scd and nuts

[Guest guest]

I was on scd for a couple of years,then had to go down to help my

sister,she had major surgery. I thought maybe my gut was healed and

it was until I started eating gf breads then I went back to problems.

Nuts do not agree with me and is the cause of gallbladder attacks so

have had to stop them,what else can I do?

I am back to eating soft foods,no meat or grains. My mouth is one big

canker sore,in the throat,white spolotches all over in mouth and am

not able to eat much of anythin except soft foods no raw.

In order to not crave breads I have had to start taking psyllium which

has helped. I know from Elaine that some people have to eat this and

others have to omit,for me it works and helps. I just miss bread so

much,but I dont miss my gut problems. I was diagnosed with CD a few

years ago and do well on scd but love the nuts flowers. Any suggestions.

jody

oregon

[Guest guest]

Hi Jody,

I have been on the SCD for six months and whenever I have tried

recipes using almond flour or peanut butter I have had violent

diarrhoea. I have just stopped having any of them and my healing has

continued. I hope to try the recipes again in the future but I think

I may just have a problem with nuts and how they go through my GI

tract. Probably a seperate allergy to my IBD problems. I get on well

with the SCD without the nut and nut flour recipes though.

I hope this helps,

Gavin

> I was on scd for a couple of years,then had to go down to help my

> sister,she had major surgery. I thought maybe my gut was healed and

> it was until I started eating gf breads then I went back to

problems.

> Nuts do not agree with me and is the cause of gallbladder attacks so

> have had to stop them,what else can I do?

>

> I am back to eating soft foods,no meat or grains. My mouth is one

big

> canker sore,in the throat,white spolotches all over in mouth and am

> not able to eat much of anythin except soft foods no raw.

>

> In order to not crave breads I have had to start taking psyllium

which

> has helped. I know from Elaine that some people have to eat this and

> others have to omit,for me it works and helps. I just miss bread so

> much,but I dont miss my gut problems. I was diagnosed with CD a few

> years ago and do well on scd but love the nuts flowers. Any

suggestions.

> jody

> oregon

[Guest guest]

> veggie based souflé as well. I think Sheila

> has the recipe.

Here is the nut free dairy free bread recipe. I make it weekly for

my daughter's school lunches (nut free school). I usually make

little hamburger sized buns. It makes 18 buns and is a favorite at

my house.

NUT FREE DAIRY FREE BREAD

Modified by Sheila

6 egg whites

4 egg yolks

pinch salt

1/3 cup pureed vegetables

Instructions

1. Beat the egg whites with salt until firm. Measure out 1/3 cup of

well

cooked vegetables i.e. leftovers. I have done this with a mix of

well cooked

green beans and squash (Also tried well cooked baby carrots and

green beans).

You'll want to press the veggies to take out as much liquid as

possible. Blend

together the yolks and pressed vegetables until liquefied.

2. Gently fold the yolks into the whites and spread into a parchment

paper

lined and side greased 9 " x13 " glass Pyrex *. Bake at 300 degrees F.

for 30

minutes. When you remove it from the oven it will be big and fluffy,

like a

soufflé.

3. It will settle but still remain doughy. While still hot from the

oven,

use a flat spatula to remove the bread from the sides of the dish

and turn it

out. Separate it from the parchment paper on the bottom and return

it to the

dish bottom side up. Bake this side for an additional 10 minutes at

300 degrees

F. Sheila's method: (To turn it out and flip without tearing I use

two long

cutting boards. I flip the bread on to one cutting board, remove the

parchment

paper from the bottom. I lay the other cutting board on top and then

flip the

bread. Remove the first board and place the parchment paper either

on the bread

or back in the pan. Lay the pan back over the bread and flip back

in. This

allows the bottom to be browned.)

4. Remove from the oven. I let it cool and then slice into 8 slices.

This

bread must be refrigerated. I learned that the hard way.

Notes : I modified Jodi's Soufflé bread recipe to contain pureed

vegetables and eggs so that my daughter could take it to her nut

free school. I find this bread much better lightly toasted.

*I have also baked it on a cookie sheet lined with parchment paper.

This makes thin crisp bread. That is great for sandwiches when

toasted.

[Guest guest]

> > veggie based souflé as well. I think Sheila

> > has the recipe.

>

> Here is the nut free dairy free bread recipe.

I do suggest trying Sheila's recipe using whipped cauliflower.

Carol F.