People with gluten allergies or celiac disease often have difficulties finding good snack options. Avoiding gluten of all forms across all snack options is imperative to keep your gut and your body feeling healthy.1 Even if you notice your gluten-free snack options as limited in your local grocery store, you can still try and make your own healthier version. Taking cooking classes is a great way to learn how to make gluten-free snacks that are nutritious as well as absolutely yummy.

Best Gluten-Free Snacks to Learn at Cooking Classes

Individuals with celiac disease and gluten allergies should choose snack options that are rich in fiber, vitamins, and minerals. If you choose unhealthy gluten-free options, there is a high risk that dietary restrictions and gluten-related problems may increase your nutrient deficiencies.2

Cucumber Hummus Sandwiches: Hummus is a protein-rich dip that can be made easily in cooking classes using sesame seeds and chickpeas. Although gluten-free hummus is available in grocery stores, it is best to make your own fresh hummus for a healthier alternative. To make these mini sandwiches, you only need to spread hummus on top of thick and large cucumber slices and enjoy.

Yogurt Parfait with Granola: You can easily make this by layering plain Greek yogurt with fruits, berries, nuts, seeds, and gluten-free granola. The yogurt is highly rich in calcium, an essential mineral for people with celiac disease.3 This yogurt can also help break lactose well, even if you cannot digest milk properly.4

Turkey Wrapped Cheese Sticks: Although people with celiac disease may be intolerant to lactose, it can lessen over time with a gluten-free diet.1 Therefore, you can accustom your body to eating hard cheeses. This protein-rich snack can be easily made by wrapping a piece of thin gluten-free turkey breast around a cheese stick.

Tri Nutraflex understands how challenging finding good snack options can be when you have a dietary intolerance or disease. Therefore, our experts provide cooking classes to help you make your own healthy snacks at home with helpful and affordable cooking classes. Call us today to sign up!

References

 

1. Welstead L. The gluten-free diet in the 3rd millennium: Rules, risks and opportunities. Diseases. 2015;3(3):136-149. doi:10.3390/diseases3030136
   
2. Gaillard LA. Navigating gluten-related health disorders and nutritional considerations of gluten-free diets. N C Med J. 2016;77(3):180-182. doi:10.18043/ncm.77.3.180
   
3. Melini V, Melini F. Gluten-free diet: Gaps and needs for a healthier diet. Nutrients. 2019;11(1):170. doi:10.3390/nu11010170
   
4. Silanikove N, Leitner G, Merin U. The interrelationships between lactose intolerance and the modern dairy industry: Global perspectives in evolutional and historical backgrounds. Nutrients. 2015;7(9):7312-7331. doi:10.3390/nu7095340