Gluten Free Diets Don’t Have to Mean Deprivation
When you’re on a gluten free diet plan for weight loss, it can feel restrictive at times. The key to successful gluten free diets and a powerful way to curb binge eating and cravings, is to indulge every once in a while. This may sound counter-intuitive, but if you deprive yourself and don’t enjoy life you’re more likely to fall off the wagon and gain the weight back. We’re not talking about an ice cream sundae on a daily basis. Instead, once a week or once every two weeks allow yourself to eat something you love. Try a favorite dessert or snack recipe with healthier, gluten free ingredients. Eliminate a serving of fat or carbohydrates for the day and treat yourself. It takes approximately 3,500 extra calories to gain one pound. A low calorie dessert or snack is not going to make you gain weight, as long as it’s an occasional splurge. Try one of these low-fat gluten free desserts to quell those daydreams about chocolate. We even added one salty, crunchy treat to satisfy that need for a crunch while on a gluten free diet plan.
Low-Fat, Gluten Free Pear Cobbler – 6 Servings
Ingredients:
2 tbsp unsalted butter, melted
½ cup light brown sugar
½ cup plus 2 tbsp gluten free rice flour
1 tsp baking powder
1 tsp cinnamon (plus additional cinnamon for sprinkling on pears)
Pinch of salt
½ cup low-fat Lactaid milk or skim milk
1 tsp vanilla
3 pears, cored and sliced
Directions:
- Preheat oven to 350 degrees. Place melted butter in pie plate to coat it.
- In a large bowl, sift together the brown sugar, gluten free rice flour, cinnamon, salt, and baking powder.
- Pour in milk and vanilla, stir until creamy and well combined.
- Pour batter into the buttered pie plate. Place pears on top of the batter and sprinkle with cinnamon.
- Put pie plate on a baking sheet and bake for 40 to 45 minutes or until top is golden brown.
- Take out of oven and let cool. Serve warm. Top with light whipped cream.
Gluten Free Honey Almond Cake – 10 Servings
Ingredients:
1 ½ cup whole almonds, toasted
4 large eggs, separated and at room temperature
½ cup of honey
1 tsp vanilla extract
½ tsp baking soda
½ tsp salt
TOPPING:
2 tbsp honey
¼ cup toasted, sliced almonds
Directions:
- Preheat oven to 350 degrees. Using cooking spray, coat a 9-inch spring form pan. Use parchment paper to line the bottom and then spray the paper.
- Add whole almonds to a blender or food processor and blend until finely ground.
- Beat 4 egg yolks, ½ cup honey, baking soda, vanilla, and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Toss in ground almonds and beat on low until thoroughly mixed.
- Beat the 4 egg whites in a separate large mixing bowl with the electric mixer (for a hand-held mixer use fresh beaters or the whisk attachment for a standing mixer) on medium speed until the egg whites are extremely foamy, have double the amount of volume, but are not stiff enough to hold peaks. This should take about 1 to 2 minutes. Gently fold the whites into the nut mixture using a spatula until just combined. Pour the batter into the pan.
- Bake for about 28 minutes, or until cake is golden brown and a toothpick inserted into the middle comes out clean. Let the cake cool for about 10 minutes. Using a knife around the edges, remove the side ring. Allow to cool completely.
- Place the cake on a serving dish and top with honey and sliced almonds.
Gluten Free, Low-Fat Marble Chocolate Cheesecake – 12 Servings
Ingredients:
1 cup gluten free chocolate graham cracker crumbs
1 tbsp butter, melted
3 (8-ounce) packages of fat-free cream cheese, softened
1 cup of sugar
3 tbsp gluten free all-purpose flour
1 tbsp vanilla extract
4 large egg whites
1 ounce semi-sweet chocolate
Directions:
- Preheat oven to 325 degrees. Coat a 9-inch square baking pan with cooking spray. Place graham cracker crumbs in pan and drizzle with butter. Toss, using a fork, until moist. Press the crumbs into the bottom of the baking pan. Bake for 8 minutes and cool on a wire rack.
- Place cream cheese in a large mixing bowl. Beat with mixer on high speed until smooth and creamy.
- Add sugar and gluten free flour and beat well.
- In a separate bowl, whisk vanilla and egg whites until well blended.
- Add the vanilla and egg mixture to the cream cheese and beat and until well blended.
- Pour mixture into the prepared pan.
- Put chocolate in a microwave-safe bowl and microwave on high for about 1 ½ minutes or until soft, stirring after 45 seconds. Remove chocolate, stir, and drop the melted chocolate onto the cheese mixture to form 9 separate mounds. Swirl chocolate into cheese mixture using the tip of a knife.
- Bake at 325 degrees for 35 minutes or until almost set.
- Cool cheesecake on a wire rack. Cover and chill in the refrigerator for at least 4 hours. Cut into squares and serve.
Gluten Free, Low-Fat Potato Chips with Rosemary – 2 Servings
Ingredients:
2 large Yukon gold potatoes, sliced thin (1/8 to ¼ inch thick)
2 tbsp extra virgin olive oil
1 tsp sea salt
Black pepper to taste
1 ½ tbsp dried rosemary
Directions:
- Preheat oven to 400 degrees.
- In a large bowl, toss potatoes with 2 tbsp olive oil, salt, and pepper.
- Place the potatoes in a single layer on a baking sheet and sprinkle the rosemary on top. Add extra pepper if it suits your taste buds.
- Bake for 20 to 25 minutes or until golden brown and crispy.
