question for Heather
#6308 - 04/16/03 10:07 PM
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TessLouise
Reged: 01/21/03
Posts: 540
Loc: Nashville, TN
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This is prolly in one of the books, but I can't find an exact answer...here goes...before I knew about the diet, I always, always used half whole-wheat flour for pancakes, biscuits, cornbread, etc. Can I still do that? Most of these recipes are ones I haven't made since I found out about the diet. So I don't know how well I'll handle them. But I can have "light wheat" sandwich bread, which has a little bit of whole wheat flour in it. I just don't know how much white flour I need to have in my *recipes* to balance the whole wheat. Thanks to anyone who can give me some guidance (we're having pancakes for dinner tomorrow).
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Oh, I wish I had a black and white answer for you here. Whole wheat seems to be the one insoluble fiber food where people either have a high tolerance for it (I can actually eat bran flakes on an empty stomach!) or they have none at all. For recipes, using 1/3 whole wheat to 2/3 white flour seems to be tolerable for most folks. You might just try one of your old recipes that way and see how you do - if everything goes fine go up to a half-and-half ratio. I think the results will come out equally delicious both ways. In general, I think most recipes just about always use some white flour in with the whole wheat to get a lighter texture, so if you go overboard on the whole wheat the results might not taste so great. For the pancakes, biscuits, and other non-bread items you could try whole wheat pastry flour - that's much more finely milled than whole wheat bread flour (but it doesn't have the gluten you need for bread baking).
Let me know how the experimenting goes! 
- 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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