Bread flour question
#7380 - 04/25/03 07:14 PM
|
|
|
|
Peanut
Reged: 02/09/03
Posts: 182
Loc: England
|
|
|
Hello everyone. I know that we have to be careful with some of the flours, but I am wondering if light Rye flour is okay to use? What about Spelt? I looked at the posts here earlier before going to the store, but when I looked at the spelt flour in the bulk containers it reminded me of whole wheat and made me a bit scared. Besides unbleached flour, what are safe flours to use?
Thank you as always for anyones help. I guess i am wanting to branch out a bit.
Sheri
--------------------
So much baking, so little time.....
Print
Remind Me
Notify Moderator
|
|
|
Please look at original post.
Sheri
--------------------
So much baking, so little time.....
Print
Remind Me
Notify Moderator
|
|
|
Hi - Rye flour tends to be pretty well tolerated, but not by everyone. I don't know about spelt - I've never used or had feedback from anyone.
Rice flour would be safe, and buckwheat flour too. Or oat flour.
I think your own judgment of how the flours look is a pretty good gauge. If you see little flecks and particles like the bran in whole wheat flour, I'd be pretty darn cautious. If the flour looks homogenous and very smooth textured, you're probably nice and safe.
Best,
Heather
--------------------
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!
Print
Remind Me
Notify Moderator
|
|
|
--------------------
So much baking, so little time.....
Print
Remind Me
Notify Moderator
|
Posts
