gluten free

Why are you going Gluten Free? Is it for an Intolerance or Celiacs or just because? It is hard, and it's a heck of a change to go thru. And if I hadn't been forced into it with health issues I never would have done it. But that being said, the easiest way to go is fresh fruits and veggies and good lean protein. I eat a lot of potatoes, in many different ways, and lots of poultry and fish. Hope this helps.

I found out I am allergic to wheat about 3 yrs ago and I try very hard to eat gluten/wheat free. I have found some very good and also some terrible gluten free products along the way. I decided to go Primal with my eating but when I bake I found that Namaste's products are the best, Pamela's has some good stuff but many of their products have soy flour which I am also allergic to so I cannot have those. I mostly use coconut flour and ground flax since they are also paleo/primal and I can stick to plan with them. The Primal Blueprint is my main source of info. There is a great coconut flour recipe book that you can get pretty cheap, too.
Here are some of my flax recipes I found. You can season the bigger recipe any way you like, It makes a great pizza crust or fruity muffins for breakfast. Add 1 cup frozen berries or a couple of bananas for muffins, or you can add Italian seasoning and onion and garlic powder for a savory bread.

1 Minute Muffins
Serving Size: 1
1/4 cup flax meal
1/2 teaspoon baking powder
1 packet splenda packet
1 teaspoon cinnamon
1 large egg
1 teaspoon butter
Put the dry ingredients in a coffee mug. Stir. Then add the egg and the butter. Mix.
Microwave 1 minute (or more). Take out. slice, butter, eat.
Cream cheese would go nicely, too.
Notes: 11.1 total carbs, 8.8 fiber, for 2.3 net carbs.
The shape of this can be changed by making it in a bowl.
It can be "toasted" once it's cooked.
The cinnamon can be replaced. I would imagine that any sugar free syrup could be added.

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 8.5 Grams Fiber, 223mg Cholesterol; 284mg Sodium-



I call this "focaccia" because it is baked in that style -- flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
•2 cups flax seed meal
•1 Tablespoon baking powder
•1 teaspoon salt
•1-2 Tablespoons sugar equivalent from artificial sweetener
•5 beaten eggs
•1/2 cup water
•1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.