I'm usually fairly on top of things with
organic, nutritious foods, green products, etc....and in the past we
were actually ahead of the game. However, I've been resistant to this
whole "gluten" free "fad"...thinking it
really was just that, a "fad," and not all that important for people who
don't seem to have wheat sensitivities or digestive issues. I thought
I was doing my family justice by creating home-baked, whole grain
breads, etc, by using 100% Whole Wheat Organic Pastry Flour....I've been
doing this for YEARS. I couldn't understand why wheat (even organic)
was suddenly a mass problem, when people have been using it for a couple
of thousand years and more:) And I finally decided it was time to see
what all the "hype" was about, (I've been resistant to the research
because we're already vegetarians, giving up the "bread" is not easy).
So I get it now, I didn't understand that wheat has changed,
and it makes sense now. So, I may be slow, but I'm finally on the
wheat-free band wagon, and researching healthier baking alternatives
(I'm not interested in too many of the boxed gluten free items). And
I've decided (without having actually tried it yet:) that Almond Flour
is going to be my new best friend. I've printed out a few very healthy
recipes (not just trying to eliminate wheat, but want to bake very
nutritiously), and ordered a book that I'm excited about and seems
doable, with the busy mom life-style.
I like the protein content of almond flour...will be good for vegetarians:)
Excited for this new venture:) (running to Publix and hoping they have almond flour, I'm pretty sure I've seen it there)
(and lunch today: homemade organic yogurt with organic bananas, pecans,
and a splash of unsulfured black strap molasses....YUM!)
Tips welcome:)
Here's the book I ordered; I like that she created this using health-minded ingredients:
http://www.amazon.com/gp/product/158761345X/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1
and the website of the author. I like what she has to say:
http://www.elanaspantry.com/
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