There is so much information about gluten and the damage that it can inflict on those who are gluten intolerant, allergic or who suffer from celiac disease that a real fact of the matter goes unnoticed; “Dwarf Wheat”

Einkorn wheat, the original grass eaten by our ancestors, has been genetically modified.

Norman Borlaug is credited with feeding the world with the super hardy hybrid, however, in it’s wake has been left a host of ills.

Even if you do not suffer from any number of gluten maladies you may be putting on weight, especially belly fat, experiencing mental fog and fatigue and suffering mild headaches.

Simply feeling bloated after eating wheat products was enough for me to investigate further and come up with a few solutions.

Giving up baked goods is not easy for me or for my family.

I like my girls to eat home made foods as much as possible but the idea of re-tooling my kitchen with gluten-free products seemed over whelming.

It turns out that it is not as difficult as I was making it out to be.

I took one of our favorite recipes, banana bread with walnuts and chocolate chips and adapted it to a wheatless recipe.

Ingredients

3-5 really ripe bananas
2/3 cup of coconut oil
2/3 cup of buttermilk
1 cup of sugar
3 eggs
2 1/3 cup coconut flour
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt

opptional

finely chopped walnuts to taste
chocolate chips to taste

I used a cup of quinoa flour but next time I won’t. The flavor was a bit strong, almost bitter, so I’ll use only coconut flour next time.

Also, the batter was a bit dry and thick, however, you can see by the photos that it baked with a nice crust and was quite moist, actually.

Adding more coconut oil or another banana should remedy any dryness.

Method

Preheat oven to 350 degrees

Grease and “flour” 2 loaf pans

Mix all the ingredients in a large bowl

Pour into loaf pans and bake at 350 degrees for about 40-50 minutes

I am going to try this recipe again and attempt to make it vegan.

I would also like to eliminate the sugar adding applesauce or prune puree……I’ll keep you posted!

This certainly didn’t cook like the original recipe containing wheat, however, neither was it dense nor crumbly.

It didn’t rise much but it was still very good.

It has a nice crispy crust and only a mild coconut flavor…

…offset by the chocolate chips, I’m sure.

My daughter took one bite and said, “this is different”.

By the next bite she said, “I’m already used to it”

It didn’t take long for the girls to get on board.

It is not my intention to cook something that is simply gluten-free but healthy and nutritionally beneficial, as well.

Coconut oil is so good for you and I am finding ways to include in my diet everyday.

Coconut flour is high in fiber and contains protein for cell growth.

By turning our favorite family recipes into natural health boosters I hope to keep them smiling and satisfied for years to come.

The information and alarm stirred up by the gluten craze is overwhelming.

Is it an industry gimmick to drive up specialty food prices or a real issue affecting millions of Americans? And if so, why?

The “why” is the real question.
Why, all of the sudden, are millions of Americans suddenly affected with celiac disease, wheat allergies, gluten intolerance and gluten sensitivity?

In addition to an increase of type 2 diabetes, and obesity, diseases aggravated by inflammation are also on the rise.

Dr. Mark Hyman M.D. has written a great article that goes to the real problem that has been blamed on gluten; the wheat.

This is not to say that there are not real health issues linked to gluten, however, the “new” wheat is causing problems, too.

Super Starch, Super Gluten and the Super Drug that we are all ingesting in all kinds of food products are to blame, according to Hyman.

Scientifically created “Franken Food” engineered by Agri-business giants within the last 50 years have created a food product much unlike that which humans were designed to consume.

The Bible says, “Give us this day our daily bread”. Eating bread is nearly a religious commandment. But the Einkorn, heirloom, Biblical wheat of our ancestors is something modern humans never eat.
Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.
The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.