noodles are a also a great addition to soups.  My fav is having them as a cold salad gado-gado style with veggies (it's really just an excuse for me to eat peanut sauce!)

So you see, you really can experience incredible cuisine being gluten free, it just takes a little exploration and practice!  I'll be starting some experimenting with buckwheat flour (for crepes which I adore) and a heritage variety of wheat (red fife) which apparently tends not to cause the same reactions as modern hybridized varieties of wheat.  Will keep you posted on any successes with those.

Until next time, enjoy your gluten free goodies and share any of your favorites here as well!