I recently read "Wheat Belly", a bestseller health/diet book. There are more than a few weak points which don't or can't explain side effects when wheat is eliminated. However, the author's argument about blood sugar level and glycemic index(GI) was strong enough to have me think about reducing wheat consumption.
There is one or maybe two big obstacles for my big ambition for wheat-less life: the first obstacle is Pablo, my younger son who is allergic to all the tree nuts, and the second is my fondness for baking. Wheat-free baking uses lots of almond flour instead of flour. Fortunately Pablo is okay as far as he doesn't eat it. I can eat food that contains nuts in front of him, without causing a problem.
As a baking lover, the first recipe I decided to try was a "basic bread" recipe from Wheat belly cookbook. It looked really good in the picture, so why not to try?
Here goes the 'wheat-less basic bread' recipe:
(adapted from P.255 of "Wheat Belly Cookbook")
1 + 1/4 Cups blanches almond flour (ground almond)
1/4 cup + 2 tablespoons chickpea flour
1/4 Cup ground flaxseeds
1 + 1/2 teaspoons baking soda
1 teaspoon cinnamon (optional)
1/4 teaspoon sea salt
1/4 Cup butter, melted
1 tablespoon milk
1 teaspoon white vinegar
1 tablespoon of xylitol or desired sweetness
1. Preheat the oven to 350 degrees.
Grease an 8'1/2" * 4'1/2" loaf pan.
2. Separate egg yolks and whites.
3. In food processor, combine the almond flour, chickpea flour, flax seeds, baking soda, and cinnamon (if using), and salt.
Pulse until well blended, for 10-15 seconds.
4. Add the egg yolks, butter, milk & vinegar, and sweetner and pulse just until blended.
5. In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form.
6. Pour whipped egg whites into the flour mixture and pulse until the egg whites are evenly mixed.
Don't run the processor for long.
7. Pour into the pan and bake for 40 minutes, or until a wooden pick inserted in the centre comes out clean.
8. Cool in the pan for 10 minutes.
Remove and cool completely on a rack.
It looks good, doesn't it?
Guess the taste. It's actually very different. Without all the power and sturdiness of gluten, this bread needs 5 eggs to hold together. For this size of loaf of a normal bread, you don't usually need more than an egg while this gluten-less bread needs as many as 5 eggs. So! this bread is, as you might guess, very eggy. And texture is different. It's pretty plain so that you don't have any problem making a sandwich with this bread. Mr. D didn't like it so much, which is not a problem for me. From now on, when I bake this wheat-less bread, the entire loaf will be all mine. And I like it. I especially like it with butter spread.
If you are thinking of reducing wheat consumption, I recommend this easy bread recipe.
Wheat Free Basic Bread