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Pages: 1 anyone have info on rye flour?       #337659 - 11/03/08 02:57 PM Edit Reply Quote Fen Reged: 03/01/08 Posts: 574 Loc: Central NY Just curious if anyone knows about the SF vs IF content for rye flour. I got the results back from my food sensitivity testing and I'm not reactive to gliandin and only mildly reactive to gluten (meaning I can eat it on a rotational basis) but very reactive to barley. Apparently barley is somehow used in the "enriching" process of white flour - this could potentially explain why I often react to wheat. Anyway, just curious if rye-only bread would be safe from a SF standpoint. Thanks! -------------------- IBS-C Print     Remind Me     Notify Moderator     Pages: 1

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