Psyllium husk substitution in muffins
ovenbird
11 years ago
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Comments (20)
lindac
11 years agocentralcacyclist
11 years agoRelated Discussions
Is there such a thing??
Comments (20)Yes, It is going to be a challenge. He was checked for 60 common foods, and he has moderate intolerance to 11 and severe intolerance to 10. For the next two weeks he is supposed to eat only from his tolerant food group so he can detox his body. It is no wonder he hasnt been feeling well and getting worse for a long time now, as most of the foods on his intolerant list are foods that he consumed everyday. Some thinking it was doing his body good like salmon, apples, egg whites, tuna, broccoli, cherries, peanut butter, bananas, pork, strawberries, cheese. After 3-4 months he can re introduce one at a time foods from the moderate list and 6-12 months foods from his severe list. Some foods he can give up easily but others have been a staple in our household for years....See Morepsyllium flavor suggestions?
Comments (16)Wow! Thank you all for the suggestions. kd, I'd never heard of that before. I'm not sure about the smoothie bit as I need to drink it right away before it gels...I wonder how "gelled" the smoothie gets. My a.m. smoothie takes me quite awhile to consume. But it's certainly worth a try. ruthanna, I looked up the cherry syrup. Sounds good, except that it is all fundamentally sugar. What I'd need is the flavoring without the sugar. yinng and SO, I already eat an apple a day as well as other fruit and lots of veggies including kale at breakfast in my smoothie and veggies for dinner. But I've had bouts of diverticulitis which the psyllium seems to keep at bay. grainlady, you are always so knowledgable about these things. I really appreciate the input. I'd be concerned about solid fiber though and how much water it might absorb...that's why they're so big on drinking it with a lot of water...I did already run into issues with chia seeds which I now soak before using in my smoothies. plllog, maybe the capsules are the solution I need...certainly would avoid that awful taste. Drinking water for me is not an issue... pkramer, I've never tried benefiber...that would certainly be a good solution if it's equivalent. Maybe I should try something like mint extract?...See MoreGreat recipe for gluten-free flour tortillas?
Comments (18)tishtoshmn - LUCKY you finding PAN on clearance!!!! I thought about trying to make my own PAN, but I don't need another "make work" project just now (LOL). I make arepas about 2 or 3 times a year and freeze them. Hubby really likes them. I'll only eat them open-faced, not a top AND bottom. I thought about dehydrating canned hominy and milling it; and even have some dry white corn posole from Rancho Gordo I thought might work. I mill my own cornmeal so may need to explore the "how-to" a little more, but I thought milling the dried hominy or posole would be the least amount of work. I also have to limit my corn intake. When I make a wrap using one from Aldi (usually for an in-car travel lunch) - I cut the rolled wrap 2/3 and 1/3 and I eat the 1/3-portion and hubby eats the 2/3 portion. The longer I'm away from bread the better it is to live without it - rather than try to replace it. The wrap is just a "holder" for the contents, and I'm just as happy with a lettuce wrap. We ate at a Red Robin once and I ordered my hamburger without a bun, commenting how I'm gluten-sensitive, not gluten-intolerant, so not to worry about cross-contamination, and they served it with a bun, assuring me it was gluten-free. I took one bite and removed the burger off the bun. I just couldn't hack that much bread anymore!!! GAG ME! I'm better with a small slice of yeasted seedy-bread I make and use for toast, or paleo bread made into French Toast. Don't miss the sandwich. You, or someone else, mentioned galette some time ago. I know I have a recipe in my ever-growing to-do stack. I even sprouted buckwheat, dehydrated it, to use for making the buckwheat flour.... Need to look it up again. -Grainlady...See MoreMilk substitutes?
Comments (28)Jasdip, when I want a sweet treat cereal, it's Cracklin' Oat Bran. Sounds so healthy and if you look at the box, it's so not. (grin) I eat a handful for a snack, though, no milk. I love Frosted Flakes, but never eat them, and Raisin Bran isn't really much better in the sugar department. Grandma used to take a big shredded wheat biscuit, pour on warm milk and voila! Hot cereal. It works in the microwave too. Right now I have gluten free oatmeal for baking because of Amanda's celiac disease, steel cut oats for my breakfasts, home ground wheat berries for hot wheat cereal, Gluten Free Rice Chex for chex mix, plain Cheerios, a cheap and gluten free rice crisp cereal because Rice Krispies are NOT gluten free, some flavor or another of Kashi that Elery bought. I save my homeground Oaxacan Green cornmeal for hoe cakes, although it's traditionally used for tamales. I agree with Grainlady that commercially manufactured cereal is crazy expensive, which is one reason I make my own granola, but I can often get it on sale and use coupons, making it less than $2 a box. I'm in Michigan, remember, home of Tony the Tiger, LOL, so deals are common. They're still all processed and GMO filled grains with far too much added sugar, so cereal is a treat, not an every day breakfast. I've been freezing pancakes, french toast and waffles for years, since the girls were in school, as well as breakfast burritos, muffins and those muffin cup frittatas. Yogurt and fruit just will never be breakfast here, and neither will smoothies. I don't care what you put in that blender, I don't like smoothies. Don't care for milkshakes either, so there's that texture thing rearing its ugly head. I will admit that if I pour on a little maple syrup, a handful of raisins and maybe some nuts, I can eat oatmeal without milk. I also add salt and pepper and an overeasy egg and make savory oatmeal sometimes, so no dairy needed. Annie...See Moreovenbird
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