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Saturday, January 25, 2014

Wheat Belly Recipe - Basic Bread (Gluten Free)

I'm adventuring into exploring new options for whole grains alternative to Wheat. According to some health professionals (Doctors!) the wheat that is being used the food industry has been so genetically modified in the last 65 years that our system has extreme difficulty digesting it. Wheat Belly consists of bloating and many other forms of irritable bowel!

I've gone Gluten Free before and experimented didn't find success. It's winter....I'm in a baking mood....and looking for adventure (Oye!) so I want to experiment again!

This bread is "ok" not the texture for bread that I wanted. Very dense and doesn't toast like I wanted. So I won't be making this one again. If you like dense breads then this is the recipe for you!

Wheat Belly Basic Bread Recipe copied from here

1 1/4 cup blanched almond flour
1/4 cup + 2 tbsp garbanzo bean flour
1/4 cup ground golden flaxseed
1 1/2 tsp baking soda
1/4 tsp sea salt
5 eggs
1/4 cup butter
1 tbsp buttermilk
4 drops liquid stevia (or to desired sweetness)
1 tsp cinnamon (optional)

Preheat oven to 350°F. Grease 8.5" x 4.5"loaf pan.

In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.

In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.

Cool in the pan for 10 minutes, remove and cool completely on a rack.

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