Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
The people who are asking about substitutes for all-purpose flour because they're eating gluten-free are doing so because of a gluten intolerance/celiac disease. If you have not been diagnosed with this by your doctor, it's nothing to be concerned about - gluten intolerance/celiac disease is a separate health problem unto itself, and is not IBS-related.
So... all-purpose flour is perfectly fine. Basically, you want to use white flour (unbleached or bleached, sometimes labeled on commercial bread packages as "wheat flour" or "enriched wheat flour"). This is soluble fiber.
Whole wheat flour is the one to watch out for. It's not bad, per se, but it's insoluble fiber, and should not be used for the base of the IBS diet, generally speaking.
Posts
Pretty simple, really...
Basically, you want to use white flour (unbleached or bleached, sometimes labeled on commercial bread packages as "wheat flour" or "enriched wheat flour"). This is soluble fiber.
