GenoType Diet Recipes   ♦   Food Values   ♦   Search   ♦   Add Recipe   ♦   Recipe List   ♦   Newly Added   ♦   Help



A | B | O | AB
A non | B non | O non | AB non


Millet and Oat Bread

1 vote


Click Here For A Complete Or Abbreviated Printer Friendly Version

Share this recipe on Facebook

Contributed by: NassMumAdded: May 29, 2009 at 07:02 PM


Description:

This is enough to make two loaves and freeze one for later. Although it didn't last long in our house!


Best Used By Blood Types:
  • Type B (3 beneficials)
  • Type B Non Secretor (2 beneficials)
  • Type O (0 beneficials)

Category:
  • Baked Good


Ingredients:
  • 1cup brown rice flour
  • 1cup oat bran
  • 1cup millet flour
  • 1/2cup sweet rice flour (or sticky rice flour)
  • 1/2cup millet seeds
  • 1Tablespoon xantham gum
  • 3 eggs
  • 1teaspoons vinegar (BTD compliant version)
  • 1 sachet yeast
  • 1teaspoon granulated sugar(for proofing yeast)
  • 1Tablespoon molasses
  • 3Tablespoons brown sugar
  • 1 1/2teaspoons salt
  • 4Tablespoons butter, melted
  • 1/4cup lukewarm water
  • 1cup lukewarm water

How to make it:
  1. Make sure all dry ingredients and the eggs are at room temperature.
  2. Grease the bottom of a 10 inch loaf pan or two 8 inch pans.
  3. Heat the oven to 200 degrees and then turn off.
  4. In the bowl of your stand mixer, sift together the dry ingredients.
  5. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
  6. Heat your water for proofing the yeast.
  7. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar.
  8. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes.
  9. It should be foamy and active! If not, start over with another packet of yeast.
  10. Once yeast is ready, add the egg mixture to the dry ingredients.
  11. Then add the yeast mixture.
  12. Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
  13. Beat dough on high for about 15 minutes in mixer.
  14. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
  15. Put the dough in prepared pans and place in oven to rise for about 1 - 1 1/2 hours.
  16. Put plastic wrap or a towel over the pan.
  17. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken...1 N N N B N N N N
Vinegar (App...1 ,2 A A A A N N N A
Butter1 A A A A N N N N
Rice Cake/Fl...2 ,3 ,4 B N B B B B N N
Molasses B N N N N N N N
Sugar (Brown... N A N A N A N A
Yeast (Baker... N N N N N N N N
Millet2 N N B B B B N N
Oat/Oat Bran...3 ,4 B N B B B N N A
Sea Salt1 N N N N N N N N

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients with a high glycemic index.
[3] This recipe uses ingredients that contain gluten.
[4] This recipe uses ingredients which are high in phytates.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few 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 all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised May 29, 2009 at 07:22 PM By: Lola

    Edit this recipe (password required):
      





  • Written in Perl by Peter D'Adamo. Copyright 2007-2011 All rights reserved.




    The statements made on our websites have not been evaluated by the FDA (U.S. Food & Drug Administration).
    Our products and services are not intended to diagnose, cure or prevent any disease. If a condition persists, please contact your physician.
    Copyright © 2014, Hoop-A-Joop, LLC, Inc. All Rights Reserved