Wheat & Gluten-Free: Serious Consideration

Coconut-Chocolate Gluten-Free Pound Cake

Okay, I’ve been reading and listening to discussions about wheat and its connection to neuron damage.  Neuron damage is not easily detected and involves a slow degenerative process that may have a connection to Alzheimer’s disease.

We know that excessive consumption of sugar and flour (includes pasta, rice, fruits and high glycemic vegetables) leads to many diseases that make themselves known via signals from the body, however diseases of the brain are often revealed more subtly.

I have been a bread lover from way back and recently have been noticing incidences of brain fog.

A book titled, Grain Brain by Dr. David Perlmutter, discusses the connection between wheat and the onset of Alzheimer’s due to the damage that a diet containing an excess of gluten has on neuron cells.

Damage to neurons is very serious as they are not easily replaced.  And oftentimes we cannot “feel” this damage physically until too late.

The chemistry of the body is very complex which is why we are fed easy-to-understand concepts such as low-fat diets being beneficial for optimum health.

My investigation continues…

It’s time to take gluten free/wheat free baking in a more determined direction.

I baked this cake using an original recipe from Bon Appetit.com.  It calls for white flour.  I was unsatisfied with the result as it was way too light to be considered a “pound cake”.  I re-baked it and added cream cheese and a gluten-free flour mixture and the result was much closer to a pound cake consistency.

Here’s the recipe.

Coconut-Chocolate Gluten-Free Pound Cake


4 T butter, softened
½ C coconut oil, softened
4 T cream cheese
1 ¼ C sugar

2 eggs
1 t vanilla

Gluten-free Flour Mix
½ C brown rice flour
½ C white rice flour
¼ C tapioca starch
¼ C almond flour
1 t guar gum

1 t salt
¾ t baking powder (gluten-free)
½ C unsweetened cocoa powder

1/3 C plain yogurt
1/3 C milk

¼ C sweetened or unsweetened coconut flakes

Process:  combine your flours and all other dry ingredients and mix well then set aside; combine the yogurt and milk and mix well; cream the butter, oil, cream cheese and sugar until fluffy; add the eggs and vanilla and continue to mix for another 3 minutes; add the dry and wet mixtures to the creamed mixture and mix well (no gluten to overwork in this recipe, okay to mix); pour batter into prepared pan; add the coconut flakes evenly over the top of the batter and bake at 325F for about 40 minutes or when cake tester comes out clean.

Notes:  I have baked this again since writing this post and added 1 teaspoon of freeze-dried coffee to the dry ingredients and used Bob’s Red Mill Gluten-Free Flour ready mixed baking flour.  The result was improved further!


One Comment on “Wheat & Gluten-Free: Serious Consideration”

  1. Pam says:

    Looks yummy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s