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BTD Forums  /  Eat Right 4 Your Type  /  Gluten free flour
Posted by: A+trainer, Tuesday, September 17, 2013, 8:44pm
Hey

As an A+ what do you think the views are on gluten free flour? The flour blend is made up of Rice, Potato, Tapioca, Maize and Buckwheat?

Also, unrelated to that. I haven't found out who (if anyone) can eat haggis and black pudding?

Regards

Trainer
Posted by: Adopted4, Tuesday, September 17, 2013, 8:58pm; Reply: 1
That mix of gluten free flours have too many avoids for me (potato, tapioca, and maize which is a kind of corn), so I would be reluctant to use it if I were you. I do a lot of compliant baking with brown rice flour, flaxmeal, and sometimes arrowroot starch.

When you mentioned haggis, it reminded me of the movie So I Married An Ax Murderer. It was the only time I had heard haggis mentioned before. I doubt it would be very good for a type A, perhaps not even for other types.
Posted by: Chloe, Tuesday, September 17, 2013, 9:00pm; Reply: 2
Quoted from A+trainer
Hey

As an A+ what do you think the views are on gluten free flour? The flour blend is made up of Rice, Potato, Tapioca, Maize and Buckwheat?

Also, unrelated to that. I haven't found out who (if anyone) can eat haggis and black pudding?

Regards

Trainer


There are better options given that potato flour is a toxin and so is maize (corn) for most blood type As. Some who follow the GTD and have a personalized SWAMI might be allowed corn starch or potato starch but not the flour from the plants.  I would recommend using almond flour.  Buckwheat and rice would be fine.  So would amaranth and quinoa.  So would bean flours other
than garbanzo.

Sorry, I'm not familiar with haggis or black pudding...if they contain toxins, then they're avoids.  The type
A diet focuses on plant based foods.....soy, proteins from nuts/seeds/beans, some fish, eggs....not much
dairy and mostly no animals except for some poultry.

When in doubt, check out this list to see if an ingredient is compliant for your blood type.

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




Posted by: ruthiegirl, Tuesday, September 17, 2013, 10:19pm; Reply: 3
What exactly are haggis and black pudding? I know they're both made from meat, and not from the parts of animals normally consumed in America, which  gives them "the ick factor" for many. But I don't know EXACTLY what's in them, so I can't comment on who could/should be eating them.

In general, Os and Bs do much better on red meat than As or ABs.
Posted by: deblynn3, Wednesday, September 18, 2013, 1:01am; Reply: 4
traditionally haggis is made from chopped (hag- meaning to hack, or maybe hacher meaning to chop) suet, onions, sheep's pluck (heart, liver and lungs) oatmeal and seasoning. It's a sheep sausage.  How are those food for you as an A?
Posted by: deblynn3, Wednesday, September 18, 2013, 1:12am; Reply: 5
Black pudding is Irish, and is what we call a "blood sausage" it is made with pork blood, oatmeal etc. Being pork it would be an avoid.
Posted by: cajun, Wednesday, September 18, 2013, 1:18am; Reply: 6
The black pudding is a breakfast staple in Ireland. Probably an avoid but my DH (an O) loved it!!!!
Posted by: walk_the_walk, Wednesday, September 18, 2013, 6:13am; Reply: 7
The haggis I have in my freezer (since last Burn's Night), but before I started GTD in May lists the ingredients as:

Lamb Lungs, Oatmeal, Dried Onions, Barley, Salt, Spices, Colour E150, Water, Beef Fat, Beef Liver, Beef Heart

...Maybe not then....
Posted by: Vicktoria, Wednesday, September 18, 2013, 10:50am; Reply: 8
Rice, tapioca and buckwheat are Ok for A type. Potatoes are an Avoid, and Maize is Corn, which is neutral only for A secretors, otherwise it is an avoid. Try some flours from gluten free seeds and nut like, flax seed, almond, mustard seed, chestnuts, hazelnut, soy bean, amaranth, kamut, millet, oat flour.
The English Black pudding is made from pork blood and usually wheat and/or corn starch. In Bulgaria we make it with mainly pork organ meats and blood, onion and some other spices, sometimes may put and muscle meat and we put that in the washed large intestines of the pig and hang it outside, until it dries. We fill the small intestines, too, but with muscle meat and some fat and some spices and it is called different. But anyway pork is an Avoid :)
Posted by: ruthiegirl, Wednesday, September 18, 2013, 12:02pm; Reply: 9
Quoted from walk_the_walk
The haggis I have in my freezer (since last Burn's Night), but before I started GTD in May lists the ingredients as:

Lamb Lungs, Oatmeal, Dried Onions, Barley, Salt, Spices, Colour E150, Water, Beef Fat, Beef Liver, Beef Heart

...Maybe not then....


The oatmeal and  barley are problematic for O nonnies, and the artificial color isn't good for anybody. This wouldn't be a horrible choice for an O secretor, even though the barley is an "avoid."

It would be easy to modify the recipe to make it compliant for an O nonnie- use rice and/or rice flour in place of the oatmeal and  barley. Without being separately rated, I'd say that lamb lungs and beef hearts have the same value as lamb and  beef.
Posted by: Vicktoria, Wednesday, September 18, 2013, 2:15pm; Reply: 10
Oat flour and oatmeal are both beneficial for A secretors and neutral for A nonnies.
Posted by: Ribbit, Wednesday, September 18, 2013, 5:14pm; Reply: 11
I've been doing a lot with oat flour recently.  Thankfully our sensitivities are healing with the treatment of Lyme disease, and we don't have to be strictly gluten-free anymore.  When we were gluten-free, I'd grind g/f oats into flour and bake that way.  You can't just substitute it for regular flour, though, because it's really a very different consistency and you have to use a much different flour-to-liquid ratio.  There are tons of g/f websites online now and no end of interesting recipes.
Posted by: Vicktoria, Wednesday, September 18, 2013, 5:24pm; Reply: 12
You can use some vegetables in some recipes instead of flour plus eggs, for example, grated sweet potatoes or other allowed root vegetables except the white/red potatoes, or some blended cauliflower, etc.
Yes, with the non-gluten flower you cannot make the typical looking bread and other things, and I have gave up trying to make the typical bread from non-gluten flour, instead I will make it something like salty cake with eggs, milk and backing soda, instead of yeast, and may add some dry vegetables in it. Anyway you can make some fast flat bread on dry nonstick skillet with the non-gluten flours, I don't know if you can make dough or you can make it little liquid like pancakes mixture.
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