Since this is how I eat for the time being, it's not an experiment anymore, so writing this post has become somewhat of a daunting task. How do I write a post about all the things I eat? That's why I haven't written it until now. (I'm a bit of a procrastinator when it comes to large tasks.) I decided that I (obviously) cannot compile an exhaustive list of all the foods I love that are gluten-free. What I can do is highlight a few brands of the best pre-prepared foods that I tried, tell you what didn't work, and share a bunch of my recipes all in one place.
I've finally completed it, so here is the first installment of a three-part series on my favorite gluten-free foods. First up: breakfast and lunch. (Next week you can expect to read about dinner at home, the following week will discuss eating out, and the final week will cover desserts and snack foods.) If you're feeling impatient in the meantime, here are all of my gluten-free recipes, many of which I will be highlighting over the next few weeks. Let's get started!
Breakfast
Breakfast burrito in brown rice tortilla |
I also often have a breakfast meat in the mornings, usually bacon or chicken sausage. Check the labels on sausages, because sometimes they sneak a little wheat in there (why, I have no idea).
Steel-cut oatmeal is another one of my favorite GF foods. It is a little time-consuming to prepare—compared to, say, eggs—but it's totally worth it. If you don't like the texture of oatmeal made with rolled oats (the flat kind) then try steel-cut. I much prefer it to rolled oats in the texture department. A tip for preparation: add a little oil or butter to the cooking water, it will help it not to turn out quite so sticky.
I prefer to eat cold cereal for a snack, but since most people have it for breakfast, I'll talk about it now. I tried several different specially-made GF granolas, and I didn't like any of them. I want to try making my own, since it can't be too awfully difficult, and will be much less expensive than buying it pre-made. I do like Rice Chex and Corn Chex (with a slight preference for the rice version) which are both gluten-free.
Lunch
One of my main concerns with eliminating gluten from my diet for the experiment was that I was relying heavily on store-bought noodle soups (like Ramen noodles) to eat for lunch. I really needed to find something that I could make quickly when Daniel was playing happily so I could make sure to get enough to eat during the day. I discovered Thai Kitchen brand instant rice noodles, and it fulfilled all the requirements I was looking for in a quick noodle meal. My favorite flavor of this brand is the Lemongrass and Chili. The ones that come in the bowls are fine, but I've found that the smaller, rectangular packages are usually cheaper and equally tasty.
I haven't delved much into GF breads so far, as I've found them in general to be dry, crumbly, and disappointing. As a result, I gave up sandwiches during my experiment (and I still haven't tried to go there). If I want to have a sandwich, I just have all the fixings together in a pile without the bread. It's not as easy to eat that way as, but I'm alright with that. However, if you have a good gluten-free bread recommendation, I'd love to hear it.
I often eat leftover dinner foods for lunch, but those will have to wait until next week. See you then!
Linked up at Friday Food at Momtrends, Food on Fridays at Ann Kroeker, Friday Favorites at Simply Sweet Home, Fight Back Friday at Food Renegade, Tuesdays at the Table at All the Small Stuff, Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free and Food and Health Carnival at Lisa's Gluten-Free Advice and Healthy Living.
Hi,
ReplyDeleteWhat a great article about gluten-free foods.
I love Kettle Cuisine Soups.
I am a new follower of yours.
Thank-you for linking up with my Food and Health Carnival this week. I hope you will link up again.
Have a wonderful weekend.
Lisa
Lisa's Gluten-Free Advice and Healthy Living
What about some type of potato bread? I was just browsing google for a recipe, and I see that some are extremely complex. But one simple one called for only potato, salt, butter, and gluten-free flour mix (preferably NOT potato). Haven't tried it myself though.
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