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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  sprouted breads and gluten
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sprouted breads and gluten  This thread currently has 397 views. Print Print Thread
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mandi
Monday, February 5, 2007, 6:52pm Report to Moderator Report to Moderator
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does sprouted breads such as food for life ezekial bread that does not contain any added gluten, gluten free?  or does the sprouted grains still contain gluten themselves?

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Alan_Goldenberg  -  Tuesday, September 18, 2007, 2:22am
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Brighid45
Monday, February 5, 2007, 6:57pm Report to Moderator Report to Moderator

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Kyosha Nim
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I think there is still some gluten in ezekiel bread, but it's a much smaller amount than that found in 'regular' flour bread--the sprouting breaks it down, if I remember correctly. I'm pretty gluten-sensitive and can eat ezekiel bread with just minor side effects.


Everyone is entitled to his or her informed opinion. --H. Ellison
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linnsmama
Tuesday, February 6, 2007, 3:43am Report to Moderator Report to Moderator
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Watch the other "no flour" sprouted breads as many of them list "vital wheat gluten" in the ingredients.  Why this isn't considered flour I have no idea.  Ezekiel is the only one I've found to be okay.

Robin
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yaeli
Tuesday, February 6, 2007, 4:03am Report to Moderator Report to Moderator

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I'd like to comment that before BTD I used to enjoy sprouted wheat bread imported by my HFS from the UK. However, after being on BTD for a while I gave it a try just once and felt really bad, so I decided to give up on it. The only 'bread' I allow myself is Wasa 100% rye crackers (which I think contain at least traces of wheat flour), or 100% rye bread. As I'm tempted to have them, I don't keep them at home.  


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Alia Vo
Tuesday, February 6, 2007, 8:21pm Report to Moderator Report to Moderator

Kyosha Nim
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If an item on the food label contains gluten, the product is a gluten product--even though the contents are sprouted.

Alia



Alia A. Vo
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linnsmama
Wednesday, February 7, 2007, 12:35am Report to Moderator Report to Moderator
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Quoted from yael_p
The only 'bread' I allow myself is Wasa 100% rye crackers (which I think contain at least traces of wheat flour), or 100% rye bread. As I'm tempted to have them, I don't keep them at home.  


Yes, I keep a package of those around and a loaf of ezekiel in the freezer.  The longer I eat right, the less interesting those things look.  I try to keep my grain servings down to one per day, so putting my sandwich filling on a bed of lettuce at lunch makes a lot more sense than using a compliant bread, especially if I plan to have rice or something for dinner.

Today I made cookies with the kids for the fun of it.  Chocolate chip using rye flour.  They were good and well worth the indulgence.  I'm having cod and salad for supper - no grains.  We gave away most of our cookies to the neighbors and the furnace repair guys, so I don't have to worry about eating any tomorrow.

Robin
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geminisue
Wednesday, February 7, 2007, 1:23am Report to Moderator Report to Moderator

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Does anyone have an easy recipe for 100 percent rye bread? Amts rye flour,yeast, water?  Do you use a sweetener to make it? Thanks
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mandi
Wednesday, February 7, 2007, 2:15am Report to Moderator Report to Moderator
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so are you saying the sprouting process helps breakdown the gluten?
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Lola
Wednesday, February 7, 2007, 2:22am Report to Moderator Report to Moderator

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no.....it helps break down the lectin.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Lola
Wednesday, February 7, 2007, 2:24am Report to Moderator Report to Moderator

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Sa Bon Nim
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found this one....sure there are more in recibase, check it out:
Quoted Text
Rye Bread

2 cups water
1 Tablespoon dry yeast
2 Tablespoon molasses
1 egg
7 1/2 cups rye flour
1 Tablespoon Salt
1/4 teaspoon onion powder
1/2 teaspoon dry mustard


Mix all ingredients well.  It will feel like a very thick batter and will not be like a wheat bread.  Cover loosely with buttered plastic wrap and let rise in a warm place until doubled.  Punch down.  Let rise again for best results.  Put 1/2 of batter in each of 2 greased bread pans and pat flat with floured hands (or buttered). Cover with buttered plastic wrap and rise in a warm place until almost doubled in size.  Slit top right down the middle with a very sharp knife.  Bake in 350 degree oven 30-45 minutes.  

This was nothing like baking a wheat bread.  The first rise took over an hour.  The second about 50 minutes and the third still took 40 minutes.  The end result is fantastic!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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mandi
Wednesday, February 7, 2007, 2:43am Report to Moderator Report to Moderator
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thats what I thought lectin not gluten.
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yaeli
Wednesday, February 7, 2007, 3:11am Report to Moderator Report to Moderator

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Quoted from linnsmama

so putting my sandwich filling on a bed of lettuce at lunch makes a lot more sense than using a compliant bread


It does, absolutely! and it's freshening too, and energizing, which grains aren't at all...


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Alia Vo
Wednesday, February 7, 2007, 5:48pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from geminisue
Does anyone have an easy recipe for 100 percent rye bread? Amts rye flour,yeast, water?  Do you use a sweetener to make it? Thanks


Essence bread recipe from the Recipe Index; substitute 4 cups of rye flour, instead of the flours called for in the original recipe.

No sweetener is needed, essence bread is naturally sweet.

Alia


Alia A. Vo
A Positive Secretor
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BTD Lifestyle Since 1999
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geminisue
Wednesday, February 7, 2007, 8:41pm Report to Moderator Report to Moderator

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Sam Dan
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Thanks Lola and Alia
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  sprouted breads and gluten

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