Thursday, 30 May 2013

Going Gluten Free

All the way back in 2006 I was diagnosed with having severe gallstones and told I had to have my gallbladder out ASAP. I didn't know much about diet at the time, and wasn't yet vegan - I was assured I wasn't going to suffer any side affects so went ahead. 
I noticed straight after that I just wasn't tolerating foods the same way as before, and even though I was assured it was temporary - I've never been the same since. Though not because of this I went vegan soon after and cut out food groups that caused me to feel sick and sluggish. Looking through Internet forums at the time it seems I'm not the only one that was affected like this.
I was really good - for awhile, but whilst at uni I got a little lazy and started eating fried food and gluten again. With all the issues I had during pregnancy I'm determined to get back into good habits.
I've cut out all the faux vegan 'meats' as they contain gluten and although I'm still eating soy products like tofu I don't want to be worried about protein so I've been making daily breakfast smoothies with Sunwarrior 'Warrior Blend'. Yum.

Going gluten free and low fat as a vegan I'm sure won't be hard, but it has been a few years so I'm out of touch with which products are out there.
I've been making gluten free bread this week and tried (only semi successfully) to make healthy flapjacks. 

Gluten Free Chia Bread Rolls

I cheated a little with these and made the dough with the pizza setting on my bread machine - if I was going to make these regularly it needed to be as fuss free as possible.


450g gluten free bread flour
350ml soya milk
3 Tsp white chia seeds (mixed and left to soak in 10 Tsp water to make an egg replaced mixture)
8 Tbsp oil
2 Tbsp sugar
1 Tsp salt
2 Tsp red wine vinegar (make sure it's gluten free)
2 Tbsp Quick Yeast

Place everything except the yeast into your bread machine pan and stir with a spoon well. Put your yeast on top and run a dough cycle.
Once finished divide dough into about 6 rolls and bake at 180 degrees for about 15 minutes. You might want to use an oil spray to grease the tin and on top of the rolls so that they brown.

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