…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.
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.
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.
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.
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.
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.
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?
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.
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.
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.
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.
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”.
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.