Reprinted from The Blood Type Diet Website (www.dadamo.com)
Description: Sue baked our first attempt at Rye Foccacia yesterday. It was by quantity a 1/3rd Spelt flour and 2/3rd light Rye. It made a really nice bread but wasn’t the light texture of a normal foccacia although the crust was excellent. Possibly worth trying with a 50/50 flour mix or if you can eat Spelt 100% certainly works. Lightly toasted on a grill and drizzled with more E V Olive oil its a ‘bloody beauty’.
BTD Core Ingredients Analysis:
BTD Variations and Substitutions Analysis: Sweetener Product(s)
[1] This recipe uses ingredients that contain gluten. [2] This recipe uses ingredients with a high glycemic index. [3] This recipe uses ingredients rich in lignans. [4] This recipe uses ingredients which are high in phytates. 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:
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