I wanted to see if quinoa would fry up as a type of pancake. I took a cup of cooked quinoa, leftover from dinner last night, added an egg as a binder and mixed it up. Fried it in a skillet with melted butter. Ok, so I fried with with way too much butter. I had planned on adding some Splenda and cinnamon to it, but decided not to at the last minutes. I wanted to know what it tasted like straight.

They were ok to good. I thought they tasted a tad bitter plain, but hubby really liked them covered with sugar free maple syrup. I did too. The texture was similar to corn grits or a potato pancake, so they might also be good with onions and savory seasonings.

I think that they would also be worth trying with the Splenda and cinnamon. I’d even make them just plain again, as long as I had something sweet to put on them.

Which reminds me – we used these gluten free, grain free pancakes as a base for taste testing five different sugar free maple syrups. I’ll get the results up for you soon.

It’s a dreary rainy morning and it was really nice to have something hot and sweet to eat for breakfast.

I ate 1 1/2 of the pancakes and I’m still full hours later. You should try them. They are so easy!

I am so liking quinoa!

This afternoon I was working on a special report about quinoa and it got me hungry to try the pseudo-grain again. I bought a package last winter and made a batch or so, but never really did much with it. As I was doing the research I realized once again the health benefits this little gluten free seed offers.

It is one of only two plant based foods that provide all nine essential amino acids. Those are the ones your body can’t manufacture on its own. It is also a complete protein, which is great for all of us, but especially for those who follow a vegetarian or vegan diet. It also is low on the glycemic index scale, meaning it digests slowly and won’t spike your blood sugar like grains will.

So I pulled out my package of quinoa from the freezer and made it for dinner. I simply rinsed 1 cup of quinoa well and put it in a saucepan with two cups of veggie broth. Brought it to a boil, lowered the temperature a bit and simmered about 15 minutes.

When all the broth was absorbed, I tossed in a few sauteed onions that hubby had made up for his hamburger, chopped up a few stalks of the fresh asparagus we were already serving for dinner, added a couple of splashes of Worcester sauce and a bit of salt.

Mixed it all up together and made everyone in the family try it. The rule in my house is that everyone has to take at least one bite when I’m trying new recipes. Well, the three-year-old gets by without trying some things…

It was amazingly good. And filling. The texture reminds me a bit like corn grits. Definitely comfort food. Earlier I had put aside half of the plain quinoa, so tomorrow I think I will toss an egg in it, maybe some Splenda and cinnamon and see if it will fry up like a potato pancake. I have three different kinds of sugar-free syrup I have been wanting to test out, so that will be perfect.

I am definitely going to pick up more quinoa and start making it on a regular basis. It fills that starchy need I feel sometimes. I just can’t believe I haven’t been making it for the last year!

A grain free diet is one without any rice, corn, wheat, barley, rye or oats. This diet is also a gluten free diet. The grain free diet is a return to a diet that existed before the advent of agriculture and the cultivation of rice and wheat, when humans consumed simply meat, fruit and vegetables. Since then, we have increasingly consumed larger and larger quantities of grains, especially the cheap-to-produce wheat and corn, which are now found in almost all prepared foods.

Is a Grain Free Diet Low Carb?

Grain free should not be confused with low carb because there are no restrictions on carbohydrates from fruits, vegetables, and alternate flours or psuedo-grains. However, you can make it low carb if you wish by eating only meat, low carb dairy, vegetables, some fruit, nuts and seeds.

Is a Grain Free Diet Difficult?

A grain free diet need not be difficult if you take the time to plan in advance exactly what you are going to eat.

Wheat is difficult if not impossible to avoid unless you cook from scratch because it is found in bread, cereal, pasta, flour, sauces, biscuits, and most desserts – pastries and cakes.

Corn is also prevalent, most often in the form of corn syrup, which is used as a sweetener in sauces and many foods – even salad dressings and ketchup. You have to read your labels!

Most prepared foods, restaurant fare and take-out meals contain wheat, corn or rice and are therefore off limits. You can make pizza and pancakes, bread and muffins, but you have to learn to use new ingredients like quinoa and amaranth, almond flour and flaxseed meal.

You can find many free, grain free recipes on this site. Breakfast can be difficult on a grain free diet, so I wrote Fun & Fabulous Grain Free Breakfast Recipes – How to Enjoy Your Old Favorites in a Brand New Way! It is available as an e-book or in paperback on Amazon.com.

Benefits of a Grain Free Diet

The main benefits from a diet free of grain are weight loss, reduced allergies and an increase in general wellness.

You also get a much greater variety of foods in your daily intake instead of just wheat at every meal, which makes up the bulk of most diets in the developed world. This heavy concentration of a single food source is the cause of many dietary problems because the body is very likely to develop an allergy.

Wheat allergies and gluten sensitivity are growing problems, attributable to the over dependence of wheat in the modern diet. In fact, wheat and corn are two of the most common foods allergens.

Many people don’t realize that they have a sensitivity to grains – they just know they are tired and don’t feel well. A grain free diet may allow you to feel an improvement in health and an increase in energy in as soon as four to five days.

The grain free diet forces variety and creativity. It is an exciting challenge if you enjoy cooking and trying new recipes and the rewards are priceless – an improved quality of life.

I stumbled onto a great blog this evening. www.glutenfreewholefoods.blogspot.com She has a great looking recipe for Chocolate Pumpkin Seed Flour Cake that I can’t wait to try. Unfortunately the pumpkin seed flour by Omega Nutrition is not out yet, but I will let you know when it is available. The flour is grain free and gluten free and I’m hoping it will make a great addition to the gluten free kitchen.

When I was trying out pancake recipes for Fun & Fabulous Grain Free Gluten Free Breakfast Recipes, I tried grinding raw pumpkin seeds to make a batter. It was horrible. So then I thought, maybe it should be roasted pumpkins seeds and tried again. Oh, my word – it was worse. And that was the end of that.

I am looking forward to trying out some new recipes when this pumpkin seed flour comes out!

Chia Seeds are tiny black and white seeds that used to be a staple food in Aztec and Mayan times. They are now experiencing a resurgence in popularity due to their wonderful health benefits.

Chia Seeds As Superfood

Chia seeds are indeed a superfood. They have

• 2x the amount of protein of any grains
• 3x the amount of antioxidants of blueberries
• 5x more calcium than milk
• 2x the amount of potassium in a banana
• 3x the iron of spinach

Chia seeds are also loaded with Omega 3 and Omega 6 fatty acids and have trace amounts of boron, which is an essential mineral to help transfer calcium to the bones.

How To Add Chia Seeds To Your Grain Free Diet

Knowing all the wonderful nutrients chia seeds provide is important, but many people are more concerned with how to incorporate them into their gluten free or grain free diet. It is far simpler than most people realize. Chia seeds have a very subtle taste which means that you can add them absolutely anything that you eat or drink. They will enhance the nutrients, but they will not alter the flavor.

Drink Your Chia Seeds

You can add chia seeds to a glass or bottle of water and drink them. As a matter of fact you can add them to any beverage you choose: coffee, ice tea, orange juice… anything. If you are adding them to a liquid it is best to add them to the drink, stir them up and let them sit just for a minute or two so that the seeds have the opportunity to soak in the liquid.

You can let them sit for longer. If you do they will turn into chia gel which you can eat by the spoonful. The gel will still taste like the drink you put them in and you can seal it in a container and store it in the refrigerator to eat at a later time.

Sprinkle Your Chia Seeds

If you are having a salad you can sprinkle them on top. They can be added to yogurt as well. You can sprinkle them on fish, on steak, in veggies, soup, really anything you want. If you eat it or drink it you can add chia seeds to it.

Soak Your Chia Seeds

One of the most common ways to eat chia seeds is to soak them. They absorb large amounts of liquid very quickly, usually within 10 minutes. You can make basic chia gel by adding 1/3 cup of seeds to 2 cups of water. Stir well so that there are no clumps and then leave it in a jar with a lid and eat a spoonful whenever you want.

Chia seeds are definitely a great addition to your gluten free and grain free diet. With a few spoonfuls a day added to the foods you are already eating, you will soon start to notice the great health benefits chia seeds have to offer.

What Kind of Plants are Chia Pets?

For years you have seen them growing in that goofy Chia Pet on the counter, but you probably never considered eating a chia seed.

Well, you should think about it because they may just be the next “super food” – packed with omega 3, antioxidants, fiber calcium and protein.

Chia seeds come from Salvia hispanica, a desert herb that is a member of the mint family. It grows predominantly in southern Mexico, where it used to be grown in abundance and is now experiencing a resurgence in popularity.

Chia Seeds are Healthier than Flax Seeds

Comparable to but healthier than flax seeds, chia seeds have been around since ancient times. The Aztec Indians made them a major part of their diets and revered them so much that they were used in sacred ceremonies.

The seeds are so packed with nutrition that Aztec warriors would survive on just a handful per day while they were traveling. They are richer than flax seeds in omega three fatty acids which help brain function as well as growth. Another benefit is that they do not go bad, so they can be stored longer than flax seed. This makes it easier to buy in bulk and save money.

Chia Seeds are Easy to Digest

Chia seeds do not have to be ground up like flax seeds to get full health benefits because they are easier to digest. So they are much easier to add to a diet. Just sprinkle into yogurt or cereal or bake into pancakes or muffins. Their slightly nutty flavor is mild enough that you won’t even notice them added to a peanut butter and jelly sandwich or sprinkled on a salad.

In addition to their super nutritional value, chia seeds are hydrophilic, which means they absorb water. In fact, they can absorb twelve times their weight in water, forming a gelatin-like substance.

The result of this is when eaten with other foods the chia seeds form a physical barrier between the carbohydrates in foods and digestive enzymes. This slows the body’s process of changing carbs into sugars. So instead of riding a rollercoaster of sugar spiking and then crashing, the body more slowly and evenly uses the sugar for lasting energy. This makes it great for diabetics or anyone who likes cake.

No wonder those Aztec warriors running through the jungles were such big fans. I may have to try some sprinkled on my ice cream or baked into my next pan of grain free, gluten free brownies!

Chia seed is considered to be a Dietetic Nutritional Supplement by the Food and Drug Administration (FDA). In addition, it complies with the severe criteria of nutrients content established by this organization to be regarded as “healthy food.” Chia seeds are definately a great addition to both the grain free and gluten free diet! How To Use Chia Seeds

Celiac disease carries with it many uncomfortable symptoms. The condition occurs as a result of complications in digesting a protein called “gluten.” Once foods that contain gluten are eaten, the body’s immune system initializes and immediately attacks the protein.

When this happens, the body can’t properly absorb essential nutrients considered healthy and necessary for the body to properly function. Furthermore, the condition results in damage to the gastrointestinal tract, specifically the small intestines. In this guide, you will learn the many symptoms of celiac disease.

What Causes Celiac Disease?

While doctors and other types of medical professionals are working in close collaboration in order to determine the ultimate cause of celiac disease, it is still unknown. There are many theories regarding potential causes, however.

One theory is that the development of the condition is genetic based. It is believed that some genes are more apt to carry the potential for developing this condition.

Another theory is that complications and experiences of the immune system may ignite the condition. For example, if the immune system experiences a virus or another type of infection, it could activate the onset of celiac disease in the body.

Celiac Disease Symptoms

Although there are many symptoms that are associated with celiac disease, the following list outlines some of the most characteristic:

• One of the most common symptoms that you may notice if you suffer from celiac disease is gas. You may have mild to severe bloating in the abdominal area, pain in the area of the abdomen, flatulence, and you may even find that you experience mild to severe belching. These are all signs that are associated with gastrointestinal gas.
• The next symptom that may make itself known with the sufferer of celiac disease is weight loss. The weight loss may be mild to extreme. If you begin to lose weight for unknown reasons and/or you have any of the other symptoms of celiac disease, you should consult a medical professional immediately.
• Changes in the movement of the bowels are another common experience that many celiac disease patients suffer from. The best way that you can determine if you have changes in their bowel movements is for you to first decide what is considered “normal”. Changes may include the frequency in which movements occur, the physical appearance of the movements, noticing blood or mucus on the stools, as well as the urgency of the bowel movements.
• Many who experience this disease may suffer from extreme levels of general to severe fatigue. It is common for one to feel as if they have less energy, to sleep longer, and to feel as if they have not slept at all.
• Weakness is another symptom that may indicate celiac disease.
• Sometimes there are no symptoms at all.

As outlined here, there are many different symptoms of celiac disease, which make it difficult to diagnose. The symptoms can be mild, moderate, or severe. If you or someone you know is suffering from one or more of these symptoms and they are experiencing complications in the overall quality of life, as well as comfort level, it is essential to make an appointment with a medical professional.

Many of us today are finding we just do not feel well and food allergies may be to blame. Whether we are simply experiencing fatigue that does not seem to go away, GERDS, headaches or more serious illnesses such as heart disease and diabetes, it may be grains that are the culprit.

The number of people that are experiencing symptoms from food allergies associated with grain is growing each day. Many scientists believe that the Agricultural Revolution, which occurred about 10,000 years ago when farmers started planting and sowing grains, brought the first signs of grain intolerance and food allergies.

The Industrial Revolution

With the Industrial Revolution in the 1800’s, came the refining of grains and sugars and we began to see more prominent symptoms such as a rise in degenerative diseases and nutrient deficiencies.

Now, we find ourselves in the mist of a Fast Food Revolution that has taken these refined grains and combined them with unhealthy fats, refined sugars, salt and chemical additives and we are now seeing unnerving increases in obesity, in adults and children, and Type 2 Diabetes.

Don’t Feel Well?

If we are lucky enough to find a doctor that understands the impact a high grain diet can have on our overall health, we may now be facing the challenge of trying to lead a grain free and gluten free lifestyle.

While, at first, this may seem like a daunting task, we can easily educate ourselves and become our own healthcare advocates and reverse almost every symptom we are experiencing as a result of food allergies.

When you first see quinoa or hear about it you may think that it is actually a “grain”. Some people may even refer to it as such, but rest assured it is not a grain. It is actually a plant seed and a relative of green leafy vegetables such as spinach.

Quinoa, in the standard, raw form is gluten-free. Gluten is a protein that is found in grain products such as wheat, barley and oats. There may, however, be some risks to gluten exposure with certain quinoa products such as flour and flakes. These products go through processing plants that may use machines for wheat products and quinoa product thus causing cross contamination.

If you do not have a severe allergy to grains you may find these products do not cause any reaction. If your allergy is more serious you will want to make sure that you are getting these products from factories that do not use the same machines to produce quinoa products and grain products.

How To Prepare Quinoa

Quinoa Pancakes: An Experiment

Quinoa – Fill That Starchy Need

Italian Tomato, Baby Spinach and Chickpea Quinoa Risotto

Preparing Quinoa

Before cooking this high protein seed, it is important rinse it well. This removes the bitter resin-like coating, called saponin. Store-bought quinoa has been rinsed before packaging; however, it is still a good idea to go through this step just to make sure no saponin or residue lingers. It is obvious when saponin is present, as soapy looking “suds” will appear in the water when rinsing.

Simply place quinoa in a strainer and rinse thoroughly with water, while rubbing hands through the seeds. The saponin easily washes away from the seeds and down the drain. To ensure the seeds are properly rinsed and ready for cooking, taste one or two after rinsing. Also be sure to remove any black grains, as these will not get tender.

Most Used Cooking Technique

There is more than one way to cook with quinoa, but hot liquid cooking is the most widely used technique. When cooked in water, quinoa seeds swell to three or four times the uncooked seed size. Cooked seeds become tender and feature an al dente texture. Some like to toast the seeds before water cooking to enhance a pleasantly nutty, roasted flavor.

If uncooked seeds are used in a recipe, expect a bit of a crunchy texture and a flavor that can often surprise you, as there isn’t much of a way to gauge this without cooking. Flavor can range from mild to slightly bitter. A helpful tip for cooking quinoa: One cup of dry quinoa will make 2-3 cups cooked.

Both the flavor and the texture of the protein rich seed compliment many dishes quite well. The taste is never too bold and therefore compliments a variety of dishes, from rice and beans to stews. Even sweet desserts, breads and cereals made with fruit juice or fresh and dried fruit, syrup and sweet spices can handle the nutty flavor that comes with the quinoa seed.

Recipes using quinoa can make up an entire meal!