Ingredients if sensitive to corn, almond, pot, rice

kberry1 · Post by **kberry1** » Mon Feb 05, 2018 10:32 am

I would like to make bread, rolls, etc but I'm sensitive to the following foods, what flour can I use? What foods can I eat?

Corn
Rice
Chicken
Pork
Beef
Almond
Cashew
Walnut
White potato
Oat
Tuna

Post by **tex** » Mon Feb 05, 2018 12:57 pm

Hi K,

This is a tough project. With all your sensitivities, you would probably react to quinoa or amaranth, and sorghum is close to maize/corn, genetically. I see that soy is not on your list of sensitivities (which surprises me). Ordinarily I wouldn't recommend soy, as it's a rather unhealthy food, but you have few options. Soy makes a relatively high protein flour, but you might be able to make it work. You might be able to dilute it with coconut flour, if coconut is an option.

Sorry I couldn't be more helpful. Maybe someone who knows more about flour options can post some better suggestions.

Tex

brandy · Post by **brandy** » Mon Feb 05, 2018 9:08 pm

Pecan meal and chestnut flour can both be used in the muffin recipe in the Dee's kitchen link above. I've successfully used both.

Chestnut flour is tougher to find. Chestnuts are grown locally in north Florida so this is readily available for me.

Pecan meal is very affordable....I think is the cheapest alternative flour available. I generally find it in my produce section this time of year.

If it works for you freeze some bags in your freezer as it is not available in the summer.

I've used both pecan meal and chestnut as frying batter coatings. They work particularly good for fish.

brandy · Post by **brandy** » Mon Feb 05, 2018 9:12 pm

Chestnut flour produces good results but it can be tough to find in the US. There are a lot of Italian and French recipes that use chestnut flour as chestnut flour was used in Europe to bake with in times of poverty. I've made an Italian bread (can't remember the name) crepes, and pancakes. There are also pasta recipes for chestnut flour.

kberry1 · Post by **kberry1** » Mon Feb 05, 2018 9:51 pm

Thank you both very much

brandy · Post by **brandy** » Tue Feb 06, 2018 6:30 pm

Also...coconut flour and google paleo alternative flours. There are a couple of other paleo alternative flours that are hot now but I can't remember their names.

Erica P-G · Post by **Erica P-G** » Wed Feb 07, 2018 5:55 pm

HI Kberry,
Here are a couple options...the only thing you can do is try one and have a portion of it for three days and if no reactions you may ok with it.
Erica :-)

https://www.amazon.com/Bobs-Red-Mill-Al ... EPBCS&th=1

https://www.amazon.com/Bobs-Red-Mill-Fl ... Y3Q62&th=1

Gabes-Apg · Post by **Gabes-Apg** » Sat Feb 10, 2018 5:43 pm

coconut flour is a fantastic option
coconut is GMO free, readily available.

the other aspect is, in the early stages of healing our focus should be on whole foods, good animal proteins and safe veges, as these have better nutritional content. we should minimise intake of processed flours.

tasmtairy · Post by **tasmtairy** » Sun Feb 11, 2018 9:28 am

Gabes-Apg wrote:coconut flour is a fantastic option
coconut is GMO free, readily available.

the other aspect is, in the early stages of healing our focus should be on whole foods, good animal proteins and safe veges, as these have better nutritional content. we should minimise intake of processed flours.

As much as I want some kind of bread, it's too early to even try, thanks Gabes.