Healthy Eats

Against the Grain

By / Photography By Kathryn Brass-Piper | April 04, 2016
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To the dedicated wheat lovers out there who couldn’t possibly imagine giving up that morning bagel and lunchtime sandwich—I get it. Bread is the best. Pasta, amazing. Pizza, a godsend. However, if you’re suffering from a slew of ailments ranging from digestive issues to chronic fatigue to allergies, then eliminating (or, in some cases, simply reducing) gluten warrants a second look.

Gluten-Free Goodness

Unfortunately, “gluten-free” has turned into a marketing buzzword more than a health movement. A healthy diet, gluten free or not, should primarily consist of plant-based and whole foods such as fruits, vegetables, whole grains, and proteins, rather than processed goods like flours, sugars, and oils. But there’s room for some healthy pantry carbs—even when going gluten free. You just have to know what to look for.

For starters, avoid purchasing gluten-free junk foods and wheat substitutes that load you up on simple carbs like tapioca starch, sorghum flour, cornstarch, and white rice flour. When looking for gluten-free pantry items, seek out products made from nutrient-dense sources, like quinoa, millet, flax, and brown rice flour.

I’ve developed two flavorful comfort food meals with a refreshing twist, both using healthy gluten-free products: a millet lavash and brown rice lasagna noodles. These recipes will help ease the transition for anyone looking to reduce or eliminate gluten in their diets without sacrificing familiar favorites.

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