Even if you don’t have coeliac disease, many people
report feeling healthier day-to-day eating gluten-free.
While going gluten-free can seem really daunting at
first, it doesn’t have to be hard.
Here are five food swaps from Tim Grainger, Founder of
Venerdi, that coeliac and gluten-sensitive foodies can still enjoy, making it a
piece of (gluten-free) cake.
GLUTEN-FREE FOOD
SWAPS
SWAP1: BREAD
Ditch the old white loaf of bread and go for a good quality
gluten free loaf. Stand-outs include the Broken Black
Rice & Polenta Sourdough, Sweet Potato Sourdough,
Hemp & Rosemary Sourdough
Buns, Paleo Super Seeded and Keto Hemp & Linseed Bread.
SWAP 2: PASTA
Swap refined wheat pasta for legume-based pasta. Legumes are
a good source of fibre, b vitamins and protein. They are gluten-free,
vegan, taste delicious and can be substituted in any pasta-based meal.
SWAP 3: PIZZA BASES
Everyone needs a good pizza base substitute if
you’re eliminating gluten from your diet. Venerdi
has a delicious
Fancier Sourdough Pizza Base that is free from gluten,
dairy and soy as well as
vegan friendly.
SWAP 4: GLUTEN SNACKS FOR HOME-MADE KALE CHIPS
Kale is a nutrient-rich vegetable and also a good source of
calcium, iron, magnesium and vitamin c. Kale chips are an easy way to introduce
kale into the diet, and tastier than munching on plain leaves. Drizzle olive or
coconut oil and sea salt over washed and dried kale pieces. Bake in the oven
until crunchy.
SWAP 5: SOY SAUCE FOR COCONUT AMINO SAUCE
Made from aged coconut tree sap, it’s a tasty alternative
to soy sauce that’s packed with flavour. Ideal for salads, dressings,
stir-fry, sushi, soups, or with rice and beans.
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