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Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Recommend Grain-Free Chocolate Pumpkinseed Bread (gluten-free, ACD) (Email)

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I've been experimenting with eating grain-free the last few weeks.   By grain-free I obviously mean gluten-free, but also free of gluten-free grains like sorghum and oats and the grain-like seeds quinoa, millet, buckwheat, teff, and amaranth.  

Why am I doing this, you ask?

Lately I have noticed that when I eat grains, I feel quite imbalanced.  Despite the fact that energetically grains are very grounding and stabilizing, somehow that gets screwed up for me. My blood sugar goes wacky. My cravings and appetite become insatiable. My emotions seem to spike more. Once I start, I can't stop, and find myself eating half a bag of rice cakes or 3 muffins in a row or massive bowls of rice. AH! I have carb problems!  I was also feeling a massive flare up in my Lyme symptoms, was suffering crazy sinus congestion (one of my main allergy symptoms), and felt very sluggish digestively.  I knew I needed to make a change and focus on a diet high in protein and healthy fats and low in carbs. 

So, I went grain free. Conveniently, I have recently learned that I tolerate small amounts of duck egg.  So, I decided to try my hand at a bit of high protein baking with coconut flour and duck eggs. Victory!  After making a great batch of plain bread, I made a beautiful loaf of chocolate bread that turned out very well.  In fact, I loved it more than pretty much any loaf of grain-containing bread I've ever made, aside from this one. I was amazed! The flavor and texture was so fantastic and rich, and it looked beautiful.  And it sliced. Like REAL bread. Wow.

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