Sierra Moore, a driven home cook who went gluten-free five years ago, says, “Going gluten-free does not mean you have to sacrifice taste.” She has found through trial and error how to make her lifestyle not only doable but also pleasurable.
Sierra’s advice to gluten-free eating free of compromise follows here:
Accept Naturally Gluten-Free items: Sierra counsels, “focus on foods that are naturally gluten-free.” Basics in her cupboard are fresh fruits, veggies, lean proteins, and healthful grains like quinoa and rice. You’re only changing your emphasis; you’re not missing anything.
Experiment with Gluten-Free Flours: Sierra discovered her flow in baking, which first seemed difficult. She notes, “Almond flour and coconut flour are game-changers.” They provide baked products taste and nutrients. Her preference is Pancakes made from almond flour sloshed with maple syrup.
Build up on alternatives free of gluten.
Sierra has tested bread as well as spaghetti. “Brands have evolved a great deal,” she notes. Lentil-based spaghetti appeals especially to her because of its pleasing texture and protein count.
Plan Ahead When Dining Out: Sierra advises researching preparation and looking at menus ahead of time. “Most restaurants are pleased to accommodate,” she says. Her preferred source is Fish or grilled chicken accompanied by vegetables on the side.
Sierra adds, “Gluten-free living is about exploring new ingredients and flavours.” “Once you start, you’ll realise it’s about discovering what works for your body not about restrictions.”
