One thing that gets my goat occurs when people disparage a gluten-free diet by saying we do not consume enough whole grains. First of all, many Americans tend not to eat enough grain - this is a common flaw within the Standard American Diet (SAD) so just why pick on the gluten intolerant? Second of all, I think that folks who consume a gluten-free diet are much more health-savvy compared to average Joe or Jane and we probably do eat more grain than most. But that is just my opinion and unfortunately, no person asks me my estimation!

One thing I do know for certain is the mainstreaming of gluten-free has led to a good amount of processed gluten-free foods within the marketplace and our diet can replicate the Standard American Diet considerably more closely than ever before. This has its advantages but also its drawbacks, one of which, as being a diet which can be higher in refined grains in comparison to whole grains.

The health benefits of eating a diet plan full of whole grains are plenty and so they will include a lowered likelihood of stroke, coronary disease and Type 2 Diabetes also as better weight loss and bettering blood pressure levels. Ok, great.. but just what wholemeal?

A whole fiber is understood to be a grain which includes the bran, germ, and endosperm as opposed to a refined grain where the bran and germ have been removed in processing.

Whole grains you need to seek out on the gluten-free diet include Amaranth, Buckwheat, Corn, Millet, Quinoa, Brown Rice, Sorghum, and Teff.

I prefer to sneak whole grain products into things where is not expected and as always, I love to keep things as elementary as possible. This gluten-free recipe is made with superfine brown rice flour and Solo Foods Poppy Seed Cake and Pastry Filling rendering it wholegrain, super simple and super yummy!

I think this quick bread recipe demonstrates that we gluten-free not just can get a good amount of whole grain products in your diet but that individuals undertake it deliciously!

Gluten-Free Lemon Poppy Seed Quick Bread

Ingredients

1?? cups superfine brown rice flour?? cup tapioca starch1 teaspoon kosher or fine sea salt2 teaspoons baking powder1 - 12.5 ounces can Solo Poppy Seed Cake and Pastry Filling2 large eggs?? cup grapeseed (or another neutral-flavored) oil1 lemon - zest (finely grated) and juice1 cup milk (dairy-free is okay)?? cup powdered sugar

Directions

Preheat oven to 350 degrees. Spray a 9 by 5-inch loaf pan with gluten-free non-stick cooking spray and line which has a part of parchment paper that overhangs about the sides.

Whisk together the brown rice flour, tapioca starch, salt, and baking powder. Beat the Poppy Seed filling, eggs, oil and lemon jest on medium-high speed of an mixer until it doubles in volume, 2 or 3 minutes. Turn the mixer to low and add the flour mixture slowly. Add the milk and mix until combined. Scrap the perimeters and bottom in the mixing bowl well which has a spatula. Pour the batter to the prepared pan and bake 50 - sixty minutes or until browned as well as a toothpick inserted in the loaf arrives clean. Let cool in the pan for 5 minutes then remove to your wire rack in order to complete cooling.

Mix the freshly squeezed lemon juice using the powdered sugar until smooth. Drizzle to the cooled loaf and let sit for a few minutes.

A gluten-free recipe that creates one 9 by 5-inch loaf of quick bread.