A non |
B non |
O non |
Irish Soda Bread"
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Traditional-style quick bread, made with whole spelt flour [or kamut flour for type O non-secretors].
Best Used By Blood Types:
- Type A (2 beneficials)
- Type A Non Secretor (1 beneficials)
- Type AB (3 beneficials)
- Type AB Non Secretor (4 beneficials)
- Type B (2 beneficials)
- Type B Non Secretor (3 beneficials)
- Type O (0 beneficials)
- Type O Non Secretor (0 beneficials)
- 3/4 cup soy milk [or other BTD compliant milk]
- 2 teaspoons lemon juice
- 2 cups whole spelt flour [or other BTD compliant flour]
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder [Baking Powder Recipe Variations]
- butter [or ghee] (to grease pan)
How to make it:
- Preheat oven to 375 degrees F.
- Heat milk until just warm (about 30 seconds in the microwave).
- Add lemon juice.
- Set aside to 'clabber' while preparing remaining ingredients.
- Grease a baking sheet or pan.
- In a large bowl, mix together flour, salt, baking soda and baking powder.
- Add the milk. The dough should be soft but not too sticky (add a little flour or water if necessary). Knead the dough gently for about 1 minute.
- Shape the dough into a round loaf, place it on the pan, and slash the top a couple of times with a knife.
- Bake for about 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped.
- Let cool before eating.
- Best within a day or two.
- Excellent with butter and jam, or a hearty soup.
- Can be frozen.
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.
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.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Kamut||2 ,3 ,4 ,5|| N|| N|| A|| A|| A|| A|| N|| N|
|Spelt Flour/...||2 ,3 ,4 ,5|| N|| N|| N|| N|| N|| N|| N|| A|
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients that contain gluten.
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients rich in lignans.
 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.
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.
- Revised Oct 05, 2007 at 12:35 AM By: Rodney
- Revised Oct 06, 2007 at 10:09 AM By: Father Tiresias
- Revised Oct 07, 2007 at 11:20 PM By: Drea