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

Blood Type Diet Recipe



BEST GLUTEN-FREE SANDWICH BREAD

3 votes


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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.





Blood Type Diet Analysis:


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
Arrowroot N N N N N N N N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Almond Milk 1 ,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.


    Please Note:

    There are several cookbooks based on the Blood Type Diet that are available in print:



    Cook Right
    For Your Type


    Personalized
    Cookbook Type A


    Personalized
    Cookbook Type AB


    Personalized
    Cookbook Type B


    Personalized
    Cookbook Type O


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

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  •     Written in Perl by Peter D'Adamo. Copyright 2007-2015 All rights reserved.



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