Wheat is Not All It is Cracked Up To Be

A few days ago I was browsing in Chapters, which just happens to be a favourite place of mine to visit.  A book called The Wheat Belly Diet caught my eye and something was tugging at me as I picked it up. 

Truthfully I was more interested in the Wheat Belly Cookbook. I wanted to know how to cook with almond and coconut flour. But, the diet book just didn't want to be put down. This book has a multitude of research supporting being wheat free. The stories are also compelling. What I found most interesting is how much wheat has been genetically modified over the years. We are not eating the wheat of our ancestors. 

If you are older you may remember the tall swaying wheat fields. Now they are short. They have been modified in order to be resistant to wind, disease and create higher yields. It is a commodity and a big one! Wheat is in everything!

Now some of you might not care but if you have celiac disease it becomes a huge problem. As a celiac you have crossed the border from being sensitive (bloated belly, brain fog to mention a few) into a the territory of severe health problems.

My sister-in-law is a celiac and I did buy the book, because I was compelled to, but it turns out it wasn't so much for me, as it was for her. I did keep the cook book and I have begun to try a few recipes. As I write, scones are being baked. Last night I did a pizza crust. It was okay, on a scale of one to ten I would give it a four-but as I am not an avid pizza lover it doesn't really matter to me. 

There is lots of information on the internet about the ravages of wheat on our physical systems and as I mused about my sister-in-law who has had undiagnosed health problems for the past two years, I have to think that perhaps the wheat was creating a lot of it. She is an avid baker and an excellent cook! She loves to make her own bread. I on the other hand switched to sprouted grain bread a few years ago. It was easier on my system. Now I think I will play around with going wheat free, as much as possible. 

Those scones? Not bad at all-not a regular scone but they are tasty-ooopps they would probably be much better if I remembered to put the baking  soda in!

Classic Scone Recipe

1 cup ground flax seed                                               2 tablespoons of xylito or 8-10 drops of stevia (in B.C. I found Xyla)
1/4 cup almond meal/flour                                          5 tablespoons of cold butter
1/4 cup coconut flour                                                    1/4 cup heavy cream
1 1/2 teaspoons of baking powder                             2 eggs
1/4 teaspoon of fine sea salt                                        1 teaspoon of vanilla extract

Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.

In a medium bown, combine the flaxseeds, almond flour, coconut flour, baking powder, salt, and xyitol, if using. Cut the butter into the flour mixture until well blended.

Whisk in another bowl the eggs, cream, vanilla and if using stevia, that too. Stir into flour mixture until well blended.

Evenly divide dough into 8 pieces (they aren't very big) and place on baking sheet. Flatten to approximately 1/4 in. thickness.

Bake for 18 minutes or until golden brown.

---