Gluten Free Grains
#366374 - 11/07/11 12:15 PM
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Hi Everyone!
I have found that I have become very gluten intolerant, so I have been eating gluten free and feeling better. The only thing is, I have been eating "white" GF foods and I am gaining weight. I thought of trying to make GF breads and muffins with healthier grains such as almond flour, millet flour, buckwheat flour, quinoa flour and sorghum flour. I have recipes for "gluten-free whole grain" breads, but I am afraid to make them because they may irritate my IBS. Does anyone know if it would be safe to make these?
Here is an example of a recipe:
GLUTEN FREE MILLET OATMEAL BREAD RECIPE
1 cup white rice flour
1/2 cup certified gluten free oat flour or quinoa flour
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup arrowroot starch
1/3 cup sweet rice flour
1/4 cup flax seed meal
1 Tablespoon xanthan gum
3 eggs
1 tsp apple cider vinegar
1 packet active dry yeast
1 Tablespoon molasses
3 Tablespoons brown sugar
1 1/2 teaspoons salt
4 Tablespoons butter or butter substitute, melted
1/4 cup plus 1 cup heated water
Thanks so much,
Heather
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the millet flour and flax seed would be what I'd be most concerned about in terms of insoluble fiber.
But, they're pretty low quantities compared to the rest of the soluble fiber flours.
For most gluten free recipes, it's the fat content that gets way out of control. This recipe looks great for fat content.
I'd go ahead and try it - seems pretty safe.
Best,
H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Ok, great. I'll try it then. Thanks so much Heather!
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