Hi, I am a B+ Nomad. I made vanilla pudding from scratch yesterday. Recipe: 3/4 cup sugar 1/4 cup plus 2 tablespoons cornstarch 1 teaspoon salt 4 cups milk 5 egg yolks, slightly beaten 3 tablespoons butter, softened 1 tablespoon vanilla plus 2 teaspoons vanilla 3 large bananas
I changed the cornstarch to Arrow Root. I used Non GMO/Gluten free vanilla, . 4 hours ago I had one spoonful of the pudding. And my gut feels like its being torn apart. I did use non pasteurized cows milk in the pudding. I have milk goats (who are being dried up and waiting to have babies) and have not drank cows milk for about 2 years. What is tearing my belly up?
Question 2. For the last year, I have not done much baking, except a little with coconut flour. In the last few weeks, I started making a few things with rice flour. I made a really nice pizza ( http://glutenfreemommy.com/homemade-pizza/ ) Something in the recipe made my neck break out in bumps. A few days later, I made rice tortilla for some enchiladas, and my neck again broke out in bumps. The only thing the two have in common is xanthan gum. I read somewhere that xanthan gum is made with either corn or soy... which both are no no's for me. I have Bobs Red Mill Brand and all it says in the ingredients is "xanthan gum" I used different rice flour for each item. (I have eaten rice in the past without problem) I see on the food list that Guar Gum is an avoid. Is their anything else that I can use instead of xanthan gum? (I cant even find xanthan gum on the food list) If I am correct, the xanthan or guar gum holds the stuff together? What would happen if I left it out all together? Is their an organic brand of xanthan gum that does not use soy or corn?
Youchies - you poor thing?! I have used ground chia seeds successfully instead of either gums (I just use same amount) I would suspect the milk is tearing your guts?! You are a B & also, as you said, have not had milk for 2 years... Other thing is - I have trouble with tapioca so it could be that too Even though we are different blood types, as a B you may still be a gatherer
You could try pectin, or gelatin, maybe in combination with chia or flax.
If looking for a gluten free flour blend, some have no gums, I'm not sure which would be best for a B or what is in each of them. Budget brand GF or King Arthur are two I think are worth checking ingredients. RecipeBase is a good resource.
Sweet rice flour works in some things in place of tapioca, not good in banana bread or the like though, too dense. Maybe look into bean flours for a custom blend... Yellow split pea flour is good for most types.
When I first went GF I had some bad reactions to xanthan gum. Headaches and digestive trouble. After taking intrinsa for a year or two it improved, but it's still not good for me.
Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons: A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and O- 7yo.
Speerville Mills, New Brunswick sells a locally grown Acadian Heritage Wheat; I'm told it is what the early French settlers planted and is well tolerated by people with sensitivities including some Celiacs. All of their grains are Organic and grown in New Brunswick. the gliadin:glutenin balance is the key Iis what I understand. Original Wheat has been GMO'd to death until, critic say the new plant cannot even be called wheat by botanical traits. The Gluten Free ingredients are, I believe far worse, potato flour, tapioca, corn starch, konjac, the myriad of tasteless or horrible tasting gums.. I have no faith in the credibility of food manufacturers. They are Carpet Baggers one and all until proven different. they'd sell flavored manure. They are irresponsible wags. A good example is, " Red Bull, heart attack in a can. The same insane attitude as used to justify putting a gun in every pocket because guns don't kill anyone. But if we sent all soldiers to war without any weapons they'd kill bloody few people. Their only health dedication is to HEALTHY PROFITS. Bannock / Looskinagin,/ Irish Soda Bread, are quick breads needing just flour, water, Olive Oil or Grapseed Oil, Soda, honey and salt, It's simply biscuit dough in a loaf shape. Breads , Pastas, Tortillas can be made , yeasted or soda, from Buckwheat Flour, Kamut Flour Spelt Flour, Quinoa Flour , Brown Rice Flour(add an egg); add soaked Buckwheat groats if desired and let ferment overnight these flours/doughs should not be over handled for best results. Homemade Pastas, flour water, egg or eggless and a rolling pin = fresh Pasta.
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''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);ESTJ The harder you are on yourself, the easier life will be on you!