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Hope you find one..I'm looking for a compliant shortbread recipe too... I made a nice batch - 1/2 size recipe thankfully, as my husband didn't much care for them & unfortunately I ended up eating them myself Rice flour just does not agree with me - I always gain when I try rice Can/have you tried almond meal in your recipes? If you can, it always makes nice cookies...but hard if as an Explorer, you can't have almonds?!
SWAMI O+ Gatherer, Healing from Fibromyalgia Kyosha Nim Columnists and Bloggers
Location: New York
Can you have arrowroot or tapioca?
I like to mix half white rice flour, half starch for "all purpose baking mix" in cake and cookie recipes. The starch helps it hold together better than the rice flour alone.
I've also found that nothing quite replaces granulated sugar in cookies. For cakes, agave works just fine, but in something as dry as a cookie, liquid sweeteners just don't work quite as well. Brown sugar works as well as white (unless the brown sugar flavor is undesirable in the recipe) but I typically bake with real sugar for holiday treats that I'll be sharing with others, even though sugar is an avoid. I'd rather eat something with sugar and rice flour than try to be "too good" and end up eating something with corn, or feel deprived and left out while everybody else has dessert and I don't.
On a regular basis, I do without sweets or make them with agave and enjoy the taste of things that are less sweet than "typical desserts." But for special occasions, once or twice a year, I'll bake something with real sugar (and everything else compliant) and indulge.
Ruth, Single Mother to 22 yo O- Leah , 20 yo O- Hannah,and 15 yo B+ Jack
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Location: ''eternal spring'' Cuernavaca - Mex.
try the ginger cookie recipe in the Dic NL
delicious holiday treats!
Gingerbread Christmas Cookies
1 tablespoon finely ground flaxseed 3 tablespoons hot water 1 ½ cup brown rice flour 1 cup millet flour 1 cup arrowroot flour, plus more for rolling 1 teaspoon baking powder ½ teaspoon fine grain sea salt ½ teaspoon ground ginger ½ teaspoon ground cinnamon (Non-Secretors & B's omit cinnamon) ¼ teaspoon ground nutmeg (O Secretors omit nutmeg) ¼ teaspoon ground cloves 1 large egg ½ cup molasses ½ cup butter, softened (A & AB Secretosr and A & AB Non-Secretors substitute ghee)
How to Make it:
To start, mix flaxseed with hot water and set aside for 10-12 minutes. The flax and water will mix and become slightly gelatinous; this will help the texture of the dough later on. Next, whisk brown rice flour, millet flour, arrowroot flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves in a large bowl until well combined. In a separate, medium bowl, whisk the egg, molasses and softened butter. Add the flax mixture and stir to incorporate. Pour the wet molasses mixture into the flour bowl and stir until combined and free of lumps. At this point, the dough will be very thick and slightly sticky, but it should form a ball easily. Roll dough out onto a large sheet of parchment paper and wrap the paper entirely around the dough so that no dough is exposed. Place the wrapped dough in the refrigerator to set for 1 hour. The cold will make the butter harden and thus create a firmer dough. Preheat oven to 350 degrees. Once the hour is up, take half of the dough and roll it out about ¼" thick onto a floured surface. Leave the remaining dough in the refrigerator. Pat the top of the dough with a small amount of flour and rub a touch of flour on the rolling pin to prevent sticking. Use a gingerbread, star, or any shaped cookie cutter you like to cut shapes into the dough and line on baking sheets. Leave 2" between cookies on the baking sheet because they do expand while baking. Bake at 350 degrees for 10-12 minutes or until cookies are firm to the touch and if tested with a cake tester, would come out clean. Cool on a cooling rack and serve immediately or keep in a cool dry place for 1-2 days. Cookies can be stored in a sealable glass container in the freezer for up to a month. Decorating suggestions: If you can have sugar, mix confectioners sugar with (almond, soy, rice or cow’s) milk until desired consistency (should be relatively thick) and top with a variation of dried fruit: blueberries, pineapple, cherries or cranberries and mini allergy free chocolate chips!
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ESTJ The harder you are on yourself, the easier life will be on you!
I made this flowerless chocolate torte adapted from the choc. walnut torte recipe on Elana's Pantry. I used pecans instead and it was SO good. I just used a Magic Bullet instead of digging out my Cuisinart. Chocolate Walnut Torteprinter friendly 5 eggs, separated ½ cup agave nectar ½ teaspoon celtic sea salt 1 cup dark chocolate chips 2 cups walnuts (I used pecans) In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave
It was actually a Passover recipe... In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt Fold the chocolate-walnut mixture into the egg yolk mixture Then fold the egg whites into the egg yolk mixture Place in a well greased 9-inch springform pan Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges Cool in the pan, then serve
Hope you find one..I'm looking for a compliant shortbread recipe too... I made a nice batch - 1/2 size recipe thankfully, as my husband didn't much care for them & unfortunately I ended up eating them myself Rice flour just does not agree with me - I always gain when I try rice
I'm still interested in finding an equivalent shortbread recipe without rice flour, if anyone has one Cheers...
Thanks md!! Might give this one a try... Says to melt the butter - really wonder what diff it makes if you cream the butter instead? I notice you need to cool/rest the shortbread for an hr prior to baking; so creaming would shorten the cooling time anway?! Hmmm...
Thanks everyone for your ideas...luckily we celebrate 12 days of Christmas in my extended family... so still time to try things out.
Possum, I am allowed rice flour and it seems to do me ok, though my husband bakes me "scones" with almond flour (a neutral for me on SWAMI) and flax meal (also a neutral). In general I tend to avoid most grain carbohydrates, except for special occasions.
ruthiegirl I usually use arrowroot for most baking.
Just discovered my sister is planing to do a plum pudding that is gluten free, she will probably be using rice flour and tapioca starch with guar gum. She does gluten free/wheat free but she doesn't do the BTD/GTD. I think tapioca would be an avoid for her.
Thanks Lola I will try the ginger cookies though I will sub something for the millet as it is a SWami avoid for me and husband.
Jane there is a really great chocolate torte recipe similar to this in George Lang's bif Hungarian cookbook. He is a thr king of Hangarian chefs. While a lot of Hungarian recipes use lots of dairy and wheat, there are a lot of tortes which use nut flours as their bsse.
One of my fave torte recipes calls for slicing the cake in to thin layers or baking multipl thin layers, then stacking them with a raspberry jam mixture and chocolate in between, with a thin layer of a thick chocolate frosting on top...
will check out the short bread too... one of the few wheat things I do miss occasionally...