Tuesday, March 22, 2016

A Gluten Free Theory

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!

Gluten Free, Corn Free, Egg Free Apple Cake

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!