Irritable Bowel Syndrome Message Boards | Re: Heather, I have Q's about the cookbook

Hi there - Okay, for your questions:

"I have never used unbleached flour before. What is the difference between this and regular all-purpose flour? Why use this instead? If a non-IBS'er wanted to make the cakes and use all-purpose flour, would this be ok?"

I specify unbleached simply because when you bleach flour, you're adding a chemical to it, and I always try to avoid as many chemicals, preservatives, etc. when cooking for IBS. The recipes themselves will come out just fine with bleached flour. And your IBS will probably be fine with the bleached flour also, but I simply try to remove all possible aggravating factors.

"What in the heck is "orange oil" listed in the recipe for the Mandarin Orange Sponge cake? Is that like an orange extract?"

It's literally oil pressed from orange zest - very intense and you use a teeny weenie amount. You could certainly use orange extract instead.

"Are soy milk and rice milk interchangeable in the recipes?"

Almost always, yes. You'll get creamier results in the chowders and custards and puddings with soy milk, but it's not a huge difference. For baking there's really no difference at all.

And hey, thanks for the PR at Borders! I appreciate that.

- 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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