The scene is set for comfort: a cozy fire crackling in the den and your favorite meatloaf in the oven. All you need now is the perfect side dish. When mashed potatoes or rice won't do, treat yourself to Macaroni & Cheese from Gluten free & Fabulous, a new company specializing in upscale, high-quality gluten-free foods. This all-natural mac and cheese is made with quinoa pasta, which is easy to digest and loaded with nutrients, including protein. You can make it with milk, lactose-free milk, or even soymilk. For a Mexican flare, add salsa, chopped peppers, or onions. In addition to pastas and pizzas, Gluten Free & Fabulous also has a delicious assortment of cookies. Try the Butterscotch Cookie Bites for dessert! Visit glutenfreefabulous.com for more information.
When Kimberly Knost, a 53-year-old mother and office worker, began a gluten-free diet more than a year ago, the acid reflux pain in her stomach went away. She began substituting corn products, the easy alternative to gluten-containing wheat products. But new problems emerged. "When I started eating corn tortillas, corn chips, popcorn, or cornbread, it was hard for me to stop," says Kimberly. "I craved them, kept eating them, got very bloated in my abdomen, and gained weight."
After watching the documentary King Corn, Kimberly learned more. "I had no idea that corn is in practically every food in the U.S. food system and it's a big reason why Americans are so fat. After seeing that movie, I have tried to be very careful with my diet."
Today, Kimberly mostly avoids corn to keep her eating habits and weight in control and buys more grass-fed meat. When she does eat corn, she goes out of her way to make sure it is not genetically modified and tries to have cut corn, which is less addictive to her than cornmeal or corn-flour products.
Carefully Considering Corn
Kimberly is one of a growing number of gluten-free eaters who find that even though corn is gluten-free, it cannot be eaten with abandon. Corn is a high-carbohydrate, high-glycemic (blood sugar-spiking) food, and as King Corn shows, corn in excess can fatten us up just as it fattens up cattle. Two other issues: the production of commercial corn uses a lot of pesticides; and about half of the corn in our food supply is genetically engineered.
So what kind of role should corn play in your diet? Use the following tips to educate yourself and decide what is best for you.
Lower in carbs and higher in fiber than most corn muffins, these muffins have just a touch of corn taste. With only 3 Tbs. of organic blue corn meal, this is a good recipe to try when reintroducing corn after an elimination trial. Eat as a snack or as part of breakfast. Serve with chicken soup, chili, or a large salad. Use as a side dish with baked pork chops or chicken breasts.
Reprinted from the Going Against the Grain Group, 2009, by Melissa Diane Smith. Adapted from a recipe in Cooking with Coconut Flour by Bruce Fife, ND.
Preheat oven to 400°F. Spray 6-cup muffin pan with cooking spray. Whisk together eggs, coconut oil, honey, applesauce, vanilla, and salt in bowl. Mix together corn meal, coconut flour, and baking powder in separate bowl. Combine dry ingredients into wet ingredients, and mix until no lumps remain. Pour batter into prepared muffin cups. Bake 10 to 11 minutes.
PER SERVING: 131 CAL; 4 G PROT; 10 G TOTAL FAT (7 G SAT FAT); 8 G CARB; 106 MG CHOL; 132 MG SOD; 2 G FIBER; 4 G SUGARS