I cut off gluten several years ago and, even if every two or three months I still have a pizza slice or a cake, most of the time I am gluten free. When I started this “challenge”, the hardest part was replacing bread. In the past, I used to eat everything with bread, even pasta, but once I understood my condition (endometriosis), as well my general health status can be improved by giving up gluten, I didn’t think twice.
Gluten free breads – not as good as corn polenta
Fortunately, in my town there is a bakery where I can find gluten free bread (with no soy, additives or other chemicals that can be found in many gluten free breads from the supermarket). Therefore, 1-2 times a week I have half of buckwheat or almond bread. Yet, nothing beats polenta. This cheap, tasty and healthy bread substitute that can be gluten free is my favourite and yes, I eat it almost daily.
Cornmeal does not have gluten, but can be contaminated – choose gluten free cornmeal
Originally, cornmeal does not contain gluten, but it can be contaminated as cornmeal is processed in factories that also handle wheat and gluten cereals. I am not intolerant or allergic to gluten , but from all the studies/articles read and especially from my experience, I understood that gluten is not my friend.
I know there are a lot of opinions here, but let’s not forget the bread nowadays is not the same as the one that was cooked in bakeries 20-30 years ago so I do not believe very much in its nutritional properties. Of course, this is my personal opinion, you don’t have to share it, but still I think you will like my polenta recipe.
How do you make polenta – here is my simple, easy and tasty recipe
Cooking polenta is very easy, you just need three ingredients: cornmeal (if you are intolerant or allergic, look for gluten free cornmeal), water and salt.
I put 500 ml cold water in a pot and place it on the heat and add 1 teaspoon of salt (it depends how salty you like it). I cover it and leave it till it reaches the boiling point.
When the water boils I gradually add the cornmeal (like 1 cup – 250 g). Then I mix it with a fork. Pay attention, the mixture does not have to be neither too thick, nor too soft, but in between.
From my experience, it’s better to add less cornmeal in the first place, then you mix it, and if it is too soft, you add more.
At this point, the composition should make bubbles so you need to cover it immediately. Leave it like that for 1-2 minutes, and after that, you take the cover and mix it well, not to form lumps.
You leave it to cook like that for about 15 minutes, mixing from time to time, not to get burnt on the bottom.
After this, you flip the corn polenta on a clean plate. Place the plate on a wood chipper as it will be very hot.
Let it cool for 5 minutes and serve with your main dish.
As you can see, cooking polenta is very easy, so try it too and see if this food can be a good replacement for bread. Corn polenta is best with fish soup, stews, rice and other vegetarian dishes.
It is not a suitable match for raw foods, such as raw tomatoes and avocados.
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