Gluten Free Quinoa Applesauce Bread

Gluten is a protein found in wheat, barley, rye, and it is hard for many people to digest.  Wheat is heavily subsidized, and promoted by the government in things like the food pyramid and it is pretty much everywhere. Breakfast cereals, cookies, cakes and crackers–and of course most bread. Growing up, we always ate whole wheat bread as my Father insisted on it.  However,  I know I feel much better these days when I avoid gluten. I feel bloated and it seems that it does not support an ideal weight. It often “stuffs me up” making it hard to breath.  Sensitivities also include constipation, or gas. Other related problems are allergies, celiac disease, brain fog, chronic indigestion and candida.  If you think you have a sensitivity–take notice of how you feel when you eat products that contain wheat, rye or barley.  Sometimes they occur immediately–sometimes not so immediate.  A good test is to remove all wheat and gluten products.  Rice pasta, and Oat bread–made with OAT FLOUR are available as substitutes, but you must read labels!  Other alternatives include gluten-free grains such as amaranth, brown rice, buckwheat, millet, quinoa, sorghum and teff. –Oh and be careful of those well meaning waiters who offer you a basket of bread upon sitting down at your favorite restaurant–not only is it tempting and hard to resist but it is easy to eat the very gluten you’ve been so good not to eat at home!

Gluten free and a wonderful easy homemade treat!

Gluten free and a wonderful easy homemade treat!

Quinoa Applesauce Cake

1 ¾ cups quinoa flour

1 cup currents

½ cup chopped pecans

½ tsp. baking soda

½ tsp. aluminum-free baking powder

½ tsp. salt

1/2 tsp. ground cloves

½ cup unsalted butter

1 cup sugar

1 large organic egg

2 cups unsweetened, organic applesauce

Preheat oven to 350˚F. Sprinkle ¼ cup of the flour over the currants and nuts and set aside.  Blend the baking soda, baking powder, salt, and cloves with the remaining quinoa flour.  Separately mix together butter, sugar and the egg.  Combine all ingredients, adding the fruit and nuts at the end.  Spoon into a prepared 8 x 8 cake pan. (Or three small loaf pans work great also.) Bake or 40 to 45 minutes or until the cake tester inserted in the center comes out clean.  The small loaf pans require 27-32 minutes.

This cake is not as sweet as banana bread and is great for those who are sensitive to gluten.  The currents and pecans give it a wonderful interesting addition.

Enjoy!

Be Well,

Cathy

http://www.energiesofhealing.com

http://www.cathysilverhealth.com

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