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I am new to thinking about foods in terms of soluble or insoluble fibre. That sure makes sense to use the color of the grain! Great tip! Here's another flour question. Once I saw a blend of 3 different rice flours that could be used to replace any gluten flour and it would act just like gluten flour. The finished food also tasted like gluten was used and had the same consistency. Gums were not needed. Have you run across this ingo?? These flours were asian rice flour (fine); glutenous asian (med) and american (course) like Bob's Red mill. The glutenous asian was from Erawan marketing co of Bankok.
Del Del! I think we've been reading the same posts!!!...(recommending equal parts of those 3 types). I saved that info and want to try it too, as soon as I find the rice flours at the Asian market. I wish I could tell you I've tried it but in fact I haven't. I know if you are spookie about using brown rice flour you can use the sweet rice flour or glutenous rice flour instead of all American white rice flour which, if used alone is gritty. The 3-rice flour blend is worth a try so if you try it before me, please post your findings....OK? Can't be of much help here other than to say it is SUPER safe for IBS..white rice in any form is...Kandee

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Kandee, Del,
I found the 3 flours about 2 months ago. Right before I had this happen to my stomach and thought I would never be able to eat any grains again, not even gluten-free ones. I'm sorry. I didn't put those flours in the fridge. Instead they are in a cabinet in my very cool garage (60 degrees and below) Do you think they are still okay? I do the same thing, but only keep the over flow of alt. flours in there during the winter months, since I like to buy in bulk. I don't worry much about arrowroot or tapioca or cornstarch being refrigerated although it's easier to keep all your GF flours together. Should they be in the fridge? Eventually, when you find room. I have the largest bottom shelf and one veggie bin devoted to all the GF flours and mixes. Brown rice, buckwheat, teff and sorghum seem to go bad faster if not kept cold. I always store those in the refrigerator or freezer. Seeds and nuts need to be kept cold too. The freezer is the best place for them.
I don't mind using brown rice flour. I just need a lot of educating on using these GF flours. The BEST education you'll ever get is your own hands-on experience, not necessarily from what other people do. I've made a lot of flops in my day (despite following some GF recipes to the tee), but I keep at it, making notes and trying something different the next time. Eventually you end up with something pleasing to your own palate. I have used some mixes but I want to make from scratch now as I think I may be sensitive/intolerant to gums. Hmm, are you sure you're sensitive to Xanthan gum? It is lab produced and most Celiacs can tolerate it despite sensitivities to other gums. I may even start grinding my own flours. Great way to have fresh flour. I have a high speed blender with a dry container (VitaMix). I think I could make flour out of rocks in that if I wanted...but then that would be dust, and my house has enough of THAT already

My next experiment is to grind white beans since the bean flours out there are very strong and over power most of the products you add them to, even though they add tenderness.

Keep us posted Del. Once you get the hang of eating this way but keeping it GF I know you'll start feeling better. Were you gluten intolerant BEFORE you developed IBS? Kandee
Del

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