bread
#244595 - 02/07/06 06:36 AM
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Curt B
Reged: 02/06/06
Posts: 9
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Hi,
I was thinking of ordering a bread mix from a website called Breads from Anna. I need a decent yeast, dairy free bread. The ingredients are: Tapioca flour, arrowroot, chickpea flour, pinto bean flour, potato starch, millet, Montina (Indian rice grass, also named perennial bunch grass, achnatherum hymnodies), crystallized honey, Xanthan Gum, salt, cream of tartar and baking soda. Would anyone know if this is okay as far as the soluble vs. insoluble fiber ratio?
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Re: bread
#244651 - 02/07/06 09:05 AM
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Nelly
Reged: 08/06/04
Posts: 4381
Loc: Within stray mortar fire of DC
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I don't know (never heard of the brand), but I'm a D and I can't do chickpeas because they're too IF for me and rough on my system. I am however all for trying everything once! Why not try, and then if you find you can't stomach it, you can give it away/make a dish for a friend?
Good luck, and please post back your results! 
~nelly~
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have you tried making bread from scratch- I cna share plenty of tasty safe recipes.. chickpea flour is normally safe even when chickpeas themself aren't but it can still be a trigger...
Amie
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Re: bread
#244695 - 02/07/06 11:20 AM
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belinda
Reged: 10/09/03
Posts: 474
Loc: Toronto, Ontario, Canada
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There are more issues here than just soluble versus insoluble. Personally I wouldn't recommend some of the ingredients, including the chick pea flour, pinto bean flour, crystallized honey and the additives. I know nothing about the Montina.
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Belinda...
#244698 - 02/07/06 11:24 AM
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MCV
Reged: 01/04/05
Posts: 740
Loc: Manchester, NH
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Why would you not recommend these ingredients? Just want to be sure I understand...
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>>>>>>>><<<<<<<<
Michelle
IBS-A, pain predominant
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Quote:
Hi,
I was thinking of ordering a bread mix from a website called Breads from Anna. I need a decent yeast, dairy free bread. The ingredients are: Tapioca flour, arrowroot, chickpea flour, pinto bean flour, potato starch, millet, Montina (Indian rice grass, also named perennial bunch grass, achnatherum hymnodies), crystallized honey, Xanthan Gum, salt, cream of tartar and baking soda. Would anyone know if this is okay as far as the soluble vs. insoluble fiber ratio?
If you are fairly stable, you are fine using this bread mix. There is significantly more tapioca and arrowroot flour in the mix than the bean or Montina. Montina flour is ALL Insoluble Fiber, but there is not a high percentage of it in this mix. (I have a big bag of straight Montina flour that I'm experimenting with right now.) Eating this bread is like eating a sandwich with one slice being white and the other slice being whole wheat. If you can't tolerate that then go to something else that uses flours that are all SF.
Also, don't use a bread machine for this mix unless it is designed for GF bread making. A stand mixer is best.
Because I have to eat gluten free, this is by far, the best tasting GF bread mix out there. It's a little pricey but worth it if you don't want to make your own from scratch. It tricks the mind with it's tan coloring and flecks of Montina - makes you THINK you are eating a whole grain bread without it really being such.
If your only problem is with yeast and you want an IBS safe bread, HERE is a recipe you could adapt by substituting the quinoa flour with white all purpose flour, or any other high SF alt. flour, like white rice or tapioca flour.
Hope this helps.
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Thanks for the comments. I'll probably try the recipe from Kandee first and if I don't like that I'll order the Anna bread and let everyone know how I like it.
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I know that you stay away from food additives but I'm not sure what the problem with legume flours and honey would be....?
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