Going grain free wasn't something I particularly wanted to do (especially as I was already gluten-free with various other intolerances), but in the end being pain-free and having more energy made it worthwhile...
It can be challenging to come up with a variety of foods and meals to eat, so if you're new to grain-free, then hopefully this will provide some inspiration!
Breakfasts
Fruit smoothie - whizz up ingredients like banana, strawberry, peanut butter, flaxseed, milled seeds, milk
Grain free porridge - whizz up cashews, banana, apple, pear, flaxseed, cinnamon and then heat slowly in a pan. Pour into a bowl and enjoy with fresh blueberries.
Fruit and nut granola - sliced apple, banana, roasted nuts, dried dates and figs, desiccated coconut and cold/warm milk or yoghurt.
Lunches
Jacket potatoes with a topping (e.g. grated/cottage cheese, beans, tuna) and salad
Home-made soup (e.g. butternut, carrot, broccoli, lentil, parsnip apple and onion, or vegetable) with home-made grain-free doughballs
Home-made pancakes using a blend of grain-free flours (potato, tapioca, coconut, chestnut, chickpea) and various sweet (jam, banana, maple syrup) or savoury (butter cooked grated carrot and sliced cooked meat) toppings
Omelette (cheese, mushroom, tomato), avocado and salad
Red lentil pasta and pesto sauce
Dinners
Meat (like lean beef, lamb)
Poultry (like chicken, turkey)
Fish (like salmon, haddock, cod, tuna)
Vegetables (like carrots, onions, potatoes, sweet potatoes, parsnips, green beans, green leafy vegetables, butternut, swede, broccoli, cauliflower, peas, leek, courgette)
Method: 1. Add 8g tapioca flour to the mixing bowl on the weighing scales 2. Add chickpea flour so the total weight is now 23g 3. Add potato flour so the total weight is now 90g 4. Add 1 egg 5. Add 2 tablespoons of avocado oil 6. Mix up all the ingredients in the bowl with a spoon. The consistency will likely be sticky and need extra sprinklings of potato flour in order to pick up and form a ball that can be rolled out. Try not to over-mix the mixture or put too much flour in, as this can make it crumbly and you may need to add a little more oil. 7. Sprinkle potato flour on the worktop surface and rolling pin before rolling out the mixture. When using the rolling pin, try to gently make sure there's flour underneath the pasta to stop it sticking to the surface. Once spread out fairly thin, then use the back-side of a normal cutlery knife to divide into strips like tagliatelle. 8. Have your water boiling ready in the pan then use the knife to gently lift the pasta strips into the water. Try to gently mix them in the water afterwards with a different utensil so they do not stick together. 9. Boil (with occasional gently stirring) for 3-4 minutes, then drain thoroughly and serve with your preferred sauce.