My NEW favorite smoothie!
If you love pineapple and coconut, this is the smoothie for you!
Large handful of fresh spinach
1/2 Fresh Pineapple
4 T Shredded Coconut (Fresh or dried unsweetened)
Coconut Water (Enough to almost reach top of fruit)
Blend and savor the flavor!
Some people need to have gluten free diets because of gastro problems or allergies like celiac or chron’s disease. Others choose to be gluten free as a way of life, such as my household.
Gluten is found in most commercials breads and baked goods. It is sometimes found in condiments, such as, soy sauce, ketchup, and horseradish. Sometimes canned fruit may contain gluten.
There are many alternatives to using wheat (gluten) flours in your recipes. They can be tricky to work with sometimes. Some common alternatives are, garbanzo flour, coconut flour, almond flour, rice flour, sorghum, and oat flour. (Oat flour is somewhat controversial due to where it is processed. Oat is gluten free but use caution when purchasing oats from companies that also process other grains that contain gluten.)
I, personally, like to use oat flour. I grind my own in my Vitamix. (You could use a blender or food processor to grind to a fine powder) I use about 1 1/2 cups of oats to make 1 cup of oat flour. In my recipes, I substitute equal parts of oat for white or wheat flour. I haven’t had any problems with my recipes using that exchange. Almond flour is a heavier flour, use caution if making breads or baked goods. Almond flour can also alter flavor a bit since it is made from nuts. I have also used a good amount of coconut flour. I have yet to make my own using coconut flakes. Coconut flour adds a slightly sweet flavor to your foods. I like to use it when baking things like banana bread.
For those that follow low carb diets, coconut flour much lower in carbs than traditional flours, rice flour, or potato flour.
Stay tuned for more gluten free tips! (Feel free to ask questions in comment section)
P.S. Here is a good link I found to help with substitutions! http://forum.lowcarber.org/archive/index.php/t-214051.html