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The ener-g brand has 5 grams of fat per slice.  That's pretty darn high. I did visit the other sights and most of the breads look like they are too high in whole grains and seeds. Or else I missed the safe one, which is most likely this early am! 
Can I ask which brand you use?
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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yeah, the pacific bread company has some breads that are yeast free and not whole grain and are wheat-free. Beth, I said in the email it was vermont bread co. i meant this one, pacific bread.
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--maikko
IBS-A, mostly C-- many foods intolerant
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Am I a dork or blind? This is the closest I could find and it still contains whole wheat:
YEAST-FREE SOURDOUGH WHITE BREAD-no vinegar, low fat, sugar-free
Original Sourdough Bread* (SD) 20 oz. Organically grown unbleached flour, organically grown whole wheat, filtered water, unrefined safflower oil, sea salt
Kamut is wheat free and so is spelt but those are IF I am pretty sure, so wouldn't be safe.
Am I missing something, Margaux? 
which ones are yeast free, wheat free, and safe? Or just yeast free and safe?
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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Ah, I see what you mean. They are all yeast and wheat free but may not all be ibs fiendly...but we can eat some IF (the ones that are not whole grain), so maybe that would be one of the times?
But even though they're wheat free, they arent gluten free. Whoops!
Even better though, I came across a better site. The only thing is you have to make some of these products yourself. But if possible, this def. looks worth trying!!!
check out this site . What do you think?
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--maikko
IBS-A, mostly C-- many foods intolerant
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I looked through my cookbooks and you're right, Linz! While many of the sourdough starter recipes I found include yeast as an ingredient (like the commercially packaged ones I've been buying), natural starters are made by fermenting flour and water--just as you mentioned. I learn something new every day!  I'll just include a passage from Joy of Cooking I found interesting:
A natural starter contains wild yeasts instead of the commercially packaged variety... Natural starters combine flour and water and allow the wild yeasts contained in the air and flour slowly to reproduce. However, wild yeast starters can be made with a variety of ingredients. Some natural sourdough starters are made with a combination of cooked or raw potatoes to which water, salt, and cornmeal or flour are added. Some use a combination of fresh or dried hops, potatoes, and cornmeal. And some use milk, yogurt, and flour....
The traditional starter begins with a small piece of dough made from flour and water. It is fed on a daily basis with fresh flour and water until the "wild" yeasts reproduce enough so that the starter can be used to make bread. During this slow fermentation process, bacteria in the starter also reproduce and cause the starter to sour.
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Quote:
I looked through my cookbooks and you're right, Linz! While many of the sourdough starter recipes I found include yeast as an ingredient (like the commercially packaged ones I've been buying), natural starters are made by fermenting flour and water--just as you mentioned. I learn something new every day! I'll just include a passage from Joy of Cooking I found interesting:
A natural starter contains wild yeasts instead of the commercially packaged variety... Natural starters combine flour and water and allow the wild yeasts contained in the air and flour slowly to reproduce. However, wild yeast starters can be made with a variety of ingredients. Some natural sourdough starters are made with a combination of cooked or raw potatoes to which water, salt, and cornmeal or flour are added. Some use a combination of fresh or dried hops, potatoes, and cornmeal. And some use milk, yogurt, and flour....
The traditional starter begins with a small piece of dough made from flour and water. It is fed on a daily basis with fresh flour and water until the "wild" yeasts reproduce enough so that the starter can be used to make bread. During this slow fermentation process, bacteria in the starter also reproduce and cause the starter to sour.
It's still yeast, though, isn't it? It's just that you're not adding the little organisms separately, choosing instead to wake them up from their sleep inside the grains where they live naturally, right? (In other words, you're not outsourcing the fermentation job. )
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Quote:
Quote:
I looked through my cookbooks and you're right, Linz! While many of the sourdough starter recipes I found include yeast as an ingredient (like the commercially packaged ones I've been buying), natural starters are made by fermenting flour and water--just as you mentioned. I learn something new every day! I'll just include a passage from Joy of Cooking I found interesting:
A natural starter contains wild yeasts instead of the commercially packaged variety... Natural starters combine flour and water and allow the wild yeasts contained in the air and flour slowly to reproduce. However, wild yeast starters can be made with a variety of ingredients. Some natural sourdough starters are made with a combination of cooked or raw potatoes to which water, salt, and cornmeal or flour are added. Some use a combination of fresh or dried hops, potatoes, and cornmeal. And some use milk, yogurt, and flour....
The traditional starter begins with a small piece of dough made from flour and water. It is fed on a daily basis with fresh flour and water until the "wild" yeasts reproduce enough so that the starter can be used to make bread. During this slow fermentation process, bacteria in the starter also reproduce and cause the starter to sour.
It's still yeast, though, isn't it? It's just that you're not adding the little organisms separately, choosing instead to wake them up from their sleep inside the grains where they live naturally, right? (In other words, you're not outsourcing the fermentation job. ) Lol! Right!
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they are really into their sourdough. Some restaurants supposedly have sourdough that they have kept since the gold rush. I don't know if it is true. I am sorry this is unrelated! 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Re: In Alaska
#194335 - 07/11/05 05:30 PM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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It may be unrelated, but it's still pretty cool. I actually have my mother's recipe for sourdough starter (and the sourdough bread itself), so I don't have to rely on hand-me-down starter. In a similarly unrelated vein, my college roommate has a batch of brandied fruit I swear she's been feeding for more than 30 years.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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so it probably contains yeast in the mix. The web site doesn't allow you to see the ingredient listing for the product. 
Do you follow a GF diet Maikko?
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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