richedie
Frequent Contributor (1K+ posts)
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posted
I am taking antibiotics and concerned about me over doing it with this recipe.
Buckwheat flour Almond flour Quinoa flour Baking soda and Baking powder One egg Apple sauce to add moisture Blueberries Almond milk
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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richedie
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Member # 14689
posted
Dr. B says no flour so I might go back to my old recipe:
Whole rolled oats Almond flour Quinoa flakes Baking soda and Baking powder One egg Apple sauce to add moisture Blueberries Almond milk
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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desertwind
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posted
Actually that looks like a really good recipe.
On the days that I can actually get out and exercise I NEED some good carbs or I will crash really bad. This looks like a good way to get healthy carbs.
I tend to get headaches from Almonds so I might sub. Rice Dream for the Almond milk but other then that looks great! Thanks for sharing it.
Posts: 1671 | From Tick Infested New Jersey | Registered: Apr 2010
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richedie
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posted
The flour scares me though....the quinoa and buckwhear is still a flour. Maybe the second recipe I listed I will try to stick to.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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desertwind
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posted
Hum.. I always assumed it was gluten flour that was the issue? Does Dr. B. specify what type of flour or does he say all flours?
I know that Quinoa is gluten free and I have baked/cooked with the flour with no problems.
I have celiac and react pretty quickly - never have though with the Q. flour.
Posts: 1671 | From Tick Infested New Jersey | Registered: Apr 2010
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posted
I would think Dr B meant wheat flour is a problem. Buckwheat is not even a grain, I don't think. (google it)
I would be more concerned about eating things with gluten in them, like oats .. and I would avoid the sugar. But that's just me.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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richedie
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Member # 14689
posted
Oats are FINE if you get gluten free as I do.
And you can still get better eating gluten. Not everyone has issues.
In his guidelines he says...if it says "flour"..."do not eat it."
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Keebler
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posted
- The ingredients are all fine but I don't see much that will hold it together. I've tried all kinds of pancake recipes and, without gluten, most other ingredients just fall apart. If you have better luck with that, great. Tapioca flour can sometimes be good but, in the GF pancake mixes, I find that creates pancakes that never really cook - and most of the mixes are far too high on the glycemic index.
It's easier to just have a nice bowl of slow cooked oats and then add whatever you want to that (within reason). Nut oil and then just about 1/4 tsp of maple syrup can be a special treat, along with protein and vegetables on the side - or a few dark berries.
Buckwheat is a legume. You can also find whole buckwheat groats to cook like oatmeal. They are very nice with cinnamon as a breakfast or with thyme & garlic for dinner. Very nutty in flavor. Cream of buckwheat is a hot cereal.
Look at the glycemic index for everything. Surprisingly, quinoa flakes are about the same as the whole seed cooking quinoa. Normally, when any flour is ground, it shoots up on the glycemic index. The reason that quinoa does not do that may be due to the fact that it's not a grain, exactly, but a seed. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
Rich.. I'm a purist when it comes to "gluten free" oats. I'm still skeptical!!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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Keebler
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posted
- TuTu's point is very important. Most oats are processed on machines, or in rooms, with other grains. Also, be aware that if oats are bought in bulk, there is a high chance of contamination with gluten.
This may be of interest: ---------------------------
We are proud to have been the first company in the USA to offer "SAFE" oats to the celiac community. . . .
[processing and treatment methods discussed]
. . . Over the past decade research has shown that most people who are gluten intolerant can consume oats if other grains have not contaminated them. Finally a source is available through Gluten Free Oats� . . .
=============
Then, of course, see what 3rd party experts have to say about them. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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richedie
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posted
This pancake recipe holds together just fine! In fact it holds together and is more dense and heavy that most any recipe I have used. I don't buy into the "you need this or that to hold it together". I have used tons of healthy and gluten free recipes and never have issues with falling apart. That is odd.
I don't shy away from gluten anyway...it never causes me issues. I just avoid because I think I have been brainwashed.
Heck I had a turkey burger today on multi-grain bread.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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posted
The recipes sound fine. I make a similar pancake recipe all the time, without the applesauce or blueberries. (applesauce because of sugar - unsweetened still has a lot of natural sugar. No blueberries because I don't care for them.) I use butter or coconut oil.
My almond flour or quinoa or coconut flour things don't usually crumble or fall apart.
The term "flour" just means something ground into a powder (or close to it). Quinoa is a seed, buckwheat too. You can buy almond flour, hazelnut flour, peanut flour, coconut flour, etc. It's the flour made from grass/cereal grains that you should avoid.
-------------------- "To eat is a necessity, but to eat intelligently is an art" - LaRochefoucauld
Lyme neuro symptoms for 20+ years. Infected in Maryland. Diagnosed with Lyme Jan 2011. (previously diagnosed with CFS, Fibro, peripheral neuropathy) Posts: 261 | From Colorado | Registered: Oct 2010
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I think you'll be fine with the quinoa and buckwheat.
I actually ate Van's gluten-free waffles all through treatment. I topped them with coconut oil and an egg. Yours look MUCH better than that!!! But I wasn't well enough to even make the frozen waffles for myself, no way could I have gotten hubby to make what you're having.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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The term "flour" just means something ground into a powder (or close to it). Quinoa is a seed, buckwheat too. You can buy almond flour, hazelnut flour, peanut flour, coconut flour, etc. It's the flour made from grass/cereal grains that you should avoid.
Thanks for explaining what I was trying to say!!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- And the reason for avoiding typical flours is because of the high glycemic index of grain flours. High glycemic index foods basically turn to simple sugar very fast after consumption. Never a good thing.
Notice that nut "flours" and even quinoa flakes (from seed) do not have the high glycemic index of grain flours.
I'm also not quite sure how they do it but the Van's GF buckwheat waffles are actually fairly stable regarding the glycemic index.
It's the topping that can trip you up though. Some walnut, almond or hazelnut oil with just a mere whisper of maple syrup will still give you the maple taste but with the healthy nut oil.
Of course, also eating protein and vegetables (or a few dark berries) will help round out the occasional Van's GF waffle. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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richedie
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posted
That's my point.....don't know if quinoa flour or buckwheat flour have the high glycemic index of grain flours. In that case, flour is an issue. Dr. B says to avoid for a reason. I try to eat foods as close to nautre as possible. For example, rather than gluten free rolled oats, I will tend to do steel cut oats or oat grouts.
I am starting to skip the topping on the pancakes and just use some butter, stevia and cinnamon....although it is no where near as enjoyable. My doctor is OK with real maple syrup or honey.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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posted
Dear richedie, As the others said, oats are safe if they are made in a dedicated facility. I found out I do not react to gluten at all. Regardless, I still am trying to limit wheat and rye because they aggravate Estrogen Dominance. Bob's Red Mill makes some, but be sure to read the labels. Some items are made in the dedicated facility, and others are made at the regular one. Be sure to get the certified ones if you are avoiding gluten. Arrowhead Mills is owned by the Hain Celestial Group, and I know a number of people have become ill from using their flours that were supposed to be gluten-free due to cross-contamination.
Dear desertwind, Although I am no longer gluten-free, I do try to keep up with the latest information on it. The last time I checked, it was important to avoid Rice Dream. The Hain Celestial Group owns them, and many Celiacs reported becoming ill from their products. This was disappointing. It is infuriating these companies seem not to care how sick it makes someone with gluten issues. As I said in my post above, Arrowhead Mills flours are also often contaminated with gluten.
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