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Does Anyone Have A Good And Healthy Bread Recipe?

skinnyminny

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skinnyminny Enthusiast
skinnyminny
Posted

It seems all the bread mixes are lacking in nutrients.. I use the GFP mix and love love it but it is sorta lacking in the nutrient department.. does anyone have any suggestions?

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angst2amity Rookie
angst2amity
Posted

Pumpkin Bread (I just found a pumpkin that wasn't carved)

Maybe you were looking for sandwich bread but I just made this last night...

And look at this nutrition!

Pumpkin Nutrition Facts

(2 cups cooked, boiled, drained, without salt)

Calories 98

Protein 4 grams

Carbohydrate 24 grams

Dietary Fiber 6 grams

Calcium 74 mg

Iron 2.8 mg

Magnesium 44 mg

Potassium 1128 mg Zinc 1 mg

Selenium 1 mg

Vitamin C 24 mg

Niacin 2 mg

Folate 42 mcg

Vitamin A 5300 IU

Vitamin E 6 mg

My non-gluten-free (yet) family fought over it:

2 C Pumpkin Puree 1 Can or cut a pumpkin in half scoop it out lay it on pan in the oven at 375 for 1 hr

Peel & Puree

2 Eggs

1/2 C Oil of your choice

1 C Honey or Agave

1/4 t Nutmeg

1/4 t Ginger

1/4 t Cloves

1 t Cinnamon

MIX TOGETHER ABOVE THEN ADD

1 1/2 C Flour - I made one loaf wih corn FLOUR (not meal) and one with brown rice flour - br loaf seemed

more moist, cf seemed more dense both very good!

1/2 t Salt

1 t Baking Soda

Bake in loaf pans or round casseroles. Bake at 325 for 50 minutes.

I ate some and ran a fever, found out honey is not good for systemic candida or whatever I have.

loraleena Contributor
loraleena
Posted

Stick to the agave instead of honey. You could also try stevia or xylitol.

marciab Enthusiast
marciab
Posted

I'm hypoglycemic, so I came up with this. It is loaded with protein. I used to eat the 11 grain bread before going on this diet, so that is what I was trying to do.

I'm not one to spend a lot of time perfecting a recipe, but I made this and loved the taste. If you find a way to get this to rise, I'd be very interested :D

1 cup chick peas (ground in food processor) Can use leftover hummus.

2 cups brown rice flour

1 cup gluten-free all purpose flour

1 cup flax meal (make my own by grinding flax seeds in coffee grinder)

1 cup plain mashed potatoes

1 tablespoon baking powder

1 tsp salt

3 tablespoons EVOO

1 tablespoon Italian seasonings

1 tablespoon garlic powder

1 handfull raw sunflower seeds

1 handfull raw pumpkin seeds

1 tablespoon sesame seeds

Enough water / liquid to attain cake consistency (appr. 2 cups)

Preheat oven 350 degrees. Grease and flour 9 x 13 baking pan. Mix all ingredients in large container till reaches cake batter consistency. Pour into baking pan. Sprinkle with sesame seeds. Bake appr. 30 minutes or until toothpick comes out clean.

marcia

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      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
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      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
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