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BTD Forums  /  Eat Right 4 Your Type  /  What kind of gluten/wheat free bread to eat?
Posted by: footprints, Tuesday, May 8, 2012, 6:52am
[b][/b] 8)

Hello all BTD's,
This one is for all celiacs or wheat/gluten sensitivity folks. I just read about the nighshade foods(tomatoes, potatoes & eggplants on a website by a naturopathic physician) Those are the ones that A's have to avoid. She had mentioned that anyone who has arthritic conditions or joint pains should avoid the nightshades to help avoid the pain and joint stiffness altogether, as nightshades aggravate it and makes it worse. Makes sense, as I have some stiffness in my lower back due to major back surgery for scoliosis way back in 1976. She also mentioned that those who have to avoid wheat/gluten and have been off of it for quite some time and still experience digestive issues may be because of the potato starch in gluten free products, particularly pretzels and bread. So, now I am wondering, what would really be the best kind of wheat/gluten free bread that those of us with this issue can eat without the potato starch? What about the ezekial gluten/wheat free bread? I think the company makes this type of bread. If anyone who has to abide by a wheat/gluten free diet can comment on this, I would greatly appreciate it.
Have a great week,
Michelle r. Taylor
(Footprints)
Posted by: yvonneb, Tuesday, May 8, 2012, 1:20pm; Reply: 1
Hi!
Most glutenfree breads use a load of binders and additives-I'd stay away from them.

If you have the time, make bread from scratch yourself- there are recipes for unleavened flaxbread on this website somewhere... If you can have yeast you could bake yourself some muffins/ pancakes/ dropcakes with buckwheata/ quinoa/ millet- anything smaller than a loaf that does not need slicing as these non- gluten grains tend to crumble.

If you need a sandwich alternative...ricecakes kinda work (crumble) or rolling your filling into a pancake/ fahita.
Myself, if I have to pack a lunch I use a box and fill it with salad and meat/ beans/ boiled eggs/ rice on the side. Dressing in a screw top jamjar.

Biscuits/ cookies....replace the flour with non-gluten flour from the above list and adjust the amount of eggs (more) or add arrowroot powder to help bind the dough. Drop style cookies work great. Ground linseed/ flaxseed works as well but is a bit more difficult to manage- it goes kinda gloopy  :)

Search the database for recipes- there are really gifted cooks/ bakers in this community that have done all the work for you.
On the usual recipe sites on the net you'll find plenty as well, but you have to sift through them to find recipes that don't use a lot of sugar/ potato starch/ fat to make up for lack of gluten ;D

Can you have oats?? If yes, oatcakes are good (make sure to chew them long- they get nicer the slower you eat them :)) and flapjacks and pancakes are real yum, too!

Best of luck and have fun trying out new recipes,
You are on a good track here!

PS: Haven't eaten wheat (bread/ cakes/ cookies/ pasta) since.....1999 and don't feel deprived- it took a while and there were tantrums, but I got there in the end  ;)
Posted by: PCUK-Positive, Tuesday, May 8, 2012, 1:31pm; Reply: 2
there is also a link with coffee and the above, but all of this is taken into account with the various DR D blood type, genotype and swami diets.

if you do have a cheat at least soak the grains and ferment them for a bit, it seems to help us, although not sure of Dr D's stance on that.

we now don't eat any grain unless it's been fermented to remove the phytic acid. or sprouted afterwards.

the same goes for nuts now too, all soaked and fermented and them dried or dehydrated. all of the above helps a little and all those little s add up to a lot :)
Posted by: Enobattar, Tuesday, May 8, 2012, 2:04pm; Reply: 3
Do you bake?  If so, experiment with your Beneficial, Super, and Neutral flours.  Mix them up.  I'm going to post a recipe soon for "Skillet Bread".  A very simple, quick bread that is able to be used for sandwiches, toast, etc.   :)
Posted by: ruthiegirl, Tuesday, May 8, 2012, 3:05pm; Reply: 4
Sprouted wheat breads such as Ezekial and Manna breads are not appropriate for people with celiac disease. Sprouting wheat destroys the lectin, but not the gluten.

I've seen rice flour bread in Trader Joe's that 's OKish- rice flour base, free of potato and corn, but not free of all "avoid" additives or gums. It's not something I'd buy regulary, although I have had a couple of slices at a friend's house. It's a reasonable compromise if you're REALLY wanting sandwiches and want to ease into this diet slowly- just bear in mind that eating "compromise foods" will slow down healing. If you have GI issues and/or react very badly to gums, it's probably not worth it.

I mostly don't use breads at all. I eat rice cakes sometimes, but usually I have grain-free breakfasts and lunches (I'm an O- A's may need more grains) and then cooked brown rice or quinoa with dinner. I also bake rice challah for the Sabbath, but the texture is very crumbly and wouldn't work in sandwiches.

Since you're an A, you may be able to eat corn safely. If so, you can eat organic corn tortillas or tacos- I've seen some with weird additives and I've seen some that are just corn flour and salt. Read labels carefully. I also advise staying away from non-organic corn to avoid eating GMO (genetically modified organisms.)
Posted by: PCUK-Positive, Tuesday, May 8, 2012, 3:25pm; Reply: 5
fyi

http://www.foodnavigator.com/Science-Nutrition/Fermented-wheat-flour-may-be-safe-for-celiac-patients-suggests-study
Posted by: Lola, Tuesday, May 8, 2012, 3:32pm; Reply: 6
make your own!
:)
Posted by: BloodBtype, Friday, May 11, 2012, 9:15pm; Reply: 7
If possible, make your own is probably the best advice so far.In my case,Millet and spelt are supposed to be the most beneficial grains.Everytime I find a loaf with spelt or millet, it is always mixed in with something on my avoid list, usually wheat or a less than favorable oil.

A liitle searching on the internet has led me to some great millet/spelt options for making both crackers and breads.A lot of the recipes are very simple and cost saving at the same time. Spelt crackers are super simple to make.

Even though I've found some healthy cracker and bread options, I've decided to eat them and things like quinoa and brown rice in reduced portions as it's my goal to drop 20lbs on this eating plan.

Check online and for sure you will find something beneficial and to your liking compatible with your blood type.
Posted by: Spring, Friday, May 11, 2012, 11:08pm; Reply: 8
I am having fun making pancakes using my flours. I haven't found a time yet when they can't be substituted for bread. And the ones I made from buckwheat/carob with some Trehalose Complex are delicious right out of the freezer when I want something with a tad of sweetener! Taste and texture are almost like a frozen pudding! Yum! I think I have finally found something that will be a nice frozen treat this summer! Actually, they are better than ever frozen! (smile)
Posted by: ABJoe, Friday, May 11, 2012, 11:11pm; Reply: 9
Spring, did you post a recipe?
Posted by: Spring, Saturday, May 12, 2012, 1:52am; Reply: 10
Quoted from ABJoe
Spring, did you post a recipe?


Not yet, Joe, but maybe I can later. They are getting better every time I make them so give me a few more tries! (((((Shhhh, but I have a little secret about one of my eyes that I am bursting to tell, but I'm going to be absolutely sure before I do!! Stay tuned!!))))
Posted by: RichardTG, Monday, May 14, 2012, 5:13am; Reply: 11
Cooked food is dead food, you are what you eat. Raw is life. If you have to cook it it is unfit for human consumption in my opinion.
Posted by: ruthiegirl, Monday, May 14, 2012, 2:02pm; Reply: 12
We're all unique individuals, and have different needs for raw/cooked percentages. Few people do well on 100% raw  food, although many people do well eating 75% raw and 25% cooked. From prior online discussions, it seems that O's need more cooked food and A's need more raw foods (not sure where Bs and ABs fall in that spectrum) and most people need more cooked food in the winter and more raw food in the summer.

I've gotten diarhea and fatigue from eating too many raw foods in one day.

Richard- do you eat raw animal protein too, or are you eating a  vegetarian diet? I'd  be very concerned about an O staying healthy without animal foods.
Posted by: 815 (Guest), Monday, May 14, 2012, 2:17pm; Reply: 13
If you can't make your own, I like Udi's the best.
Posted by: Spring, Monday, May 14, 2012, 2:19pm; Reply: 14
My husband was so sick he was green from eating raw squash on two different occasions. It never bothered him at all when it was cooked. I can't imagine eating a raw sweet potato or raw turkey or raw lamb or raw rice or any number of other foods. I have heard too many horror stories about people trying to eat everything raw and what it did to them.

Yes, at least some of us need enzymes from raw foods. But it is nonsense to think that food is dead after cooking. It simply isn't a reality.


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