Irritable Bowel Syndrome Message Boards | Re: Fennel Seed Cookies and MORE QUESTIONS

Thanks so much Heather for the soy (or rice) butter info. I suspected the fat content was high in most of them. (May have even seen them and passed them up because of it.)

You are so right. Solid fat is the one thing that makes a cookie a cookie��tasty and tender with a holding quality. Case in point is making totally fat free oatmeal cookies. Yuck, they end up tasting like cardboard hockey pucks.

I keep xanthum gum and guar gum around all the time (bought in bulk). Since I've been allergic to wheat for over 23 years (but not gluten) I use a lot of substitutes in baking; rice, tapioca, barley, oat, corn, buckwheat and potato flours to mention some. I can tolerate spelt or kamut which acts, and tastes the most like wheat flours. In fact they are wheats, just old world ones without the extra enzymes that cause most wheat allergies. White spelt is my favorite. When using all of these alternatives to wheat the gluten and leavening qualities have to be bumped up. That's were the xanthum and guar gum comes in. They are wonderful, and I'm still learning the best amounts for what��not going by packaging label recommendations. I didn't give much thought to the gums when I mentioned using gelatin in the cookie recipe. Was just thinking about something that stiffens up when cold, like butter, but was fat free. Come to think of it our powdered soluble fibers like Citrucel do that. Chia seed will do that as well, and was called the American Indian's Jell-O. But, I doubt any of those would stand up to oven heat without breaking down.

When I'm in a hurry I buy health food, low to no fat, wheat free cookies. I also avoid fructose sweetened cookies, and of course no dairy or whole eggs. Some are good but sometimes you just want homemade. As a chocoholic I have to admit, Sharon Mello's ff brownies, and Peanut's Hot fudge brownies are my favorite. Even made with a wheat alternative flour mix (my own) plus "gums" they're terrific.

Can you shed some light on WHY honey is considered to be in the fructose category? From what I've read if you are fructose sensitive, and according to one study 73% of IBS sufferers are, then honey should be avoided like HFCS for fructose sensitive individuals. You mentioned DARK corn syrup having less fructose than light. Is it significant enough to replace all those recipes calling for light with dark?

I made the sugar cookie recipe posted recently you mentioned. (My reply is there.) Looked up your cookie recipe for the peppermint ice cream sandwiches (sounds great) and they just may work if the cookie dough is frozen in a roll and sliced before baking. It can't hurt to try. Noticed you used Cr�me de Menthe in the recipe. Want me to post an EXTREMELY easy recipe for homemade Cr�me de Menthe? I've been making it for over 20 years (wouldn't if it wasn't easy) and it IS IBS friendly, unless someone can't tolerate even a small amount of alcohol.

Have a good weekend��Sorry, I ddn't mean to get off into a couple different directions here, but needed to ask.

Kandee, (One who's NOT baking this weekend as temps are around 115 degrees now)

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