Following a gluten free, low carb diet can seem a daunting prospect. But with some careful planning gluten free, low carb recipes can become second nature. This article gives ten top tips for making them easier.
#1 – Planning is key
.Ensure that you always plan your meals a few days in advance. Make lists of all the ingredients that you’re going to need for your recipes.
#2 – The perimeter of the supermarket is your friend.
The safe foods tend to be found around the edge of the supermarket. Fresh vegetables, fruit, meat, fish and dairy can usually be found here.
#3 – Don’t just shop in the supermarket.
Learn to look for your foods in health food stores, farmer’s markets and online.
#4 – Plain foods are best.
Whether it’s fresh, frozen or tinned, your safest bets are with food that isn’t processed or covered in sauce and seasoning.

#5 – Always read the label.

Note brands of specific items that you know are safe and stick to these. But keep checking these labels periodically as ingredients do change.

#6 – Keep an eye on the oven.

Gluten free baking needs to be more closely monitored as it is more sensitive to being under or over cooked.

#7 – Cover your baked goods.

Your food will dry out much quicker, so make sure that it’s covered to keep the moisture inside.

#8 – Freeze baked goods for a better texture.

Divide up into portions and freeze it once it has cooled.

#9 – Cook more.

Whenever you are cooking, try to always cook for more people than you are feeding. Bag the extra, label it clearly and freeze it. This enables you to build up a store of healthy fast food that you can use when you don’t have time to cook.

#10 – Practice.

Use these tips and learn from your mistakes, but above all practice! In no time gluten free, low carb recipes will become as easy as pie!

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Great tasting pancakes without sending your insulin through the roof!

1 cup almond flour
2 eggs
1/4 cup water
2 T oil
1/4 teaspoon salt
1 T sweetener

Preparation:
Mix ingredients together and cook as you would other pancakes. I use a non stick pan with some canola oil. The only real difference is that they won’t “bubble” on top the same way as regular pancakes. Flip them when the underside is brown.

makes Six 4-inch pancakes

Nutritional Information: Each pancake has 2 net carbs plus 2 grams of fiber, 6 grams of protein, and 155 calories.

Duration : 0:3:13

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