Do any of you have any idear of how to use gluten free grains in raw foods and witch ones can be used ?
Many eat rolled oats, but is it posible to use rolled millet, amarant or any other in lets say a breakfast dish with nut milk ? or is the rolled millet a.s.o. been heatet, steemed or ? I havent been able to find any information about that, and most recipe books use really little of the glutenfree grains if any.
What about in dehydrated breads ? can they be used insted of wheat, barley and rye ?
I would really like some more “bulk” in my diet and I cant have sproutet grains because of the gluten. Flax is fine but gets a bit borring in the long run ;-) I cant eat to many nuts either because of allergies but a little seeds is ok. Oh I sould mention that buckwheat is no good for me either.
Do any of you have a great recipe ? ;-))
Comments
Thanks :)) I will try to experiment. I will check out the millet pops recipe. I will let you know how it went. Thanks again :))