I'm so new to being grain free, and would love to chat with other mama's who are grain free.
post #1 of 57
9/24/09 at 2:17am
I'm not grain free but am gluten (and dairy, soy and corn free), and tend to feel better on a low/no grains diet. My ds and dh love their grains, and I tend to eat whatever we are all eating iykwim! But I may, at some point, really try to go grain free as it does *feel* so good when I do it...
Have you seen the thread in the allergies section about pumpkin seed flour? I've been obsessed w/ it lately and it's totally a grain free way to bake!
DH and I have been grain free for about 2 months. My dh had been trying to loose his belly (not a huge amount of weight, but too much for his very narrow frame). He came across a blog called mark's daily apple. Mark Sisson calls his "diet" the "Primal Blueprint." It is grain-free, high protein, tons of veggies, some berries, and limited dairy. My dh has lost weight easily and steadily and feels great. I didn't need to lose weight at all, but I feel so good--no more bloating, and no more blood sugar issues or yeastiness. We also do high-intensity weight training, and I'm getting some nice, defined arm muscles. I have no desire to go back to grains. We eat meat, salmon, tons of huge salads, and mostly leafy green veggies, plus nuts, coconut oil, bacon (and we cook with the fat, yum!), lot of water, eggs daily, grass-fed beef about once a week. We also make kiefer and kimchee.
For treats, we bake with almond or coconut flour. I use stevia to sweeten, with a touch of honey. I'm intrigued by the idea of pumpkin seed flour and am going to try making some in the Vitamix. Pumpkin seeds are so much cheaper than almonds!
Oh will you PLEASE PLEASE PUUHLEAASSSEEEE share some of your almond flour and coconut flour recipes?!?
|Mashed Potato Pizza Crust
3 cups cubed potatoes (Russets are nice)
1 cup flour (organic or un-bleached, if possible)
Herbs/seasonings of choice
Toppings of choice (for example, bell peppers, rinsed olives, IC friendly cheese, grilled vegetables, cooked IC safe meats, or cooked seafood)
Preheat oven to 400 degrees (or a little less if your oven is very hot). First boil the potatoes until they are done and then mash them, but don’t add extra liquids or fats. Next, slowly add in the flour, about ¼ at a time, until everything is well incorporated.
Add any herbs or seasoning that you like. Spread the mixture into a shallow tart pan (grease lightly or use non-stick) or onto a non-stick cookie sheet – you want a layer that is about a quarter of an inch thick or so, but you can make it higher if you want.
Bake for 12-15 minute, until the top begins to turn golden yellow.
Remove from the oven and cover with the toppings and sauce of your choice (a cheddar cheese sauce with pieces of broccoli and cauliflower is one of my favs, but not every ICer can tolerate cheddar so you may want to try mozzarella or Monterey Jack instead), quickly place back in the oven for a few minutes, or just flash under the grill (broiler) to melt the cheese (if using cheese).
|4 potatoes, shredded
1 medium onion, grated
2 eggs, beaten
1/4 cup all-purpose flour
I am thinking about this as semi-paleo, although I am eating coconut oil and goat cheese. Plus, I'm not doing baking substitutions yet. Just seeing how my body reacts and hopefully resets itself. I do like using chick pea flour to make veggie pancakes. Do you include legumes in the grain free as well?
|Recipes are: grain-free, bean-free, potato-free, dairy-free, and sugar-free.
Ingredients used: meat, fish, fruit, vegetables, nuts, and berries.