Dipping foods into various dips and sauces surely ranks among the favorite ways to enjoy food: dipping chips into salsa, celery sticks into guacamole, crackers into cheese, shrimp into cocktail sauce, etc.
So how do we go about resuming our dipping habits sans wheat and grains? Here are some ideas for foods to use for dipping, healthy choices that contain no wheat or grains and provide limited exposure to carbohydrates, while remaining otherwise healthy. And some, like jicama and asparagus, also provide prebiotic fibers to nourish bowel flora; dip them into hummus and you’ll add even more probiotics to your day. Veggies can also be pickled or, even better, fermented. (Basic starting guides to fermenting foods can be found in the Wheat Belly Total Health and Undoctored books.)
Asparagus stalks, steamed, roasted, or grilled
Bell peppers, raw, grilled, sliced
Eggplant, grilled or roasted, sliced
Mushrooms, raw, roasted, grilled
Portabella mushrooms (roasted or raw)
Zucchini, raw, grilled or roasted
Crackers and breads
Flackers (flaxseed crackers)
Flaxseed Crackers–from the Wheat Belly Cookbook recipe, reproduced below
Pita chips (from Wheat Belly 30-Minute Cookbook)
Wheat Belly Focaccia Bread (plained or herbed) dipped into extra-virgin olive oil with Kosher salt, also from the recipes in the Wheat Belly Cookbook
Crunchy Cheddar Pita Chips–from this Wheat-Free Market recipe
Cheesy Breadsticks–from this Wheat-Free Market recipe
Dark chocolate (85% cocoa or greater) into peanut, almond, hazelnut, or sunflower seed butters
Scones, e.g., Rosemary Sun-Dried Tomato Scones or prepared from Wheat Belly Cookbook recipes
Beef, pork, chicken, baked, sautéed, grilled, cubed or sliced (use toothpicks)
Meatballs–beef, pork, turkey, chicken, lamb
Shrimp, boiled, broiled, grilled
While you can purchase flaxseed crackers without problem ingredients at the store, you can save a ton of money by making them yourself. You can also spice them up with chili powder, sriracha sauce, garlic and others to add more pizzazz.
This recipe yields a quantity of cracker dough that will require 2 baking sheets (approximately 18×13 inches). If you have only one baking sheet on hand, divide the cracker dough in half and bake in 2 batches.
2 cups ground golden flaxseed
3 tablespoons whole golden flaxseeds or sesame seeds
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1/2 teaspoon sea salt
1 large egg
2 tablespoons coconut oil or butter, melted
1/2 cup water
1 teaspoon coarse sea salt, Kosher salt, or mix of spices
Preheat the oven to 325 degrees F.
In a large bowl, combine the ground flaxseed, whole flaxseed or sesame seeds, Parmesan, onion powder, and sea salt and mix.
In medium bowl, this together the egg, oil, and water. Pour into the flaxseed mixture and mix thoroughly.
Cover 2 baking sheets with parchment paper. Spoon half of the mixture onto each parchment, shape each into a loose ball, and cover each with another sheet of parchment paper. Using a rolling pin, flatten to 1/8-inch thickness.
Carefully remove the top layer of parchment paper, sprinkle with coarse sea salt or desired spices, and bake for 25 minutes or until the center is firm. Cool for at least 30 minutes. Break by hand or cut with a pizza cutter into desired size crackers.