Hi everyone,

I'm new to this.  I've been following the BTD for almost a year, starting off here and there and then getting strict when I noticed how much it helped my then nursing baby.  I haven't gotten my secretor status yet but believe I'm a Non-Secretor based on the further restrictions and my reactions to them.  

So my question is - before I got into the Secretor vs Non-Secretor I was substituting standard flour with spelt flour.  I like the results I was getting and the food was good.  Now that spelt is on my avoid list I was wondering if you had any suggestions on what to use, rice, quinoa, etc or if there was a master list somewhere that suggested what to use in different circumstances?

Thanks for any help,
Laura

The best suggestion I have is to use any flour that is compliant for you.  

I have found that I like rice / flax meal mixture for pancakes.  

Many people use Flax meal bread here:http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1215

There are many recipes that turned up when I searched the recipe base for Flax bread:
http://www.dadamo.com/typebase.....er=abc&header=on

Happy eating.

you all know what it says in swami....
flax bread is listed, and also bread like the flax bread foccacia recipe, made with any or all or a mix of your compliant grains.....that works for me...no fuss

Quoted from Lola

you all know what it says in swami....

There are those that don't have swami...  They don't know what it says...

Quoted Text

if there was a master list somewhere that suggested what to use in different circumstances?

this what we have and doesn t violate copyright issues, yet helps you choose food right
The most recent rating of a food can be found using typebase:

http://www.dadamo.com/typebase4/typeindexer.htm

Quoted Text

There are those that don't have swami...  They don't know what it says..

for those, they all can use all grains, legumes or nuts listed in any of the books they are following, be it BT, GT, or a health series book

I like rice flour (I mix both brown and white).  I've also heard almond flour is wonderful for baking (I haven't tried this, my son is allergic to all nuts).

Check out http://www.livingwithout.com for a list of substitutes.

My favorite is Bob's Red Mill brown rice flour and I just use some beaten egg mixed in to help it stick together.  Xantham gum makes rice breads stick together but it's too gummy for my liking, and ground chia seeds help it stick together too but are hard to find in the stores around here.

I made great muffins mixing flax meal, almond meal, rice flour and amaranth flour.  Not very
much amaranth flour (probably 1/4 of what recipe called for) because amaranth is a strong flavor.

You can buy quinoa and millet flour as well.  And I use buckwheat flour for pancakes.

As an A I use soy flour, but I'm sure you wouldn't want to do that as an O.

Bob's Red Mill website has great recipes using non wheat and non gluten flours.
http://www.bobsredmill.com/recipes.php

Unveganista

Could you share your favourite brown rice flour bread recipe please ??  Brown rice flour is one of my few superfood grains and I'd like to take advantage if possible.

Cheers

Andy

Andy, I don't make yeast breads....never tried after I lost wheat  .  I just make pancake like bread and don't have a recipe....just rice flour and dump in some egg mixed with water and cook it on the griddle....or bake it on a oiled cookie sheet....I'm a total minimalist lol.  

I make good cookies, but again no recipe....I cream soft butter and sweetener, add an egg and the juice and zest of a lemon, and then mix in the flour and if I add too much I add a little water, roll up little balls of it (refridgerate it to make it harder if needed) and smash them on a cookie sheet and bake.  i like cookies  

focaccia
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
video
http://video.about.com/lowcarbdiets/Focaccia-Style-Flax-Bread.htm
this one never goes wrong, and you can substitute any grain, nut or legume flour you want....make it sweet as well, depending on what you need

I've found that brown rice flour or white rice flour can work in almost any recipe, although the results will be more crumbly.

I can have sorghum flour but I've never used it.  Has anyone ever tried it?

behaves pretty much like wheat, I think......in baking

Quoted from Lola

behaves pretty much like wheat, I think......in baking

all recipes with sorghum say to use xanthan gum or corn starch.  It's a GF flour, is that why?

Quoted from Chloe

all recipes with sorghum say to use xanthan gum or corn starch.  It's a GF flour, is that why?

Sorghum flour's taste "mimics" wheat, but it does not behave like wheat since it is gluten=free.  When combined with other starches, and a gluten sub (like guar or xanthan) it bakes a really tasty loaf of gluten-free bread.

Changeling

I bake quinoa/amaranth/flaxmeal muffins.  They positively help me loose weight, and the flavor reasonable.

Wow thanks for all of the answers and links.  This forum is SO helpful!

I don't think that any of the gums (xanthan, guar, etc) are BTD compliant. If you cut out spelt and then add in xanthan gum to replace it, you might feel worse, rather than better.

My suggestion is to use a mixture of flour and starch and accept the fact that your baked goods will be more crumbly.

no need for gums if you have arrowroot and linseed

Sorry to change the subject but is sourdough bread ok for B's ?
I can't find it anywhere.
Thanks

yes, done with compliant flours

Yum, I love it !!
http://www.premieremoisson.com/Home/
This is where I buy it. They have lots of delicious breads !!
Thanks Lola.