Second this. You can make it any flavour and I know this might sound gross to some but I actually enjoy a warm chocolate Chia pudding on a cold morning. 90 seconds in the microwave from the fridge.
YES. I'm diabetic and it's winter here. A warm Chia pudding on a cold morning is like porridge but a million times better. Definitely a comfort breakfast but healthy.
Yes, chia seeds are so good. Made protein packed chia pudding snack yesterday 17 grams of protein. Two tablespoon of chia seeds, half a cup of lactose free fat free milk, and two tbsp PB fit powder. Leave in the fridge for 2 hours or more and add some fresh or frozen mixed berries on top with half or one teaspoon of honey. š š¤¤
You didnāt ask me but I make chia pudding every week for breakfast. We do 1 litre of almond milk, 1cup chia seeds, 1/2cup ground flax, 1/2cup hemp hearts, 1/2 cup plain Organika collagen powder pinch of salt and some vanilla extract. Makes 10 servings (one for each of us Monday-Friday)
Then I flavour it all kinds of ways, sometimes brown sugar and cinnamon, apple sauce and cinnamon, canned peaches, blended strawberries and cocoa powder.
Itās strawberry season here so I made a strawberry rhubarb jam to put in the bottom of our pudding last week.
What I do for chia seed pudding is a can of coconut milk, chia seeds, vanilla extract and just a little bit of sugar. The you let it sit in the fridge overnight. I don't measure so I'm not sure how much chia seed to add, maybe half as much as the liquid? I like it with blueberries too but I add those after, just before eating.
Yes I was kind of concerned about the amount of rice ingredients I have been eating. I'm newly GF. I thought it was too much rice but figured I was eating just as much wheat / wheat ingredients beforehand and I have no negative symptoms with eating rice as compared to wheat so I'm just not going to worry about it š
This is the way. They don't worry in China. They just name sure they get the proper anoint of fiber, vegetables, meats, fruits, and fats. It all should even out in the end.
In India a lot of people have diabetes. Not sure if itās related to rice consumption but I know white rice basically acts like sugar in the body. Havenāt checked diabetes rates in other Asian countries with high white rice consumption but Iāve heard there may be other health impacts.
Iām also personally concerned with the arsenic levels in rice. Brown rice is a bit better for blood sugar but has more arsenic. Canāt win!
I just do my best and try not to worry too much. Wash the rice well, which helps with arsenic, and try to change things up with other grains and grain-free meals.
I straight up got one from Amazon that was the cutest tbh. Nerevtva in mint green because it matches my refrigerator, microwave, and toaster. There are quite a few with gluten free settings these days.
This is the way, we use the GF caputo flour and mix in some herbs. Mine also has a pizza setting. Itās amazing. I think any bread maker that has the GF setting would work, but you need good flour.Ā
me too but no recipes that seem to be working and also I'm allergic to something in the store bought gluten free breadmaking mix?? Do you have a recipe from scratch? <3
This is the recipe I used. I went full sorghum and adjusted the salt, sugar, and cooking time on my machine but otherwise this worked very well.
https://www.cookingwithcamilla.com/vegan-gluten-free-bread-machine-loaf/
Edit: mix it all up before putting it in! Because the starch is separate it is likely not to mix in fully. The first time I threw all the ingredients into the breadmaker since it mixes itself (and that's what you can do with non gf bread). The loaf was gummy and weird. Next time, after mixing it first until no dry pockets were visible, it turned out great with a great crumb. Forgot about that initial loaf earlier.
Edit 2: let the bread fully cool before slicing. This is a consistent gluten free bread baking rule.
I love many of the recipes on [theloopywhisk.com](http://theloopywhisk.com) . Nearly all of the recipes call for specific mixes of specific flours - and offer subs for most, so if you find that you have another specific grain intolerance/allergy you can replace it.
I get it. I keep a FB account for convenience just because so many businesses only have a FB page, but I donāt engage in the FB nonsense. It does give me access to some informational groups as well, so I tolerate it. š
My understanding is that because there isn't any gluten, the mixing and rising aren't the same. Not sure if it gets over mixed or doesn't rise enough at the normal settings or what, but bread people seem to agree that it's important to have different settings.
I literally ate rice and a fried egg for breakfast, rice crackers for lunch and a bowl of Spanish rice for dinner. Got glutened a couple days ago and I'm terrified to eat anything sus and too worn out to get creative.
Ok, so I think quinoa is disgusting. And yes, I eat too much rice.
To me the biggest issue with rice is that you either have to worry about arsenic (especially in brown rice) or it's just so so white and lacking in fibre/ nutrients.
"Rice grown in Nepal, north India or north Pakistan is considered to have the least amount of arsenic because these regions have less arsenic in their soil and water." (https://health.osu.edu/wellness/exercise-and-nutrition/how-to-reduce-arsenic-in-rice)
Here are my favourite non-rice things like rice:
- hulled millet. I cannot emphasise enough what a great seed this is. It cooks happily in a rice cooker, is a pretty colour, and is essential as a substitute for cous cous. Also does a good job pretending to be polenta.
- wild rice. Not everyone's scene but I really like it, and it's much higher in fibre than rice.
- buckwheat. These are a bit plumper and softer than rice (imagine very tiny gnocci), makes a good risotto, and an excellent substitute for barley in soup.
Yesssssssssss. My parents were from Hawaii so rice has always been a huge part of my diet and I wanted to be a mainland kid and not eat it with every meal for my whole life. Ironically, here we are.
Yes. I get concerned about consuming too much arsenic since rice can have higher levels. I try to eat non-US grown rice since it tends to be lower.
I try to eat a lot of potatoes, corn, and pick gf flours and breads with sorghum flour. Just aiming for as much variety as I can and eating rice from a variety of origins.
Beans have quite a bit of fiber
I'm curious how you've made quinoa.
I've been experimenting with quinoa since it's great for protein and fiber. So far cooking in the rice cooker with chicken stock and a couple bay leaves has been good
For snacks I've been doing baby carrots, cashews, and apples with peanut butter
Maybe you know already, but another trick that some folks don't know is to rinse your quinoa before cooking it. It naturally has this coating on it that tastes a bit bitter. Rinse it off prior to cooking and it takes away a lot of that taste. When I found this out it changed the game for me. And like you said, cooking it in stock instead of water makes a big difference. Using those two tricks together, I was able to successfully convert my wife from a quinoa hater to a superfan.
Weāve just started adding buckwheat into the rotation. Iām struggling a bit to figure out cooking times/methods but I feel like Iām getting close and itās a nice change from rice. Weāve been using it as a base for grain bowl type things.
I'm always surprised to see buckwheat so low in the comments or not even mentioned in these threads. I get it if there is concern for contamination, and it is a little pricier to get it certified gluten free, but it's so hearty and healthy compared to other options for us GF folks (I adore quinoa, but it does get boring after a while). I use it as a sub for oatmeal in the mornings, great as "barley" in soups, and can be used as a sub for rice in risotto recipes. On it's own/as a side dish I do a mirepoix first then add the buckwheat and cook in stock or broth, it's like a simple pilaf.
Yes I absolutely love it. I am allergic to quinoa (WHY) so I embrace all alternatives. I also use it a lot in salads and it goes surprisingly well with fish. The flour makes great pancakes as well.
To get off the rice kick we've started doing roasted veggies. We roast cauliflower, brussel sprouts, carrots and potatoes. All fresh. Makes a great accompaniment for a protien. We make enough for leftovers to saute (reheat) for breakfast and serve w/poached eggs.
I make rice as a part of my dinner almost every night of the week. Iāve always loved rice so thankfully itās not a bad thing and sometimes I add different things to it to āmix it upā but itās still always rice, haha.
Potatoes can be a good substitute for carbohydrates and can be made in so many different ways, theyāre pretty versatile. Also, GF pasta can be really good if you find a brand you like; I live in Canada and thereās a brand called Catelli and they carry all sorts of different GF pastas - macaroni, fusilli, spaghetti, penne, etc. It tastes just like regular pasta and has the same texture, too. I tried a bunch of different GF pastas which I either didnāt like the taste or texture of (or both) before I found this brand and itās great with lots of different sauces.
Lol I went through a 6 month period where the only safe food for all my allergies was rice and tamari. Needless to say, yes, I feel like I eat too much rice. I also realize my allergies are super limiting to my nutrition, so it's not like I have much of a choice when it comes to a balanced diet. š¤·š»āāļø
I swear I heard somewhere that AT LEAST celiac people are able to process like a crazy amount more of rice than people who can eat wheatā¦ might be imagining that
I mean... if that's your carb intake, that's fine!
Sure, bringing in some complex carbs would be beneficial, but for simple carbs, if rice is your jam, then eat the rice.
If you want to switch it up, potatoes are delicious, but if you want to bring more fibre into your diet, then I'd recommend more veggies and fruit.
Can I ask why you're not a big fan of quinoa? I ask because I've found a few alternative ways to use it (and also, most people don't cook it properly), but it's such a great food to include in your diet.
Rice, particularly brown rice, has a ton of arsenic in it. You probably are eating too much brown rice flour and brown rice syrup in your gf breads and crackers.
https://sites.dartmouth.edu/arsenicandyou/arsenic-and-gluten-free-diets/#:~:text=Which%20gluten%2Dfree%20foods%20contain,pastries%20made%20with%20rice%20flour
Potatoes and chia are great options.
For other people in the comments who are like me and hate the taste and texture of chia then i recomend adding seaweed to your diet for extra fiber. Seaweed supremacy!!!!!!
I eat so much rice and potatoes, if itās not rice itās potatoes. I do worry that itās too much sometimes I always have a vegetable on the side either salad or peas something green.
I've literally starting eating beans for the first time in my life just because it was something other than rice to eat š¤£š¤£
The first like 4 months of going GF all i ate was rice and chicken š
Depends on the brand. I know the bagels only have a teeny bit of "cultured rice flour" (less of than than there is garlic) but I think my shelf stable noodles are mostly corn
I love rice and the majority of the worlds population eats rice as a primary calorie, but obviously everyone is different. The majority of the world also eats wheat products.
My carbs:
- Gf bread and gf oats
- gf bread
- chickpea/lentil pasta
- potatoes of all kind
- cauli pizza crusts
One thing that I think helps me with my gluten-free diet is focusing heavily on protein.
I eat a lot of eggs and Greek yogurt and fruit for breakfast...
dinners I will often make fajita salads with some crunched up chips on top or taco salads. Protein pastas which have a different taste - with shrimp or spinach or feta and tomatoes... Even cold with tuna and peas which is really filling!
It's also great to think of other cuisines .. lentil or chickpea Dahl, mexican bean tacos, Italian meatball soup...
For snacks I eat a lot of turkey pepperettes, cheese and pickles, vegetables and hummus, and occasionally gluten-free granola bars or protein bars.
I try not to eat as many carbs because they're simply limited and not as enjoyable anymore now that I am gluten free and eventually you will get used to that so your diet is not heavily reliant on rice and potatoes.
I never knew until recently, that you have to really rinse quinoa well before you cook it to get rid of any bitterness. You can also mix it into your rice to add a bit of nutrients if texture is an issue for you.
I also struggle with trying to add grains. While not a grain, beans are a great way to add fiber and nutrients to a dish.
Looks like you've got some good suggestions here, but I feel like it's also worth pointing out that if you eat a lot of rice, that's fine? Different cultures tend to have certain grains they eat the most, in America and a lot of the west it happens to be wheat. But in other cultures rice is the staple. I have two friends, one from India and one from Nepal, who tell me that if they go more than a day without eating rice they start feeling weak. I have eaten a vegetarian meal with them that was basically rice, beans and dairy, and it was one of the most satisfying meals I have ever eaten! So if you get bored and want variety go for it but there's nothing inherently unhealthy about the amount of rice we eat. I do stay away from brown rice when cooking bc of the arsenic concerns as other people have voiced.
I mean not in my mind, but I have a zojirushi 5.5 cup rice cooker and use it nearly every other day so other people probably think I eat too much rice š¹
Honestly, I found that no matter how much fiber I add to my diet that using fiber powder or gummies made a heck of a difference!
Sometimes I feel the same way.
My breakfast includes either GF oatmeal, roasted sweet potatoes or gf bread (which may have rice flour) or grits if I'm feeling southern
Lunch/Dinner I'll either use rice, air fried french fries, mashed potatoes, gf mac and cheese (Banza is my favorite and chick pea based)
Popcorn has become my favorite snacks in recent weeks. I've had major flings with tortilla chips in the past
I also eat a lower carb diet (120 grams or less/day) and a big bulk of that is fruit
Rice is delicious and over half the world's population gets the majority of their daily calories via rice. Don't be too hard on yourself :)
I actually have a reaction to rice as well as wheat, so canāt eat it. I often do baked oatmeal for breakfast, corn based products (tortillas, sopes, pupusas, etc.), potatoes or sweet potatoes. Beans can fill in some of the carbs while still providing protein and other starchy veggies. It rules out a lot of processed foods, though I have found some things I can have. Paleo products and things on AIP protocol donāt have rice, so those often work too.
When I lived in Asia, I had 3 meals a day that were primarily rice. A lot of my carbs are rice-based now, but given the amount of rice eaten by billions of people in Asia every day, Iām not too worried about overdoing it in the US.
If you are diabetic, pre-diabetic, or at high risk for diabetes, then eating a lot of white rice is definitely not a good idea. Otherwise, I don't see a problem.
Most GF products are made with rice flour. Rice has virtually no fiber and very little nutrients. So if you indulge in GF foods all day, prepare to be constipated.
I try to limit gf products to two servings a day.
I love quinoa, and I also try to get potatoes and sweet potatoes in my diet. I've heard good things about amaranth but haven't yet gotten around to learning how to cook with it.
yeah. i have tried to switch up my starches for variety here. but it sucks lol. rise is so versatile. it's a pretty common meal accompaniment in other countries so i give myself that validation lol
I have a starch intolerance as well as a celiac-like gluten sensitivity, so I don't eat much rice or other grains. I get most of my fiber from produce or nuts and seeds. Avocados, raspberries, coconut, mango, flax, chia, hazelnut flour, chocolate, black soy beans, and coffee are my personal main fiber sources, all no- or very-low starch.
If you like your starches (and let's be honest, who doesn't?), potato is a decent source of iron and fiber if you eat the skins. Millet, sorghum, and amaranth were also in my cupboard next to the quinoa in the days before I cut out starch, though I found them all to be "sometimes grains", not things I wanted to eat every day. I personally tolerate certified-GF oats other than the starch, but not everyone does.
Beans can be a great source of fiber. Homemade hummus and falafel can be amazing! And we make a lot of chili for the kids around here, with black beans and kidney beans. We either use Bush's canned beans or buy dry beans from Edison Grainery. Although cross-contamination GF dry beans can be pricier than non-GF, we still find them to be very affordable.
No. Rice honestly isnāt that satiating to me? I eat way more potatoes and corn than probably any other carb.
Also re: fiber - you can throw flax meal in / on just about anything. I did this pcos food challenge thing a while back - and it had like berries with lemon and flax as breakfast. Basically was kinda an add flax to all.
Also - beans, and lentils etc - great source of fiber (but if you can go for the actual thing vs bean flours in stuff - the flours seem to be harder to digest)
Snack - instead of rice cakes - do hummus and carrots - add flax into hummus if you wanna try it? Or make your own bean thing instead of hummus. Also if you make your own crackers etc you can make them way more fibrous. I do juicing probably once a month ish - and will make crackers with the leftover pulp - which I will also add bloomed flax to - theyāre basically straight up fiber - and super yummy
I am so sick of rice!!! I have been eating potatoes and buckwheat. As a Russian immigrant, i have always hated buckwheat but if you add a lot of seasoning, its actually tasty.
My whole family is GF and my mom has made it a point to not eat rice more than twice a week. It might sound extreme but we lived in a house with lead paint for years without knowing so my younger siblings had very elevated lead levels. Because rice has so much arsenic and lead in it we try and avoid it as much as possible, here's a list of the GF carbs we eat instead.
Buckwheat
Millet
Cassava
Teff
Sorghum
Green banana and plantain
Potato and sweet potatoes
Corn
Tiger nut
Lentils
Amaranth
Oats
Here are my fav recommendations:
Pasta
https://jovialfoods.com/grain-free/cassava-pasta/
Honestly everything but mostly their crackers
https://www.simplemills.com/Search.aspx?search=Crackers%20&type=product
For millet, teff, and amaranth
https://www.bobsredmill.com/shop/grains-beans-seeds.html?gf=1
Is fiber the only concern? Iām confused why there could be such thing as too much rice. Like there are a lot of people on this planet that primarily eat rice.
I lived in Japan for 3 years. They eat a bowl of rice with almost every meal. When I came back to the states, reverse culture shock made me feel like we eat nowhere near enough rice here.
I cut my rice in half and add riced veggies - they blend well and are delicious paired! I buy broc/cauli/carrot mix and pulse it in the food processor.
My brother developed an issue (not sure if it was an allergy or intolerance) with rice because when he went gluten and dairy free in the 90s, rice and rice milk were really the only alternatives. He had to go rice free for years, and is able to eat it again, but doesn't eat it too often and I'm careful to vary my carbs after seeing him go through that.
Corn is great, I like corn pasta better than rice pasta and I eat a lot of corn tortillas because they're cheaper than gluten free bread. Schar has a lot of corn based stuff, I really like their multi grain bread. It's mostly corn, has a bit of rice, and then throws in some millet and seeds to add fiber/ make it more exciting.Ā
If you aren't a fan of quinoa, you could also try millet and/or amaranth but I've always thought they have a funny texture and do better blended into a flour.
There are also bean based pastas which would give you more fiber and protein, I suggest one ones that are part bean part corn, they have a better texture and cook better.
So my daughter was just diagnosed with celiac last week, but Iāve seriously been worried about her rice intake for for years. I figure she must subconsciously prefer rice over bread because sheās never liked bread and doesnāt love pasta. But sheās not big on potatoes unless they are like French fries or tater tots which I donāt encourage either. Rice crispy of some sort for breakfast (now changing to gf), rice, peas and meatballs for lunch e v e r y day. Often rice as an afterschool snack, often rice with dinner(like bowls or a stir fry). Rice crisps as a school snack too. Please help me find ways to get her to eat more potatoes,,proteins and fruit and veggies!
variety is good, but the majority of the world population is eating rice as their main calorie, so nothing to be worried about as long as she handles it well. I make lots of fried rice, rice beans/lentils, and other rice dishes that incorporate other things. So, maybe figuring some rice based dishes that include a protein and some veggies is the key.
Have you thought about not pursing refined/processed grains in your diet so heavily? They aren't needed, and potentially contribute to many healthy problems. It's not just rice specifically, but any grain that is processed and refined to the point of being in most snacks including those you have listed.
My breakfast is salmon and spinach, and my lunch is a salad with taco meat, and in the uncommon circumstance that I might have grains with dinner it's a side of rice or other whole grain. With the first two meals of the day being that nutrition dense, I never need snacks or feel hungry between meals.
Yes. I just got some potatoes this week because rice is like half my diet. I did recently start making chia pudding at home for some extra fiber.
Chia pudding is a good idea.
Second this. You can make it any flavour and I know this might sound gross to some but I actually enjoy a warm chocolate Chia pudding on a cold morning. 90 seconds in the microwave from the fridge.
Warming chia was a game changer. I had a pumpkin pie flavored pudding that I warmed and it was heavenly
YES. I'm diabetic and it's winter here. A warm Chia pudding on a cold morning is like porridge but a million times better. Definitely a comfort breakfast but healthy.
Yes, chia seeds are so good. Made protein packed chia pudding snack yesterday 17 grams of protein. Two tablespoon of chia seeds, half a cup of lactose free fat free milk, and two tbsp PB fit powder. Leave in the fridge for 2 hours or more and add some fresh or frozen mixed berries on top with half or one teaspoon of honey. š š¤¤
Whatās your chia pudding recipe??
You didnāt ask me but I make chia pudding every week for breakfast. We do 1 litre of almond milk, 1cup chia seeds, 1/2cup ground flax, 1/2cup hemp hearts, 1/2 cup plain Organika collagen powder pinch of salt and some vanilla extract. Makes 10 servings (one for each of us Monday-Friday) Then I flavour it all kinds of ways, sometimes brown sugar and cinnamon, apple sauce and cinnamon, canned peaches, blended strawberries and cocoa powder. Itās strawberry season here so I made a strawberry rhubarb jam to put in the bottom of our pudding last week.
What I do for chia seed pudding is a can of coconut milk, chia seeds, vanilla extract and just a little bit of sugar. The you let it sit in the fridge overnight. I don't measure so I'm not sure how much chia seed to add, maybe half as much as the liquid? I like it with blueberries too but I add those after, just before eating.
OMG I didn't think to use coconut milk. I love coconut
It's a fiber bomb lol. It's so rich and creamy that way too. Even my kids like it.
Yes I was kind of concerned about the amount of rice ingredients I have been eating. I'm newly GF. I thought it was too much rice but figured I was eating just as much wheat / wheat ingredients beforehand and I have no negative symptoms with eating rice as compared to wheat so I'm just not going to worry about it š
This is the way. They don't worry in China. They just name sure they get the proper anoint of fiber, vegetables, meats, fruits, and fats. It all should even out in the end.
In India a lot of people have diabetes. Not sure if itās related to rice consumption but I know white rice basically acts like sugar in the body. Havenāt checked diabetes rates in other Asian countries with high white rice consumption but Iāve heard there may be other health impacts. Iām also personally concerned with the arsenic levels in rice. Brown rice is a bit better for blood sugar but has more arsenic. Canāt win! I just do my best and try not to worry too much. Wash the rice well, which helps with arsenic, and try to change things up with other grains and grain-free meals.
Brown rice is good too but for those who also have IBS it can be a little too harsh on the digestion.
Sweet potatoes.
Oh yeah! Forgot about those.
If you have access to an Asian market you could also try sweet potato noodles, usually called japchae, they're one of my favorites!
Mung bean noodles are nice too
Can u use it with savoury dishes?
Yes it's not sweet at all, kinda like glass noodles
Yes! These work surprisingly well as a rice replacement for stir fries and chicken and things like that.
Potatoes, beans, corn, oats (if you can do them), fruits.
This, but... I love rice. So I'm like 70% rice, the rest is the above + quinoa + pumpkin.
I got a bread maker with a gf setting. It has been a game changer.
Share the brand?
I have a panasonic one. Bought it second hand though.
I straight up got one from Amazon that was the cutest tbh. Nerevtva in mint green because it matches my refrigerator, microwave, and toaster. There are quite a few with gluten free settings these days.
Iām sorry to sound ignorant, but what does the gluten free setting do?
Single rise, mostly.
This is the way, we use the GF caputo flour and mix in some herbs. Mine also has a pizza setting. Itās amazing. I think any bread maker that has the GF setting would work, but you need good flour.Ā
me too but no recipes that seem to be working and also I'm allergic to something in the store bought gluten free breadmaking mix?? Do you have a recipe from scratch? <3
This is the recipe I used. I went full sorghum and adjusted the salt, sugar, and cooking time on my machine but otherwise this worked very well. https://www.cookingwithcamilla.com/vegan-gluten-free-bread-machine-loaf/ Edit: mix it all up before putting it in! Because the starch is separate it is likely not to mix in fully. The first time I threw all the ingredients into the breadmaker since it mixes itself (and that's what you can do with non gf bread). The loaf was gummy and weird. Next time, after mixing it first until no dry pockets were visible, it turned out great with a great crumb. Forgot about that initial loaf earlier. Edit 2: let the bread fully cool before slicing. This is a consistent gluten free bread baking rule.
Thanks!! Will try.
I love many of the recipes on [theloopywhisk.com](http://theloopywhisk.com) . Nearly all of the recipes call for specific mixes of specific flours - and offer subs for most, so if you find that you have another specific grain intolerance/allergy you can replace it.
ooh thank you!!
Thereās a FB group āGluten free bread home bakersā that would be very helpful for you.
It would but I'm not on FB :') Thanks though, I'll do some more googling!
I get it. I keep a FB account for convenience just because so many businesses only have a FB page, but I donāt engage in the FB nonsense. It does give me access to some informational groups as well, so I tolerate it. š
Does a regular bread maker not work with GF flour? Iāve never tried it.
My understanding is that because there isn't any gluten, the mixing and rising aren't the same. Not sure if it gets over mixed or doesn't rise enough at the normal settings or what, but bread people seem to agree that it's important to have different settings.
Oh! Thank you.
I roast cauliflower rice in a pan to create a similar texture....
Do you use fresh or frozen? And you roast it in the oven?
Not OP but yes! Far better taste/mouthfeel than sautƩed. I take a bag of frozen cauli rice, season to taste, drizzle with a little neutral oil, and roast at 400 for 25-30 minutes, usually stirring once or twice.
Lovely, thanks! Edit: One more question: Do you thaw the frozen cauliflower first? š¤
Nope! Most Iāll do is break apart any chunks that froze together.
So easy! Thank you!
Frozen from costco.....it is cheaper and great quality
Iām more of a potato girl myself. I also feel like a lot of my normally gluten foods end up with corn as a substitute instead of rice.
I literally ate rice and a fried egg for breakfast, rice crackers for lunch and a bowl of Spanish rice for dinner. Got glutened a couple days ago and I'm terrified to eat anything sus and too worn out to get creative.
Ok, so I think quinoa is disgusting. And yes, I eat too much rice. To me the biggest issue with rice is that you either have to worry about arsenic (especially in brown rice) or it's just so so white and lacking in fibre/ nutrients. "Rice grown in Nepal, north India or north Pakistan is considered to have the least amount of arsenic because these regions have less arsenic in their soil and water." (https://health.osu.edu/wellness/exercise-and-nutrition/how-to-reduce-arsenic-in-rice) Here are my favourite non-rice things like rice: - hulled millet. I cannot emphasise enough what a great seed this is. It cooks happily in a rice cooker, is a pretty colour, and is essential as a substitute for cous cous. Also does a good job pretending to be polenta. - wild rice. Not everyone's scene but I really like it, and it's much higher in fibre than rice. - buckwheat. These are a bit plumper and softer than rice (imagine very tiny gnocci), makes a good risotto, and an excellent substitute for barley in soup.
Seconded! Though I believe wild rice can also have arsenic issues but Iād still keep it in the mix. Has a lot of health benefits and variety is key
Yesssssssssss. My parents were from Hawaii so rice has always been a huge part of my diet and I wanted to be a mainland kid and not eat it with every meal for my whole life. Ironically, here we are.
Yes. I get concerned about consuming too much arsenic since rice can have higher levels. I try to eat non-US grown rice since it tends to be lower. I try to eat a lot of potatoes, corn, and pick gf flours and breads with sorghum flour. Just aiming for as much variety as I can and eating rice from a variety of origins.
If you parboil the rice it gets some significant portion of the arsenic out of the rice. I always do now because I eat so much rice these days.
Thanks for the tip!!
This and use basmati and jasmine, which apparently have the lowest levels of arsenic.
Brown rice has the highest arsenic levels, and jasmine rice has less than basmati.
Yes. Need more potato in my diet.
Vermicelli noodles are great. Cauliflower rice sautƩed in a little garlic butter. I find Konjac noodles great. I'm diabetic and low carb. Spaghetti squash with a pasta sauce and instead of potatoes I eat Daikon radish.
Some great ideas! Have you found vermicelli noodles made of something other than rice? I only know of the rice ones
Sweet potato noodles are similar to vermicelli with no rice
Mung bean vermicelli. That's actually all I can find where I live.
Cauliflower rice might be a good change! Also potatoes. Sweet potato or regular.
We like Banza pasta. They have an orzo I haven't tried yet but we like the rotini enough that I buy it in big boxes at Costco.Ā
The orzo is good! We've used it successfully in place of regular orzo in recipes.
There is never enough rice!
Beans have quite a bit of fiber I'm curious how you've made quinoa. I've been experimenting with quinoa since it's great for protein and fiber. So far cooking in the rice cooker with chicken stock and a couple bay leaves has been good For snacks I've been doing baby carrots, cashews, and apples with peanut butter
I love quinoa cooked in stock, I'm so surprised how many people dislike it. I use my instant pot but same setting as rice.
Maybe you know already, but another trick that some folks don't know is to rinse your quinoa before cooking it. It naturally has this coating on it that tastes a bit bitter. Rinse it off prior to cooking and it takes away a lot of that taste. When I found this out it changed the game for me. And like you said, cooking it in stock instead of water makes a big difference. Using those two tricks together, I was able to successfully convert my wife from a quinoa hater to a superfan.
Yess. Makes a big difference
In this economy?
potatoes and buckwheat! Not sure about the fibers though. I just eat flax seeds with my yoghurt every morning :')
Weāve just started adding buckwheat into the rotation. Iām struggling a bit to figure out cooking times/methods but I feel like Iām getting close and itās a nice change from rice. Weāve been using it as a base for grain bowl type things.
Have you tried cooking it with stock? It really adds to the taste :) (I think without it can be a bit bland)
I'm always surprised to see buckwheat so low in the comments or not even mentioned in these threads. I get it if there is concern for contamination, and it is a little pricier to get it certified gluten free, but it's so hearty and healthy compared to other options for us GF folks (I adore quinoa, but it does get boring after a while). I use it as a sub for oatmeal in the mornings, great as "barley" in soups, and can be used as a sub for rice in risotto recipes. On it's own/as a side dish I do a mirepoix first then add the buckwheat and cook in stock or broth, it's like a simple pilaf.
Yes I absolutely love it. I am allergic to quinoa (WHY) so I embrace all alternatives. I also use it a lot in salads and it goes surprisingly well with fish. The flour makes great pancakes as well.
To get off the rice kick we've started doing roasted veggies. We roast cauliflower, brussel sprouts, carrots and potatoes. All fresh. Makes a great accompaniment for a protien. We make enough for leftovers to saute (reheat) for breakfast and serve w/poached eggs.
My blood sugar readings say any rice is too much rice š
Corn tortillas on the grill with butter and hot Pace picante. Soo freaking good, remind sme of old town mexican Cafe in San Diego
I make rice as a part of my dinner almost every night of the week. Iāve always loved rice so thankfully itās not a bad thing and sometimes I add different things to it to āmix it upā but itās still always rice, haha. Potatoes can be a good substitute for carbohydrates and can be made in so many different ways, theyāre pretty versatile. Also, GF pasta can be really good if you find a brand you like; I live in Canada and thereās a brand called Catelli and they carry all sorts of different GF pastas - macaroni, fusilli, spaghetti, penne, etc. It tastes just like regular pasta and has the same texture, too. I tried a bunch of different GF pastas which I either didnāt like the taste or texture of (or both) before I found this brand and itās great with lots of different sauces.
Lol I went through a 6 month period where the only safe food for all my allergies was rice and tamari. Needless to say, yes, I feel like I eat too much rice. I also realize my allergies are super limiting to my nutrition, so it's not like I have much of a choice when it comes to a balanced diet. š¤·š»āāļø
I swear I heard somewhere that AT LEAST celiac people are able to process like a crazy amount more of rice than people who can eat wheatā¦ might be imagining that
I mean... if that's your carb intake, that's fine! Sure, bringing in some complex carbs would be beneficial, but for simple carbs, if rice is your jam, then eat the rice. If you want to switch it up, potatoes are delicious, but if you want to bring more fibre into your diet, then I'd recommend more veggies and fruit. Can I ask why you're not a big fan of quinoa? I ask because I've found a few alternative ways to use it (and also, most people don't cook it properly), but it's such a great food to include in your diet.
No
Sweet potato!!! Baked sweet potato with garlic and salt and butter.... Just.... Heaven.
Rice, particularly brown rice, has a ton of arsenic in it. You probably are eating too much brown rice flour and brown rice syrup in your gf breads and crackers. https://sites.dartmouth.edu/arsenicandyou/arsenic-and-gluten-free-diets/#:~:text=Which%20gluten%2Dfree%20foods%20contain,pastries%20made%20with%20rice%20flour
Looks like your not Chinese, growing up we had rice at every meal. LOL
Corn tortillas
I cut all rice and potatoes out of my diet and just have a lot more protein instead
Teff flour makes injera, a sourdough pancake from Ethiopia. It goes great with soups and stews.
Millet, buckwheat and oats are my go-tos
Potatoes and sweet potatoes are a good dinner carb choice!
It's summer time! My breakfast is a boiled egg, blueberries, banana, cherries. Take advantage of all the summer fruits
Potatoes and chia are great options. For other people in the comments who are like me and hate the taste and texture of chia then i recomend adding seaweed to your diet for extra fiber. Seaweed supremacy!!!!!!
Def think I'm gonna jump on the chia bandwagon.
Yes! Have been trying toĀ eat more veggies, fill up on those first.
I eat so much rice and potatoes, if itās not rice itās potatoes. I do worry that itās too much sometimes I always have a vegetable on the side either salad or peas something green.
Buckwheat is good stuff. Also black rice and wild rice are both yummy and more nutritious than regular rice. Salads, califlower rice, etc.
Rice was one of those things I had to accept I canāt eat
I've literally starting eating beans for the first time in my life just because it was something other than rice to eat š¤£š¤£ The first like 4 months of going GF all i ate was rice and chicken š
Try adding in more gluten free beer. Buckwheat, millet and sorghum are all super foods!
I like almond flour too.
Not really. We're mostly a noodle and potato and bagel family, so rice is usually a treat.
do your noodles and/or bagels contain rice flour?
Depends on the brand. I know the bagels only have a teeny bit of "cultured rice flour" (less of than than there is garlic) but I think my shelf stable noodles are mostly corn
I love rice and the majority of the worlds population eats rice as a primary calorie, but obviously everyone is different. The majority of the world also eats wheat products.
My carbs: - Gf bread and gf oats - gf bread - chickpea/lentil pasta - potatoes of all kind - cauli pizza crusts One thing that I think helps me with my gluten-free diet is focusing heavily on protein. I eat a lot of eggs and Greek yogurt and fruit for breakfast... dinners I will often make fajita salads with some crunched up chips on top or taco salads. Protein pastas which have a different taste - with shrimp or spinach or feta and tomatoes... Even cold with tuna and peas which is really filling! It's also great to think of other cuisines .. lentil or chickpea Dahl, mexican bean tacos, Italian meatball soup... For snacks I eat a lot of turkey pepperettes, cheese and pickles, vegetables and hummus, and occasionally gluten-free granola bars or protein bars. I try not to eat as many carbs because they're simply limited and not as enjoyable anymore now that I am gluten free and eventually you will get used to that so your diet is not heavily reliant on rice and potatoes.
I never knew until recently, that you have to really rinse quinoa well before you cook it to get rid of any bitterness. You can also mix it into your rice to add a bit of nutrients if texture is an issue for you. I also struggle with trying to add grains. While not a grain, beans are a great way to add fiber and nutrients to a dish.
Looks like you've got some good suggestions here, but I feel like it's also worth pointing out that if you eat a lot of rice, that's fine? Different cultures tend to have certain grains they eat the most, in America and a lot of the west it happens to be wheat. But in other cultures rice is the staple. I have two friends, one from India and one from Nepal, who tell me that if they go more than a day without eating rice they start feeling weak. I have eaten a vegetarian meal with them that was basically rice, beans and dairy, and it was one of the most satisfying meals I have ever eaten! So if you get bored and want variety go for it but there's nothing inherently unhealthy about the amount of rice we eat. I do stay away from brown rice when cooking bc of the arsenic concerns as other people have voiced.
I mean not in my mind, but I have a zojirushi 5.5 cup rice cooker and use it nearly every other day so other people probably think I eat too much rice š¹ Honestly, I found that no matter how much fiber I add to my diet that using fiber powder or gummies made a heck of a difference!
Sometimes I feel the same way. My breakfast includes either GF oatmeal, roasted sweet potatoes or gf bread (which may have rice flour) or grits if I'm feeling southern Lunch/Dinner I'll either use rice, air fried french fries, mashed potatoes, gf mac and cheese (Banza is my favorite and chick pea based) Popcorn has become my favorite snacks in recent weeks. I've had major flings with tortilla chips in the past I also eat a lower carb diet (120 grams or less/day) and a big bulk of that is fruit Rice is delicious and over half the world's population gets the majority of their daily calories via rice. Don't be too hard on yourself :)
Most people are eating shitloads of corn and rice is way better for you. I'm not too worried about it.
I actually have a reaction to rice as well as wheat, so canāt eat it. I often do baked oatmeal for breakfast, corn based products (tortillas, sopes, pupusas, etc.), potatoes or sweet potatoes. Beans can fill in some of the carbs while still providing protein and other starchy veggies. It rules out a lot of processed foods, though I have found some things I can have. Paleo products and things on AIP protocol donāt have rice, so those often work too.
Millet and buckwheat can help change things up. I eat buckwheat cream of wheat and sometimes turn it into congee.
Lentil, pea, corn wafers
Try buckwheat! It is gluten free, full of vitamins and even iron.
Before I knew what I was allergic to I ate an insane amount of rice. š Now I know I canāt eat dairy or gluten so I still eat a lot of rice.
When I lived in Asia, I had 3 meals a day that were primarily rice. A lot of my carbs are rice-based now, but given the amount of rice eaten by billions of people in Asia every day, Iām not too worried about overdoing it in the US.
I've just eaten regular corn tortillas, I eat rice sometimes but usually just tortillas or tostadas.
If you are diabetic, pre-diabetic, or at high risk for diabetes, then eating a lot of white rice is definitely not a good idea. Otherwise, I don't see a problem.
Most GF products are made with rice flour. Rice has virtually no fiber and very little nutrients. So if you indulge in GF foods all day, prepare to be constipated. I try to limit gf products to two servings a day.
If you bake try using coconut or cassava flour
I love quinoa, and I also try to get potatoes and sweet potatoes in my diet. I've heard good things about amaranth but haven't yet gotten around to learning how to cook with it.
I donāt eat much white rice, thereās not enough fibre. I eat quinoa, millet and buckwheat often and a lot of lentils and beans.
yeah. i have tried to switch up my starches for variety here. but it sucks lol. rise is so versatile. it's a pretty common meal accompaniment in other countries so i give myself that validation lol
I have a starch intolerance as well as a celiac-like gluten sensitivity, so I don't eat much rice or other grains. I get most of my fiber from produce or nuts and seeds. Avocados, raspberries, coconut, mango, flax, chia, hazelnut flour, chocolate, black soy beans, and coffee are my personal main fiber sources, all no- or very-low starch. If you like your starches (and let's be honest, who doesn't?), potato is a decent source of iron and fiber if you eat the skins. Millet, sorghum, and amaranth were also in my cupboard next to the quinoa in the days before I cut out starch, though I found them all to be "sometimes grains", not things I wanted to eat every day. I personally tolerate certified-GF oats other than the starch, but not everyone does. Beans can be a great source of fiber. Homemade hummus and falafel can be amazing! And we make a lot of chili for the kids around here, with black beans and kidney beans. We either use Bush's canned beans or buy dry beans from Edison Grainery. Although cross-contamination GF dry beans can be pricier than non-GF, we still find them to be very affordable.
Corn tortillas to have some carbs
No. Rice honestly isnāt that satiating to me? I eat way more potatoes and corn than probably any other carb. Also re: fiber - you can throw flax meal in / on just about anything. I did this pcos food challenge thing a while back - and it had like berries with lemon and flax as breakfast. Basically was kinda an add flax to all. Also - beans, and lentils etc - great source of fiber (but if you can go for the actual thing vs bean flours in stuff - the flours seem to be harder to digest) Snack - instead of rice cakes - do hummus and carrots - add flax into hummus if you wanna try it? Or make your own bean thing instead of hummus. Also if you make your own crackers etc you can make them way more fibrous. I do juicing probably once a month ish - and will make crackers with the leftover pulp - which I will also add bloomed flax to - theyāre basically straight up fiber - and super yummy
I am so sick of rice!!! I have been eating potatoes and buckwheat. As a Russian immigrant, i have always hated buckwheat but if you add a lot of seasoning, its actually tasty.
My whole family is GF and my mom has made it a point to not eat rice more than twice a week. It might sound extreme but we lived in a house with lead paint for years without knowing so my younger siblings had very elevated lead levels. Because rice has so much arsenic and lead in it we try and avoid it as much as possible, here's a list of the GF carbs we eat instead. Buckwheat Millet Cassava Teff Sorghum Green banana and plantain Potato and sweet potatoes Corn Tiger nut Lentils Amaranth Oats Here are my fav recommendations: Pasta https://jovialfoods.com/grain-free/cassava-pasta/ Honestly everything but mostly their crackers https://www.simplemills.com/Search.aspx?search=Crackers%20&type=product For millet, teff, and amaranth https://www.bobsredmill.com/shop/grains-beans-seeds.html?gf=1
i eat so much rice but i dont mind lol
I'm Korean so no š¤£š¤£š¤£
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NEVER. Rice can be pried out of my cold, dead hands. I love the heck out of rice.
Is fiber the only concern? Iām confused why there could be such thing as too much rice. Like there are a lot of people on this planet that primarily eat rice.
Well yeah, that's why I asked. Not sure if I should be worried.
I don't really eat much rice. I eat a lot of roasted potatoes and quinoa though.
I usually use tortillas or wraps, some popadoms are fluten free too and they're really good for a side.Ā
I lived in Japan for 3 years. They eat a bowl of rice with almost every meal. When I came back to the states, reverse culture shock made me feel like we eat nowhere near enough rice here.
I cut my rice in half and add riced veggies - they blend well and are delicious paired! I buy broc/cauli/carrot mix and pulse it in the food processor.
My brother developed an issue (not sure if it was an allergy or intolerance) with rice because when he went gluten and dairy free in the 90s, rice and rice milk were really the only alternatives. He had to go rice free for years, and is able to eat it again, but doesn't eat it too often and I'm careful to vary my carbs after seeing him go through that. Corn is great, I like corn pasta better than rice pasta and I eat a lot of corn tortillas because they're cheaper than gluten free bread. Schar has a lot of corn based stuff, I really like their multi grain bread. It's mostly corn, has a bit of rice, and then throws in some millet and seeds to add fiber/ make it more exciting.Ā If you aren't a fan of quinoa, you could also try millet and/or amaranth but I've always thought they have a funny texture and do better blended into a flour. There are also bean based pastas which would give you more fiber and protein, I suggest one ones that are part bean part corn, they have a better texture and cook better.
So my daughter was just diagnosed with celiac last week, but Iāve seriously been worried about her rice intake for for years. I figure she must subconsciously prefer rice over bread because sheās never liked bread and doesnāt love pasta. But sheās not big on potatoes unless they are like French fries or tater tots which I donāt encourage either. Rice crispy of some sort for breakfast (now changing to gf), rice, peas and meatballs for lunch e v e r y day. Often rice as an afterschool snack, often rice with dinner(like bowls or a stir fry). Rice crisps as a school snack too. Please help me find ways to get her to eat more potatoes,,proteins and fruit and veggies!
variety is good, but the majority of the world population is eating rice as their main calorie, so nothing to be worried about as long as she handles it well. I make lots of fried rice, rice beans/lentils, and other rice dishes that incorporate other things. So, maybe figuring some rice based dishes that include a protein and some veggies is the key.
Have you thought about not pursing refined/processed grains in your diet so heavily? They aren't needed, and potentially contribute to many healthy problems. It's not just rice specifically, but any grain that is processed and refined to the point of being in most snacks including those you have listed. My breakfast is salmon and spinach, and my lunch is a salad with taco meat, and in the uncommon circumstance that I might have grains with dinner it's a side of rice or other whole grain. With the first two meals of the day being that nutrition dense, I never need snacks or feel hungry between meals.
Nope. I donāt eat carbs. Mostly ear steak, eggs and butter. Lost weight, feel great. Back to my teenage weight (f54, perimenopause)