Guest guest Posted August 25, 2003 Report Share Posted August 25, 2003 In a message dated 8/25/2003 8:59:21 PM Eastern Daylight Time, etmoser@... writes: > potato flour or tapioca flour or cornstarch. My ER4YT books don't mention > any of these as beneficial, neutral or avoids. Can anyone tell me which > category each of them belongs in? > Avoids, of course. Apparently, hunter/gatherers were breadless. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2003 Report Share Posted August 25, 2003 You are correct - any potato or corn product or derivative is an avoid. Tapioca is neutral for secretors, avoid for nonnies :-( Flour Question Hi everyone, We've been easing into ER4YT for a couple of months now. Good news: no more snoring and some weight loss (without hunger). Bad news: we miss 'real' bread. I bought a couple of cookbooks by Bette Hagman (the Gluten Free Gourmet). Many of her recipes call for potato flour or tapioca flour or cornstarch. My ER4YT books don't mention any of these as beneficial, neutral or avoids. Can anyone tell me which category each of them belongs in? I'm guessing that potato flour and cornstarch are avoids but if they're not I'd like to use them; these recipes sound wonderful. Thanks for any help you can give me. Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2003 Report Share Posted August 26, 2003 In a message dated 8/26/2003 8:26:56 PM Eastern Daylight Time, Hestia@... writes: > What about rye bread? Most rye bread has wheat in it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2003 Report Share Posted August 26, 2003 In a message dated 8/26/2003 9:32:47 PM Eastern Daylight Time, sfor58@... writes: > However, you can find 100% Rye bread, and 100% rye crackers as well. > > I have found the Rye crackers but never have found 100% rye bread without some avoids in it (ie wheat/soy flour). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2003 Report Share Posted August 26, 2003 > Hi everyone, > > We've been easing into ER4YT for a couple of months now. Good news: no more snoring and some weight loss (without hunger). Bad news: we miss 'real' bread. What about rye bread? I thought it was okay on an occassional basis. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2003 Report Share Posted August 26, 2003 However, you can find 100% Rye bread, and 100% rye crackers as well. > What about rye bread? Most rye bread has wheat in it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2003 Report Share Posted August 28, 2003 > > However, you can find 100% Rye bread, and 100% rye crackers as well. > > > > I have found the Rye crackers but never have found 100% rye bread without > some avoids in it (ie wheat/soy flour). I just heard that Whole Foods makes a 100% rye bread (with flax seed) in the bakery department. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2003 Report Share Posted August 28, 2003 The brand name for 100% rye is RUDOLfFS - look in the freezer section in your health food store. http://foodforyourbloodn.goemerchant7.com <http://foodforyourbloodn.goemerchant7.com/> Re: Re: Flour Question > > However, you can find 100% Rye bread, and 100% rye crackers as well. > > > > I have found the Rye crackers but never have found 100% rye bread without > some avoids in it (ie wheat/soy flour). I just heard that Whole Foods makes a 100% rye bread (with flax seed) in the bakery department. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2003 Report Share Posted August 28, 2003 French Meadow Bakery http://www.frenchmeadow.com offers a whole bunch of wheat free breads including several 100% rye breads. I heard that their 100% Rye with flaxseed is really good, but I haven't tried it. Don > > > However, you can find 100% Rye bread, and 100% rye crackers > as well. > > > > > > > I have found the Rye crackers but never have found 100% rye > bread without > > some avoids in it (ie wheat/soy flour). > > I just heard that Whole Foods makes a 100% rye bread (with flax > seed) in the bakery department. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2008 Report Share Posted November 9, 2008 Hi: What type of flour is better to use with a child with yeast infections and acid reflux, that is not going to make things worse? Thanks Jeanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2008 Report Share Posted November 9, 2008 I don't know, but would suspect that flours with a higher protein to carb ratio would be better. For example quinoa flour and garbanzo flour but they typically work better when combined with other flours and generally need to have xanthan gum included in recipes to replace the gluten. S S Flour Question Posted by: " Jeanne " jeannebee2008@... jeannebee2008 Sun Nov 9, 2008 4:55 am (PST) Hi: What type of flour is better to use with a child with yeast infections and acid reflux, that is not going to make things worse? Thanks Jeanne ------------------------------------------------------------ Hardwood Floors Buy Hardwood Floors Direct - Click Here. http://tagline.excite.com/fc/JkJQPTgLS9gVIfEIO3sqVbn2N1ZtvkHnCCpyRtfO1IVt7gLNHCn\ O0o/ 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.