Grindstone Bakery's Great Tasting Gluten Free Bread - Also Loaves Of Healthy Rye And Spelt

Grindstone's bread are made from the purest ingredients.

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Looking for Gluten-Free Bread?
My husband eats gluten free bread because he's a bit sensitive to wheat. But I cringe when he brings home these brands that are made from processed rice flour, rice starch, and gums to hold them together. Then we found Grindstone Bakery. The above picture shows an entire shelf of their breads at our local Whole Foods although the first loaves we bought were directly from their quaint factory. But you can buy all of their breads online too.

Ancient Bread-Making Techniques
The whole grains are all stone milled in the factory. This gentle and cool process preserves the protein, healthy fats, and nutrients in the germ as well as the dietary fiber. To truly appreciate how much love goes into this bread, you need to read Mario Repetto's story:

Mario's Story - from their Website
"Grindstone Bakery was founded in 1999 in a small "garage" in Santa Rosa, California, where we experimented with alternatives to modern wheat and created fermentation cultures for an authentic sourdough process. My father had been a partner at a flour mill. I grew up in Argentina among grain fields and all kinds of flours and breads. I wanted to be a chemist, so my father thought that the natural path for me was to be the mill’s chemist. But during my studies I was captivated by the world of science and decided that just testing flours was not enough of a life. So, I went on pursuing an elusive career in science. Today, I am extremely happy that I have found myself baking once again. Baking is a science that requires the precision and rigor, the experimental and inquisitive skills that are rooted in my scientific background. Baking is also an act of love that now provides meaning to my life." 

~Mario Repetto, the Baker

Mario Reperto
This guy really knows his bread!

Pure Ingredients
These breads have the purest ingredients you'll ever find. It reminds me of the bread my husband's grandmother used to make. 

Check out this beautiful Sprouted Seeds Quinoa/Millet Loaf. It contains organic whole quinoa & whole millet (stone-ground at the bakery - which we personally witnessed when we visited their factory), purified water, pumpkin seeds, sesame seeds, sunflower seeds, psyllium husks, fermentation starter (from quinoa and purified water), Nana Mae's apple juice, and sea salt. 

All the ingredients are organic..

Packed with seeds, inside and out!

The selection of gluten-free breads is impressive. Here are some others.

Their Gluten-Free High Flax Quinoa/Millet Loaf starts with the same whole quinoa and whole millet. They add flaxseed meal that is freshly ground at the bakery just before mixing the dough! Who does that? Flaxseed should always be ground fresh to retain its omega-3 potency and it's great to buy a product from a company that realizes this.

Contains freshly ground flaxseed meal.

One of my personal favorites is the Gluten-Free Dill Baguette. Same wonderful, wholesome whole quinoa and millet ingredients and some dill seeds for flavoring.

I love to serve this warm with soup.

One of Doug's favorites is the Gluten-Free Cinnamon Raisin Quinoa/Millet loaf. Toasted with some vegan cream cheese - it's divine!

Taste great toasted!

They have other selections such as:
Gluten-Free Quinoa/Millet Plain Loaf
Gluten & Grain Free 100% Quinoa Plain Loaf
Gluten & Grain Free 100% Quinoa Loaf with Fennel
and one that makes great sandwiches, the Gluten-Free Sandwich Loaf.

They also have some Gluten-Free cookies in three flavors: Sesame, Coconut Crunch, and Dark Chocolate but I found them to be bit dry. 

Spelt, Rye, and Barley Breads
Grindstone also has a lovely selection of Spelt, Rye and Barley breads (not gluten free) for those of you who enjoy these grains. 

One of their yummiest is the Banana Barley Loaf which is also great toasted with cream cheese.

Banana Barley Loaf

They also make a Wheat Free Rye Bread with Caraway Seeds.

Contains organic whole rye berries, rye
fermentation starter, caraway seeds, and
sea salt. Thats it!

For Spelt Lovers
They also offer a Sprouted Seeds Spelt Loaf, a Hi Flax Spelt Loaf, and a Multigrain Spelt Loaf.

Sprouted Seeds Spelt Loaf

So if you are looking for bread that is made the way nature intended it, get some from Grindstone Bakery!

Kale Bowl With Quinoa, Millet, Or Rice Perfect For Breakfast, Lunch, Or Dinner!Vegan, Gluten Free And Low In Calories

This low-calorie kale bowl is perfect for weight loss!

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One of my Favorite Meals
This simple kale bowl makes a great meal. Lately I've been enjoying it for breakfast but it is also wonderful for lunch or dinner. You can use any of your favorite grains as the base. For a gluten-free meal, use quinoa, millet, or rice. If gluten is not an issue, you can also make the dish with barley, farro, or couscous. Or, if you'd like, replace the kale with chard or beet greens.

For breakfast I serve it with a small fruit salad and for lunch or dinner I serve it with a tossed green salad or cup of soup.

Perfect for Weight Loss
Whatever grain or greens you select, it's a delicious low calorie recipe, with less than 300 calories per serving. When made with kale and protein-rich quinoa, the dish provides 11 grams of complete protein, providing all of the essential amino acids. It also delivers a substantial dose of omega-3 fatty acids. The avocado provides a healthy monounsaturated fat that keeps you full longer. 

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Kale Bowl with Quinoa, Avocado, and Hemp Seeds
Vegan, Gluten Free
[makes 4 servings]

1 cup quinoa
2 cups water
1/4 teaspoon salt plus some for sprinkling
4 packed cups raw kale, stems removed and washed
1 avocado
2 tablespoons raw hemp seeds
1/2 lemon

Prepare quinoa. If quinoa is not pre-rinsed, place in a fine mesh strainer and rinse under cold water for several minutes.

Place quinoa in a 2-quart sauce pan with 1/4 teaspoon of salt and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, about 18 to 20 minutes. Remove from the heat and let rest for another 10 minutes.

While the quinoa is cooking, steam the kale until tender, about 10 minutes.

Meanwhile, thinly slice the avocado and set aside.

To prepare the kale bowl, place one quarter of the cooked quinoa in each of four bowls.

I used multi-colored quinoa as the base of this kale bowl.

Place one quarter of the steamed kale over the quinoa.

Place one quarter of the avocado slices over the kale.

Squeeze fresh lemon juice over each bowl and sprinkle each with one quarter of the hemp seeds and a little salt. Serve immediately.

Per serving: 277 calories, 10.5 g fat, 1 g saturated fat, 789 mg omega-3 and 3,182 mg omega-6 fatty acids, 0 mg of cholesterol, 11 g protein, 38 g carbohydrates, 7 g dietary fiber, and 179 mg sodium (not counting the final pinch of salt).

Looking for additional delicious recipes to help you lose weight, get healthy, and feel great? Check out my eBook, Health Begins in the Kitchen available on Amazon and iTunes.

Millet, Brown Rice, And Quinoa Excellent Gluten-Free Alternatives To Wheat But How Do They Compare Nutritionally?

Millet, rice and quinoa are wonderful alternatives
for those avoiding wheat. Which one is best?

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Gluten Free Eating
Many people today avoid wheat and other grains that contain gluten. About 1% of Americans have celiac disease and many more suffer from non-celiac gluten sensitivity. For these people, eating even the slightest amount of gluten can have severe consequences. Others may give up gluten temporarily during a cleanse or food-elimation diet just to see if they feel better. Luckily, there are other wonderful grains (and seeds) available to choose from, making gluten-free eating easier than it's ever been. Here are three easy-to-find alternatives and how they stack up nutritionally.

MILLET

Millet is a grass seed, grown mostly in Asia and Africa. Although it is a staple in these countries and has been grown for 10,000 years in East Asia, it has not been a significant crop in the U.S. In fact, the type of millet grown in the U.S. is sold mostly as bird seed. 

But lately, millet has been popping up on more and more menus as well as food blogs, perhaps driven by the demand for gluten-free cuisine. I must admit, I had never cooked with it before last week so I was excited to try it. 

The first way I prepared it was as a whole-grain side dish. It has a delicious, nutty flavor.

To prepare, mix one cup of dry millet with 2 1/2 cups of water or broth in a 2-quart saucepan with a pinch of salt and a teaspoon of Earth Balance buttery spread. Many of the recipes I've seen use only 2 cups of water but I found that to be too dry.

Bring to a boil on high heat. Reduce the heat and cook, covered, at a low simmer until all liquid has been absorbed, about 15 to 20 minutes.

Remove from the heat and let rest, covered, for another 10 minutes. Fluff up with a fork and it's ready to serve. 

Millet

Fluff up the cooked millet with a fork and serve.

One cup of dry millet yields about 3 1/2 cups of cooked millet.

I used some of the cooked millet in a delicious kale bowl that I will blog later this week. But I had a bunch left over. So the next morning, I put the leftover millet in a small saucepan with almond milk, cinnamon, raisins, vanilla, and some sweetener and cooked it until it turned into a wonderful porridge. With these seasonings, it had the taste and texture of rice pudding and made a delicious breakfast.
If you want to make this from scratch, and not from leftovers, try this:

Creamy Millet 
[makes 2 servings]

1/2 cup millet
1 1/2 cups water
1 cup almond milk plus some for topping
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons raisins
1/2 teaspoon Earth Balance buttery spread
Sweetener to taste (optional)
2 teaspoons cold pressed flax oil 

Combine millet, water, 1 cup of almond milk, vanilla, salt, cinnamon, raisins, and Earth Balance in a 2-quart saucepan and bring to a boil. Reduce heat, cover, and simmer undisturbed for 20 minutes. After that, start stirring occasionally and cook, covered, until it reaches the desired porridge-like consistency, another 10 minutes. Add additional milk if it gets too dry or cook uncovered if it is too wet. 

Stir in some sweetener to taste (a packet of stevia or xylitol) if desired.

Divide into two bowls. Top each bowl with a touch of almond milk and a teaspoon of flax oil and serve. 

Creamy millet breakfast porridge

Nutrition in Millet

1 cup of cooked millet has 207 calories

Fats

1.7 g total fat

0.3 g saturated, 0.3 monosaturated, and 0.9 polyunsaturated

48.7 mg omega-3 fatty acids, 835 mg omega-6 fatty acids

0 mg cholesterol

Carbohydrates

41.2 g total carbs

2.3 g dietary fiber

0.2 g sugar

Protein

6.1 g protein 

Not a complete protein - low in lysine

Vitamins/Minerals

Source of B vitamins - thiamin and niacin

Source of manganese, magnesium, phosphorus, and copper

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RICE

Rice is the go-to grain for most people on a gluten-free diet. It's cheap, easy to find, and most of us have eaten it all of our lives. I love the nutty flavor of brown rice and feel much better about eating the more wholesome version of this grain. I must confess, however, I have a weakness for white jasmine or basmati when I'm in a hurry or I'm craving a lighter and creamier texture. 

Brown rice

Nutrition in Brown Rice

1 cup of cooked, long grain brown rice has 216 calories

Fats

1.8 g total fat

0.4 g saturated, 0.6 g monosaturated, and 0.6 g polyunsaturated 

27.3 mg omega-3 and 603 mg omega-6 fatty acids

0 mg cholesterol

Carbohydrates

44.8 g total carbs

3.5 g dietary fiber

0.7 g sugar

Protein

5 g protein 

Not a complete protein - low in lysine but not as low as millet

Vitamins/Minerals

Source of B vitamins - niacin, B6, and thiamin

Source of manganese, selenium, magnesium, and phosphorus

     

Nutrition in White Rice

1 cup of long grain, enriched, white rice has 205 calories

Fats

0.4 g total fat

0.1 g saturated fat, 0.1 monosaturated fat, and 0.1 g polyunsaturated fat

20.5 mg omega-3 and 98 mg omega-6 fatty acids

0 mg cholesterol

Carbohydrates

44.5 g total carbs

0.6 g dietary fiber (compared to 3.5 g in brown rice)

0.1 g sugar 

Protein

4.2 g protein (compared to 5 g in brown rice)

Not a complete protein - low in lysine but not as low as millet

Try my recipe for Brown Rice Sushi with Roasted Eggplant, Peppers, and Shiitake Mushrooms. 

Brown rice sushi

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QUINOA  (Pronounced, "keen-wah")

Quinoa is a cereal grain (it's actually a seed) native to South American, that has become extremely popular in U.S. cuisine. It is pretty easy to find and prepare. It comes in white, black, red, or a combination rainbow. 

Quinoa

If you buy "pre-rinsed" quinoa, you can skip the rinsing step. But if you don't, it's important to place the quinoa in a small mesh strainer and rinse under cold water for a few minutes to remove the soapy tasting saponins on the outer coating. 

Stir a cup of rinsed quinoa into 2 cups of salted, boiling water or broth. Reduce heat, cover, and simmer until all the water is absorbed, about 18 to 20 minutes. Remove from the heat and let rest, covered, for 10 minutes and serve.

1 cup of dry quinoa yields about 3 cups cooked quinoa.

Quinoa - A Nutritional Superstar

Quinoa has some advantages over rice and millet. It contains more protein and the protein is "complete protein" with the proper balance of all essential amino acids. It also contains the most dietary fiber. 

Nutrition in Quinoa

1 cup of cooked quinoa has 222 calories.

Fats

3.6 g total fat

0.4 g saturated fat, 0.9 g monosaturated fat, and 2 g polyunsaturated fat

183 mg omega-3 and 1771 mg omega-6 fatty acids

0 mg cholesterol

Carbohydrates

39.4 g total carbs

5.2 g dietary fiber

0 g sugar

Protein

8.1 g protein complete protein

Vitamins/Minerals

Source of B vitamins - folate, thiamin, riboflavin, and B6

Source of manganese, magnesium, phosphorus, copper, iron, and zinc

Try my recipe for Garden Tomatoes Stuffed with Quinoa and Sweet Corn.

Quinoa makes a great stuffing

Although quinoa comes out ahead in certain categories, it's always good to mix it up and eat different grains to get the maximum nutritional benefits. 

For more recipes and nutritional information, download my eBook, Health Begins in the Kitchen, available on Amazon and iTunes.