More and more of my clients are receiving confirmation that their systems are more likely to thrive, when they markedly reduce or eliminate glutinous grains from their diet. They note reduced swelling and pain, clearer skin, improved memory and mood after eliminating glutinous grains. Some notice the improvement within days and for others it takes a few weeks to months to really realize how healthy feels.
Many of them love how good they feel, but struggle to find easy, nutritious meals that meet their dietary needs.
I prefer the recipes that call for almond flour, coconut flour and bean flours, because these flours are less likely to disrupt blood sugar and are greater sources of fiber.
I have enjoyed making a delicious gluten free quiche . The beauty of Quiche is that it is delicious for any meal, hot, warm or cool. It can be varied based on taste and ingredients on hand and is a great way to get veggies in.
The following recipe is from
Savory Pie Crust
1.5 cups blanched almond flour (I made it with un-blanched almond meal as well, for a richer nuttier flavor)
.5 tsp sea salt
.5 tsp baking soda
1 TBS minced scallions (white and green parts), I also used leeks
.25 cups grapeseed oil
1 TBS water
Preheat oven to 350 degrees F.
Combine the ingredients in a large bowl. Press into a 9.5 inch pie pan. Bake for 12-15 minutes, until golden brown. Remove from oven and let cool completely before filling.
Savory Vegetable Quiche:
2 Tbs grapeseed oil
1 medium onion
2 cups (1 head) of broccoli slided into small spears
1 clove garlic, thinly sliced
.25 cups dry packed sun dried tomatoes
3 large eggs, whisked (I end up adding at least twice the eggs)
4 oz goat cheese (optional)
.5 tsp sea salt
1 Savory pie crust prebaked.
Preheat oven 350 degrees F.
Heat the grapeseed oil in large skillet over medium heat. Saute the onions for 10-12 minutes. Steam the broccoli separately, then add the seamed broccoli, garlic, mushrooms and tomatoes to the onion saute for 15-20 minutes until the broccoli softens. Combine the eggs, cheese and salt in a large bowl, stir in the sauted vegetables, then pout the mixture in the crust and bake 30-35 minutes until browned around the edge and cooked through.