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1. Recipes for a hearty breakfast made without gluten
Food allergies and reactions to particular foods or ingredients are very common. According to the Mayo Clinic, people who have celiac disease are said to have an immune reaction when they eat gluten. Gluten is a protein that can cause celiac disease in people who eat wheat and other grains. Diarrhea, fatigue, weight loss, abdominal pain and bloating, gas, nausea, and vomiting are all symptoms of a gluten reaction. People who have celiac disease may need to cut back on foods that contain gluten. As a result, if you suffer from the condition, give these breakfast recipes a try.
2. The components of the Moong Dal Chilla:
1 cup moong dal, 1 chili, 1 inch of chopped ginger, 1 teaspoon cumin/jeera, 1 teaspoon turmeric, 2 tablespoons coriander, 2 teaspoons asafoetida, 3 tablespoons water, and cooking oil. Put it in water for two to three hours. Add the water to a blender after draining it. Blend the chili, ginger, and cumin into a smooth batter. Then, to the batter, add the turmeric, coriander, hing, and salt. Blend well. Make a batter with a flowing consistency by adding water. Pour a spoon of hitter onto a hot tawa and spread delicately. The chilla should be topped with some olive oil. Cover it and cook it over medium heat. Cook the chilli on both sides by flipping it. With green chutney, serve.
3. Components of Quinoa upma:
12 cup quinoa, 12 teaspoon oil, 12 teaspoon mustard seeds, 12 teaspoon cumin seeds, 12 teaspoon urad dal, 12 teaspoon moong dal, 1 inch of ginger, 1 chilli, 1 pinch of hing/asafoetida, 12 cup chopped onions, 12 cup finely chopped carrots, and salt to taste. Set aside after the water has been drained. Stir the urad dal, moong dal, mustard seeds, and cumin seeds into the hot oil. Asafoetida, chilies, and chopped ginger are optional. Stir in the curry leaves and onions once more. After that, include frozen peas, french beans, and finely chopped carrots. Add the quinoa and stir thoroughly. Add water and salt to taste and cook on low heat. Simmer on low heat, covered with a lid that fits tightly, until the quinoa seeds are cooked. To prevent it from sticking to the pan, give it a quick stir.
4. Ingredients for brown rice dosa:
2 cups brown rice, 1 cup poha, or flattened rice, 2 tablespoons chana dal, 2 cups urad dal, 2 teaspoons methi seeds, and salt to taste. Cover a bowl with water, set aside for 4-5 hours, and then stir in the salt. Repeat with the urad, chana, and methi seeds in a separate bowl. Cover and put away for four hours. Add the washed and drained brown rice to a blender. Make a paste with water to be smooth. The urad, chana, and methi seeds should be washed, drained, and blended into a smooth paste. Using brown rice paste, transfer the paste. Mix everything together with salt to taste. Allow it to ferment for eight hours with a cover. Pour a ladle of batter onto a nonstick tawa and spread it out in a circular motion. On a high flame, cover it with ghee and cook it. Fold in half to form a semicircle. With coconut chutney, serve warm.
5. Ingredients for Rajgira Paratha:
34 cup amaranth flour or rajgira atta, 1 large mashed potato, 12 teaspoon cumin powder, 1 or 2 green chilies, either crushed or finely chopped Salt to taste, if necessary, and ghee or oil Make a dough by kneading in small amounts of one or two tablespoons of water. Put it away. Mashed potato, crushed green chillies, cumin powder, and salt to taste go into a bowl. Mix in the ginger paste and chopped coriander. After that, use the dough to form balls of a medium or small size. Add the potato filling after rolling them in a circular motion. Roll them up to the right size. In a tava, heat up oil or ghee. Fry the parantha until both sides are cooked when you add it. Now is the time to eat your paratha.
6. Foods to avoid on a gluten-free diet
According to the Mayo Clinic, a gluten-free diet should avoid grains like wheat, barley, rye, triticale, and oats. The health body also recommends avoiding breads, cakes, pies, candies, cookies, crackers, pasta, hot dogs, seasoned rice mixes, sauces (including soy sauce), vegatables in sauce, and seasoned snack foods unless they are specifically labeled as gluten-free.