Irritable Bowel Syndrome Message Boards | Re: question for Heather

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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