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BTD Forums  /  SWAMI Xpress  /  Bread Question for O positives
Posted by: azsundevil, Friday, November 15, 2013, 10:10pm
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...
Posted by: Lola, Friday, November 15, 2013, 10:13pm; Reply: 1
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
                                              
Posted by: Possum, Friday, November 15, 2013, 10:48pm; Reply: 2
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!!
Posted by: Ligia, Saturday, November 16, 2013, 12:01am; Reply: 3
You can use lettuce leaves as a wrap, instead of the bread.
Posted by: ginnyTN, Saturday, November 16, 2013, 4:52am; Reply: 4
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.............
Posted by: cindyt, Saturday, November 16, 2013, 4:58am; Reply: 5
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.
Posted by: Sharon, Saturday, November 16, 2013, 5:48am; Reply: 6

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
Posted by: C_Sharp, Saturday, November 16, 2013, 6:07am; Reply: 7
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
Posted by: Sharon, Saturday, November 16, 2013, 1:32pm; Reply: 8
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.
Posted by: azsundevil, Saturday, November 16, 2013, 6:09pm; Reply: 9
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.....

Posted by: Possum, Saturday, November 16, 2013, 6:12pm; Reply: 10
Was gonna suggest buckwheat! With all that you should be absolutely on the right track...
Posted by: Adopted4, Saturday, November 16, 2013, 7:49pm; Reply: 11
[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.

Posted by: azsundevil, Saturday, November 16, 2013, 10:54pm; Reply: 12
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....
Posted by: ruthiegirl, Sunday, November 17, 2013, 8:13pm; Reply: 13
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.
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