Guten Free Apricot Love Loaf

Let’s get real about being gluten-free. Although I love many of my gluten-free creations, and even some gluten-free products sold at the market, I do miss a few staples like pasta and a good loaf of BREAD.  Over the years, my vegan meal planning often consisted of beautifully designed and executed veggie sandwiches made on artisan bread and stacked high with plenty of seasonal veggies, sprouts, and homemade pestos.  Unfortunately, making bread is not my thing and there is simply no good tasting gluten-free bread on the market.  The loaves found on the shelves at Whole Foods are full of starches (not whole grains) and include xanthan gum, a common additive to replace the missing gluten. (More about xanthan gum below).  The best solution for a substitution is to first create a paradigm shift in your thinking.  Although it is true that many of us can no longer consume American made bread, we can create beautiful gluten-free loaves that are sure to satisfy and work very well as an open faced sandwich anchor. Today I’m sharing my Gluten Free Apricot Loaf, a slightly sweet, nutrient dense loaf that works as a lovely replacement for cinnamon toast.  

What’s the deal with Xanthan Gum?

Xanthan gum is a fermented bacteria.  Created when the bacteria Xanthomonas campestris are fed glucose that typically comes from corn, soy or wheat. (I’m guessing from GMO sources)  I’m also guessing this is why I’ve gotten sick from consuming gluten-free items from my local coffee shop and also while traveling.  

Xanthan gum has been found to create a laxative effect, especially in those people with digestive issues like IBS or colitis.  

Resources:

Natural News. (2014, March 02). Health Basics: Xanthan gum is mutated corn sugar fermented with bacteria. Retrieved from http://www.naturalnews.com/044132_xanthan_gum_mutated_corn_sugar_bacteria.html

Dr. Axe. (n.d.) Retrieved from http://draxe.com/what-is-xanthan-gum/

Gluten Free Apricot Love Loaf