THE RISE OF GLUTEN-FREE SNACKS AND PASTRIES
While browsing my social media feed to find out some quick and easy recipes, I stumbled upon short videos about gluten-free cakes and desserts. They looked mouthwatering and I think I’d give it a try. Indeed they are quick to bake and a great alternative to flour-based snacks!
Disclaimer: I am not a health professional and my blog post is based purely on my experience. It is always appropriate to consult a doctor before starting any type of eating plan.
HOW I STARTED MY GLUTEN-FREE JOURNEY
When my son was diagnosed with autism and asthma, I was researching the best possible diet to lessen the symptoms of his skin allergies and meltdowns. Some books that I’ve read introduced the gluten-free diet. It is still not 100% proven to treat the symptoms but when I tried gluten-free foods on him, I noticed dramatic changes. Allergies started to lessen and fade, of course with some help from prescribed medicine and specialized bath soap. Eventually, the symptoms started to fade as he grows and I decided to that make gluten-free snacks on a regular basis.
To give you an overall idea of a gluten-free diet, it is an eating plan that excludes foods containing gluten. Gluten is a protein found in wheat, rye, barley, and triticale.
QUICK AND EASY GLUTEN-FREE SNACKS
In Japan, rice and okara powder (soy powder) are great alternatives to flour. Rice flour is quite heavy and sticky in texture while okara is light but coarse in texture. To make a wonderful mixture of these powders, mix it with soy milk and olive oil when making cakes, cookies, and doughnuts. Bake it in an oven toaster or microwave oven for a few minutes and gotcha! Your snack is ready to eat.
This snack is getting popular and is mostly homemade. You can buy this at michi no eki (road stations) and local bakeries. Healthier and less greasy that those popular chain doughnuts. You should give this a try!
Gluten-free chiffon cake
The same appearance as those baked from flour but is richer in texture and volume.
Gluten-free pound cakes, muffins, and loaf breads
These are my afternoon staple and are perfect for both coffee and green tea. A slice or two is enough to fill your empty stomach. Rice flour tends to be heavier on the tummy so make sure you don’t consume the whole loaf!
Kinako powder pound cakes
Kinako powder is roasted soybean flour used mostly in Japanese cuisine. In mochi rice cakes, it is used to sprinkle and enhance flavor. To make a pound cake, the powder is often mixed with okara and baking powder to balance the texture. Kinako powder alone is dry so there’s a limited amount to use it on cakes.
Social media is a powerful tool when searching for quick and healthy recipes. The fun part of it is the interesting videos that make baking easy to understand. And before I forget, the gluten-free powders that I’ve mentioned (rice, okara, and kinako powders) are all available in Japanese supermarkets and if you are living overseas, you can always order them online preferably on Amazon.