Please critique my gluten-free recipe


I am gluten and dairy intolerant so I tried to design a tasty, yet nutritionally complete recipe around that. I have already tasted the recipe and the taste/texture is good when well-blended but I’m mostly concerned about the safety of the ingredients in the longer term in regards to phytic acid content and whether I should alter the recipe to cut back on certain ingredients.

Please let me know what you think:


Be very careful about your whey protein sources. The Optimum Nutrtion “whey protein” you linked to contains dairy products. I’d recommend NOW foods “Whey Protein Isolate.” You have to read the label to be sure – a lot of whey protein "isolate"s are actually blends with cheaper whey protein concentrate, which may contain casein or other milk products. Always make sure you read the ingredients list.

Otherwise good job!