Want to reduce your gluten load? Try out these tasty alternatives.
Quickly gaining popularity, quinoa originates from South America. With its mild flavour, light crunch and impressive protein content, quinoa is the perfect gluten-free substitute for pasta, rice or couscous. The flour can be used in baking, or as the base for gluten-free pastas, cereals and more.
It comes in three varieties (whole grain white, red and black) and is a nutritional powerhouse. 1 cup contains 8g protein, 5g fibre, 15% DV iron, 30% DV magnesium, 19% DV folate and omega 3 fatty acids.
Millet is an ancient seed, originally cultivated in Africa and Norther China It is mildly sweet and nutty and versatile so it can be used in everything from pilafs to cookies. It has a soothing, comforting quality that makes it ideal for autumn and winter meals. It’s nutritious – providing fibre, iron, B vitamins, manganese, phosphorus, and magnesium – and highly alkaline, making it easily digestible and soothing to the stomach. Cooked millet can be tossed into salads, stir-fried with tofu and vegetables, shaped into croquettes, or simmered with milk, honey, and cinnamon for breakfast.
Contradictory to its name, buckwheat is not made from wheat, it is a gluten-free seed. It is high in manganese, magnesium, potassium, copper and magnesium and has quite a strong taste, almost bitter. The flour can be made into buckwheat pancakes, the groats into porridge and as an alternative to bulgarwheat to make a gluten-free tabouli.
The Herbal Dispensary and Organic Food Store ph 825 7444