Although there is nothing like hot crunchy bread from the oven or a loaf of soft multi-grain, many people are trying to eliminate or reduce gluten intake. My personal reason is to cut down on carbs, which become sugar, soon after the digestive process begins
The most difficult part for me is not having a sandwich at lunch; which is convenient, satisfying, and sometimes an event, if the filling is fabulous! (i.e. chicken salad on molasses bread with grapes, cinnamon, and homemade mayonnaise)
One substitute which I enjoy because it has satiety value, (unlike leafy greens on a plate) is a chick pea salad. I found it at Costco; it is organic and called Pita Pal’s Organic Balela. I am going to make it myself, eventually, but right now the convenience is appreciated. Here are the ingredients: All organic – chickpeas, black beans, onion, parsley, sun dried tomatoes, olive oil, vinegar, tomatoes, salt, mint, spices, and love.
Although rice does not have gluten in in, it is still a carbohydrate, and should be limited if you are trying to lose weight or keep blood glucose under control.
The other night at Book Club, my friend Cristina, who is a Latino and grew up on rice, told us about a wonderful rice substitute. It is made from a vegetable – cauliflower – and Latino approved! My family loved it. I followed the recipe below exactly, and topped it with a stir fry of organic andouille sausage/kale/and canned chopped tomatoes, with a splash of white wine.
Next time I make it, I will take a picture and add it to this post 🙂 (We were so hungry, and the smells were fabulous, so it was devoured before I could pull out the camera!)
Here is the recipe for the Cauliflower Rice.
3 T Olive Oil
1 Medium Onion, finely chopped (about one cup)
4 Stalks Celery, finely chopped
1 Large Head Cauliflower, trimmed and coarsely chopped
1/4 t Sea Salt
Heat the Olive Oil in a large skillet over medium heat. Saute the onion for 8 to 10 minutes, until soft and translucent. Add the celery and sauté for 5 minutes.
In a food processor, pulse the cauliflower until it is the texture of rice. Add the cauliflower to the skillet, cover, and cook for 15 to 20 minutes, stirring occasionally, until soft. Stir in the salt and serve.