The secret to gluten-free eating isn’t really baking with alternative flours. The secret is eating a wide variety of naturally gluten-free foods and leaving the gluten-free baking for treats and special occasions. When my partner was diagnosed with celiac disease, we found that we didn’t have to adjust our lifestyle drastically. We didn’t eat a lot of bread and though I have a bit of a baking habit, it’s something I do for meetings and gatherings, not just for the two of us. Though we had to eliminate couscous, it was a relief to find out that quinoa was on the safe list. It’s easy to prepare, a complete protein and has a great, nutty flavour. I’d have been sad to have to leave quinoa out of our repertoire.
This week’s French Friday recipe is a good example of why we’re so fond of quinoa. It’s prepared much as rice would be, with a fifteen to twenty minute cooking time. Then, the cooked quinoa is mixed with dried fruit, nuts, seeds and herbs before being tossed in a simple lemon-ginger dressing. I used dried cranberries and blueberries, pumpkin and sunflower seeds, sliced almonds, minced basil and parsley. I let the mixture rest for an hour and then, as suggested, served it over mixed greens with a dollop of plain yogurt. A simple, filling supper with a lot of texture and flavour. It’s also great for packed lunches or picnics.
When people find out that Kevin has celiac disease, they often express concern over the expense of gluten-free eating. It’s processed and packaged gluten-free food that’s costly, though. Our food bill hasn’t changed much, because we don’t rely on those products. With recipes like this one, who needs them?
You can find many other blogged descriptions of this week’s FFWD recipe here: Quinoa, Fruit and Nut Salad