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Bread and it's alternatives.
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Silverlin
ubraj
Paradox
KL
coco
DBAL
j87x
Amaranthaceae
Decro435
13 posters
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Bread and it's alternatives.
Decro435 Thu May 06, 2010 11:21 am
Are there any types of bread which can be consumed without any detrimental effects to our hair and health?.
Bread is a staple in my diet and I find it hard to avoid it. Are there any alternatives?.
Bread is a staple in my diet and I find it hard to avoid it. Are there any alternatives?.
Decro435- Posts : 588
Join date : 2009-06-25
Age : 34
Location : Ireland
Re: Bread and it's alternatives.
Guest Thu May 06, 2010 12:26 pm
Sourdough. If your looking for pasta alternatives, gluten-free rice pasta works for me.
Guest- Guest
Re: Bread and it's alternatives.
Amaranthaceae Sat May 08, 2010 7:01 pm
You can make breads with buckwheat, egg, olive oil, salt and water.
Amaranthaceae- Posts : 1368
Join date : 2008-07-15
Location : Copenhagen
Re: Bread and it's alternatives.
j87x Sat May 08, 2010 7:14 pm
And how is sourdough different? It still contains gluten.Dave228 wrote:Sourdough. If your looking for pasta alternatives, gluten-free rice pasta works for me.
j87x- Posts : 693
Join date : 2008-08-22
Re: Bread and it's alternatives.
DBAL Sat May 08, 2010 9:36 pm
Just found some gluten free bread. Surely this is fine?
DBAL- Posts : 83
Join date : 2010-04-19
Re: Bread and it's alternatives.
coco Sat May 08, 2010 10:24 pm
Excellent thread, i would also like to see if there is an an "easy available alternative". I find it almost impossible to eliminate bread from my diet.
Also there is NO chance i would ever have the time to make my own.
Also there is NO chance i would ever have the time to make my own.
coco- Posts : 33
Join date : 2009-09-30
Re: Bread and it's alternatives.
KL Sat May 08, 2010 10:49 pm
DBAL wrote:Just found some gluten free bread. Surely this is fine?
when i asked for a gluten-free bread at my local bakery they fetched a pre-packed bread from the freezer. The list of ingredients was very long and very bad also including trans-fatty acids = not an option.
Also I used to order some gluten-free burgers at mcdonalds. This is not bread but more like eating a sponge.
Based on this I feel many gluten-free products are real crap because their only focus is to be gluten-free.
KL- Posts : 10
Join date : 2010-03-19
Re: Bread and it's alternatives.
Paradox Sun May 09, 2010 1:51 am
I've been gluten-free for a while now and tried many different types of breads... even pizza. It's my conclusion that gluten free bread really sucks and isn't worth the time. Cake, and cookies are really good gluten-free, but without white flour the bread just doesn't rise enough and is always chewy or hard. I'd rather not even kid myself into thinking there is a good alternative. It just makes it more frustrating. OTOH I just made a gluten free cake from a store-bought mix, and I couldn't really tell the difference. Same with cookies. Unfortunately those things have lots of sugar. I found a really good rice pasta the other day as well.
Paradox- Posts : 1496
Join date : 2008-07-14
Re: Bread and it's alternatives.
Paradox Sun May 09, 2010 1:53 am
Sourdough does contain gluten. It's my favorite bread so I know that for sure. I don't know where this thing about sourdough started but I've seen it floating around.
Paradox- Posts : 1496
Join date : 2008-07-14
Re: Bread and it's alternatives.
ubraj Sun May 09, 2010 2:24 am
Paradox,
I tried some brands of sourdough 8 months ago and it's true that some brands of sourdough is fine while others aren't. To minimize reactions even further NAG and/or enzymes. With that said, I still avoid all breads and NAG.
Here is a link http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html
I tried some brands of sourdough 8 months ago and it's true that some brands of sourdough is fine while others aren't. To minimize reactions even further NAG and/or enzymes. With that said, I still avoid all breads and NAG.
Here is a link http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html
ubraj- Posts : 2245
Join date : 2009-06-19
Re: Bread and it's alternatives.
Paradox Sun May 09, 2010 6:55 am
That's interesting jdp. It says that it is a specialized sourdough though.
The one comment says, "The longer process (proofing for up to a week allows the bacteria to break down the gluten making it easier to digest. ... I recommend trying to make your own sourdough bread at home with a starter that is fed for a 5 days to a week before being used."
That may be worth trying at home. Do you know/remember offhand what brand sourdough is safe? The article says the one they studied is not commercially available.
The one comment says, "The longer process (proofing for up to a week allows the bacteria to break down the gluten making it easier to digest. ... I recommend trying to make your own sourdough bread at home with a starter that is fed for a 5 days to a week before being used."
That may be worth trying at home. Do you know/remember offhand what brand sourdough is safe? The article says the one they studied is not commercially available.
Paradox- Posts : 1496
Join date : 2008-07-14
Re: Bread and it's alternatives.
ubraj Sun May 09, 2010 11:20 am
Paradox,
Yeah, it really is true that sourdough while does contain gluten may be tolerated by a lot of those with gluten sensitivity. The only catch is that you have to experiment and find which ones don't give a reaction and which ones do. Also being sensitive to MSG and fermenting may or may not give you a MSG reaction. Also, beware of cysteine added in the ingredients = excitotoxin.
Here is one link
http://www.celiac.com/gluten-free/topic/13537-sourdough-and-celiacs/page__hl__sourdough
http://www.celiac.com/gluten-free/topic/32795-a-celiac-that-found-he-could-eat-wheat-bread/
Yeah, it really is true that sourdough while does contain gluten may be tolerated by a lot of those with gluten sensitivity. The only catch is that you have to experiment and find which ones don't give a reaction and which ones do. Also being sensitive to MSG and fermenting may or may not give you a MSG reaction. Also, beware of cysteine added in the ingredients = excitotoxin.
Here is one link
http://www.celiac.com/gluten-free/topic/13537-sourdough-and-celiacs/page__hl__sourdough
http://www.celiac.com/gluten-free/topic/32795-a-celiac-that-found-he-could-eat-wheat-bread/
ubraj- Posts : 2245
Join date : 2009-06-19
Re: Bread and it's alternatives.
Silverlin Mon May 10, 2010 12:15 am
I second jdp. If you are eating organic sourdough bread, its fine. A little bit of gluten is completely healthy.
I use to live off of white bread once upon a time and bread still is a fair staple in my diet, the only difference now is that I make my own. Organic spelt sourdough, or kefir spelt sourdough! or pumkin sourdough! Basically you can make sourdough whatever you like, as long as its not crappy white flour, that stuff is basically poison. And as for eating regular bread, you may as well pull your hair out.
I use to live off of white bread once upon a time and bread still is a fair staple in my diet, the only difference now is that I make my own. Organic spelt sourdough, or kefir spelt sourdough! or pumkin sourdough! Basically you can make sourdough whatever you like, as long as its not crappy white flour, that stuff is basically poison. And as for eating regular bread, you may as well pull your hair out.
Silverlin- Posts : 365
Join date : 2008-07-15
Age : 36
Re: Bread and it's alternatives.
j87x Tue Jun 08, 2010 9:03 am
Silverlin wrote:According to Graham, it is likely that the fermentation of the sourdough changes the nature of the starches in the bread, creating a more beneficial bread.
Why did whole wheat score so poorly? Graham explains that the less positive blood responses sparked by the whole wheat are likely due to the fact that the milling process involved in making the whole wheat bread (that was used in the study) is similar to that used for white bread.
“When the subjects ate the sourdough bread, they saw the least blood sugar and blood insulin response, which is a good thing," says Terry Graham, professor in the Guelph human health and nutritional services department.
http://www.sheknows.com/articles/804898/sourdough-bread-better-for-blood-sugar-control
j87x- Posts : 693
Join date : 2008-08-22
Re: Bread and it's alternatives.
Biffy Wed Nov 06, 2013 4:49 am
What about rice rice waffles. Are they safe to eat?
Biffy- Posts : 325
Join date : 2013-03-26
Re: Bread and it's alternatives.
strider7086 Wed Nov 06, 2013 7:13 am
Has anyone with gluten sensitivity ever had sourdough bread (without any adverse side affects)?
strider7086- Posts : 73
Join date : 2012-03-21
Re: Bread and it's alternatives.
rofl Thu Nov 07, 2013 1:20 am
i heard a good way to tell is the time it takes for mold to grow. 2 days, it either was frozen not fresh, or frozen more than once, or its just got too much yeast.
if it never goes moldy thats bad too, because it has too many preservatives. if it goes moldy after 4-5 days the balance is right.
not much help for ppl who dont want to eat gluten or cant though.
if it never goes moldy thats bad too, because it has too many preservatives. if it goes moldy after 4-5 days the balance is right.
not much help for ppl who dont want to eat gluten or cant though.
rofl- Posts : 857
Join date : 2009-11-21
Re: Bread and it's alternatives.
Balthier Thu Nov 14, 2013 3:57 pm
how do you guys make your sourdough recipes do you just cook in the oven, or a bread maker and do you use a starter?
Balthier- Posts : 394
Join date : 2010-05-25
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