the things that strike me or need questioning
Tuesday, July 22, 2008
I have recently been investigating the Blood Type Diet and the Genotype Diet and found out for my blood type and genotype pretty much all grains are not good for me. Some grains are neutral such as rice and quinoa, both of which have no gluten. Gluten can also cause serious problems for those suffering from celiac disease. While visiting my friends in LA I was informed of a gluten intolerance within the family and an experiment of three months to avoid gluten. A plaintiff sigh escaped from deprived lips for a sweet bread so I whipped up some gluten free banana bread and then a chocolate version to instant acclaim from the newly de-glutenized. The following is my basic recipe with a few refinements from my friend. Enjoy.
Gluten free chocolate bread
1 cup rice flour
1/2 cup tapioca flour
1/3 cup flax seed flour (I ground up the seed in my coffee grinder. Worked like a charm)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 Tablespoons unsweetened chocolate powder (I used Green & Blacks)
1/4 cup sugar
1 cup rice milk (or goat milk)
4 Tablespoons oil (I used coconut oil...tasty)
1 teaspoon vanilla (make sure it is not distilled by a grain alcohol)
Alternations: add blueberries, walnuts or chunks of dark chocolate...or all for that matter.
Mix wet ingredients. Mix dry ingredients. Add wet ingredients to dry. Mix. Pour into small greased loaf pan. Bake in 375° preheated oven for 45-50 minutes. (I baked at 425° for about an 45 minutes-hour in my oven, but that says nothing). Test with a toothpick to make sure thoroughly cooked. Let cool on wire rack. Or dive right in. I rarely can wait to eat it myself.