Gluten is widely consumed in our diets and can be found in all the best foods. Form doughnuts, pizza, beer, and of course bread, a staple in almost everyone household.
However, now one cardiologist is here to show you that your favourite gluten-based foods are actually poisonous and that there’s only one genuinely healthy bread out there.
Dr Steven Gundry augments what many people have heard for years: Gluten sensitivity is real, even in people who don’t have celiac.
Gundry says that people should avoid it to decrease their risk of inflammation that might lead to them gaining weight.
Dr Gundry is a campaigner against lectins – a plant-based protein, which can cause damage to our stomach and intestines – of which gluten is just one type. He says that if you must eat bread, it should be Barely Bread.
The recipe really says it all: It contains almond flour, almond butter, and coconut oil – and absolutely no grains, soy or yeast.
A recent study showed that many people consuming gluten-free products are actually more likely to gain weight than their whole wheat counterparts because their diet contains more saturated fat and less protein than foods that do contain gluten. The biggest offenders were gluten-free flours, biscuits, bread, and pasta.
It’s important to note that Barely Bread does contain 3 grams of protein per slice – which is the same as a slice of whole wheat bread – which means that if you are trying to lower gluten consumption, this bread substitute does have similar nutritional value.
However, if you’re sceptical of Dr Gundry’s testimonial, you might be in the right: Recently the British Medical Journal unveiled that people who don’t have celiac that eat a gluten-free diet aren’t actually decreasing their risk of heart disease at all. In fact, cutting down on whole grains altogether could put them at higher risk for heart issues.
Barely Bread is inarguably good for you, so there’s no harm in giving it a try. Just remember to consult your doctor before you decide to stop eating grains altogether.
Cardiologist Bread Recipe
- 2 cups almond flour
- 1 tbsp whole flaxseed
- 1/3 cups + 1 tablespoon of ground flax seed
- ½ tsp salt
- 1 tbsp baking soda
- ½ cup cornstarch
- 6 tbsp butter
- 4 eggs
- 1 tbsp apple cider vinegar
- ½ cup Greek yoghurt
Combine the dry ingredients first and the flax seeds in a bowl. Liquify the butter and let it cool for about 5 minutes.
Add the rest of the wet ingredients to your dry ingredients, and mix well using a spatula. You should get a dough-like mixture.
Do not mix it too much because it can be too thick and firm.
Move the dough onto a baking pan that you have covered it with baking paper.
Sprinkle it with flaxseed for more pro appearance, and bake at 175 degrees for 25 minutes. Use a toothpick to see if it is done.
Cool down the bread. Feel free to cut it into slices, and enjoy.
Wrap it in a towel, and keep it in a Ziplock back to preserve its freshness.
Source Food and Wine
So I just made this bread and I had a feeling it wouldn’t be done in 20 minutes on only 175 degrees..is the temperature of 175 degrees a typo? I am increasing the temperature every 10 minutes so it gets done…it’s been in the oven for more than an hour!
175 seems really low. How did your bread come out? Any suggestions? I want to make it this week.
Oops. There’s an extra 5. 175 C = 350 F