The subject of eating or not eating grains on the BTD is an issue discussed frequently on bulletin boards and forums. Not eating grains or cutting back on grains whilst certainly part of the BTD is not exclusive to it. As a weight loss regime it stands to reason that if you cut grains out of your diet you will lose weight. Think about it, bread, cakes, biscuits and pasta, take them out of your diet and you can’t help but lose weight.

When my Soccer career finished with a knee injury at the age of 28 my weight ballooned from 12 ½ stone [175lb] to nearly 17 stone [238lb] because I was still eating and drinking the same amount of foods as when I was training and playing.

Now I’m 6’ 1” but let me tell you 17 stone was way over the top. I made the decision myself what I was going to do and for me it was simple. I eliminated bread, sugar, Potato and milk from my diet completely for 12 months. At the end of that period I was down to a comfortable weight of 13 stone [182lb] and now 23 years later I still weigh 13 stone 6lb [188lb].

I started on the BTD for health related reasons not weight related and whilst I have modified my grain intake to exclude the avoids, I have not removed them from my diet. As you can see from my earlier web logs I have a variety of grains in my Muesli and bread, as well as these I also eat crackers made from Buckwheat, salad using Bulgur wheat and rice pasta.

The Complete Food Allergy Cookbook by Marilyn Gioannini was a great help in allowing me to make use of substitute grains in cakes, bread and biscuits, it can be adapted very easily to the BTD way of eating. You should be able to find a copy in your local Library. The bread recipe below is actually a variation of the recipe found on page 110 of the above mentioned book.

Now in answer to a request from a reader here is the recipe for our 100% Rye bread.

100% Rye Bread

4 cups Rye Flour [try to get medium or light flour]

4 Tablespoons Gluten

2 Tablespoons Brown Sugar

3 Tablespoons Extra light Olive Oil

1 Teaspoon Salt

3 Teaspoon Yeast

1-1/4 to 2 cups of water

The amount of water required will vary depending on the type and grade of Rye flour you use or can get locally. You will have to experiment.

We actually prepare the dough in our bread making machine on the normal dough setting, then remove and knead again adding more flour if required. Then follow normal bread making practice with shaping, raising etc. before baking.

The above quantity makes a loaf in a bread tin 24cm [9.5”] x 11cm [4”] wide x 10cm [3.5”] deep. Pre-heat the oven to 210o C , turn down to 190o C and bake for 45 minutes.

If you have difficulty sourcing 100% Rye flour, try the following options:

Food Wholesalers / distributors

Health Food Stores

Bulk Wholefood stores

Catering Supplies

Bakery Supplies

Milling Companies

We source ours in 25kg bags direct from a food distributor in Tasmania at approx. 1/3 of the retail cost.







Please remember this works for me, I am not a medical practitioner nor dietician and have no qualifications to recommend diet to anyone. I am relating my experiences and please consult your health practitioner for professional advice.