Gluten-free. It’s a hot diet trend right now. Why would someone want to cut out gluten ( the protein found in wheat) from their diet? Well, individuals diagnosed with Celiac Disease must avoid gluten-containing foods or the small intestine will actually be damaged. People with gluten sensitivity or intolerance probably should avoid gluten, but this is a fuzzy area. And people with allergies to foods or ingredients containing gluten should avoid those foods or ingredients. The best thing to do is to be tested to determine exactly what the issue is.
Eating gluten-free may have a role in improving behavioral disorders, such as autism. There is a dizzying list of symptoms which may be alleviated by cutting out gluten-containing food and ingredients, such as stomach pain, bloating, constipation, fatigue, headaches, and infertility to name just a few.
After ruling out Celiac Disease and allergies, if you think you still might be sensitive to gluten try breaking out of the wheat habit for a few weeks. If you are experiencing a questionable symptom try some of the flavorful gluten free whole grains see if you feel better.
Weight gain is a symptom that may be related to gluten-containing grains and hormone balance. These grains cause blood sugar surges after you eat them and then cause inflammation in your body, cravings for more refined grains and sugar, and body weight stored as fat. The key to avoiding gluten and refined grain health issues is to only place a moderate portion on your plate and remember to rely on vegetables to fill half of it.
As a result of all the recent attention to G-free eating, it is now a lot easier to find a restaurant, cookbook, and ingredients that make use of delicious alternatives like buckwheat, millet, amaranth, and more. But remember, keep it healthy. Don’t just run out and grab every gluten-free cookie, pancake mix, and box of pasta out there. Balance your meals with naturally g-free fruits, vegetables, dairy products, meat, poultry, seafood, nuts, beans, and legumes. You may have been eating many gluten-free meals without even realizing it!
Quinoa is one of the g-free grains. It’s as quick and easy to cook as rice and is just as versatile in recipes. I had a hard time getting these quinoa patties down on the serving platter before someone came by and swiped one or two . . . They’re nice to look at with bright flecks of shredded veggies. If you don’t need to go g-free, substitute whole wheat or spelt flour for the g-free flour.
- 3 tablespoons coconut oil
- 3 cups quinoa, cooked
- ½ cup parmesan cheese, grated
- ½ cup plain greek yogurt
- 1 medium carrot, grated
- 1 small zucchini, grated
- 2 eggs, lightly beaten
- 3 tablespoons gluten-free flour, such as brown rice or oat
- 2 green onions, chopped
- 2 teaspoons fresh thyme
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Heat 1 tablespoon of the oil in a large pan. Reserve the remaining oil to divide between 2 additional batches of patties.
- Mix all remaining ingredients in a large bowl.
- Use a ¼ cup measure to form patties with the quinoa mixture. Carefully transfer 4 per batch to the pan.
- Cook about 4 minutes per side, until lightly browned. Transfer to a platter and place in a 250℉ oven to keep warm.
- Add 1 tablespoon oil and 4 more patties; repeat for 1 final batch. You should make approximately 12 patties total.