Sentences with phrase «gf foods when»

Not exact matches

When I look though so many GF blogs I get the feeling they focus mainly on recreating the foods they miss instead of enjoying and emphasizing the great foods they can have.

They absolutely LOVE to hear when I bake something that I haven't been able to eat for so long, but they're halfway across the country now and don't really get to enjoy them (though my husband «taste tests» everything and USUALLY prefers the GF foods.

Got 48 good size muffins, I like to have muffins on hand for when I have go shopping so will always have GF food for a coffee / tea break.

I think the food processor is a must have when it comes to GF baking, as a lot of the recipes are going to be crumbly.

To the person asking about GF breadcrumbs: I took some Rudi's Multigrain Bread, toasted it, then pulsed in a food processor when I recently made some meatballs.

And when I got more and more into «healthy» foods, this blog turned into an experimental place where I had fun with alternatives to refined sugar, healthier flour options (GF + paleo baking etc.) and, even if I've never completely cut out meat or seafood from my diet, the recipes were always plant based (although not always 100 % vegetarian).

I added a page focused on running with celiac disease last year but in a nutshell, I avoid processed foods as much as possible when I am training for races, I use Nuun tabs, which are all GF, as my electrolyte replacement, and I have been using Picky Bars as an energy source for the last 6 months or so.

Thanks for your reply Shawn, and yes your situation may indeed require special attention to being GF; however as I mentioned to others, it was not my intent to get everyone off their special diets if they truly needed to be on them, and especially if that the case with your doctors advice, but rather to remind us that we must not throw the grain baby out with the bath water, remove the almond flour as what's become the king of the GF craze, and too look to the time when with healing we can return to eating all the foods so wonderfully taught in Nourishing Traditions.

The truth is that yes, when some traditionally gluten - containing products get morphed in to a gluten - free version, they become «worse» in that the GF version may be lower in fibre, higher in refined starchy carbs and possibly also higher in sugar and / or artificial sweeteners or thickeners, in order to mimic the effect of the gluten — which gives an elasticity and texture to food.