Going gluten free is definitely trendy, and I’m not one to try out a new diet or meal plan just because it’s popular right now. However, after not feeling well for over a month, I decided to take a break from gluten for the time being and see if it affected how I was feeling.
And so my experiments with gluten free cooking and baking started. Gluten free cooking was not a big adjustment since we eat brown rice and quinoa often anyway, and using brown rice pasta tastes about the same as whole wheat. Since we also mostly eat clean too, I didn’t need to do an extensive refrigerator review either.
However, the baking has been a challenge since there is no easy way to replace all-purpose or whole wheat flour with a gluten free substitute. Hopefully in the coming weeks I’ll take up the challenge, but for now I’ll share some easy – but delicious recipes – that did not require flour.
- Preheat oven to 375 degrees.
- Mix all ingredients together.
- Spray a muffin pan with non-stick spray, or use liners.
- Divide batter between 12 muffin cups, filling almost to the top.
- Bake for 25 minutes, or just until edges start to brown and the muffins are firm to the touch.
- Let muffins cool, and then remove them from the pan – they won’t stick this way.
- Cook lentils and quinoa according to package instructions. After they cook, mix them together with balsamic vinegar and 1 chopped garlic clove. Set aside.
- Meanwhile, heat olive oil in pan and add chopped onions. Let brown for 5 minutes. Add in bell peppers and mushrooms with the remaining garlic, oregano, basil, cayenne pepper, and ground pepper. Cook for 5 minutes.
- Stir in chickpeas and spinach, cooking until the spinach is wilted.
- Turn off heat, and add lentil mixture. Squeeze lemon juice over top.
If you’re wondering how I’m feeling after being gluten free for a week, I can definitely notice a difference in my energy levels. I also have less aches and pains and headaches. However, the combination of being settled in the new house and work slowing down has probably contributed too. After a visit with the doctor yesterday, she recommended that I stay gluten free until I feel 100% back to normal and then try slowly reintroducing gluten and keep track of how I feel. She said sometimes our bodies just need to be “re-calibrated” so to speak.
I’ll keep you posted. And if you have any other easy gluten free baked goods recipes for me to try, please send them my way!