Bob's Red Mill Gluten Free Oat Flour

jashley
on 5/30/13 6:16 am
DS on 12/19/12

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.

      

hollykim
on 5/30/13 6:27 am - Nashville, TN
Revision on 03/18/15

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.

 


          

 

Irishnurse
on 5/30/13 10:16 am, edited 5/30/13 10:17 am
DS on 04/17/13

        

        
SW-340, CW-164, GW-150, 14 pounds to go...

    

hollykim
on 5/30/13 11:08 am - Nashville, TN
Revision on 03/18/15

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.

 


          

 

leanmama
on 5/30/13 12:14 pm - St Louis , MO
DS on 03/26/13

Is almond flour any better?  It is widely used in my low carb cookbook. 

jashley
on 5/30/13 2:43 pm
DS on 12/19/12

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. 

      

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