What do LPGA Golf Pro Sarah-Jane Smith*, Garmin-Transitions Men’s Pro-Cycling Team**, and the 2010 Superbowl winning New Orleans Saints Quarterback Drew Brees*** all have in common? You guessed it…gluten-free diets. From golf to cycling to football, these athletes have made it to the top by adhering to a strict gluten-free diet and they have proven that you can carbo load without the wheat!
Carboyhdrate (carbo) loading is top of mind when we think of preparing for intense athletic events such as marathons, long hikes or all-day back country skiing excursions. Of course you can always substitute your favorite gluten-free spaghetti for the pasta party the night before a big athletic endeavor, but finding quick gluten-free energy sources when you are pounding the pavement, traversing above treeline, or grabbing a snack out of your ski jacket can sometimes be difficult. Here are gluten-free snacks we love when we are putting our bodies to the test:
Sharkies – Organic fruit chews packed with real fruit chews, organic (gluten-free) grains and carboydrates. These little packs of joy come in a great variety of flavors.
Chike Energy Drink – If you are into the protein shakes here is a gluten-free shake that gets the job done.
Lara Bars - These are classic, raw food energy bars that come in a unique set of flavors. These bars are delicious and will keep you satiated!
If you want to make your own energy bars, then take a look at these gluten-free carb substitutes:
|Gluten-Containing Product||Gluten-Free Substitute|
|Semolina or durum wheat pasta||Rice, corn, or quinoa pasta|
|Udon noodles||Rice noodles, some soba noodles|
|Soy sauce||Wheat-free tamari|
|Seitan (“wheat meat”)||Tempeh or baked tofu|
|Bulgur (in tabouleh, salads, and some chilis)||Quinoa|
|Couscous||Quinoa or millet|
|Wheat or wheat bran cereals||Grits, oatmeal or oatmeal bran
free of gluten cross contact
|Flour tortillas||Corn tortillas with gluten-free
|Baked goods made with wheat flour||Baked goods made with Quinoa
flour, rice flour, soy flour, or bean flour
|Flour for frying||Rice flour or corn meal for frying|
|Flour for thickening soups||Arrowroot, potato starch, or
cornstarch for thickening soups