Ruts happen with all diets, particularly the long-term ones, and a gluten-free diet is no exception. In fact, a gluten-free diet can be more rut-prone than others because your options are inherently limited. In the beginning, a gluten-free diet is distinguished by exploration, discovery, and experimentation. You’ll settle into a routine that is satisfying but after eating the same gluten-free foods over and over again (which you will!), boredom could strike and you’ll be ready for new tastes. How do you get out of the rut or prevent yourself from getting into one?
Consider the following examples:
Scenario #1: Gluten-Free Laundry
If your baked items, whether packaged or freshly made from a recipe, consist primarily of the “whites”, meaning flours and starches made from white rice, tapioca, and potatoes, it’s time to switch over to the “colors” in the gluten-free spectrum; the brown, yellow, and golden colors. Look for flours with color and they will typically contain more nutrients and fun flavors than the whites. And if you’re regularly eating white rice and potatoes, try making recipes using richly colored and nutrient-dense whole gluten-free grains. For both baking and cooking, search out products and recipes that incorporate colored grains and flours such as teff, quinoa, amaranth, buckwheat, mesquite, millet, and rich colored rice varieties such as black, red, brown, and wild.
Scenario #2: Musical Products
You’ll typically discover one brand of pasta that is suitable to your palate, if not one that you really enjoy. But after eating the same pasta for the umpteenth time, you may be hungry for a creative take on the gluten-free pasta theme. While gluten-free pasta or noodles are commonly made from rice flour, search for pastas made with other flours such as corn, millet, buckwheat, and bean flours. Expand your versatility by using different shapes of pasta and new recipes. And when you get tired of the same gluten-free breads, cookies, and other baked delights, it’s time to search out other options, find cookbooks, and experiment with different recipes to make your own in lieu of store-bought products.