Lately, I’ve been intolerant to wheat. Although I’m yet to be diagnosed with celiac disease, I am taking the necessary precautions and eliminating gluten from my diet. Three days later, I’m already feeling much closer to my old energetic self. I was enthused to find out that there are so many alternatives to wheat flour that give a rather unique taste to any recipe you want to endeavor in.
Yesterday, I made some vegan corn flour coconut pancakes (my doctor also put me on a no dairy diet for two weeks to rule out lactose intolerance), and they were the best pancakes I’ve ever tasted. Corn flour is high in fiber, and offers a rich texture to the treat you want to make.
Once almonds go on sale –one must always be cost-cautious-I will purchase some, soak them so the skins come off easily and grind them to make my own almond flour. It’s that simple. Almond flour can be used to make bread and a variety of baked goods. This type of flour is also high in protein and fiber while being low in carbs and sugar. Not to mention, it is said to be delicious, and since almonds are my favorite nuts, I dare not to disagree.
Chickpea flour is made from ground chickpeas, and contains a lot of protein and fiber. It is used in Indian cuisine to make pancakes among other things, and I’ve also found this delicious Sweet Potato Chickpea burger recipe via ChoosingRaw.com.
Essentially, there are many more alternatives out there, and it’s interesting to note since I thought that foregoing wheat was tantamount to saying goodbye to baked goods for good. At least, there is hope out there for the intolerant, or those who simply want to follow a low-carb diet without sacrificing their regularity.
- M.I.S.S. Healthy Bites: Protein Power
- Nutrition Facts: Make Half Your Grains Whole
- M.I.S.S. Healthy Bites: Have Your Cake…and Eat It Too!
- M.I.S.S. Healthy Bites: Cornucopia of Corn
- Whole Living Action Plan 2012 – Day 8