Boy, am I full of questions today!

[Lesley]

For me it would be added stress. I would forget things and then worry about it, stress to much about what I have eaten.

I have not been eating veggies together. I have tried green beans (OK), and zucchini (not sure). I know apples are OK, and bananas in moderation. Tilapia and sole are fine.
And now I can say I CAN HAVE OATS! Second day in succession and NO gurgling and no D. 3rd day of C instead.
I need to find a recipe for something with oat flour!

[Gloria]

And now I can say I CAN HAVE OATS! Second day in succession and NO gurgling and no D.

That's terrific, Lesley! I have a cookbook (for desserts - muffins, cookies, cakes, etc.) that uses a lot of oat flour. What kind of recipes are you interested in? The recipes may call for eggs - I haven't used it in a while, so I don't remember.

Gloria

[Lesley]

All the recipes I have seen call for eggs and/or dairy of some sort.

I would love to be able to bake a bread like loaf, some crackers, something like that. I have been searching the web but have come up blank so far.

Thanks Gloria!

[Gloria]

Lesley,

I've had the most success looking on Vegan websites for egg-free recipes. Then I substitute the flour as needed. I've found that the main difference the flour compositions make is to require more or less liquid, which is easy to do.

Here is what my cookbook says about oat flour:

Made from the ground kernels of the oat plant, it is in the Grass family. It has an off-white to gray color and a mild flavor. It is very good for coating and thickening. It is also ecellent for baking, especially when mixed at a 3:1 ratio with another flour such as arrowroot or potato (e.g., 3/4 cup oat flour with 1/4 cup potato flour).

Note that potato flour is not the same as potato starch.

Another section says that for lighter baked goods (such as white or yellow cakes, cupcakes, bar cookies, drop cookies, and piecrusts) use the following combinations:

1/4 cup amaranth flour and 3/4 cup oat flour
or
1/2 cup millet flour and 1/2 cup oat flour

This is a dessert cookbook, so doesn't have any bread or crackers recipes. It's getting late here, so I'll try to post a muffin recipe tomorrow.

Gloria

[Lesley]

Thank you so much! This helps a lot. I will look on the vegan sites.
I still have to see whether the cake I made today upsets me. If it does, then one of the flours or the xanthan gum or the egg replacer is doing it, in which case I won't be able to bake.

[Gloria]

I still have to see whether the cake I made today upsets me. If it does, then one of the flours or the xanthan gum or the egg replacer is doing it, in which case I won't be able to bake.

I rarely use xanthan gum or egg replacer, and I bake muffins, waffles and pancakes regularly. I have figured out that arrowroot works just as well as egg replacer, and it doesn't have corn, potato or tapioca flour in it. First you need to determine if you tolerate arrowroot, however.

You might want to look at this thread to help you determine grain intolerances:

http://www.perskyfarms.com/phpBB2/viewt ... ng++flours

Gloria

[Lesley]

Thanks Gloria. All information is helpful. You have done a very thorough job.

I will look at everything again when I have the energy.