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Newly gluten-free? Congratulations! You’re on your way to better health. Now, take it one step further: go against the grain! As it turns out, grains may not be the staff of life after all-especially if you’re gluten-intolerant. Many people who react to wheat and gluten may also be sensitive to proteins in other kinds of grains, and even nonglutinous varieties can trigger the same antibodies, according to some experts. Additionally, gluten-free baked goods are usually made with rice flour, potato starch, corn starch, and tapioca-highly refined grains that can upset blood sugar and, over time, lead to insulin resistance. And most gluten-free products contain sugar, canola oil, corn, dairy, and other allergens that are especially tough on a recovering gut.
Ready to take your gluten-free diet to the next level? Go against the grain, with these homemade, grain-free baked treats!
- Rustic Rosemary-Olive Bread
- Roasted Banana and Chocolate Chunk Mini-Loaves
- Cherry-Vanilla Muffins
- Apple-Ginger Scones with Molasses Glaze
- Pumpkin Silver-Dollar Pancakes
7 Reasons to Go Against the Grain
- Grains can be associated with leaky gut syndrome, a condition in which the intestinal lining becomes permeable, allowing bacteria, viruses, and larger proteins to enter the bloodstream.
- High consumption of grains may be correlated with an increased risk of autoimmune diseases such as rheumatoid arthritis.
- Grains may aggravate inflammation. A recent study linked both whole and refined grains to increased levels of inflammation in the body.
- Grains aren’t necessarily high in fiber-a cup of brown rice, for example, contains 3 grams of fiber, while a cup of beans contains 25 grams.
- Most grains are low in protein. Even high-protein varieties such as quinoa have only about 4 grams per 1/2 cup serving.
- Refined grains are high in carbs, and can cause insulin surges and blood sugar imbalances.
- Swapping ground nuts and seeds for cereal grains can boost the protein, fiber, and essential fatty acid content of any recipe.