Bob's Red Mill Gluten Free Oat Flour
So I'm filling my cart with low carb products on Netrition.com. And I see this Bob's RM gluten free Oat Flour as a product. It is gluten free, but still has 26 carbs for 1/3 cup. Zero sugar, 4 fiber.
The fact that it's gluten free doesn't mean a thing to a DSer, right? I'm still going to get gas and diarrhea if I bake with this, right?
I'm a little confused after this morning's posts.
I think you are right that it doesn't mean anything to a DS'er. and that yes you will still get gas n diarrhea from it.
I don't think it is the gluten per se that is a problem it is the fact that it is a GRAIN and they go thru us too fast to be broken down and that not being broken down is the problem.
I heard that coconut flour is good to bake with and it is way lower in carbs
http://www.livestrong.com/article/382255-does-coconut-flour- have-carbohydrates/
Or try these
http://voices.yahoo.com/3-healthy-low-carb-flour-substitutes -baking-1606495.html?cat=51
I have done some baking with coconut flour and it is tricky. You can't sub it 1:1 for the flour cause coconut flour is way more dense than regular flour. You have to use a lot of eggs and or a lot of fluid to make the consistency right. i follow a lot of blogs that cook grain free and that is where i get most of my grain free recipes/.
it is way lower in carbs and most of them cancel out in fiber.
I use both almond flour and coconut flour in my baking. Usually in the same recipe because coconut flour alone is very dry and sucks up a tremendous amount of liquids in the baking mix - but almond meal is very dense.
But I saw this product on line and I wondered is our DS reacting to gluten in flour, or the grains in general? What causes us to bloat and get diarrhea specifically?
I used to think it was 'just the carbs' that did it, but with so many specialty flours coming out, I am curious as to what exactly is causing this reaction from a DS perspective.