Lehigh Valley, Pennsylvania Edition
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Gluten-Free Diet for Health and Wellness

Eating a grain-free or gluten-free diet is a personal choice and sometimes a necessary one. Those suffering with Crohn’s, Celiac or Irritable Bowel Syndrome symptoms often benefit from staying away from grains and gluten to prevent severe inflammation or immune responses in the digestive track. There are pros and cons to eating this way and it is not for everyone but there is a great deal of research that supports both the consumption of healthy grains in a balanced diet and eliminating them from our diets altogether. Doing our own research and listening to our bodies are the most important steps each of us can take. No matter which option we choose, there are many grain-free and gluten-free baking flours that are more nutritionally dense than traditional refined white flours.

Here is a delicious and nutritious gluten-free recipe to try.  

Paleo & Vegan Friendly Nut Flour Quiche

Ingredients:

4 cups small broccoli florets
4 cups halved cherry or grape tomatoes
4 cups diced red onion
8 garlic cloves, skins on
2 cups of water
3 cups of Pamela’s Nut Flour Blend
4 tablespoons of fresh lemon juice
2 teaspoons poultry seasoning

2 teaspoons sea salt

Instructions

Preheat the oven to 400 degrees.

Spread the broccoli florets, tomatoes, red onion, and garlic cloves on two baking sheets lined with parchment paper and roast for 15-20 minutes until tender.

Peel the roasted garlic cloves once cooled slightly and place them into the blender along with the water, nut flour blend, lemon juice, poultry seasoning, and sea salt. Blend until a smooth batter forms.

Pour the batter into a large mixing bowl and stir in all of the roasted vegetables.

Pour this mixture into a quiche dish or pan lined with parchment paper. You can also, divide the quiche batter into a standard 12-cup muffin pan lined with parchment baking cups and make individual mini quiches.

Bake for 30-35 minutes, opening the oven halfway through to release steam. The quiche is done when the top is brown, and a toothpick inserted in the middle comes out clean.

Remove the quiche from the oven and allow to cool before serving.

Recipe is adapted from Best Selling Author, Anthony William.

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