Gluten-Free Running (Never Tasted so Good)

Sarah Food for Runners, Recipes for Runners 0 Comments

Sometimes gluten-free is a necessity. For those with celiac, it is a stark reality that they should never touch wheat, spelt, rye, kamut, barley or durum/semolina pasta again. For others, they simply feel better when gluten is removed: more energy, excess weight just falls away, bloated stomach flattens out, heartburn disappears, cravings fade, clearer skin emerges.

And for those who can enjoy gluten without any health repercussions, hey, who says you can’t partake in the variety the gluten-free world offers us all? If you haven’t dabbled outside the world of wheat, you may just be missing out on some of the most fantastically flavourful food out there.

My gluten-free journey has taken place in three stages.

One, try to sub out all gluten containing products with the similarly offered gluten free versions (discovered I was basically eating starch + sugar and it was dry and crumbly for the most part –> these ‘replicas’ of my fave wheat products were both expensive and tastelessly disappointing).

Two, eschew any foods that required flour or gluten such as breads, bagels, pastries, pizza crusts, etc (discovered a whole new world of food such as millet, buckwheat, sorghum, legumes and weird veggies… and loved every minute of it).

Three, try to fuse the first two together using my new foods and knowledge to create my own versions of the original foods I remembered enjoying so much (discovered that sorghum + arrowroot + rice + chia = awesome gluten-free pizza crust and that I actually prefer my coconut GF pancakes to any gluten-containing version).

Do I have to eat gluten-free? No, I don’t. But I do feel better when I don’t rely on wheat or gluten containing products full time. I like to rotate and bring as much variety as possible into my diet. And in the process I’ve uncovered a few secrets to expanding our culinary experience to include fully enjoyable gluten-free dishes. Allow me to share.

As mentioned in the video here’s your magic mix for gluten-free heaven:

  • 1 part sorghum flour
  • 1 part brown rice flour
  • 1 part arrowroot powder

Now, don’t assume you can simply sub out a glutenous flour for this GF mix (one of my earlier mistakes). No, nothing in life is that simple. Multiple other adjustments are required to land on a tasty product where you’re not left thinking, “Eeek, I pity the poor soul who must avoid gluten”.

Now… I’ve no doubt you’d eventually land on the perfect recipe after some experimental disasters (I’m talking from experience)… But let me save you some time. Here are some of my favourite gluten-free recipes. My goal is that for every recipe I create, there will always be a gluten-free and equally tasty version. I am far from done. This is but a sampling of my amazing gluten-free recipes. The rest you’ll have to wait for. They’re scribbled on scraps of paper or are still in my head.

Do you have a favourite gluten-free food? One that’s a spin-off of a traditional meal or treat yet tastes just as good as the ‘original’? Share your recipes and thoughts in the comments below!

Or, let me know if you have a recipe you desperately wish there was a good gluten-free version of… I love a challenge!

Happy running 🙂

sarah

Sarah J Cuff, RHN

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