Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the
Wheat Belly Blog: 2012-05-30
chocolate chip bread
Here’s a slightly different
way to make bread that I’ve been playing around
with the past few weeks.
Much as I hate to admit it, using
wheat flour does have its advantages–in baking, though
not in health. There is no denying that wheat, due to the
unique properties of the glutenin polymer in gluten, has
extraordinary strength, pliability, and flexibility when
molded into various shapes, and also achieves a lightness
through the process of “rising” with the
assistance of yeast. We lose all that when we eliminate
wheat for health.
So we struggle to recreate two
characteristics in our wheat-free baking:
1) How do we generate “rise”?
2) How do we create strength and flexibility?
Rise is generally created by
mixing an acid and a base to create carbon dioxide,
while strength is provided by polymers other than glutenin.
(The photo is a version of
the recipe I made without chocolate chips.)
This bread demonstrates two
variations from many of the other bread recipes
featured here in this blog and in Wheat Belly:
1) The use of lemon juice as an
acid to react with the alkaline sodium bicarbonate
in baking soda to yield carbon dioxide, and
2) The use of guar gum to increase cohesiveness of the bread.
Both techniques are optional.
You can make perfectly fine “bread” without
the use of guar gum or lemon juice, but their use of
improves the quality of your bread.
Note that this bread is bit
higher in carbohydrate content, given that it contains
one banana and a cup of chocolate chips. Using one
medium-sized banana and Trader Joe’s dark
chocolate chips, this totals around 150 grams
carbohydrate (“net”) for the entire loaf,
or 15 grams per slice. Use half a banana and
½ cup dark chocolate chips, or a higher
cocoa, lower sugar brand of chips, and you can cut this nearly in half.
Makes 10 servings
2 cups almond meal
½ cup ground golden flaxseed
2 tablespoons coconut flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon guar gum
Sweetener equivalent to 1 cup sugar
1 cup dark chocolate chips
2 eggs, separated
¼ teaspoon cream of tartar
½ cup coconut milk
1 teaspoon vanilla extract
1 ripe banana, sliced
Preheat oven to 350°F. Grease bread pan.
In large bowl, combine almond
meal, flaxseed, coconut flour, cinnamon, nutmeg, baking
soda, guar gum, sweetener, chocolate chips and mix together.
In medium mixing bowl, whip egg
whites with cream of tartar until stiff. Blend in egg
yolks, coconut milk, vanilla, and banana. Alternatively,
combine coconut milk, vanilla, and banana in food
processor or food chopper and pulse until blended and
smooth, then add to egg white and egg yolks and whip
until blended. Squeeze the juice of half a lemon into
the egg mixture and blend together.
Pour the egg mixture into the
almond meal mixture and mix together thoroughly.
Pour dough into bread pan and
bake for 45 minutes or until toothpick withdraws dry.