Flourless Bread -Recipe

Ingredients:

• 4 eggs
• 90 grams of sesame seeds
• 90 grams of sunflower seeds
• 90 grams of walnuts
• 90 grams of pumpkin seeds
• 90 grams of flaxseed
• ½ teaspoon of baking soda
• 100 ml of water
• a pinch of salt

Method of preparation:

First, whisk the egg whites with the salt, and then add the water and the baking soda. All the seeds should be ground into fine powder (flour). Add them to the mixture, and mix all well.
Bake the bread for 50 minutes at 180 C (350 F). The taste of the bread is simply delicious!

Source:  Healthy Food House

Oat and Yoghurt Bread

Ingredients:

300g Porridge Oats (use Gluten Free if needed)
500g Fat Free Natural Yogurt (you can use low fat or a dairy free like Alpro)
2 teaspoons Bread Soda, sifted
Pinch of salt (optional)
Variations of this recipe at the end.

Method:

Simply mix all the dry ingredients together first and then add the wet ones. It’s a sloppy consistency but make sure to mix really well so all the yoghurt is incorporated with the porridge oats and bread soda.

Prepare a 2lb loaf tin. I greased and floured mine but I’ve also used greaseproof paper with a lightly greased tin and the bought ones too.

The recipe originally stated you set the oven at 180C and bake for 55 mins. I have a Fan Oven and I found it worked better to lower the oven to 170C and bake for 50 mins to 1 hour. Use a skewer to check it’s cooked through. If you feel it’s going brown on top, then just cover with a little tin foil for the last 10 mins.

Once baked, leave to cool in tin for approximately 10 mins and then remove to wire rack to cool completely. It can break if you try to remove before this as it can be quite soft.
Here is a YouTube video showing how to make this recipe, the sweet and savoury variations and options for school lunches, healthy lunches, breakfast on the go and more: https://www.youtube.com/watch?v=kdUy9liygC0&feature=youtu.be

Variations:

I used half a tub of sundried tomatoes and used approx a teaspoon of dried rosemary to make a savoury one.

You could use black olives and oregano with a teaspoon of tomato puree, different types of mixed seeds, honey & cinnamon, sultanas, raisins, dried cranberries or dried blueberries, mixed spice, dates …. just remember that what you add will also increase the calorie count if that needs to be considered.

Source:  Cozebakes

Baking Soda, Baking Powder and Self Raising Flour.

To make self raising flour, add 2 teaspoons of baking powder to one cup of plain flour.  To make equivalent baking powder from other ingredients, follow these recommendations.

1 teaspoon of baking powder= ¼ teaspoon bicarbonate of soda + 5/8 teaspoon cream of tartar.

1 cup self-raising flour = 2 teaspoons of baking powder or 1/2 teaspoon bicarbonate of soda + 1 ¼ teaspoons cream of tartar to 1 cup of plain flour.

1 teaspoon baking powder= ¼ teaspoon bicarbonate of soda + ¼ to ½ cup molasses, honey or golden syrup.

1 cup sour milk= 1 cup minus 1 tablespoon fresh milk+ 1 tablespoon vinegar or lemon juice.

1 teaspoon baking powder= ¼ teaspoon bicarbonate of soda + ½ cup buttermilk, sour milk, yoghurt or sour cream. Decrease liquid in the recipe by about ½ cup or by a 1/3 cup for a thick yoghurt or sour cream.

Source:  Perth Diet Clinic,  Nigella


In other words, in order for baking soda to function properly, you need to make sure:

• that your batter contains a liquid ingredient (such as water or milk)
• that your batter contains an acidic ingredient (such as yogurt, buttermilk or lemon juice)
• that you heat the batter to a temperature of 80°C/175°F

Source: TheToughCookie

Wheat Free All Purpose Flour and Recipes

Dr Oz featured the author of "Wheat Belly", Dr Davis flour recipe recently.  Here-under is also an alternative bread recipe and pizza crust recipe.

Wheat Belly Flour

Ingredients

• 4 cup almond meal (or almond flour)
• 1 cup ground golden flaxseeds
• 1/4 cup coconut flour
• 2 tsp baking soda
• 1 tsp ground psyllium seeds (optional)

Directions

1. Mix all ingredients together in a bowl.
2. Keep in an air-tight container in the refridgerator and use as needed.

Butter Pie Crust (Pâte Brisée)

Yield: 2 crusts

Ingredients

• 2-1/2 cups of flour
• 3/4 teaspoons salt
• 1 teaspoon sugar
• 1 cup of butter, very cold and cut into small pieces
• About 1/4 cup of ice water (or perhaps a little more as needed)

Instructions

1. Whisk together flour, salt, and sugar in a large bowl, or pulse them in the bowl of a food processor a few times to mix.
2. Sprinkle the very cold pieces of butter over the top of the flour mixture.
3. If using a food processor, use about 10 one second pulses until the mixture resembles wet, coarse sand. If using a bowl, cut butter and flour mixture together with two knives or a pastry cutter until the mixture resembles wet, coarse sand.
4. Add a few drops of water at a time and pulse food processor or mix dough with a spoon. Keep adding water until the dough just comes together to form a shaggy ball.
5. Divide dough into two balls and flatten slightly. Wrap in plastic wrap and chill for at least 60 minutes.
6. When you are ready to use the dough, remove from the refrigerator and allow it to stand for about 5-10 minutes.
7. Generously flour a silpat, pastry cloth, or your work surface and rolling pin. Roll dough into a round slightly larger than your pie dish.
8. If baking a one crust pie, shape into the pie plate. Prick holes in the pie, weight it with pie weights, and bake at 325 for 20 to 25 minutes.
9. If baking a two crust pie, follow recipe instructions for the pie.

Source:-  LoveToKnow

Wheat Belly Bread

Ingredients

• 1 1/4 cups almond flour
• 1/4 cup plau 2 tbsp garbanzo bean flour
• 1/4 cup ground golden flaxseed
• 1 1/2 tsp baking soda
• 1/4 tsp sea salt

• 5 eggs
• 1/4 cup butter
• 1 tbsp buttermilk
• 4 liquid stevia
• 1 tsp cinnamon (optional) 

Directions

Preheat oven to 350°F. Grease 8.5" x 4.5"loaf pan.

In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.

In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.

Cool in the pan for 10 minutes, remove and cool completely on a rack.


Wheat Belly Pizza Crust

Makes 12 servings

Ingredients

• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups ground almonds
• 1/4 cup garbanzo bean (chickpea) flour
• 1/4 golden flaxseed
• 1/2 tsp onion powder

• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 2 eggs
• 1/4 cup extra-virgin olive oil
• 1/2 cup water

Directions

In a food processor, pulse the mozzarella until it becomes granular in size.

In a large bowl, combine the mozzarella, almonds, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly.

Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14" round.

Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes at 350 degrees F.

 Toppings

Makes 8 servings

Ingredients

• 1/4 cup extra-virgin olive oil, divided
• 1 lb bulk or loose sausage
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 wheat-free pizza crust

• 2 cups sugar-free pizza or marinara sauce
• 8 oz fresh mozzarella, thinly sliced
• 1/2 red or green bell pepper, chopped
• 1 tsp dried oregano
• 2 tbsp grated Parmesan or Romano cheese

Directions

Preheat the over to 350°F.

In a skillet over medium heat, heat 2 tablespoons of the oil. Cook the sausage, onion, and garlic for 10 minutes, or until the sausage is cooked through and the onion is tender. Remove from the heat and drain if necessary.

Place the pizza crust on a baking sheet. Top with the sauce, mozzarella, sausage mixture, bell pepper, oregano, and Parmesan or Romano. Drizzle the remaining 2 tablespoons oil over the top.

Bake for 10 minutes, or until browned and the cheese melts.

Ingredients

• 10 oz all-purpose baking mix
• 3 oz grated mozzarella cheese
• 1 egg
• 2 tbsp extra-virgin olive oil
• 4 oz water
• 2 oz provolone, cut into cubes

• 3 oz graed mozzarella cheese
• 5 oz pizza sauce (no sugar added)
• 2 oz prosciutto, cut into 1 inch pieces
• 3 oz pitted Kalamata olives, halved
• 1 tsp crunched red chilies (optional)

Directions

1. Preheat the oven to 400 degrees. Line a baking sheet or pizza pan with parchment paper.

2. To make the crust: In a medium bowl, combine the baking mix and cheese. In a small bowl, mix together the egg, oil, and water. Pour into the flour mixture and combine thoroughly.

3. Lay the dough on the baking sheet or pizza pan and, with moistened hands, press into a 12in circle, forming an outer edge. Bake for 10 minutes. Reduce the heat to 350 degrees.

4. To make the topping: In a small bowl, combine the provolone and mozzarella. Remove the pizza crust from the oven and top with the sauce, cheese mixture, prosciutto, olives and pepper flakes, if desired. Bake for 10 minutes, or until the cheese melts.

Gout and Uric Acid

Being an imbiber of Red Wine and Beer, I have suffered gout on more occasions than I would like to admit.


To help alleviate the symptoms of uric acid crystallization in joints (gout),  juice and drink the following once or twice a day:-


– 1 medium-sized cucumber
– 2 ribs of celery
– A slice of lemon
– 1-inch young ginger root


Source:  Natural Cures, Not Medicine

I have also used a  regime of 1/2 - 1  teaspoon of Baking Soda (NaHCO3) in a cup (250ml) of water in the evening and a Tablespoon of Apple Cider Vinegar (ACV) either whole or diluted in a cup of water in the morning for both variety and blood alkalizing.  Use ACV also as a salad dressing.

If you are suffering from high blood pressure, Baking Soda may not be suitable for you.

Through out the day, drink 2 - 3 liters of water.

Eat a purine free diet. 

See also "Gout and You" website for other handy hints on purines and gout management.