Eating a gluten-free diet doesn’t mean you are limited. Instead, it means you get to try new recipes and foods in search of the perfect gluten-free meal. Since most gluten-free recipes for bread and baked goods contain whole grain flours, such as brown rice, quinoa or corn, you actually end up eating a healthier diet than you most likely did when you ate wheat.
Buckwheat Pancakes
Don’t be confused by the name. Buckwheat isn’t actually wheat. It isn’t even a cereal. It’s a fruit seed that’s related to rhubarb. It does well pretending to be a grain, though, and is found in a number of gluten-free recipes. Make gluten-free buckwheat pancakes by combining 1/2 cup buckwheat flour with 1/4 cup corn flour, 1/4 cup quinoa flour, 2 tbsp. cornstarch, 1 tbsp. baking powder and a dash of cinnamon and salt. Make a well in the center, then pour in 1/2 cup milk or soy milk, 1 tbsp. vegetable oil, 1 tbsp. sugar and two eggs. Replace the eggs with 2 tbsp. flaxseeds, if you want egg-free pancakes. Stir to combine the ingredients, then pour onto a hot griddle. When air bubbles form on the top, flip the pancakes and cook until browned on the other side.
Brown Rice and Lentil Soup
Perfect for a workday lunch or a warm start to a dinner, brown rice lentil soup comes together with almost no effort at all. Heat a large saucepan over medium heat. Drizzle about 1 tbsp. olive oil into the pot and add one chopped onion and a few chopped shallots. You can also skip the shallots and use an extra onion. Cook the onions until they begin to brown, about 10 minutes. Pour in 6 cups of vegetable broth or water and boil. Add in 1.5 cups red lentils and 1/2 cup brown rice. Cook for 30 minutes, simmering, until the rice is tender. Add salt to taste, then ladle into bowls. You can garnish the soup with a sprinkling of nuts, cheese or olive oil.
Gluten-Free Vegan Cupcakes
Prepare a gluten-free dessert for your child’s birthday. If you would rather make a cake, double the recipe and pour the batter into two 9-inch round cake pans. In a large mixing bowl, combine 3/4 cup sorghum flour, 3/4 cup potato starch, 3/4 cup sugar, 1/4 tsp. salt, 1 tsp. baking powder, 1/2 tsp. baking soda and 1 tsp. xanthan gum. In a smaller bowl, combine 1/3 cup vegetable oil with 1 cup water or soymilk and 2 tsp. vanilla. Pour the liquid into the dry ingredients and stir until a batter forms. Pour in 1 tsp. white vinegar and stir quickly. Pour batter into a lined muffin pan. Bake in a 350-degree F oven for 20 minutes, and then cool on a wire rack. Frost with your favorite gluten-free frosting.
