glutenfreefitandfrugal

To share tasty, nutrient dense Gluten Free recipes, fitness & wellness tips and best prices for GF ingredients & healthy products in my locale.


Leave a comment

Quinoa Salad

Quinoa has all the essential amino acids we need, a complete protein. So I was excited to try a Tabbouleh Salad recipe in  “Quinoa – the Everyday Superfood 365” by Patricia Green and Carolyn Hemming.

Original Tabbouleh Salad with Parsley and Mint

Original Tabbouleh Salad with Parsley and Mint

TabboulehIngredients

My daughter found their recipe was too lemon-y so I doubled the Quinoa. Everyone seemed to like it better if I omitted the Parsley and Mint too.  Instead of seeding regular Tomatoes, I simply halved Grape Tomatoes.  I added Lentils, sliced spinach or kale, colorful bell peppers, acids and spices.   Then I served the Cucumber on the side as it made the salad too soggy, even if you seeded it.

So my adaptation is simply Quinoa Salad.  Its fresh, colorful and healthy.   Best served at room temperature.

Advertisements


Leave a comment

Prepared Quinoa Flour

I love Quinoa in Tabbouleh Salad and Quinoa Pudding (hot cereal). BUT…just using  a couple of tablespoons in my pancake batter was really awful.

Then I read about a great trick to remove the bitter, grassy flavour in Quinoa Flour in the “Essential Gluten-Free Baking Guide Part I” by Brittany Angell and Iris Higgins.  Pages 57-58.

Prepared Quinoa Flour

  1. Preheat oven to 215 degrees F.
  2. Line two cookie sheets with foil or parchment paper.
  3. Spread one pound of Quinoa Flour on sheets, no more than 1/4″  to 1/2″ deep
  4. Cool and place in containers.  Author’s suggestion:  Due to the high fat content, store in the fridge or freezer to prevent the flour from going rancid.

Note:  Quinoa is a high protein flour containing all nine essential amino acids.  It also is high in phytonutrients and minerals including manganese, a powerful antioxidant.


2 Comments

GF DF Whole Grain Bread from Kim’s Kitchen

Upon surfing YouTube, I stumbled across this “Gluten Free Bread Recipe – The BEST you’ll ever taste”.  No matter how many new recipes I try or how many store-bought loaves I buy, this is still my favourite ! Watch the video or just click on “About” to see the original recipe. If you agree you can subscribe to her channel, “Einekleinewitch“.

I don’t fuss over it as much as Kim does. Just Set It & Forget It ! Fresh, tasty bread in 2 hours on the Rapid Bake – Light Crust cycle ! You’re supposed to let it cool on a rack for an hour but FAT CHANCE that’s gonna happen ! It’s great toasted with Organic Virgin Coconut Oil spread on top and excellent for sandwiches as it slices so well.

I discovered 2 other versions that Kim’s Kitchen published on her GF Real Food Blog. One is the ‘simplified’ version with fewer ingredients. The other offers up various substitution ideas. Note: I use the original recipe but omit the Quinoa Flour. I love Quinoa in Tabbouleh Salads but Quinoa Flour is bitter, even in small quantities. I substitute Quinoa Flour with Teff Flour or one of 3 flour blends.

Print my PDF to see all 3 versions of GF DF Whole Grain Bread from Kim’s Kitchen. It tastes so good, slices well and the Millet, Sorghum, Teff flours,  Coconut Milk & Oil offers high protein and fibre. Try it out and let me know what you think. If your FAVE is better than mine, you have to share !