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Hi,
I have been reading on the website for a few days and some here on the forum. I did a search but did not pull anything up about my question. I am celiac and would like to know if the gluten free grains are soluble fiber? That depends. All grains, being GF or not have a certain percentage of both soluble and insoluble fiber. You want to work with the grains that have the highest percentage of soluble fiber. I am suspecting yes, since quinoa is soluble. I want to make some bread with Amaranth flour. Unfortunately Amaranth ranks up there with whole wheat flour with only 35% soluble fiber and the rest being insoluble. Best to stick with white rice flour, tapioca flour, potato starch flour and yes, quinoa flour at first-- as you stabilize you can safely mix Amaranth flour in with the other flours that are higher in soluble fiber. I have been trying this diet for the past 2 days.Don't really know if I have IBS or not, but something is happening to my gut! IBS is definitely associated with CD so it is likely you have both. You picked the right diet to settle things down, you just have to pick gluten free grains instead of wheat/barley or oat based ones. Kandee

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Hi Kandee,
Thank you. Very helpful info. Can You tell me about Millet grain? Hi again Del, It's fine for IBS but it has a slightly different flavor so some people find it hard to get used to. I eat puffed millet all the time. I'm sure you could find millet flour if you looked but I've never used it. A good rule of thumb when you are deciding on an alternative flour is to go by the color. The whiter it is the higher the soluble fiber percentage it has, just like the difference between whole wheat flour and white wheat flour and rice flour and brown rice flour. However, combining the two, especially rice flours are usually tolerable for IBS. Kandee
Del

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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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just rice flour? Yep, like any old brand you find that just says White Rice Flour. And you use equal amounts of all three of these? Yes, equal parts. You find the other two in an Asian Market? Yes, but I can't give you brands or anything since I've yet to buy them myself. Besides, they'd likely be written in Japanese or Chinese and I don't read OR write either.. Kandee

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Hi Augie,
Maybe this will be more help.

Here are some websites for the asian flours.

1 lb. Bob's Red Mill white rice flour, or any American rice flour
1 lb. Glutenous rice flour
1 lb. Asian rice flour

Sift together. Use in recipies.
Erawan Glutinous Rice Flour
http://www.asiafoods.com/asi/showdetl.cfm?...ct_ID=280&DID=7

Erawan Rice Flour
http://www.asiafoods.com/asi/showdetl.cfm?...ct_ID=279&DID=7

Del
Del, I stopped in our little Asian market today and found them. Bingo, just the brand you said, so I'll be anxious to try this even though I have my doubts.
2 Asian Rices

Beth, the big difference is the grind. Plain white rice flour, like Bob's is gritty if used by it's self. Believe me, I know. I've made many gritty tasting GF brownies because I only had white rice flour in the house at the time to use... Kandee

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