One thing that gets my goat is when people disparage a gluten-free diet by saying we don't consume enough grain. First of all, many Americans don't eat enough whole grain products - it is just a common flaw in the Standard American Diet (SAD) so why pick around the gluten intolerant? Second of all, I think that individuals who adhere to a gluten-free diet tend to be more health-savvy as opposed to average Joe or Jane and we probably do eat more cereals than most. But that is just my estimation and unfortunately, no person asks me my personal!

One thing I do know definitely is that the mainstreaming of gluten-free has triggered loads of processed gluten-free foods within the marketplace and our diet are now able to replicate the Standard American Diet much more closely than ever before. This has its advantages but also its drawbacks, one ofthese, as a diet that may be higher in refined grains than in whole grain products.

The health advantages of eating a diet plan full of cereals are plenty and they include a lowered likelihood of stroke, heart problems and Type 2 Diabetes also as better weight-loss and bettering blood pressure levels. Ok, great.. but what is a wholegrain?

A wholemeal is defined as a grain that also includes the bran, germ, and endosperm instead of a refined grain the location where the bran and germ are already removed in processing.

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

I want to sneak whole grain products into things where is not expected and as always, I like to keep things as easy as possible. This gluten-free recipe is made from superfine brown rice flour and Solo Foods Poppy Seed Cake and Pastry Filling making it whole fiber, super basic and super yummy!

I think this quick bread recipe shows that we gluten-free not simply can get lots of whole grain products in our diet but that people take action 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 (and other 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 using a bit of parchment paper that overhangs around 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 your 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 of the mixing bowl well using a spatula. Pour the batter into the prepared pan and bake 50 - an hour or until browned plus a toothpick inserted in the loaf is released clean. Let cool inside the pan for 5 minutes then remove to a wire rack to complete cooling.

Mix the fresh lemon juice with the powdered sugar until smooth. Drizzle to the cooled loaf and let sit for a short while.

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