Guest guest Posted May 14, 2004 Report Share Posted May 14, 2004 wait - you mean there's someone on this list still using gluten flours? katja At 01:43 PM 5/14/2004, you wrote: >Has anyone substituted bulgur flour for non-NT recipes calling for white >flour or whole wheat flour with success? How does the end product differ in >density? > >Nanette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2004 Report Share Posted May 14, 2004 > wait - you mean there's someone on this list still using gluten flours? *sheepishly raises hand* Does this mean I have to give back my kefiili grain? Our problem doesn't seem to be gluten. It seems to be very specifically wheat. We still eat some wheat but nothing like the amount we did, and I'm trying to move us in the direction of spelt/kamut/anything else as fast as I realistically can. Lynn S. ------ Lynn Siprelle * web developer, writer, mama, fiber junky Editor/Publisher, The New Homemaker http://www.thenewhomemaker.com/ Celebrating 5 Years of Homemaker and Caregiver Support: 1999-2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2004 Report Share Posted May 14, 2004 --- In , Lynn Siprelle <lynn@s...> wrote: > > wait - you mean there's someone on this list still using gluten flours? > > *sheepishly raises hand* > > Does this mean I have to give back my kefiili grain? > > Our problem doesn't seem to be gluten. It seems to be very specifically > wheat. We still eat some wheat but nothing like the amount we did, and > I'm trying to move us in the direction of spelt/kamut/anything else as > fast as I realistically can. > > Lynn S. Oh good - I was afraid I was the only one. Funny though, I spot gluten intolerance in a lot of my guests and the Glutenator made me feel guilty about feeding them gluten, so I use non-gluten flours when cooking for other people. But I've got a stash of the most awesome old-world sourdough bread in the freezer, just for me. Betsy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2004 Report Share Posted May 14, 2004 Mea culpa! I actually checked out Dangerous Grains from the library. I am still trying to wean my family off of white flour. I have a long way to go to even think about going grain or wheat free. Nevertheless, can anyone give me any feedback on my original question? Nanette Re: Bulgur flour - uses wait - you mean there's someone on this list still using gluten flours? katja At 01:43 PM 5/14/2004, you wrote: >Has anyone substituted bulgur flour for non-NT recipes calling for white >flour or whole wheat flour with success? How does the end product differ in >density? > >Nanette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2004 Report Share Posted May 15, 2004 >> I'm trying to move us in the direction of spelt/kamut/anything else >as >> fast as I realistically can. >> >> Lynn S. > >Oh good - I was afraid I was the only one. Funny though, I spot >gluten intolerance in a lot of my guests and the Glutenator made me >feel guilty about feeding them gluten, so I use non-gluten flours >when cooking for other people. But I've got a stash of the most >awesome old-world sourdough bread in the freezer, just for me. > >Betsy Well, no one really understands all this yet! I have no desire for spelt or anything else, our bread is wonderful and we have more good stuff to eat than we have time to eat it, and I don't want to push the limits myself. But the guests don't seem to care, really. We had a birthday party the other week and rather pigged out, big pizza, carrot cake and lots of wine, no one really asked what the pizza and cake were made out of. Sourdough (some forms of it, anyway) have been shown to digest the peptide sequence that is the most problematic. If that peptide gets DIGESTED it doesn't cause problems, except for folks who are rather sensitive (which is the group that is the most studied, at this point). I also tend to think that red wine with the meal works some magic, maybe by helping in the digestion. Or maybe by helping insulin sensitivity ... but the Mediterannean folks eat a LOT of wheat and do ok. Partly because the genes that cause the most problems are rare there ... partly because of the olive oil and wine (my speculation ...) and the long fermentation of the breads. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.