I once had a remarkable teacher who, in recounting the steps of the scientific method, stated that "the burden of science is that nothing is provable". "No theory," she continued, "is future-proof," and gave us the example of the "all swans are white" theory. In colloquial language, if someone has a theory, it means she has an intuitive hunch. In scientific language, if a theory has been established, it means that it has undergone experiments and tests in a controlled setting with both dependent and independent variables that lead scientists to widely accept that the evidence offers no better alternative than the stated hypothesis.
It sounds political, I know, which is why she called it a burden.
My theory is that it will be fifty years or more before scientists will agree that most gluten free foods available on the shelves interfere dramatically with your blood sugar. Many non-Celiacs (an autoimmune disease in which there is an inflammatory response to the presence of gluten, sometimes so severe that it depletes the cilia in the small intestine) are gravitating towards gluten free foods because they believe it will aid in weight loss or help with bloating. By reading the ingredients on a loaf of gluten free bread, you'll see that it is just as energy (calorically) rich as a regular loaf of bread and, with a little math, that it has a very high glycemic index. The main ingredient in most of these products is sugar; potato starch and rice starch, processed forms of their more complex carbohydrates (sugar) starting points, are absorbed almost immediately into the blood stream, making the blood sugar content skyrocket (like with alcohol). Overtime, this can lead to any number of health issues, though best discussed away from a recipe blog.
Indeed, you may be sensitive to gluten without having a diagnosed allergy to it but there are alternatives! Rice! Buckwheat! Millet! Sometimes though, a sandwich is necessary.
This was given to me by a customer at the Syracuse Real Food Coop, where I moonlight twice a week. He doesn't know where it came from, only that it's delicious and that it makes him feel good. I was sold immediately, especially after realizing the fatty acid content and the 7 grams of protein per slice.
1 cup flax meal
3/4 c chicpea (garbanzo bean) flour
1/4 c tapioca starch
1 T baking powder
1/2 T xanthan gum
2 t anise or dill seed (optional)
1 T dried minced onion (optional)
1 t sea salt
1 T olive oil
1 t molasses
3/4 c water
2 large eggs (or egg replacement equivalent)
2 T sesame seeds
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Combine the flax meal, chicpea flour, tapioca starch, baking powder, xanthan gum, salt, dried onion and dill or anise seeds (if using) in a large bowl.
In a separate bowl, whisk together the olive oil, molasses, water and eggs. Add to the flour mixture and beat hard with a wooden spoon for about 30 seconds to activate the xanthan gum (this will act as a thickener). The dough will be sticky.
Spoon two equal mounts onto the prepared baking sheet. Using a rubber spatula dipped in water, pat the mounds into two 6-inch diameter disks about 1 inch high. Sprinkle with sesame seeds and bake until lightly browned and firm, about 22 minutes.
Let cool on a wire baking rack.
Yield: two flat breads, enough for 8 people
Prep time: 15 minutes