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

Gluten-Free Sandwich Bread

Contributed by: joyfulheartAdded: Aug 30, 2010 at 07:30 AM


Description:

Yields 1 nice tall loaf suitable for slicing for sandwiches and toast.

Best Used By Blood Types:
  • Type A (4 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type B Non Secretor (4 beneficials)
Category:
  • Baked Good
Ingredients:
  • 3 eggs
  • 1 Tablespoon cider vinegar [or lemon juice]
  • 1/4 cup olive oil and/or clarified butter [ghee]
  • 1/4 cup honey or date sugar
  • 1-1/2 cups warm milk (almond) [use BTD compliant]
  • 1 heaping teaspoon sea salt
  • 1 teaspoon baking powder [baking powder recipes]
  • 1 Tablespoon powdered egg whites (optional)
  • 1 Tablespoon xanthan gum [not in Typebase, but xanthan gum is assumed to be an avoid]
  • 1/4 cup arrowroot
  • 1/2 cup ground flax meal or almond meal
  • 1 cup sorghum flour [or use a BTD compliant substitute]
  • 3 cups white rice flour
  • 1 Tablespoon active dry yeast
  • warm water for yeast
How to make it:
  1. Preheat oven to 150 degrees Fahrenheit and turn the oven off. This will heat the oven just warmly enough to proof your dough.
  2. Prepare your bread pan by smearing it with ghee and lining it with silicone parchment paper. Set aside.
  3. In a large bowl combine all dry ingredients. Set aside.
  4. In a small separate bowl start the yeast by adding to it ½ cup of warm water and a pinch of table sugar or honey.
  5. While the yeast gets foamy (5 minutes), combine all other wet ingredients in a separate bowl.
  6. Add the foamy yeast into the wet ingredients and mix into the dry ingredients.
  7. Stir to combine well. The bread dough will be extremely stiff. This is perfect.
  8. Scoop it into your lined bread pan.
  9. Set in oven to rise for 1/2 hour or to desired height.
  10. (Optional – sprinkle top of loaf with oatmeal, chia seeds, poppy seeds, sesame seeds, or flax meal before baking.)
  11. Bake at 350 degrees Fahrenheit for 1 hour. Test for doneness with a toothpick or wooden bbq skewer – it should come out clean.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Arrowroot  N N N N N N N N
Rice Cake/Flour1 ,2 ,3 B N B B B B N N
Sorghum  N N A A A N A A
Sea Salt4 N N N N N N N N
Egg (chicken)4 N N N B N N N N
Yeast (Bakers)  N N N N N N N N


BTD Variations and Substitutions Analysis:

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Almond Milk4 ,5 N N N N N N N A
Rice Milk2 N N B B B B N N

Nut/Seed Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Flax Seed (Linseed)2 B B N N N N B N
Almond/Almond Butter4 N N N N N N N N

Fruit/ Fruit Juice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Lemon/Lemon Juice4 B B B B N N N N

Condiment Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Vinegar (Apple Cider)4 ,5 A A A A N N N A

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil4 ,6 B B B B B B B B

Egg Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg White (chicken)4 N N B B N N N N

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Ghee (Clarified Butter)4 N N N B N B N N

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Agave Syrup- N N N N N N N N
Honey4 N N N A N N N A
Maple Syrup- N N N A N N N A

[1] This recipe uses ingredients with a high glycemic index.
[2] This recipe uses ingredients which may be genetically modified .
[3] This recipe uses ingredients which are high in phytates.
[4] This recipe uses ingredients which may help limit bacterial overgrowth.
[5] This recipe uses ingredients which may have a high mold count.
[6] This recipe uses ingredients rich in lignans.

  • This recipe is gluten free.
  • 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 Sep 11, 2010 at 06:41 PM By: Joe