May 20, 2012

Gluten Free Diet in Cuenca Ecuador


Just wondering if you know if there are other types of flour available, like rice? I am gluten free and wheat is not an option for me. I make my own everything because everything in the US is made with glutenous flour. We want to move to Cuenca but I need to have other flour available. Thanks! Great Blog!

You’re in luck! Both Coral and Supermaxi in Cuenca sell several different types of flours for the gluten free diet. We have seen barley, soy, rice, oat, maize, corn and even plantain flour, which all have no gluten in them. You will have no problem at all finding the whole gluten free flours here. 

What you will have a difficult time finding here is the prepared gluten free cookie, muffin, and cake mixes that you now see on the grocery store shelves in the U.S Ecuador has not yet understood the prevailing need for gluten free ready-made boxed flour mixes but, at least they do have varieties of gluten free flours. 

However, the good news is the standard Ecuadorian fair of white rice, a meat, plantain, hominy, and a mixed vegetable salad is virtually gluten free! Be careful with the soups though; some of the Traditional Ecuadorian soups will have pasta in them; other than that the rest of the meal is free of gluten.

Coral grocery stores sell maize loaf bread and buns in the Panaderia (bakery) which are very good by the way. Fresh baked goods are a big deal here in Ecuador. So all in all we don’t think you’re going to have a problem staying on a gluten free diet here in Cuenca. 

Healthy Gluten free Cookies
1 cup maize flour
½ cup plantain flour
1-1/2 cups small oats
½ cup butter
2 tablespoons baking powder
1-1/2 tsps cinnamon
1 teaspoon salt
½ cup butter
2 egg
1/4 cup milk
½  cup raisins
½ cup raisins blended or ½ cup pure cane sugar

In blender add ½ cup of the raisins and fill with enough water to just cover the raisins; allow the raisins to soak in the water for about five minutes. Mean while, in mixing bowl add dry ingredients and the rest of the whole raisins together and stir well. After five minutes is up, blend the raisins and water for about two minutes, until it becomes a puree. Add the butter, eggs, and milk and blend well. Add the wet ingredients to the dry ingredients. Drop by spoonfuls on greased cookie sheet. Cook for about 6 to 8 minutes in a preheated 350 degree oven. Enjoy this healthy gluten free recipe.

5 comments:

  1. My wife who is a fabulous chef also makes most of our treats without flour or grains period. Frank I am going to provide you with a site that my wife uses, because I know you are a chocoholic like myself. It's called http://chocolatecoveredkatie.com/
    Enjoy...Lord Bless Franco
    P.S. Does anyone around town sell chocolate nibs...that is the whole bean..fermented of course.

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  2. Thank you so much for the information! I'm gluten intolerant and have a severe reaction if I eat it.

    Unfortunately, barley is not OK for gluten free diets. Did you mean buckwheat perhaps?

    Is it easy to ask in restaurants whether a dish has wheat flour in it? Or will the server look at you like you're crazy (they still look at me crazy in certain parts of the United States!)

    Thank you so much again, this has already been super helpful!

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  3. Hi Kat,

    Yes, I meant barley. I'm not too much up on all the gluten free flours. Unfortunately, Ecuador does not know about gluten intolerance, even though they do have a lot of different flours to choose from in the Ecuadorian grocery stroes.

    Yeah, they might look at you funny if you ask them if the food is prepared with wheat...but oh well...ask anyway! Glad you're enjoying the blog.

    ReplyDelete
  4. Hello, I'm here in Ecuador now, and I want to know if the gluten free offer have become any better. And do you find the flower in an own section of the store or do you have to look all over the store to find it.

    ReplyDelete

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