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Resistant starch acts like a soluble fiber and it can be fermented in the colon to produce gas. For some people this can be a problem for others it isn't.
You are right - oatmeal is lower in resistant starch than some carbohydrates such as potatoes and bananas but it is higer than others.
While pulses are high in soluble fiber and resistant starches they are also high in insoluble fiber. I cannot handle them either 
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STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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Okay, well I'll try and minimise the amount of RS I have (i.e. the really big sources like cooled potatoes/pasta etc.) and keep on with FODMAPs and see how things go. I have had a very good day sticking to those principles today so maybe I'm getting the hang of things. It's such a nuisance, puzzling out what's causing problems and what isn't, after 5 years you'd have thought I'd got it under control by now :-P Thank you so much for sharing what you know, I really appreciate it!
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A small correction. Reheating RS won't convert all of the RS that results from cooling things like potatoes, rice, etc back to the amount found in the originally cooked item.
For example, a heated potato has about 3% RS. When it is cooled it has about 12% RS which when reheated has about 7% RS. Reheating does decrease the amount of RS but not back to the amount found in the freshly cooked product.
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STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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Thanks Syl,
Aside from rice, pasta and potatoes what other foods display similar properties? That is, reheating will reduce, but not converted the total RS. Is it true, for example, of vegetables?
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IBS A. Managing my symptoms with the EFI/FODMAP diet and probiotics.
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It is difficult to find this information. I suspect but have not confirmed that reheating RS from any source will not likely completely reduce the RS to the level found when originally cooked.
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STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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Ah thanks for the update. It is hard to find information about RS isn't it! I have definitely felt very bloated eating re-heated lunch food for dinner in the evening, like rice and potato, and in fact when I've eaten out and the food has been sitting under a heating lamp for a long time so I wonder if that's the same thing happening?
I would hazard a guess that veggies in general woouldn't be affceted so much since it's the starch in rice, pasta and potato that becomes resistant and most vegetables are less starchy than potatoes....
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What about Bob's Redmill Potato Flakes?
Ingredients: Dried Idaho® russet potatoes, mono and diglycerides from vegetable oil (to improve texture), citric acid.
Cheers.
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ibs-d (pseudo)with pain and bloating
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I believe this applies to potatoes of any kind including potato flakes which are dehydrated potatoes.
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STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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So, they have about 7% RS?
Cheers
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ibs-d (pseudo)with pain and bloating
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Is there a source for those numbers?
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now: stable through EFI+FODMAP dieting (no lactose/no fructose/some fructans and some polyols)
before: IBS-D(pseudo-diarrhoea), bloating, often unbearable pain esp from too much fat: Apr 2007- Dec 2010
FODMAPs: http://www.todaysdietitian.com/newarchives/072710p30.shtml
[I've tried VSL#3 -> I could tolerate v good amounts of IF (even with less SF), it worked great (but overall I find it too expensive)]
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