Like many of you, bagged bread or fast food breads bring on unpleasant symptoms. So I started making my own. It takes 5 mins to prepare. You use flour, yeast and salt and add your own nutritious ingredients. Steel cut oats, dried fruit, wheat germ, etc.
This stuff is amazing and tastes bakery quality.
It's great to eat fresh, healthy bread all you want that costs a dollar or two a loaf.
- For most, we have to totally avoid wheat flour - and all flours, though, due to the high glycemic index of the refined carbohydrates. Dr. B advises to avoid all flours.
Others avoid wheat due to the gluten. Many LLMDs advise their patients to avoid gluten due to leaky gut syndrome, stomach and body pain, and brain fog. It seems that many lyme patients have celiac issues but, still, with any gut problems, it's best to avoid wheat.
There are, however, some ways to still enjoy taste and get complex carbohydrates and flavor with whole non-gluten grains such as Brown, Red, Black Rices -- regular and red quinoa - amaranth - millet - buckwheat groats. Nut oils to top it off add a richer flavor.
These can all be seasoned any number of ways and other ingredients such as nuts, cranberries, coconut, cinnamon can be added for a breakfast or dessert flair. For savory meals, thyme, rosemary, garlic, onions and nearly any spice or garden herb can help keep the menu fresh and exciting. Olive oil to top off the savory grains is a nice touch, too.
And, dare I suggest - for a special holiday breakfast - Van's Gluten Free Buckwheat (frozen) waffles.
Not all of their varieties are GF, though, so be very careful. The GF buckwheat adds a bit more fiber. I don't know how they do it, but the glycemic index is fairly decent and the protein content is doable, but still best as just part of a meal. For a syrup, though, just a mere touch of pure maple syrup in a nut oil could be added. Too much syrup could knock this off the charts. Dark berries would be a nice topping, too.
Best along with eggs, though, to better balance the overall glycemic impact. Vegetables alongside are the crowning touch.
Celiac site -
Posted by fflutterby (Member # 28081) on :
My mouth is watering, lol Um but what about the yeast? Flour is taboo for us, isn't it? I guess you are not on antibiotics?
Posted by Lymetoo (Member # 743) on :
I would grow yeast like a Banshee.
Posted by maureen2174 (Member # 11471) on :
what about using gluten free flour?
Posted by Keebler (Member # 12673) on :
- GF flour is still really high on the glycemic index. For those with lyme, we are more at risk for diabetes. Foods high on the glycemix index can make that risk of diabetes even greater.
All fours are high glycemic index, they are simple carbohydrates. They also are not good for those battling candida (system yeast).
We do best with foods that are low to moderate on the glycemic index - such as COMPLEX carbohydrates (whole grains, vegetables, low sugar fruits), along with proteins and good fat. -
Posted by fflutterby (Member # 28081) on :
Keebler, since I am not great at reading labels yet. What do you think about this product??
Ingredients: 100% Pure Buckwheat Contains No Additives, Fortifiers, or Preservatives.