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Yep I eat white basmati. Keep in mind that the BRAT thing, prescribed for D by doctors, is pretty much the same as the WTEWYCEA diet, prescribed by Heather for both C and D - the basis is SF, which, as the basis of this diet, is beneficial for both C and D. And if you think you're eating *too much* IF, maybe upping your white rice intake would be a way to balance it out, especially since you're not doing ok with SFS and are having trouble finding other tolerable (GF) SF grains? (Just kind of shooting in the dark here...)
The breadmaker I have is a Cuinsinart Convection Breadmaker (CBK-200C). I bought it at Williams and Sonoma (in Canada) for about $100 on sale at xmas, but looking around the internet it seems it's the same price in the US. (Here is it at Amazon.com: web page; it's also the same price at Williams and Sonoma online: web page). And according to my user's guide, the GF setting is actually exclusive to this model, so go figure 
It came with a huge recipe book, including 6 GF recipes. Generally the GF breads in the book contain rice flours (white and brown), soy flour and other bean flours (garbanzo, garfava), buckwheat, rye, semolina, sorghum, amaranth, quinoa, potato starch and flour etc.... It also notes that you can use any commercially available GF bread mix in this machine using the GF setting.
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Hi Jaime, I'm trying that right now with whole grains. Due
to travelling down here and the anxiety that goes with it,
like wandering aimlessly in front of some terminal at O'Hare
trying to get a cab, with a pretty cold wind chill to boot,
it worsened my C. Other than eating too much SF at dinner
last night along with a piece of cappacino cake(Oh, I was a
glutton  ),I've been increasing my whole grain intake.The
BM's have gotten a bit better today. Hopefully, this will
continue. It doesn't surprise me too much that you had
success, as it is in accord with the theory I put forth this
past summer. Glad to hear your C cleared up! I'll bet if you
keep eating this way, your C will not return in any bad way.
-Bob
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<img src="http://www.math.mtu.edu/~rwkolkka/BritPicA.jpg">
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Thanks for the link, Laurel. You are such a sweetheart! 
Quote:
Generally the GF breads in the book contain rice flours (white and brown), soy flour and other bean flours (garbanzo, garfava), buckwheat, rye, semolina, sorghum, amaranth, quinoa, potato starch and flour etc....
This is the problem. I can't find a bread recipe without the IF flours. Rice, potato starch, and quinoa are fine, but I can't find a recipe that doesn't include at least one of the others. 
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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Yeah you're probably right... I guess bread is a real tough one for GF/IBS-safe eh? Still, most of the recipes seems to be almost half and half for SF/IF... and I'd imagine that there's quite a bit of SF in bean and soy flours too. But, I know, it would be a pretty big investment for a "maybe this will be ok"....
*hugs hugs hugs* I wish I could be more helpful
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Beth, I think you should try the breads with some of the IF
in them. I doubt you'll get any worse, and they hold the
promise of making you feel better. I think Laurel has a very
good idea. In fact, now I'm thinking about getting a bread
machine myself. How 'bout this,if the bread machine does'nt
work for you, I'll buy it from you. -Bob
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<img src="http://www.math.mtu.edu/~rwkolkka/BritPicA.jpg">
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