Crumble Up Rice Cakes for a Crunchy, Easy Bread Crumb Substitute

…when purchased breadcrumbs aren’t an option, head to the pantry and grab a few rice cakes to make your own gluten-free breading mix. You might not have considered using these crisp and airy snack cakes this way before, but they work quite well. And any kind of rice cakes will get the job done. Use whatever you have available, but maybe it’s best to stay away from the sweeter varieties.

Source: The Best Gluten-Free Breading Mix Is Already In Your Pantry

For those who are allergic to wheat, this is a good way to get bread crumbs for various recipes that are gluten free. Gluten free bread crumbs are kind of pricey…

Gluten-Free Sports Diets Do Nothing, Study Suggests

Ditching the notorious complex of proteins known as gluten is a popular diet plan nowadays. Besides people with celiac disease, a severe autoimmune disorder triggered by the proteins, athletes have been particularly smitten with the gluten-free fad. But, according to a recent study, the diet is unlikely to give them the results they expect.

Source: Gluten-free sports diets do nothing, study suggests

Given that gluten specifically has yet to be identified by any athletic diet as necessary, I’m not surprised.  Protein and carbs, by comparison, are well known and documented.  It’s nothing about allergy, perceived or otherwise.

Remember Which Grains Contain Gluten with the BROWS Acronym

If you, like me, constantly find yourself asking, “Is such-and-such grain gluten-free?,” you’ll be relieved to know that there’s an easy way to remember, at a basic level, which grains and flours contain gluten.

Just think of the acronym B.R.O.W.S.

Source: An Easy Way to Remember Which Grains Contain Gluten

A Textile Company Is Making Low-Calorie Noodles From Trees

It would appear that a 99-year-old cloth-making company in Japan is looking to enter the food business in an unusual way. Instead of only churning out towels and bedding, it’ll start using fiber from trees to cook up a gluten-free, slurp-able snack.

Source: A Textile Company Is Making Low-Calorie Noodles From Trees

So they’re making shirataki noodles with some added rayon…

Shirataki noodles are already popular in Japan and Korea (the US has the NoOodle brand). They stink like high heaven, and really need to be rinsed thoroughly to get rid of the worst of the stank/bitterness.  Another reason they haven’t caught on well in the US is that they have a somewhat slimy/tough texture. Asian cultures are more open to those slimy, cartilaginous textures (think jellyfish) while most Americans find it off putting.

If the addition of rayon can fix the smell, taste and odor issues, it might take off here. Otherwise, it’s just a modification of an already popular noodle in Asia.

Microwave a Complete Spaghetti Squash Dinner In 15 Minutes

Your favorite pasta impersonator just got a whole lot easier to make. In about 15 minutes in the microwave, you can turn a rock-hard spaghetti squash into a bowl of tender “noodles,” ready for some sauce. I’ll even throw in a trick for making it easier to slice the squash in half. What are you waiting for?

Source: How to Cook Spaghetti Squash In the Microwave

Typically I just quarter it, remove any seeds, etc and throw it in some boiling water for ~10 minutes. Pull them out, let them cool, hand squeeze the water out, and use a fork to pull the noodles.

I also love cutting acorn squash in half, adding a little butter and throwing it in the microwave for a minute or two. It’s already in a bowl and it’s really easy to clean up.

Thicken Soup with Blended White Beans for a Gluten-Free Alternative

While some broths are destined to remain thin and wispy, other soups taste best when served thick and creamy. But what do you do when it’s too late to add a slurry to a meaty soup? Or you’re gluten-free and must skip flour and bread? Or are vegan and don’t like the idea of butter in your soup?

The answer to all these culinary obstacles lies in white beans. Blended white beans.

Source: Here Is My Favourite Gluten-Free Way to Thicken Soup

Roasted carrots would help thicken too, while sweetening.

For a moment, I thought the recipe suggested navy beans – which contain a low dose of vitamin K (1 mcg of vitamin K per cup).  But cannellini beans have:

  • 1 tablespoon/12 grams of white beans contains 0.7 mcg of vitamin K – 1% Daily Value (DV)
  • 1 ounce/28 grams of white beans contains 1.6 mcg of vitamin K – 2% DV
  • 100 grams of white beans contains 5.6 mcg of vitamin K – 7% DV
  • 1 cup/202 grams of white beans contains 11.3 mcg of vitamin K – 14% DV

The example recipe calls for 0.25 cup, so roughly 50 grams.  That’s likely to be around 3 mcg of vitamin K, or 3% DV.  Be aware so you can be careful!

Two Ways to Turn Vegetables Into Noodles Without a Spiralizer

I often get asked if spiralizers—tools that transform vegetables into noodle shapes—are worth buying. While they’re a great way to make a low-carb, high-vegetable pasta alternative, you don’t need a spiralizer. Here are two vegetable noodle techniques that don’t need any special equipment.

…The good news is that it’s possible to enjoy tasty vegetable noodles without a spiralizer, julienne peeler, or any other special equipment. These two knife techniques do take more knife skills and effort than a spiralizer would, but they also allow you to test out the idea of eating vegetable noodles without having to invest money and space on another machine first.

Source: Two Ways to Turn Vegetables Into Noodles Without a Spiralizer

Turning veggies into noodles would be gluten free…

Bread, Ice Cream Is A Foam. Yes, Really.

It is, because foam, essentially, is air bubbles trapped in different phases. The foam on top of a beer—those are air bubbles surrounded by liquid. When you churn an ice cream mix, you are driving air bubbles into it. And then the mix freezes and you end up with a bunch of bubbles inside a solid matrix. The same is true of bread.

Source: What is Gluten?

It’s a slice of food science, but it neglects to mention that there are gluten free breads – sourdough, focaccia…

Your Special Diet Could Be Tax Deductible

The weight-loss area of the tax law offers guidance for restricted diets, says Mark Luscombe, principal federal tax analyst for Wolters Kluwer Tax & Accounting US. “That says if you are on a restricted diet for a particular disease and if you have a doctor’s certification that you should be on such a diet, you can treat it as a medical expense,” he explains.

…But claiming the tax break isn’t without hurdles. For starters, you must have certification from a doctor that you have a medically necessitated diet due to celiac disease, an autoimmune disorder in which the ingestion of gluten leads to damage in the small intestine. Going gluten-free as a beneficial lifestyle choice isn’t going to cut it.

Source: A Tax Break for Going Gluten-Free?

The information is for the US only, but does provide which IRS documents to reference.  I know Canada allows you to write-off a portion of medications, but I have no further details.  In any case, the worst you can hear if you inquire is “no”.

Can Noodles Ever Be Healthy? Here’s The Lowdown On 10 Types

Traditional pasta has gotten a bad rap (high in carbs, full of white flour). But there are lots of other noodles on the market that can actually be — dare we say it — good for you.

“They may look and taste similar, but noodles can be made from many different raw ingredients — from wheat to buckwheat to seaweed — and their nutritional benefits vary,” nutritionist Jessica Marcus, MS, RD, tells Yahoo Health. But no matter which you choose, watch your portion sizes. “Between half a cup to a cup of cooked noodles should satisfy you without overloading your blood sugar,” Marcus says.

Here’s the 411 on which of these squirmy, squiggly edibles you should put on the dinner table, and which ones you should leave behind.

Source: Can Noodles Ever Be Healthy? Here’s The Lowdown On 10 Types

Brief rundown of each type, but rare informational.  I don’t make much pasta to know how available some of the types are, but that’s likely to be different between various chains and such.

The aspect of calories and carbs can be dealt with via portioning.  There’s lots of articles online suggesting that most cook too much pasta when portioning for meals like spaghetti.