These days with so much awareness that we are what we eat, lots of people are switching to gluten free diets. It is true that our guts are the captains of our ships – really – the state of your gut will drive your moods, your cravings, your mind, and the possibility of contracting cancer. I’m allergic to gluten, but I LOVE pies, toast and carbs, so as well as having to watch my sugar consumption because of my fungal Candida alien invasion my diet is apparently limited. Not so much to be truthful.
The first gluten free bread mixes available were pretty rotten and tasted like cardboard that had been stomped on by a heavy drinker who hadn’t bathed in a month, but nowadays they’re pretty good with the seed mixes and so on. The secret to fabulous sandwiches, no matter how bad the bread tastes when you’re going gluten free is toast. My favourite is GF bread toast with avocado and onion topping.
Hummus is another tasty topping.
Rather than throw away that cardboard GF loaf after its day in the sun, slice it and toast it, and store it in an airtight container for snacks and dips later on. Crunchy and cool. Also for those of you Candida challenged – avocado produces a natural anti-fungal for self-protection, so weight aside, munch that green stuff down!
You’re so right that gluten-free options have improved. I made a GF cake years ago for the daughter of a friend. It was a brick. We ate the frosting. 🙂
jorobinson176responded:
September 25, 2015 at 5:39 pm
Oooh – frosting. I’m having a Homer Simpson moment thinking about that. My gf and sugar free life aren’t personal choices, so they haven’t been easy. I don’t want to consume any sort of animal product too – that is a personal choice, even though they taste really nice, but all my crazy experiments have worked out so far. Gluten totally makes you fat and cutting that out on it’s own makes a huge difference.
The little girl was 6 and the cake was inedible, though I was able to jab candles into it. Frosting was the consolation prize. We also eat responsibly (usually) and can feel the difference.
Reblogged this on Smorgasbord – Variety is the spice of life and commented:
For those of you who need to use gluten free products then Jo has some ideas on bread for you plus a great dip.
Jo, nice ideas for Gluten-free diets. I have been gluten-free for years now. With only a gluten sensitivity, what a difference. The products today are expensive, but trial and error uncovers the good ones. I don’t bake so rely on the GF bakeries for special baked goods, and birthday cakes. Chryssa
I don’t have a problem with gluten and I’d given up bread for forever. Somehow, I started eating it again while on vacation last year and feel rotten afterwards. Time to quit again…or maybe I have acquired s problem. Bears checking out. Thanks for this post, Jo. Food for thought. 😀 😀
It seems more and more people have problems with gluten. I have a friend who became quite a creative chemist, figuring out ways around it. Then one of her children became allergic to dairy as well — so she got even more creative. Thanks for sharing these delights, Jo. Hugs.
Omg Jo, lol, hilarious “tasted like cardboard that had been stomped on by a heavy drinker who hadn’t bathed in a month,” I remember when I first began eating gluten free and the bread was the worst, if anything, it got me to kick the habit of eating bread, other than the odd piece of ‘of course you must toast it to eat it.’ I like your reference above to the bread. Where I come from they used to say, “it tastes like ass.” Lol, I mean who on earth would know what that even tastes likes but I suppose the assumption of it is gross. Nowadays though, there is so much available to us. Avocados are so good for you in so many ways, but unfortunately, they make me very ill. Now I know you’re gluten free, we could have shared a meal together if we didn’t live so far apart, lol. ❤
Great post. One of my daughters-in-law is on a gluten free diet. She is still experimenting with the gluten free option. This new diet has made a world of difference, She has conquered the pain.
Jo Robinson 
September 25, 2015 at 5:21 pm
You’re so right that gluten-free options have improved. I made a GF cake years ago for the daughter of a friend. It was a brick. We ate the frosting. 🙂
LikeLiked by 1 person
September 25, 2015 at 5:39 pm
Oooh – frosting. I’m having a Homer Simpson moment thinking about that. My gf and sugar free life aren’t personal choices, so they haven’t been easy. I don’t want to consume any sort of animal product too – that is a personal choice, even though they taste really nice, but all my crazy experiments have worked out so far. Gluten totally makes you fat and cutting that out on it’s own makes a huge difference.
LikeLiked by 1 person
September 25, 2015 at 5:44 pm
The little girl was 6 and the cake was inedible, though I was able to jab candles into it. Frosting was the consolation prize. We also eat responsibly (usually) and can feel the difference.
LikeLike
September 25, 2015 at 6:25 pm
Reblogged this on Smorgasbord – Variety is the spice of life and commented:
For those of you who need to use gluten free products then Jo has some ideas on bread for you plus a great dip.
LikeLike
September 25, 2015 at 7:59 pm
Jo, nice ideas for Gluten-free diets. I have been gluten-free for years now. With only a gluten sensitivity, what a difference. The products today are expensive, but trial and error uncovers the good ones. I don’t bake so rely on the GF bakeries for special baked goods, and birthday cakes. Chryssa
LikeLike
September 26, 2015 at 12:36 am
I don’t have a problem with gluten and I’d given up bread for forever. Somehow, I started eating it again while on vacation last year and feel rotten afterwards. Time to quit again…or maybe I have acquired s problem. Bears checking out. Thanks for this post, Jo. Food for thought. 😀 😀
LikeLike
September 26, 2015 at 11:44 am
It seems more and more people have problems with gluten. I have a friend who became quite a creative chemist, figuring out ways around it. Then one of her children became allergic to dairy as well — so she got even more creative. Thanks for sharing these delights, Jo. Hugs.
LikeLike
September 26, 2015 at 4:52 pm
Omg Jo, lol, hilarious “tasted like cardboard that had been stomped on by a heavy drinker who hadn’t bathed in a month,” I remember when I first began eating gluten free and the bread was the worst, if anything, it got me to kick the habit of eating bread, other than the odd piece of ‘of course you must toast it to eat it.’ I like your reference above to the bread. Where I come from they used to say, “it tastes like ass.” Lol, I mean who on earth would know what that even tastes likes but I suppose the assumption of it is gross. Nowadays though, there is so much available to us. Avocados are so good for you in so many ways, but unfortunately, they make me very ill. Now I know you’re gluten free, we could have shared a meal together if we didn’t live so far apart, lol. ❤
LikeLike
September 26, 2015 at 9:31 pm
Great post. One of my daughters-in-law is on a gluten free diet. She is still experimenting with the gluten free option. This new diet has made a world of difference, She has conquered the pain.
LikeLike
September 27, 2015 at 6:20 am
Have a look at some of the paleo style cake recipes Jo, they’re delicious.
LikeLike
September 27, 2015 at 7:16 am
Interesting, Jo.
LikeLike