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BTD Forums  /  Eat Right 4 Your Type  /  Any recipe for type O compliant bread ?
Posted by: BTypeAUS, Monday, July 2, 2012, 9:47am
Hi, my sons off all wheat he's O...any alternatives that maybe safe for him to eat? Is spelt ok or too close to wheat for comfort? And any recipes for making a wheat free bread at home using a bread maker ? Thanks  :)
Posted by: lux, Monday, July 2, 2012, 10:30am; Reply: 1
Quoted from BTypeAUS
Hi, my sons off all wheat he's O...any alternatives that maybe safe for him to eat? Is spelt ok or too close to wheat for comfort? And any recipes for making a wheat free bread at home using a bread maker ? Thanks  :)


:-)

http://lacucinadilux.wordpress.com/2012/04/20/bocconcini-di-quinoa-al-curry/
http://lacucinadilux.wordpress.com/2012/04/12/quinoa-in-mdp-per-stefy-e-pito/
Posted by: C_Sharp, Monday, July 2, 2012, 2:25pm; Reply: 2
Might want to look at some of these:

http://www.dadamo.com/typebase4/csvsearch7x.pl?search=bread&Category=Baked+Good&O=1&mytemplate=tp1&method=all&order_by=Name&order=abc&header=on
Posted by: Debra+, Monday, July 2, 2012, 2:47pm; Reply: 3
This is a wonderful bread and so easy to make and is very, very, very versatile.   You can add things to it-my favorite was adding grated zucchini, sun-dried tomatoes (not good for a B or me so I don't make it with tomatoes anymore)and basil.   Yummilicious.  I have also lessoned the eggs at times...added a cup of quinoa, amaranth or teff flour without lessening the eggs here, of course.   Made it into a fruit loaf with nuts...added ground chia seeds(almost every time I make it).  Remember to grind your flaxseed yourself so that it is freshly done. Less chance of flaxseed being rancid.  I use my bullet.  I have made it on a flat stoneware pan, as muffins and in a loaf pan.    Really can't say enough about this bread. Have fun and enjoy.  I always double the recipe now, by the way. ;-)  

http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm

Debra :)

P.S. And you don't need the bread maker for this one. Two bowls and a whisk and your oiled baking pan and the oven.   BBQ works well too for those hot days.  And...in your post you don't say if your son is a secretor or a nonnie.   Being a nonnie...I still have to watch even these grains.  Sometimes I have to do as Possum says...'Just walk away from the grains.'
Posted by: 19000 (Guest), Monday, July 2, 2012, 3:37pm; Reply: 4
What about using oat flour instead of regular flour? I just make my own oat flour by putting the oats through the food processor.  Less expensive.
Posted by: Debra+, Monday, July 2, 2012, 8:40pm; Reply: 5
As an O rAw warrior oats are an avoid on BTD.  

Here is a recipe for Classic Polenta made with Teff(as in whole Teff...the smallest seed in the world so I am told)...not Teff flour.  

6 cups water
2 tsp. sea salt
2 cups teff(whole)
1/4 cup olive oil

Bring water and salt to a boil in large heavy saucepan over med/high heat. Stirring (I use a whisk) water vigorously, add teff in a very thin, but steady stream. Do not let lumps form.  Reduce heat to low.

Cook polenta, uncovered 40-60 minutes until very thick, stirring very frequently.

Enjoy.

Debra :)

P.S. Forgot to mention on the previous post that I find oiled parchment paper works best under the flaxseed concoction.  Liners for the muffin tins. ;-)
\  
Posted by: ruthiegirl, Monday, July 2, 2012, 10:01pm; Reply: 6
If he's a secretor, he can have rye, spelt, and oats. If he's a non-secretor, then he can have rye, which makes a pretty dense loaf all by itself.

If you don't know his secretor status, it's usually safe to go with the secretor food values. Spelt flour bakes up just like wheat flour, but it's a little more delicate to work with. If you can find white spelt flour, you can get much lighter, fluffier loaves of bread- either by using all white flour, or by mixing white and whole grain flours together. That's what I normally do. I can also find whole spelt sandwich bread at Trader Joe's. I  buy that sometimes for packing school lunches, but it's cheaper to make my own so I don't buy it often.
Posted by: nca, Monday, July 2, 2012, 10:23pm; Reply: 7
Hi

I usually eat one toasted slice of this fruit loaf for breakfast

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1440

It is really tasty and easy to make
Cheers
Posted by: BTypeAUS, Tuesday, July 3, 2012, 12:19am; Reply: 8
Thank u all for your suggestions I will read through it all,,, I am  going to buy whole wheat berries and sprout some essene bread, lol lets see how that goes, has anyone tried it ? Does it taste good? Back when I first started the BTD in the late90s I thought what on earth is that weird sounding bread, now it seems everyone is raving about it ! ;D
Posted by: BTypeAUS, Tuesday, July 3, 2012, 12:21am; Reply: 9
C sharp, great list thanks
Posted by: BTypeAUS, Tuesday, July 3, 2012, 12:24am; Reply: 10
Debra the flaxseed bread looks great too will try that
Ruthie, I wish he could tolerate spelt it would make such a huge difference ! He has eoe and wheat is a no no and is causing an allergic reaction and I've been told spelt is too close to wheat to trial at the moment but I eat spelt and love it and if he can tolerate it without getting an allergic reaction then life just got a lot easier ..my next to try is spelt but not for now he's still not ready for new foods
Posted by: 19000 (Guest), Tuesday, July 3, 2012, 12:13pm; Reply: 11
Quoted from Debra+
As an O rAw warrior oats are an avoid on BTD.  



Oh okay, I didn't realize.  And looks like oat flour is a super food for Gatherers and a black dot for Hunters in the GenoType diet.
Posted by: BTypeAUS, Tuesday, July 3, 2012, 2:41pm; Reply: 12
just made a batch of spelt bread rolls for myself , I will be freezing them and eating for breakfast :)
Posted by: yvonneb, Tuesday, July 3, 2012, 9:02pm; Reply: 13
Quoted from Debra+
This is a wonderful bread and so easy to make
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm


I just made it for the first time literally one hour ago- it's still warm!
I only put 3 eggs in the batter and it came out beautiful!

AND IT IS YUMMILICIOUS!!

I can see how adding stuff is definitely going to work!

Only problem is...how do I stop myself gobbling the whole lot up in two days flat???

Posted by: ABJoe, Tuesday, July 3, 2012, 10:37pm; Reply: 14
Quoted from yvonneb
Only problem is...how do I stop myself gobbling the whole lot up in two days flat???

Freeze portions so they aren't as readily available...???

Posted by: ibhipru, Wednesday, July 4, 2012, 12:12am; Reply: 15
Newbe here.  A couple of questions.  my wife is type O.  The book says beneficial breads are Ezekiel and Essene.  However, the AVOIDS list has sprouted wheat.  Doesn't Ezekiel and Essene have sprouted wheat?  Second, the books was written in 1996.  Have any of the recommendations changed and if so, where would I find them?

Thanks
Posted by: Possum, Wednesday, July 4, 2012, 12:45am; Reply: 16
Welcome ib... yes things have changed heaps since that book was written.. Glad you dropped by to check... ;) Typebase (drop down link at top of page) is the best place to get update info on foods...
Posted by: BTypeAUS, Wednesday, July 4, 2012, 12:52am; Reply: 17
Breaking news, my wheat grains have started to sprout lol  will make the essene bread perhaps tomorrow when the sprouts are longer
Posted by: ABJoe, Wednesday, July 4, 2012, 1:39am; Reply: 18
Quoted from ibhipru
Newbe here.  A couple of questions.  my wife is type O.  The book says beneficial breads are Ezekiel and Essene.  However, the AVOIDS list has sprouted wheat.  Doesn't Ezekiel and Essene have sprouted wheat?  Second, the books was written in 1996.  Have any of the recommendations changed and if so, where would I find them?

Thanks

Welcome to the forum.

It is now understood that breads of that style made with compliant grains, legumes or nuts are what is recommended...

You hve already been referred to Typebase, under Online Support above in the blue bar...  It has the latest food ratings for the Blood Type diet.
Posted by: marjorie, Wednesday, July 4, 2012, 3:03am; Reply: 19
Yes, for sure, keep updated and the compliant breads are beneficials.

However, I still feel better without any breads except a recommended flax foccicia bread on occasion. grain free works best for me and I always lose weight and feel great when I adhere to this.
Posted by: 19401 (Guest), Thursday, July 5, 2012, 10:38pm; Reply: 20
Quoted from marjorie
Yes, for sure, keep updated and the compliant breads are beneficials.

However, I still feel better without any breads except a recommended flax foccicia bread on occasion. grain free works best for me and I always lose weight and feel great when I adhere to this.


From my understanding, Ezekiel bread is also made with Gluten which Type Os are supposed to stay away from, correct?
Posted by: Lola, Friday, July 6, 2012, 2:20am; Reply: 21
correct

so always read labels
Posted by: BTypeAUS, Friday, July 6, 2012, 8:29am; Reply: 22
Interesting my essene bread came out sweet and nutty in flavour but I think I should have let it sprout a day longer. Nevertheless it tasted really nice ..more like a cake  ;D
Posted by: Debra+, Sunday, July 8, 2012, 4:13am; Reply: 23
Quoted from ABJoe
Freeze portions so they aren't as readily available...???


Yes...this is what I do.  When I make it in loaf form I slice it up and put it into individual portions (1 slice) and freeze it.   Kinda like outa sight outa mind. ;)
Glad that you enjoyed it yvonneb...experiment away. ;)

Debra :)


Posted by: ibhipru, Wednesday, July 11, 2012, 6:46pm; Reply: 24
My wife makes spelt bread and it has a very good taste.  Problem is you pretty much have to eat it up the same day as it drys out quickly.  I actually prefer Udi's Gluten Free Bread, eithr white sandwich or whole grain.
Posted by: Lola, Wednesday, July 11, 2012, 10:03pm; Reply: 25
go easy on the bread ibhipru!! ;)
Posted by: C_Sharp, Wednesday, July 11, 2012, 10:09pm; Reply: 26
Quoted from ibhipru
My wife makes spelt bread and it has a very good taste.  Problem is you pretty much have to eat it up the same day as it drys out quickly.  I actually prefer Udi's Gluten Free Bread, eithr white sandwich or whole grain.

For many of us Udi's products contain avoids.  For me it is usually corn syrup solids or corn starch. You will want to read the ingredients of whatever Udi products you buy to know if it contains avoids for you.
  
Posted by: 17722 (Guest), Saturday, July 14, 2012, 7:39pm; Reply: 27
Spelt bread:

500 grams wholegrain spelt flour
1 tsp quick yeast
1,5 tsp salt
400 ml warm water
1tbsp olive oil

1- In a large bowl mix together the flour, salt and quick yeast
2- Add the water, the olive oil and mix
3- Knead or work the dough for few minutes then pour the mixture in a bread tin
4- Cover & leave the dough to rise for about 25 minutes in a warm place
5- Bake in a preheated oven for 40-45minutes.

Spelt breads will naturally prove and rise more quickly than those made with conventional wheat flour, so reduce rising times and bake as soon as the dough doubled in size rather than the timing given in standard bread recipes.
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