Sandwich bread ideas?
#110463 - 10/04/04 08:17 PM
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Digby
Reged: 07/31/04
Posts: 453
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Okay, I'm eating the french bread with salads, soups, etc. I've been using plain bagels for sandwich bread, but my body's not too keen on all the "white bread." Any other ideas?
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Whole wheat is a big no-no for me, but I seem to tolerate oat bran pretty well. Therefore, I buy the breads that have some oats in them. They are still made with white flour, but they offer a little more nutritionally than Wonder!
You might just have to buy whatever's on sale for a while and try out different types until you find ones you can tolerate. Also, some people buy two types (one safe, one more insoluble) and use one slice of each to make a sandwich.
Good luck!
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Christine
Those who can do; those who want it done better teach.
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Do you not like white bread, or does it make you sick?
I like sourdough bread and rolls for sandwiches. I think others use pita bread/pockets. You could also try tortillas, if those are not triggers for you (they are for me, but I think that's not IBS). I like eating hamburger buns, but I think those fall into the same category as "Wonder"-type breads with all of the additives and such, rather than fresh ...
Oh! And if you have the time, you could try to make some of the breads that are in the "Eating for IBS" cookbook, too.
Good luck! 
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~*Amber*~
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Rice paper rounds are great. Bit fiddly to make, but if you make them the night before and keep in the frige at home or work until you want to eat them, they're great. If you haven't used them before, just dip each individual one in hot water and add chopped mint, chicken, coriander (my favourites) and fold them up. Hold with a toothpick and place in the frige or gobble them up then and there.
Bevp
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My gastro-guy recommended oat bread too. What brand do you buy and where do you get it? I've only seen oat bran bread that's mixed with whole wheat or whole grains.
Thanks!
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I make my own breads... basic white with just flour, water sugar and yeast.. or add other things- sometimes syrup instead of sugar, some egg (just use the whites- Challah made with honey and egg white is still yummy!) or even small amounts of other grains.. I've added up to a cup of whole wheat flour into my double loaf recipe (so 1/7th the flour) without problems, but am wary of going more, but I get the flavor and some of the denser texture that way... I have msotly given up on buying storebought breads after discovering our local bagel bakery uses dairy additives in ALL their bagels.
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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Bread. That's what I use for my tuna and all that.
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What about potato bread guys?? 
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Melissa Landers
My God be with you today, tomorrow and always
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I also make homemade bread with a recipe I got on here. 
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Look at Oroweat and/or Van de Kamps. Pick up the ones that say "oat" in the name, and check the ingredients. FYI, I can tolerate milk products and some insolubles in small amounts, so I don't panic about something way down on the list of ingredients.
Right now I have Oroweat "oat nut" in the house. It has some hazelnuts, supposedly, so proceed with caution.
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Christine
Those who can do; those who want it done better teach.
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