Simple Carbs vs. Whole Foods

[Guest guest]

> I have a question....Since we are most of us, going vegan or close,

> and gluten free, am I the only one who has a problem with so many

> simple carbs. So many of the recipes call for white rice flour and

> starches...and those carry so little nutrition and elevate blood sugar

> so quickly and cause candida to flare.

 

Ronni, I know that many share your concern. When we first went

gluten-free in our family (about 10 years ago) I felt the same way as

you expressed. Most recipes are trying to replicate gluten foods that

are also probably filled with simple carbs (white bread, cakes, pies,

cookies, etc.). I started experimenting with whole grains and making

blends of whole grain flours to substitute for white rice flour,

tapioca starch, potato starch, etc. After trial and error, I've found

that for most anything I bake, I can substitute whole grain (gluten

free) flours and they turn out very well. I make quinoa flour and

millet flour by grinding the whole grains in a grain mill (or small

coffee grinder; sometimes a blender). Gluten-free oats make a

fantastic flour when whizzed in a blender. Brown rice flour is tasty!

And since I don't mind the flavor of bean flours, I usually add one

of them to a blend of three (two parts whole grain flours to one part

bean flours --- garbanzo/fava is my favorite). Finely ground corn

flour is also a good alternative in some recipes. Just like with

traditional cooking and baking gravitates towards the white and fluffy

(simple carbs), too many times gluten-free has done the same. But,

just as many of us, in our gluten days, learned to use whole wheat

flour instead --- the gluten-free grains are available to learn the

same principles with this way of cooking. It's a bit of a hurdle,

though, with so much to learn at once. I've found that substituting

flours isn't as scary and difficult as it sounds.

 

Success on your journey!

 

LaDonna