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BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  Bread Question for O positives
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choirub, walk_the_walk and 13 Guests

Bread Question for O positives  This thread currently has 921 views. Print Print Thread
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azsundevil
Friday, November 15, 2013, 10:10pm Report to Moderator Report to Moderator

Hunter/Non-Taster
Early Spring: Awareness, desire.
Posts: 28
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Location: dallas texas
Age: 43
Hi all,

So I'm investigating into bread possibilities for O pos, Secreters.

I have pretty much gave away my regular flour and threw out my whole wheat flour. So I pack sandwhiches for work, and the last couple weeks have experimented with Pamela's bread flour mix to make bread in my bread machine. It's pretty much a rice flour without wheat or gluten. Though it does have one item that I think is not so great for me, don't know the content amount exactly but it's the xanthum gum, which I've read is corn based.

So my question is, I thought I read somewhere, and I believe Ruthiegirl had made mention that it would be okay to use spelt flour?

I look at my Swami report and it has Wheat, Whole Grain Spelt as an avoid. Am I looking at the wrong spelt stuff, is it somewhere else or is spelt not even a wheat product. I just don't want to buy a bag of spelt flour to find out it's what I'm suppose to avoid.

My second question is, any good recipes to use that don't use xanthum gum with spelt flour then. It has guar gum as a black dot on my avoid, so I think I could bring that back for the purpose of making bread?

Appreciate the help. Bread, I'm finding is so difficult to replace, if it doesn't have wheat or gluten then it's so different in texture, and that's been using xanthum gum, which I am not suppose to use either, so I'm thinking of just extra egg in there maybe, heck maybe a few sticks of wrigely chewing gum to hold it together, I don't know, lol...
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Lola
Friday, November 15, 2013, 10:13pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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try this as a basic recipe and create variations thereof using compliant flours

focaccia
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
video
http://video.about.com/lowcarbdiets/Focaccia-Style-Flax-Bread.htm
                                              


''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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Possum
Friday, November 15, 2013, 10:48pm Report to Moderator Report to Moderator

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Ee Dan
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Doubt the chewing gum would work lol (I know you weren't serious) and  extra egg might just make it eggier?!  Foccaccia works as a bread sub, but my Hunter (O+) likes toast... Maybe you could toast the foccaccia pieces, but I haven't tried as I don't like anything that eggy?! I use ground flax, plus rice, almond flour, and eggs, in a normal size/shape loaf and he is happy with that!!
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Ligia
Saturday, November 16, 2013, 12:01am Report to Moderator Report to Moderator

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You can use lettuce leaves as a wrap, instead of the bread.
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ginnyTN
Saturday, November 16, 2013, 4:52am Report to Moderator Report to Moderator

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Spelt IS in the wheat family.  It is lower in gluten, but if you are gluten sensitive which an awful lot of O's are, you need to avoid spelt as well as the higher gluten wheats.  

Most gluten free products and mixes that I've checked not only contain one of the bad gums but also potato starch.  Since white potatoes are also Avoids for everyone except some B's, that means if you MUST eat bread you pretty much need to make your own.  I've never been that much of a bread eater, but most O's I know feel they will curl up and die if they can't have their bread, rolls, cookies, pie, etc.  

As Ligia suggested, lettuce leaves make a good sandwich wrap.  I prefer a huge bowl of salad greens topped with whatever would be your sandwich filling.  But I'm not an O.............


6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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cindyt
Saturday, November 16, 2013, 4:58am Report to Moderator Report to Moderator

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I make a flatbread composed of amaranth, buckwheat and quinoa, equal parts of each.  I also add almond meal, olive oil, some salt and water, maybe some cinnamon or cumin.  It makes a great tasting bread though it doesn't stick together like gluten containing bread does.  I experimented for a while on which grains to use, and you could do the same if these grains aren't allowed for you.
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Sharon
Saturday, November 16, 2013, 5:48am Report to Moderator Report to Moderator

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Kyosha Nim
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I've been ordering Sami's Bread for the past few months. Has any one else tried making this brad at home?

http://samisbakery.com/our-products/millet-flax/plain-millet-bread/

Organic Millet Flour, Brown Rice Flour, Water, Aluminum Free Baking Powder, Sea Salt, Cultured Brown Rice Flour,Ascorbic Acid
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C_Sharp
Saturday, November 16, 2013, 6:07am Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
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Quoted from Sharon

I've been ordering Sami's Bread for the past few months. Has any one else tried making this brad at home?


Yes. You will see the failures, if you search old threads.

Here are just a couple of threads:

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-btdlf1/m-1134608432/s-all/#num121

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GTDdiet/m-1237819466/s-25/#num26


MIfHI                            I follow a SWAMI diet.
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Sharon
Saturday, November 16, 2013, 1:32pm Report to Moderator Report to Moderator

Rh+, Warrior, Started BTD 2007, Started Swami 2009
Kyosha Nim
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Thanks C-Sharp. I though Sami's was very good and I couldn't understand why I couldn't replicate the recipe myself. It must be too good to be true. Still looking for a recipe that works for me.
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azsundevil
Saturday, November 16, 2013, 6:09pm Report to Moderator Report to Moderator

Hunter/Non-Taster
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Posts: 28
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Location: dallas texas
Age: 43
Thanks guys for the replies, I was looking at some of the info you all put down and some recipes online.
I ordered some buckwheat flour, tapioca flour, brownrice flour and have seen some recipes incorporating these. I have also done some research on xanthum gum substitutes and I see ground flaxseed is suppose to act as a good alternative, so I ordered that as well. We'll see what happens with it.....

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Possum
Saturday, November 16, 2013, 6:12pm Report to Moderator Report to Moderator

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Ee Dan
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Was gonna suggest buckwheat! With all that you should be absolutely on the right track...
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Adopted4
Saturday, November 16, 2013, 7:49pm Report to Moderator Report to Moderator

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[quote=5916]
I've been ordering Sami's Bread for the past few months. Has any one else tried making this brad at home?

http://samisbakery.com/our-products/millet-flax/plain-millet-bread/

This website looks great; I had never heard of it before. My older kids were checking it out and getting excited about the options!

Are the pictures of the gluten free loaves of bread and bagels realistic in terms of actual size? We had previously tried ordering bread from another company that sold yeast and gluten free bread and the loaves were just too small to make sandwiches or toast.



Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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azsundevil
Saturday, November 16, 2013, 10:54pm Report to Moderator Report to Moderator

Hunter/Non-Taster
Early Spring: Awareness, desire.
Posts: 28
Gender: Male
Location: dallas texas
Age: 43
Quoted from Adopted4
[quote=5916]
I've been ordering Sami's Bread for the past few months. Has any one else tried making this brad at home?

http://samisbakery.com/our-products/millet-flax/plain-millet-bread/

This website looks great; I had never heard of it before. My older kids were checking it out and getting excited about the options!

Are the pictures of the gluten free loaves of bread and bagels realistic in terms of actual size? We had previously tried ordering bread from another company that sold yeast and gluten free bread and the loaves were just too small to make sandwiches or toast.



I have not tried this company or recipe myself. The ingredients look promising/safe, and the picture appears to be a pretty good size loaf of bread. My somewhat trained eye, leads to me to believe the loaf is a little bit narrow in width but the height looks great for a bread not utilizing junk for rising.

I'm just comparing the size of the loaf to the glass and teapot in background. I know when I use to make my oatmeal bread, it usually was resting on the top of the glass window lid in the bread machine. Very light, flakey, elasticity, and tasty. So far, I've only experimented with Pamela's bread mix recipe, which made a loaf about 60% of what of what my old loafs use to come out with. Tasted pretty good but very dense, a little more than I really care to call a regular staple.

That loaf in that picture though, looks nice n light, order some, check it out, if it turns out well, let us know, maybe take your own pic. Not sure if you can load pics on this website, but we can all see it and maybe make our own loafs with those ingredients....
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ruthiegirl
Sunday, November 17, 2013, 8:13pm Report to Moderator Report to Moderator

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Quoted from azsundevil
So my question is, I thought I read somewhere, and I believe Ruthiegirl had made mention that it would be okay to use spelt flour?

I look at my Swami report and it has Wheat, Whole Grain Spelt as an avoid. Am I looking at the wrong spelt stuff, is it somewhere else or is spelt not even a wheat product. I just don't want to buy a bag of spelt flour to find out it's what I'm suppose to avoid.


Spelt is neutral for O secretors on the BTD. I didn't realize you were on SWAMI when I made the suggestion that you use spelt flour. Since you have SWAMI, you should follow the ratings for foods on there and ignore the BTD food lists.

Therefore, you should not eat spelt, and you shouldn't waste your money buying spelt flour.

It looks like you already got some good, practical advice in this thread. I've personally never had any luck making GF sandwich breads without xanthan gum. I've given up on the project, though, since my kids can all have spelt and I don't really eat sandwiches anymore.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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