Food allergies and reactions to certain types of food or ingredients are extremely common. People with celiac disease are said to have an immune reaction to eating gluten, as per the Mayo Clinic. Gluten is a protein found in wheat and several other grains, which can affect people with […]
Click here to view original web page at timesofindia.indiatimes.com
Food allergies and reactions to certain types of food or ingredients are extremely common. People with celiac disease are said to have an immune reaction to eating gluten, as per the Mayo Clinic. Gluten is a protein found in wheat and several other grains, which can affect people with celiac disease. A gluten reaction can show in the form of diarrhea, fatigue, weight loss, abdominal pain and bloating, gas, nausea and vomiting. With celiac disease, one may have to restrict their intake of foods that contain gluten. Therefore, if you have the condition, here are some gluten-free breakfast recipes to try.
Ingredients:
1 cup moong dal1 chilli1 inch chopped ginger1 tsp cumin/jeera¼ tsp turmeric2 tbsp corianderAsafoetida½ tsp salt3 tbsp waterCooking oil Wash and rinse moong dal. Soak it in water for 2-3 hours. Drain the water and add to a blender. Add chilli, ginger and cumin and blend to form a smooth batter. Next add turmeric, coriander, hing and salt to the batter. Mix well. Add water to form a batter with a flowing consistency. Pour a ladle of batter onto a hot tawa and spread gently. Sprinkle some olive oil over the chilla. Cover and let it cook on medium flame. Flip the chilla to cook on both sides. Serve with green chutney.
Ingredients:
½ cup quinoa ½ teaspoon oil½ teaspoon mustard seeds½ teaspoon of cumin seeds½ teaspoon urad dal½ teaspoon moong dal 1 inch ginger1 chilliPinch of hing/asafoetida½ cup chopped onions½ cup finely chopped carrotsSalt to tasteRinse the quinoa in a mesh strainer. Set aside after draining the water. Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, moong dal and stir. Add chopped ginger, chillies, asafoetida (optional). Add onions, curry leaves and stir again. Next add finely chopped carrots, french beans and frozen peas. Stir well and add quinoa to it. Saute on low flame and then add water and salt to taste. Cover with a tight-fitting lid and simmer on low heat until the quinoa seeds are cooked. Stir once or twice to keep it from sticking to the pan.
Ingredients:
2 cups brown rice¼ cup poha or flattened rice2 tbsp chana dal½ cup urad dal ½ tsp methi seedsSalt to tasteIn a bowl, combine brown rice with water, cover with a lid and keep aside for 4-5 hours. In a separate bowl, do the same for urad, chana and methi seeds. Cover and leave aside for 4 hours. Wash and drain the brown rice and add it to a blender. Form a smooth paste using water. Wash and drain urad, chana and methi seeds and blend to form smooth paste. Transfer the paste with brown rice paste. Add salt to taste and mix together. Cover it up and let it ferment for 8 hours. In a non-stick tawa, pour a ladle of batter and spread in a circular motion. Sprinkle some ghee over it and let it cook on high flame. Fold and make a semi circle. Serve warm with coconut chutney.
Ingredients:
¾ cup amaranth flour or rajgira atta1 large potato (mashed)½ tsp cumin powder 1 or 2 green chilies – crushed or finely chopped Salt to tasteGhee or oil as requiredAdd rajgira atta to a kneading container. Add 1 or 2 tablespoons of water in parts and knead to form a smooth dough. Leave it aside. In a bowl, take the mashed potato, add crushed green chillies, cumin powder and salt to taste. Add chopped coriander and ginger paste and mix well. Next make small or medium sized balls from the dough. Roll them in a circular motion and add the potato filling. Roll them to a suitable size. Heat ghee or oil in a tava. Add the parantha and fry it until cooked on both sides. Your paratha is now ready to eat.
According to the Mayo Clinic, grains such as wheat, barley, rye, triticale and oats should be avoided in a gluten-free diet. Furthermore, one must avoid foods such as breads, cakes, pies, candies cereals, cookies, crackers, pastas, hot dogs, seasoned rice mixes, sauces including soy sauce, vegatables in sauce and seasoned snack foods, unless they're labeled as gluten-free or made with corn, rice, soy and other gluten-free items, says the health body.
End of Story
