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118: Dr. Gundry says: go ahead, bake bread!

by | Oct 12, 2020 | 4 comments

With the holiday season right around the corner there’s one thing on most people’s minds… 

I’m talking about baking — and this time of the year, everyone’s doing it… including me!

Yep, you heard that right — believe it or not, I’ve got an incredible sweet tooth — and I actually love cookies, cakes, and pies.

Unfortunately, though, most traditional holiday recipes call for ingredients that are LOADED with lectins, sugar, unhealthy fats, and other health-wrecking ingredients. 

So on today’s episode, I share tips for tweaking your favorite recipes to make them lectin-light and safer to eat, so you can enjoy the holidays to the fullest — WITHOUT sacrificing your health.

In this episode you’ll learn: 

  • The TRUTH about the most commonly-used baking ingredient (1:30)
  • The KEY ingredient your lectin-free cookies are missing (8:00)
  • How to make the perfect cake — every time (8:30)
  • How to fool your friends and family into thinking they’re eating a store-bought pie (9:15)
  • My favorite baking alternatives to almond flour (10:00)  
  • My secret for making lectin-free bread that tastes and feels JUST like regular bread (12:00)  
  • The #1 flour MISTAKE you could be making with all your lectin-free baked goods (12:45)
  • My baking go-to that will satisfy ANY sweet tooth – and even fool kids! (14:00)
  • The truth about this so-called “healthy” sugar alternative – and why it can actually  WRECK your health (15:15)
  • The one rule for using this traditional ingredient that ALL your recipes call for (16:45)
  • The BEST alternatives to shortening (19:00) 
  • The oil I use in ALL my baked goods (19:45)
  • How to add TONS of guilt-free flavor to any dessert, dish, or drink (20:00) 
  • The one candy bar you CAN eat (20:20)
  • One additive that will makes EVERY chocolate dish better (plus, it’s super cheap and you probably already have it in your kitchen) (22:10)
  • Simple swaps to turn ANY recipe vegan (23:00)
  • The sweet treat that stays STOCKED in my freezer –  and how to whip it up in minutes (24:45)
  • Where to find the absolute BEST lectin-free recipes (26:00)

Mentioned on this episode:

Tiger Nut Flour 

Green Banana Flour 

Chestnut Flour

 Psyllium Husk

Tapioca Starch

Arrowroot Starch 

Xanthan gum 

Lanko Monkfruit Sweetener 

Lanko Sugar-Free Maple Syrup

Red Palm Fruit Shortening 

Lily’s Sugar-Free Chocolate Bars And Sweets

Milkadamia Creamers And Milks 

Lavva Plant Milk  

My Cookbooks 

Lectin-Free MaMa

Creative In My Kitchen 

Lectin-Free Gourmet 

If you like this episode, you may also enjoy:

Introducing: The Plant Paradox Family Cookbook

Coconuts: Health Food, Or Lectin Bomb?

Why Cutting Grains Can Save Your Life

How To: healthy holiday substitutes for plant paradox followers

Episode Transcript:

Baking Swaps Transcript

Watch On Youtube:

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About Dr. Gundry

Dr. Steven Gundry is a renowned heart surgeon and New York Times bestselling author of “The Plant Paradox” and “The Plant Paradox Cookbook.”

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