Tuesday, March 22, 2016
I've noticed a theory out there that assumes that gluten sensitivity is a result of GMO's, and that non GMO wheat wouldn't bother a gluten sensitive person. I partly agree. I believe through much research and personal experience that GMO's are partly to blame, but not entirely. The protein gluten is still present in non GMO grains. A gluten sensitive person reacts to the protein gluten. Thus reacting to wheat, barley, oats, rye and etc whether GMO or not. What are your thoughts on this???? Share your opinion!
1 1/2 cups freshly milled brown rice flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 to 2 tablespoons ground flaxseed
1/2 cup sugar optional
1 teaspoon cinnamon optional
1 to 1 1/2 cups organic full fat greek yogurt
1/4 cup extra virgin olive oil
2 granny smith apples sliced thinly
Butter to serve on the top.
Mix together dry ingredients first, then add liquid ingredients. Place in an oiled and floured 8×8 glass baking dish. 400° till golden brown and toothpick inserted into the middle comes out fairly clean. Around 20-30 minutes depending on whether or not you add sugar to the dough. Enjoy it hot with butter or cool with a buttercream icing!