Reprinted from The Blood Type Diet Website (www.dadamo.com)

Best Gluten-Free Sandwich Bread
1 vote

Contributed by: joyfulheartAdded: May 09, 2010 at 08:49 PM


Description:

Bean flours are hard to find - you may make your own using a blender or suitable grinder ahead of time. Texture is spot on, pleasant flavor - you'd swear it's wheat but it's better, not bitter - good rise!

Best Used By Blood Types:
  • Type A (0 beneficials)
  • Type A Non Secretor (0 beneficials)
  • Type AB (0 beneficials)
  • Type AB Non Secretor (0 beneficials)
  • Type B (0 beneficials)
  • Type B Non Secretor (0 beneficials)
  • Type O (0 beneficials)
  • Type O Non Secretor (0 beneficials)
Category:
  • Baked Good
Ingredients:
  • 1 cup warm water
  • 3/4 cup almond or soy milk
  • 3 large eggs
  • 3 Tablespoons olive oil (or ghee)
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon molasses (or compliant sweetener)
  • 2 teaspoons soya lecithin (or other compliant lecithin)
  • 1 ½ teaspoons sea salt
  • 1 cup white or canellini bean flour
  • 1 cup brown rice flour
  • ½ cup golden flax meal (or compliant flour)
  • ½ cup arrowroot flour
  • 1 teaspoon honey (or compliant sugar for yeast)
  • 1 Tablespoon yeast
How to make it:
  1. Mix together warm water, yeast and honey.
  2. Set aside until foamy.
  3. Combine dry ingredients in a small bowl.
  4. Combine remaining wet ingredients in a large bowl.
  5. Add yeast mixture.
  6. Add dry to the wet, beating hard for about a minute. You will see the batter change and become smooth.
    Note:
    (Consistency needs to be right: batter that is too thick will not rise - too thin it will rise and then fall. If it looks like a too-thick cake batter then it is probably just about right!)
  7. Line the bottom of the pan with wax paper, lightly oil the pan.
  8. Gluten-free baking tends to stick more than regular wheat flour.
  9. To rise put the pan in the oven with the oven light on....and cover the pan with a towel.
  10. Let rise for about an hour until loaves round over the top of the pan.
  11. Bake for 45 minutes at 350'F - or until tops are nicely browned.
  12. This recipe makes one regular size loaf.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Arrowroot  N N N N N N N N


BTD Variations and Substitutions Analysis:

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Almond Milk1 ,2 N N N N N N N A

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which are known to be common allergens.

  • This recipe is gluten free.
  • This is a low lectin recipe.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Jul 14, 2010 at 06:15 PM By: Lola