Expanding your Gluten Free Palate
Living a gluten free lifestyle allows you to try new foods, pay attention to ingredient labels, and spread those taste-bud horizons. It’s a blessing in disguise, and will allow us to fuel our bodies with the good stuff for years to come!
After getting over the the initial phase of going gluten free (you know, the one where you eat every single gluten-free cake or muffin that you can find?), you may start to take an interest in new ingredients that you turned your nose to in the pre-GF days. For me, these ingredients were things like quinoa (keen-wah; it’s a tricky son-of-a-grain to say), chia seeds (no, not a chia pet), flax seed, and other things that never seemed exactly normal to me.
The sad thing is that the ingredients that always seemed foreign to me are the normal foods of the world. The things that aren’t normal are the modified-this and the preservative-that, which my former diet heavily consisted of.
I myself am in a position where I feel that I have to try new foods because of the role I’ve taken on in the gluten-free community. One of the missions I had with my blog was to post recipes that we can all feel comfortable making. At first, the recipes I would post always utilized the special gluten-free products I had in my pantry like breadcrumbs, pasta, and soups. But, after a certain period of time I realized that I needed to begin to use the natural ingredients that I was always afraid of. This meant that I was going to get over my quinoa fears, I would see what kale was all about, and maybe I’d even trade the gluten-free noodle for spaghetti squash!
By expanding my gluten-free palate, I created a whole new world for myself. I try a new recipe or ingredient almost weekly, and I don’t see myself running out of options any time soon. My challenge to you, if you haven’t already, is to get out of the pre-packaged, gluten-free zone. Make it a point to try new ingredients that always seemed too difficult to handle, because odds are you’ll realize that they really aren’t that difficult to work with!
I must also let you know that although I have incorporated these new foods into my diet, I still love to enjoy my old favorites, like gluten-free pasta for dinner, or French Toast for breakfast(on Rudi’s GF Cinnamon Raisin bread, of course). The gift I have given myself is variety, and learning what my body needs versus what my body wants.
How have you changed your diet since going gluten free? Have you gotten over certain “food fears” that you had before?
Laura Hanley, known as G-Free Laura, has been gluten-free since 2009 and reviews products,restaurants, and writes aboutgluten-free experiences on her blog, www.gfreelaura.com.Laura’s passion for spreading g-free love has led her to become a Guest Blogger for the National Foundation for Celiac Awareness, writing bi-weekly reviews on the Gluten-Free Hot Products Blog. Visit Laura on Facebook, Twitter, Pinterest, Linkedin, and Google +