yeast in breads
#193804 - 07/10/05 09:48 AM
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Cyndy
Reged: 03/05/05
Posts: 1301
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I know yeast breads are considered okay on this diet...but I am curious about how many people believe yeast free bread is more helpful with symptoms.
Anyone have any input on this topic? After doing a search, it looks like the conclusion is split. 
any new input???
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This is a good question and one I've been wondering about as well. I try not to eat a lot of breads or products that contain yeast because I've noticed more bloating and loose stools when I eat them. HOWEVER, I haven't been diagnosed with a yeast intolerance or allergy nor candida. This was just one of those personal elimination choices--although I didn't completely eliminate yeast, I just cut down on it. So, I try not to eat more than three of yeasty bread a day (one or slices toast for breakfast, one or two slices of bread for a sandwich).
Also, I was having this problem when I began this diet, so it easily could have something else I was eating that was triggering the D or that fact that if you give me a loaf of sourdough bread I'll try my best to finish it all in one sitting (overeating!).
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Note...
#193873 - 07/10/05 02:17 PM
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Linz
Reged: 09/01/03
Posts: 8242
Loc: England
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...as far as I know, sourdough bread isn't actually made with yeast...and it's baking process is actually why some people have issues with it.
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Re: Note...
#193884 - 07/10/05 03:16 PM
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maikko
Reged: 05/30/05
Posts: 62
Loc: maryland
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how is the baking process in sourdough different?
as for me, i find that i get very bloated and full eating breads that have yeast, even after a few bites, but i have never been officially tested for yeast intolerance. I am always on the lookout for yeast-free bread products though!  I am also curious to the answers of this yeast debate...
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--maikko
IBS-A, mostly C-- many foods intolerant
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I didn't think about the baking process. Thanks for pointing that out.  I'll have to look into why that could be a problem. Unless...you know why and could explain it? 
Hm. The sourdough bread I was eating had yeast listed as an ingredient...
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I can't find one!  A brand name and where you get it would be great!
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Maybe they make it differently in England?
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Since I"m trying to eliminate sourdough as an experiment to my bad attack, I was reading labels this weekend on homemade breads and all the sourdough I found had yeast, I don't think the bread would get so puffy without yeast??? If anyone finds a yeast free bread, I'll give it a try.
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IBS-D, extreme pain and cramping - GERD - lactose/dairy intolerant, OCD, Fibromyalgia
DX: w/ Multiple Sclerosis 3/10
I can do all things through Christ who strenghtens me. Phil 4:13
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here are some links...it depends on where you live if you can get it...or you could try the recipe link...
Warning!! Yeast free breads in my opinion dont taste like regular bread...but at least its soemthing! they are all different, so you might like one or another...
ener-g loaf or
bread without borders (never tried this one)
Here is a irish soda bread recipe (no yeast):
3 cups wheat flour
1 cup all-purpose flour, plus extra for working dough
1 1/2 tsp salt
1 1/2 tsp baking soda
1 cup old fashioned rolled oats
2 cups plain soymilk
2 tblsp dark molasses or black treacle (honey would be ok too)
Thoroughly combine ww and all-purpose flours, baking soda and salt in large bowl. Stir in oats and make well in center.
Combine buttermilk and molasses in separate bowl. Pour mixture into flour well and gradually work into flour with fingers or spoon.Knead dough lightly 3 or 4 times on floured surface and divide in half. Shape into 2 round loaves, each about 5-inch in diameter. With sharp knife, score loaves with cross slash, cutting 1 inch deep.
Place loaves on ungreased baking sheet and bake at 425 degrees 15 minutes, then reduce heat and continue to bake 25 to 30 minutes longer or until loaves are brown on top and sound hollow when tapped on bottom. Cool at least 5 minutes on cooling rack. Loaves can be baked several hours ahead and reheated in low oven. Cut into thick or thin wedges. Serve warm or at room tempature.
Makes 2 loaves, 8 servings each.
Each serving contains:
140 calories; 257 mg sodium; 1 mg cholesterol; 1 gram fat; 28 grams
carbohydrates; 6 grams protein; 0.55 grams fiber.
pacific bakery is prob. the most popular brand.
french meadow is at a lot of whole foods stores if you have it. Looks the most like bread.
Let me know if you try any!!
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--maikko
IBS-A, mostly C-- many foods intolerant
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I thought you got sourdough bread by letting the flour and water sit and ferment?????
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