Re: hello from new member - flour question

[Guest guest]

At 06:07 PM 2/3/2009, you wrote:

I have just one question so far

and that is about flours...can I use any other nut flours or bean flours,

or just almond? I've baked with lentils and bean flours before and nuts

and it worked really well.

You can use other nut flours -- pecan is a favorite of mine. You'll see

lots and lots of recipes using almond flour because at the time Elaine

originally wrote BTVC, and the diet began to be popularized, almond was

the least expensive, and also produced baked goods that at least had the

color of wheat flour stuff.

You can use lentil and bean flour... if you make it yourself. Soak the

lentils or beans per BTVC directions. Cook them. Drain them. Dehydrate

them. Powder them. Or you can stop with " drain them " and go

directly to grinding, and use lentil or bean paste. You'll have to adjust

your recipes to allow for the added moisture in the legume

paste.

Why can't you use prepared bean or lentil flours? Because we can't be

sure they were properly soaked per BTVC, even if the darn things say

pre-soaked.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Bean flour is very advanced and the beans probably weren't made in

accordance with the BTVC. I'll give Marilyn's advice " make your own,

make your own, make your own "

Any legal nuts can be made into nut flour.

Misty Kimble

CD - no meds

SCD - 1 Year

> I have just one question so far and that is about flours...can I

use any other nut flours or bean flours, or just almond? I've baked

with lentils and bean flours before and nuts and it worked really

well.

> Robyn

> British Columbia, Canada

[Guest guest]

Thank you Marilyn. Great advice. I will start with nut flours as I

can make those in my food processor I think. Then will work toward

the beans. So...there is no company making this SCD safe bean flour?

Thanks you again for your help. Much appreciated!

Robyn

> >I have just one question so far and that is

> >about flours...can I use any other nut flours or

> >bean flours, or just almond? I've baked with

> >lentils and bean flours before and nuts and it worked really well.

>

> You can use other nut flours -- pecan is a

> favorite of mine. You'll see lots and lots of

> recipes using almond flour because at the time

> Elaine originally wrote BTVC, and the diet began

> to be popularized, almond was the least

> expensive, and also produced baked goods that at

> least had the color of wheat flour stuff.

>

> You can use lentil and bean flour... if you make

> it yourself. Soak the lentils or beans per BTVC

> directions. Cook them. Drain them. Dehydrate

> them. Powder them. Or you can stop with " drain

> them " and go directly to grinding, and use lentil

> or bean paste. You'll have to adjust your recipes

> to allow for the added moisture in the legume paste.

>

> Why can't you use prepared bean or lentil flours?

> Because we can't be sure they were properly

> soaked per BTVC, even if the darn things say pre-soaked.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

Thank you Misty...I appreciate your input. This whole bean thing is

interesting to me as I know several very " healthful " people who have

the cleanest diets you can imagine and have bowel issues, and cant

eat beans! I'll go with nuts for now. I am interested in peanuts as I

could never eat peanut butter until I discovered organic. Hmmm.

Best wishes and gratitude,

Robyn

>

> > I have just one question so far and that is about flours...can I

> use any other nut flours or bean flours, or just almond? I've baked

> with lentils and bean flours before and nuts and it worked really

> well.

>

>

> > Robyn

> > British Columbia, Canada

>

[Guest guest]

Hi Robyn,

Welcome to the group. Pecan or Walnut flours are both acceptable, but take more

work because you will have to grind your own nuts. Some have success with

coconut flour (ground commercially), but I believe it is considered more

advanced food.

What part of BC do you live? I am in North Delta.

Vivien

Undiagnosed IBS

SCD - 12 months

No meds

>

> Subject: hello from new member - flour question

> To: BTVC-SCD

> Date: Wednesday, February 4, 2009, 12:07 AM

> Hello and thank you for existing as a membership support

> group for SC

> Diet. I just learned about this diet two days ago and have

> been on a

> gluten free diet for Celiac Disease since age 10. I am now

> 39.

>

> Having had challenges all these years I have tried many

> many diets,

> always gluten free. This one feels like it will work and I

> am going to

> try it. I will get the book as recommended.

>

> I have just one question so far and that is about

> flours...can I use

> any other nut flours or bean flours, or just almond?

> I've baked with

> lentils and bean flours before and nuts and it worked

> really well.

>

> Thank you for your support. I hope this helps my digestion

> to be more

> calm and stable.

>

> Best wishes,

>

> Robyn

> British Columbia, Canada

[Guest guest]

Hey, I’m in Surrey J

Sylvia

SCD – 1month

CD – 1999

Pentasa

And oh so tired....

From: BTVC-SCD

[mailto:BTVC-SCD ] On Behalf Of Viv Dickson

Sent: February-04-09 3:14 PM

To: BTVC-SCD

Subject: Re: hello from new member - flour question

Hi Robyn,

Welcome to the group. Pecan or Walnut flours are both acceptable, but take more

work because you will have to grind your own nuts. Some have success with

coconut flour (ground commercially), but I believe it is considered more

advanced food.

What part of BC do you live? I am in North Delta.

Vivien

Undiagnosed IBS

SCD - 12 months

No meds

> From: healthcoaching@...

> Subject: hello from new member - flour question

> To: BTVC-SCD

> Date: Wednesday, February 4, 2009, 12:07 AM

> Hello and thank you for existing as a membership support

> group for SC

> Diet. I just learned about this diet two days ago and have

> been on a

> gluten free diet for Celiac Disease since age 10. I am now

> 39.

>

> Having had challenges all these years I have tried many

> many diets,

> always gluten free. This one feels like it will work and I

> am going to

> try it. I will get the book as recommended.

>

> I have just one question so far and that is about

> flours...can I use

> any other nut flours or bean flours, or just almond?

> I've baked with

> lentils and bean flours before and nuts and it worked

> really well.

>

> Thank you for your support. I hope this helps my digestion

> to be more

> calm and stable.

>

> Best wishes,

>

> Robyn

> British Columbia, Canada

[Guest guest]

Just to say that it is normal to feel tired when your body is healing. The only solution is rest so that all your energy can go into the healing.

I was exhausted for months and months with the most terrible sweats. I'm now up at 4.30 am, work all day and go to bed at about 10pm. Even a year ago that would have been impossible.

If you're on SCD you are feeding your body the right foods. You just have to be patient.

CD diagnosed Sept 2006

SCD since Oct 2006

No meds

No symptomsJ’utilise la version gratuite de SPAMfighter pour utilisateurs privés.Jusqu’à présent SPAMfighter a bloqué 1607 courriels spam.Nous avons en ce moment 5.9 millions d’utilisateurs de par le monde entier. Les utlisateurs payants n’ont pas ce message. Vous pouvez télécharger la version gratuite

[Guest guest]

Sylvia

Hah! ALmost neighbors! How did you find out about SCD?

Vivien

>

> > From: healthcoaching@...

> <mailto:healthcoaching%40rocketmail.com>

> <robyngrant@...

> <mailto:robyngrant%40telus.net> >

> > Subject: hello from new member - flour

> question

> > To: BTVC-SCD

> <mailto:BTVC-SCD%40yahoogroups.com>

> > Date: Wednesday, February 4, 2009, 12:07 AM

> > Hello and thank you for existing as a membership

> support

> > group for SC

> > Diet. I just learned about this diet two days ago and

> have

> > been on a

> > gluten free diet for Celiac Disease since age 10. I am

> now

> > 39.

> >

> > Having had challenges all these years I have tried

> many

> > many diets,

> > always gluten free. This one feels like it will work

> and I

> > am going to

> > try it. I will get the book as recommended.

> >

> > I have just one question so far and that is about

> > flours...can I use

> > any other nut flours or bean flours, or just almond?

> > I've baked with

> > lentils and bean flours before and nuts and it worked

> > really well.

> >

> > Thank you for your support. I hope this helps my

> digestion

> > to be more

> > calm and stable.

> >

> > Best wishes,

> >

> > Robyn

> > British Columbia, Canada