"Dinner," pen and ink by Bea Garth, copyright 2008, 2013

“Dinner,” pen and ink by Bea Garth, copyright 2008, 2013

Editor’s Note: This will be part of my new book: BEA’S FOOD SENSITIVITY COOK BOOK. Often those with multiple food sensitivities do not know how to create a meal or a bread or sweet that they can actually eat without an adverse reaction. I have thus decided to share the products of my extensive explorations using alternative cooking materials which are safe for those with food sensitivities such as mine.

This particular bread recipe is gluten and milk free. It is also very low in salicylates and has no tannins. It further has the virtue of  being relatively low in oxalates and amines. Remember to eat this bread with some calcium citrate if you  have oxalate sensitivity (or add in some calcium citrate into the batter ahead of time!) to safely  bind the oxalates from the lima beans (and the brown rice if you use it instead of white rice).

In order to avoid amines, make sure the lima beans are freshly made (though of course cooled down), and then after the batter has baked in the oven, be sure to slice, wrap and freeze the pieces to avoid making more amines. If you have a severe amine problem, you can  cover the batter in its baking pan with a piece of aluminum foil while the bread is baking to avoid amines from the browning process natural to most baking. I suggest loosely putting  the foil on after the bread has risen and before it begins to brown. For myself however I have not found this to be a necessary step even though it is what I did originally.

Adding cut apple to the batter;  photo by Bea Garth

Adding cut apple to the batter; photo by Bea Garth

By Bea Garth, copyright 2013

Pre-heated oven, 350 degrees Fahrenheit

Mix dry ingredients in a large bowl:
3 cups brown (or white rice) made into flour (i.e., 4 cups rice flour)
1 tsp. baking soda
½ tsp. salt
1-tablespoon arrowroot powder

Put in a blender and then blend all the following ingredients together:
½ cup safflower oil
½ cup maple syrup plus one more tablespoon of it
¾ cup water (or water off the cooked lima beans)
1 cup cooked lima beans
1 large peeled sliced golden delicious apple

Then pour the wet ingredients  in with the dry ingredients in the large bowl and mix using a large spoon.
Following this, add in 2 cups of cooked cooled brown (or white) rice (break up the rice first with a fork) and mix in with the other ingredients.

Peel and chop a golden delicious apple and a ripe Bartlett or De Anjou pear, and then stir it into the above mixture.

Pour completed batter into a well-oiled, large rectangular pan.

Lima Bean Rice Apple Bread; photo by Bea Garth

Lima Bean Rice Apple Bread; photo by Bea Garth

Bake 50 to 60 minutes at 350 degrees Fahrenheit.
Let cool a bit, and enjoy! If you want, you can serve it with some yogurt and/or maple syrup to make it sweeter. The apple and pear keeps it moist. It is suitable for breakfast, lunch or dinner or just as a snack. If you want it to be more of a sweet, add in 1/2 cup cane sugar (beet sugar has too many salicylates!) when mixing together the dry ingredients.

If desired, one can cut up the bread into serving pieces, wrap them in cellophane or wax paper, bag or put in large plastic lidded containers and freeze in order to avoid the creation of amines. Then when desired, take a piece out and microwave it to heat it up.

Categories: Food Sensitivity Safe Recipe by Bea Garth, GF Recipe by Bea Garth, Recipes (Gluten Free)


1 reply

  1. This also looks like a good way to work lima beans into one’s diet *and* use up maple syrup!


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