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One thing that gets my goat is when people disparage a gluten-free diet by saying we don't consume enough whole grain products. First of all, the majority of Americans usually do not eat enough whole grain products - it is just a common flaw inside the Standard American Diet (SAD) why pick for the gluten intolerant? Second of all, I think that men and women who adhere to a gluten-free diet are much more health-savvy compared to the average Joe or Jane and now we probably do eat more grain than most. But that is just my estimation and unfortunately, no person asks me my personal!One thing I do know for certain is that the mainstreaming of gluten-free has triggered a good amount of processed gluten-free foods inside marketplace and our diet can now replicate the Standard American Diet far more closely than any other time. This has its advantages but also its drawbacks, one ofthese, being a diet which can be higher in refined grains in comparison to grain.The health improvements of eating a diet abundant in grain are plenty and they also will include a lowered chance of stroke, cardiovascular disease and Type 2 Diabetes also as better weight loss and bettering blood pressure levels. Ok, great.. but just what is a wholegrain?A wholegrain means a grain that includes the bran, germ, and endosperm rather than a refined grain when the bran and germ are actually removed in processing.Whole grains you desire to seek out with a gluten-free diet include Amaranth, Buckwheat, Corn, Millet, Quinoa, Brown Rice, Sorghum, and Teff.I prefer to sneak whole grain products into things where is not expected so when always, I prefer to keep things as simple as possible. This gluten-free recipe is made with superfine brown rice flour and Solo Foods Poppy Seed Cake and Pastry Filling which makes it whole fiber, super simple and super yummy!I think this quick bread recipe demonstrates that we gluten-free not only can get plenty of whole grains within our diet but that people do it deliciously!Gluten-Free Lemon Poppy Seed Quick BreadIngredients1?? cups superfine brown rice flour?? cup tapioca starch1 teaspoon kosher or fine sea salt2 teaspoons baking powder1 - 12.5 ounces can Solo Poppy Seed Cake and Pastry Filling2 large eggs?? cup grapeseed (and other neutral-flavored) oil1 lemon - zest (finely grated) and juice1 cup milk (dairy-free is okay)?? cup powdered sugarDirectionsPreheat oven to 350 degrees. Spray a 9 by 5-inch loaf pan with gluten-free non-stick cooking spray and line with a little bit of parchment paper that overhangs around the sides.Whisk together the brown rice flour, tapioca starch, salt, and baking powder. Beat the Poppy Seed filling, eggs, oil and lemon jest on medium-high speed of your mixer until it doubles in volume, 2 - 3 minutes. Turn the mixer to low and add the flour mixture slowly. Add the milk and mix until combined. Scrap the edges and bottom with the mixing bowl well using a spatula. Pour the batter in the prepared pan and bake 50 - one hour or until browned along with a toothpick inserted in the loaf arrives clean. Let cool inside the pan for 5 minutes then remove to your wire rack to end cooling.Mix the lemon juice while using powdered sugar until smooth. Drizzle onto the cooled loaf and let sit for a few minutes.A gluten-free recipe that creates one 9 by 5-inch loaf of quick bread.

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