Gluten-Free is How it Should Be – By Natalia Oparka

Eating better has been a trend for some years now. We all focus on organic foods, fresh veggies and low-fat options available on the market. Today, however, we would like to touch upon a topic, which isn’t big in so-called media, namely: gluten intolerance (also known as gluten sensitivity). That condition causes a reaction in one’s organism after ingesting gluten, which can be found in wheat, rye, barley (and ofcourse any foods containing these grains, such as pasta, cakes pastries, gravy, even beer!) What reaction are we talking about? That’s where things get ugly, because symptoms may include gastrointestinal problems (diarrhea, abdominal pain, bloating), joint pains… and it doesn’t end there. One may also suffer from fatigue or depression.  Taking into account all of the above symptoms it’s rather obvious that people gluten sensitive need to be very cautious about what they actually consume. What’s important is that gluten intolerance is totally managable with the right diet. Therefore, thanks to our dear friend – Iga Pasyniuk who was kind enough to share her gluten-free recipies with us, we may actually inspire some of you to try something new.

 Banana bread:


  • 2-3 very ripe bananas, peeled
  • 1/3 cup of melted butter
  • 1 cup of sugar
  • 1 egg, beaten
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • pinch of salt
  • 1 1/2 cups of gluten-free flour

Mix it all up, place in the oven for about an hour. 200 C


Gluten-free bread:


  • 1 cup of sunflower seeds
  • ½ cup of pumpkin seeds
  • ½ cup of flaxseed
  • tablespoon of agave syrup
  • 1 ½ cup of millet cereal
  • dried cranberries, prunes, thyme, grounded walnuts
  • 3 tablespoons of drawn butter or coconut butter
  • 2 teaspoons of sea salt
  • 500 ml of water

Mix the dry and wet ingredients separately, then mix them all up. Leave it in the fridge for at least 6 hrs. Bake for 1 hr in a 200 C.

Bon Appetit!



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