If you are new to the world of gluten-free eating in Melbourne, the thought of removing this allergen from your diet can seem unappealing and perhaps even scary. It seems that gluten is in all our favourite foods– pasta, bread, cereal, sweets.
But just because you are going gluten-free does not mean you have to subsist on produce and protein alone. There are plenty of carbohydrate sources that are hearty, healthy and naturally gluten-free (not to mention delicious).
So don’t wallow in the fact that you’ll never be satisfied after a meal again. Instead, regain the joy in your diet by exploring the range of gluten-free options that exist for you!
Here are some of our top picks for bulking up your meals without having to worry about any gluten contamination:
Tubers – Tuber is basically a fancy name for root vegetables the likes of potatoes, sweet potatoes, yucca (or cassava), taro, yams, etc. They are rich in fibre to fill you up, vitamins to keep you healthy, and a starchy texture that will boost any dish.
Rice – Plain rice of all varieties (white, brown, black, purple) is always gluten-free. But if you’re bored with plain rice, try some rice-based products such as rice noodles, puffed rice, rice flour, rice paper rolls or mochi!
Cauliflower – Sure it’s not the most energy-dense food out there, but it does a great job at standing in for traditional carb sources if you want something a bit lighter. Finely process cauliflower to make “rice”, steam and blend into a puree or slice and roast it as a sturdy base for any toppings you wish.
Chickpeas – Chickpeas are far more versatile than most people realise. Chickpea flour is a nice alternative to glutinous flour for savoury baked goods, stews, fritters and the like. Whole chickpeas can be blended with gluten-free flour and spices, then fried or baked for a falafel-type treat. They can even replace the starch in cookie dough or other desserts!
Buckwheat – Despite the name, buckwheat (or kasha) doesn’t actually contain any wheat at all. It’s a bit nutty, comes as a whole grain (groats), a split grain, or as a flour, and can be raw or toasted.
If you have not experimented with any of these ingredients as an alternative for glutinous ingredients, we urge you to give them a try! They are easily accessible, inexpensive and full of vital nutrients. And who knows– once you grow accustomed to new gluten-free carbohydrate sources, you may find you don’t even miss your old favourites anymore!
For even more gluten-free goods to suit your coeliac, gluten-intolerant or gluten-conscious diet, browse our full range online or in person. We have shops in Moorabbin, Kew, Frankston, Boronia and Geelong to suit clients all over Melbourne.