Recently, a relative of mine was so excited when I walked in the door, she blurted out – “I made gluten-free mashed potatoes for you!” I really had to hold in my response – I didn’t want to spoil the moment. Now, don’t get me wrong, when you are new to gluten free, you pretty much think everything has gluten in it, and assume you can’t eat anything, so it’s natural to think ALL starches mihave gluten. Well … that’s just not true. Potatoes, rice, tapioca, and buckwheat (not at all related to wheat) are all naturally gluten-free. Of course, one reason to not eat any of these is if they may have been packaged in a facility that also packages glutenous items – it all depends on your level of sensitivity and caution. Celiac.com has posted a list of gluten-free safe foods and ingredients which is worth keeping on hand should you be out at a grocery store and wonder – “Can I have taro root?”. (Potatoes, mashed or otherwise are on the list!)
So, eat all the potatoes you want. Have a baked one with some Greek yogurt in place of sour cream – tastes delicious. Going with the purest of packaging or growing some of the items yourself, the following are starches that are, in fact, gluten free:
- Rice -white and brown
- Oats (oats naturally don’t have gluten but are often processed in the same facilities as wheat, so use caution)
- Quinoa (pronounced ‘keen-wah’)
- Sweet Potatoes
- Squash – zucchini, yellow, acorn, etc.
- Beans – string, garbanzo, white, kidney, lima, etc.
- Peas – technically a vegetable, but a starchy one at that
- Chia – yes, as in the ‘pet’
So, when you grill up that steak, along with some great portobello mushrooms (just a drizzle of olive oil), serve it up with a side of anything from the above. You’ll be just as full as if you ate a side os glutenous pasta or macaroni salad. There’s plenty to enjoy that’s naturally gluten free, and many of these items are healthier choices to boot!