Irritable Bowel Syndrome Message Boards

You need tapioca flour too, rice flour alone may not produce the desired consistency, but yes brown or white, rice flour has the same properties (including that it can make anything crumbly in the abscence of tapioca/potato or other more gluey flours).

Egg yolk per se is no problem for me. Depends on the amount of fat. I am extremely sensitive to it, so for me ONE MEAL can't contain more than 25% of kcal coming from fat and it's not overall kcal per day that counts, which is what Heather recommends and many IBS-ers eat according to. (I couldn't eat peanut-butter with bread or salmon with a bit of potatoes, which others apparently do with no trouble.) You may not be as unlucky in this department though and can get away with more fat per any one meal.

I have no tips for substituting heavy cream unfortunately.

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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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