Storm Bay Posted March 3, 2008 Share Posted March 3, 2008 Have any of you found your homemade 100 percent whole wheat bread (which I personally can't eat, but make) makes anyone or everyone else in your family more gassy? What could cause this? Is it in the technique (using a sponge or not using one, etc) or because it's all w/w? Quote Link to comment Share on other sites More sharing options...
HiddenJewel Posted March 3, 2008 Share Posted March 3, 2008 It didn't make us more gassy but I was told before I started grinding my own grain that it would make every way more regular. So the extra gas would make sense. Quote Link to comment Share on other sites More sharing options...
CLHCO Posted March 3, 2008 Share Posted March 3, 2008 If it's not a regular part of the diet, any sudden increase in fiber will do that. You should probably do 50% and bring up the quantity slowly so their digestive system adjusts to it more. We eat a lot of beans and it doesn't make anyone gassy here anymore but initially when I started making a lot more bean dishes it did. They can adjust to it but give it some time. Quote Link to comment Share on other sites More sharing options...
Storm Bay Posted March 3, 2008 Author Share Posted March 3, 2008 Thanks. I'll go to 50/50. It's been all winter, and it may be that this person is just going to be gassy. Personally, I think my whole family should be gf based on what I've seen, but convincing them all just isn't easy! Of course, one of my kids thinks being gassy is fun:rolleyes:. Quote Link to comment Share on other sites More sharing options...
HiddenJewel Posted March 3, 2008 Share Posted March 3, 2008 You could try spelt or quinoa instead of regular wheat. They are sometimes less allergenic. Of course, baking with spelt has a higher learning curve. Love the buttery taste but can't seem to get the proportions correct. It's much wetter than wheat. Quote Link to comment Share on other sites More sharing options...
beansprouts Posted March 3, 2008 Share Posted March 3, 2008 It could be phytic acid - the same thing that makes beans gassy. You may be able to solve this by letting your flour ferment (i.e. sourdough). I do not have this problem with wheat, but I do have to let my beans soak for at least 24 hours until they begin to ferment or we need to evacuate the house... :o Quote Link to comment Share on other sites More sharing options...
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