Gluten-Free Products

There are a lot of things I could talk about regarding cutting down/out gluten, and I hope to add more information. But for now, I’ll say that five products became my friends:

Tinkyada Rice Pasta (specifically the rice vegetable spirals):


I was already used to eating wheat pasta (as in, not regular semolina pasta), so I was used to a heartier flavor. The brown rice pasta has that slightly nutty flavor, but it’s also very delicate. I would flounder without this.

Sami’s Bakery Millet & Flax Lavash (the spinach is good, too!)

Sometimes you want a sandwich. Grill up some vegetables and a veggie burger or chicken or whatever, and when you’re just about ready, lay the wrap over the food in the pan, cover, and let it steam for a few minutes to soften up. It is Awesome.

Suzie’s Lightly Salted Brown Rice Cakes

I make sandwiches with these, using raw almond butter and sliced apples as a filling, nearly every day. I like to make them in the morning and let them sit for a couple hours at work so the rice cake gets soft, and it’s like bread, but they’re really good all crunchy, too. My partner likes to spread avocado on them and sprinkle them with dulse flakes.

Blue Diamond NutThins Almond Crackers

Awesome crunchy snack.

Millet in general

Toast it in a pan and cook it like rice (2 cups water to 1 cup millet). It’ll be fluffy like couscous. Cook it in a mix of water and milk (or almond milk or whatever), or just the milk, and you get an amazing breakfast. Or, mix cooked millet with olive oil and press into a pie plate and you get a great quiche crust. Millet is fantastic.

Look out: Gluten is in so many things. I recently bought corn tortillas without carefully reading the package, and they had gluten in them. (I really need to make my own tortillas, but the Whole Foods 365 brand is gluten-free, and $0.79, so. Laziness prevails.)

I learned to think of eliminating gluten as an opportunity to learn about other grains rather than as a deprivation. I miss bread, and pizza, and scones, sometimes, but mostly I don’t. I’d rather feel this good. And because I’m not actually allergic, I can eat those things once in a while, as a treat, and they are wonderful. I think of my approach not as replacing but as opening up new paths. Like any change in diet, it only sticks if your attitude changes and if you’re eating things you enjoy.