It is a story I’m hearing more and more these days.
And I can relate entirely… Can you?
After years and years of gluten-free processed foods, like the delicious gluten-free breads, crackers, cookies and more that we go to upon determining we need a gluten-free diet, something shifts. Some of those horrible symptoms come back even when we’re eating gluten-free grains. Belly pain, bloating, joint inflammation, overall blah.
Frankly, there can be several reasons. Maybe it’s a pre-existing reaction to corn. Maybe it’s the mimicking of gluten that oats can have in our bodies. Maybe it’s a new-found reaction to tapioca or rice because of over-exposure.
Whatever the reason, it may be helpful to just give your body a breather from grains overall. Or at least minimize them greatly.
After a true hiatus from grains, I’m now in the category of limiting them. Maybe some gluten-free crackers here or a small piece of gluten-free bread there. This is a marked reduction from the 4-6 slices of gluten-free bread I found myself eating every day! Not to mention other gluten-free prepared foods full of corn, oats, rice, and tapioca I’d add in throughout the day.
Once I discovered the beauty of a grain-free almond and arrowroot combination, I haven’t felt deprived of anything. Simple things like these Grain-Free Apple Pie Pancakes are a great place to start your own grain-free sabbatical.
It may just be what you need to reboot. And may help you determine if it’s a particular grain that is the biggest culprit!
I really believe your body will thank you, and so will your belly.
Grain-Free Apple Pie Pancakes
- 3/4 cup almond flour
- 1/3 cup arrowroot starch
- 1 teaspoon baking powder
- 1/2 teaspoon apple pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 2 tablespoons melted butter
- 1/4 cup finely chopped pecans
- 1/2 apple cored and sliced into 1/8-inch rounds
- additional butter
- Combine first 6 ingredients in a medium bowl.
- Combine egg, buttermilk, and butter in a small bowl.
- Add egg mixture to flour mixture and stir to combine.
- Stir in pecans.
- On a heated griddle or skillet, melt a small amount of additional butter and cook a slice of apple for 1 minute on each side.
- Spoon 1/4 cup batter over apple and cook 2-3 minutes on each side.
- Repeat with remaining apples and batter.
- Serve with honey and a small dollop of yogurt.