Gluten-free breads??

[Guest guest]

Dear (and ladies),

Thanks for bringing up the bread as I forgot about that. I cannot

eat eggs unless I just eat the whites -- get indigestion from the

yellows (had to give them up about 20 yrs ago). I did look for

Ezekiel bread (this know-it-all type former nutritionist told me to

buy it) -- saw that it contains wheat, barley and oats. The only

breads I saw that had no gluten were a brown rice=dark bread and a

rice & millet?=lighter bread -- both felt very dense. I almost felt

like I needed a crane to lift one of them (the darker one). Are rice

breads going to be it? Is spelt OK -- I thought I saw that was on

the allowed food list at the gluten-free website.

I also looked at flour -- saw that they had quinoa flour and wondered

if I should go back to baking so I can have some variety (and I loved

flax seed bread -- could put flax seed meal into a quinoa bread --

maybe use tapioca or other flour to lighten it up?).

One more question about cereals -- I did not buy any cereals that

listed barley malt as an ingredient -- guessing that the barley malt

might contain some small amount of gluten -- is that correct?

I am grateful for any/all suggestions and advice.

Regards,

(lu)

[Guest guest]

lu,

My friend uses the very dense bread . . . Tells us

that it tastes pretty good when it's toasted.

Hugs,

Rogene