Reprinted from The Blood Type Diet Website (

Multi-grain Flax bread
Contributed by: JoanneOAdded: Aug 29, 2008 at 03:25 PM


A delicious, satisfying low gluten pan bread that is like a cornbread but no corn.


    Wet Stuff:
  • 1 egg
  • 4 Tablespoons flax, olive or grape seed oil
  • 2 Tablespoons liquid sweetener (agave or honey)
  • 1 cup rice milk
    Dry Stuff:
  • 1/2 cup flax seed meal
  • 1/2 cup whole spelt flour (some gluten)[or use a BTD compliant substitute]
  • 1 cup combination any of following: millet flour,
  • brown rice flour, oat flour, quinoa flour, amaranth
  • flour, oat bran, rice bran.
  • 3/4 tsp. sea salt
  • 1 teaspoon chia seeds
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
How to make it:
  1. Mix the dry stuff with the mixed wet stuff without the baking powder and baking soda.
  2. Let mixture set on counter, covered over night or for several hours.
  3. When ready to bake, pre-heat oven to 350.
  4. Grease a square 9x9 inch glass pan.
  5. Mix the soda and powder into the dough, adding a little water if needed.
  6. Bake 40 minutes