Gluten free Bread Flour mixes

[Gimpy]

This is a copy of a note from my FB page. A friend of mine in CA found out she was gluten intolerant and was looking for some ideas on GF bread mixes. I've learned that I can't eat buckwheat by itself without having digestive problems, so I add 1 cup of Bette's basic mix for every 1 cup of buckwheat flour and its more tolerable. ( I don't have a bread with every meal, and only make muffins maybe once a week, less if I'm not feeling well.)

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These are the two main mixes from: The Gluten-free Gourmet Bakes Bread, by Bette Hagman.



If you can find a copy of this new or used, its well worth the money. She breaks down each flour and tells you what its good for and not good for, what you shouldn't even try to combine it with, and what will work in a bread machine and what won't. She's a wonderful writer too. The two mixes below can be made ahead in a container and used cup for cup in any wheat flour bread recipe. Just mark your containers Basic Mix and Four Bean Mix. If you don't want to bother figuring out the extra protein or fat ratios, the bottom mix is your best bet. :) :)





Basic Mix: Bette's original mix. It has a slight grainy texture, but exchanges cup for cup with a wheat flour recipe. Because of its low protein count, add extra protein and/or leavening (egg whites, dry milk or nondairy substitute, gelatin, Egg replacer).





For 9 cups For 12 cups

Rice flour (white or brown) 2 parts 6 c 8 c

Potato starch (2/3 part) 2 c 2 2/3 c

Tapioca flour (1/3 part) 1 c 1 1/3 c





Four Flour Bean Mix : A new mix that also can be exchanged cup for cup with wheat flour. What makes this different is that it also has enough protein in many cases you take your regular cake or cookie recipe and not have to make any changes or additions except for some xanthan gum.



For 9 cups For 12 cups

Garfava bean flour (2/3 part) 2 c 2/2/3 c

Sorghum flour (1/3part) 1 c 1 1/3 c

Cornstarch (1 part ) 3 c 4 c

Tapioca flour ( 1 part) 3 cups 4 c





Bette's Four Flour Bread Mix



This is a mix that can be stirred or tumbled together in a bag, and then put in a container in the pantry, ready to make into the bread of your choice. This saves loads of time in mixing the flours from different bags, and you always know what you are working with. Its versatile enough that you can add cocoa powder, grains, nuts, and a variety of fruits. Make it with water, as the original recipe suggests, or use fruit juice, milk (or milk substitutes), or a carbonated beverage. Any recipe for wheat bread can be adapted if you think it through. If you are going to use yeast, use dry granules at the time of making up the bread.





12 cups 24 cups

(6 single loaves) (12 single loaves)

Garfava bean flour 3 c 6 c

Sorghum flour 1 c 2 c

Tapioca flour 4 c 8 c

Cornstarch 4 c 8 c

Xanthan gum 3 T 6 T

Salt 1 T 2 T

Egg Replacer 1 T 2 T

Unflavored gelatin (opt) 3 (7 gr) envelopes 6 envelopes

Sugar 3/4 c 1 1/2 c





Note: those who can't get certified GMO free cornstarch can substitute Arrowroot for the Cornstarch. If you can't have eggs, you can use an egg replacer by using flax seeds and warm water. The gelatin is optional. To reduce the sugar content, use stevia powder. I've had great luck with 1 T stevia powder and 1 T of regular sugar. That should be gracious plenty. ;)



Another good book no baker or cook should be without is this one: Ratio: the Simple Codes Behind the Craft of Everyday Cooking, By Michael Ruhlman



Here is a blurb for it from Amazon:



Ruhlman, who explained the basic ingredients, tools, and cookbooks essential to the home chef in The Elements of Cooking (2007), now offers an illuminating read on the magic numbers that lie at the heart of basic cookery. He divides the book into five parts (doughs, stocks, sausages, sauces, and custards). In each section he explains what essential properties make the ratios work and the subtle variations that differentiate, for instance, a bread dough (five parts flour, three parts water) from a biscuit dough (three parts flour, one part fat, two parts liquid). While making his case that “possessing one small bit of crystalline information can open up a world of practical applications” gets a little repetitive, it’s certainly a lesson worth taking to heart. This revealing and remarkably accessible read offers indispensible information for those ready to cook by the seat of their pants; with a handy grasp of these ratios (and a dash of technique), willing chefs should have no excuse to remain tethered to recipe cards and cookbooks. --Ian Chipman --This text refers to the Hardcover edition.



Review

"Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt . That relationship is defined by a 'ratio,' and having a ratio in hand is like having a secret decoder ring that frees you from the tyranny of recipes. Professional cooks and bakers guard ratios passionately so it wouldn't surprise me a bit if Michael Ruhlman is forced into hiding like a modern-day Prometheus, who in handing us mortals a power better suited to the gods, has changed the balance of kitchen power forever. I for one am grateful. I suspect you will be too." -- Alton Brown, author of I'm Just Here for the Food

 

[Gaby]

I've learned that I can't eat buckwheat by itself without having digestive problems, so I add 1 cup of Bette's basic mix for every 1 cup of buckwheat flour and its more tolerable.

Often, buckwheat can have cross-contamination with wheat or other grains. Did the brand you used was certified gluten-free? Or did it say "may contain traces of gluten"? Just a thought.

 

[Gimpy]

I've learned that I can't eat buckwheat by itself without having digestive problems, so I add 1 cup of Bette's basic mix for every 1 cup of buckwheat flour and its more tolerable.

Often, buckwheat can have cross-contamination with wheat or other grains. Did the brand you used was certified gluten-free? Or did it say "may contain traces of gluten"? Just a thought.

It came from an organic market in the bulk section, they don't have anything containing gluten near it, but that could be possible. They don't carry any other brands that are certified without possible soy contamination, that's why we get it from the bulk dept. :)

 

[Laura]

I haven't seen anyone, so far, who cannot eat buckwheat UNLESS it is contaminated. It's not a grain and shouldn't be a trigger. But then, there's always a first.

 

[Gimpy]

I haven't seen anyone, so far, who cannot eat buckwheat UNLESS it is contaminated. It's not a grain and shouldn't be a trigger. But then, there's always a first.

Its a toss up with buckwheat whether its the oil or the buckwheat causing the problem. :) My Hubby's best friend is allergic to buckwheat, he found out the hard way by eating it and had a anaphylactic reaction.

He's never been allergic to anything before and it scared him. We were exchanging recipes for muffins with fruit, as he has several fruit trees on his farm. (which is amazing btw)

That's when he mentioned the buckwheat allergy. He hasn't tried sorghum yet, but told me he would have a go with that. As a diabetic, he doesn't eat many carbs, but does have a muffin or fruit crumble on family occasions.

That's why I like to post all different kinds of options for gluten free folks.....just in case someone can't have what works for the majority.

 

[Laura]

Hmmm... had a look, found this:

Buckwheat

Background Info:

Buckwheat is grown almost worldwide, but is especially common in China and Iraq. Its original habitat is obscure. It is a member of the Polygonaceae group of weeds. (Wodehouse 1971 ref.440 34) In China another type of Buckwheat, Tartary Buckwheat (Fagopyrum tartaricum) is grown and consumed. (Wieslander 2001 ref.4302 6). Buckwheat is largely consumed in Asian countries, in particular in Japan, where it is a major food allergen due to the large consumption of Soba (buckwheat noodles).

Buckwheat is a large-leafed, herbaceous species and not a grass, and thus not a true cereal. The only other common food plant in this family is rhubarb. Buckwheat grows to 1.5m at a fast rate. In the Northern Hemisphere, it is in flower from July to September, and the seeds ripen from August to October. The scented flowers are monoecious (individual flowers are either male or female, but both sexes can be found on the same plant) and are pollinated by bees and flies. A very good green manure plant, it can be used to reclaim badly degraded soils and sub-soils. There is a variety of cultivars.

Buckwheat is useful as a substitute for wheat and other small grains (rice, barley, oats, rye), in particular as an alternative to people allergic to wheat.

Buckwheat grows in cultivated beds and, where it has escaped from cultivation, on waste ground. Buckwheat ground flour is used for bread and other baked products. The seed is processed to make noodles (termed 'soba' in Japan) and is used in soups, cakes, biscuits, etc. The grain can produce edible sprouts and excellent beer. The leaves can be eaten raw or cooked like spinach. Buckwheat is high in fibre and has high levels of minerals, vitamins and essential amino acids, especially lysine. It also contains rutin, which is believed to improve cardiovascular health by dilating the blood vessels, reducing capillary permeability, and lowering blood pressure.

Buckwheat is used internally in the treatment of high blood pressure, gout, varicose veins, chilblains, radiation damage, etc. It is best used in conjunction with vitamin C, since this aids absorption. Often combined with lime flowers (Tilia species), it is a specific treatment for haemorrhage into the retina. A poultice made from the seeds has been used for restoring the flow of milk in nursing mothers. An infusion of the herb has been a treatment of erysipelas (an acute infectious skin disease). A homeopathic remedy has been made from the leaves and used in the treatment of eczema and liver disorders.

The hulls of buckwheat are used as cushion fillings in some Asian countries. A blue dye is obtained from the stems, while a brown dye is obtained from the flowers.

Buckwheat dust is round in shape and varies from 1 - 7 um/L, which can easily penetrate dust mite encasings which usually have a pore size of 10 um/L. (Fritz 2003 ref.7756 5)



Allergens/Function:

Allergens:
Fag e 1, a legumin, an 11S Globulin-like protein.

Very potent allergen causing both food and inhalent allergy. A 14 and 18 kDa in size and found to share some homology with rice proteins associated with rice allergies and cross-allergenicity with buckwheat proteins. Both are major allergens. (Yoshimasu 2000 ref.3875 1)

A 24 kDa protein was shown to be the most frequently recognized allergen, binding to IgE antibodies from 100% of the patients' sera. (Kondo 1993 ref.1336 3)

Approximately 30% of total buckwheat proteins are 2S albumins. These polypeptides range from 8 to 16 kDa, and are water soluble. (Radovic 1999 ref.7489 3) (The allergenicity of this these proteins were not tested for. Ed.)

In 19 buckwheat-allergic subjects with symptoms after buckwheat ingestion with positive skin prick tests to buckwheat, proteins of 24, 19, 16, and 9 kDa were isolated and reported to be strong candidates to be major allergens. The 19-kDa allergen was relatively specific for buckwheat-allergic patients. IgE binding to the 24, 16, and 9 kDa allergens was higher than 50% in buckwheat-allergic subjects. The specific IgE to split 19 kDa allergens were more specifically found in buckwheat allergic patients than in positive skin prick test asymptomatic subjects (78% vs 7%). The amino-acid sequences of the 19 and 16 kDa allergens showed moderate and weak homology to the 19-kDa globulin protein of rice and alpha-amylase/trypsin inhibitor of millet, respectively. The 9-kDa isoallergens were not different from each other and were identified as trypsin inhibitors. (Park 2000 ref.3876 3)

Allergens are glycoproteins. One of the proteins is a trypsin inhibitor. (Yano 1989 ref.443 38)

A 24 kDa globulin protein has been identified as a major allergen. (Wieslander 2001 ref.4302 3)

We found that the 24-kD protein that had previously been reported to be a major allergen reacted to IgE antibodies present in sera from almost all subjects (19/20) regardless of symptoms. On the other hand, 16- and 19-kD proteins were bound with IgE antibodies present in sera from 9 of the 10 patients with IHR including 8 patients with anaphylaxis but not in sera from buckwheat-specific IgE-positive subjects without immediate hypersensitivity reactions. After pepsin treatment, the 16-kD protein but not the 19- and 24-kD proteins remained undigested and preserved the capacity of IgE binding. The 16 kDa buckwheat protein is resistant to pepsin digestion and appears to be responsible for Immediate Hypersensitivity Reactions (IHR) including anaphylaxis, while the pepsin-sensitive 24-kD protein was responsible for CAP-FEIA but not IHR. (Tanaka 2002 ref.6975 3)

Buckwheat seed contains a thiamin-binding protein. (Watanabe 1998 ref.7449 4) The clinical relevance of this protein is unknown. Ed.

The analysis of buckwheat-specific IgE antibody in an 8 year old with fatal food-dependent exercise-induced anaphylaxis, 7 protein bands that reacted with the IgE of the patient's serum was demonstrated, 4 bands: 16, 20, 24, and 58 kDa, were specific to the patient as compared to subjects not allergic to buckwheat. (Noma 2001 ref.6693 2)

Buckwheat seeds contain a proteinaceous inhibitor of trypsin and chymotrypsin. (Pokrovskii 1989 ref.7496 2) The clinical significance of this protein was not determined.



Adverse Reactions:

IGE AND IMMUNE:
Positive skin tests to buckwheat are found in about 5% of Koreans. (Sohn 2003 ref.8664 3)

Allergic rhinoconjunctivitis, asthma, urticaria, angiodema and anaphylaxis have been reported. Buckwheat allergy is reported to be rare in the USA but it is not uncommon in Japan and other Asian countries where buckwheat consumption is more widespread. (Fritz 2003 ref.7756 5)

Immediate hypersensitive reactions induced by buckwheat ingestion are considered to be IgE-mediated. Some subjects, however, develop no immediate adverse reactions after buckwheat ingestion despite high levels of buckwheat-specific antigens IgE. The mechanism is unknown. (Yamada 1995 ref.99 485)

Repetitive emesis and angiodema in a man. (Smith 1909 ref.8127 3) (Smith 1990 ref.7494 6)

In 34 children with atopic dermatitis, 33 were SPT positive with wheat and 18 with oats. Positive RAST to wheat and oats could be detected in 32 and 30 samples respectively. SPT with rice, corn, millet or buckwheat was positive in 16/34 patients (Varjonen 1995 ref.1295 1)

Hypersensitivity to buckwheat allergen frequently causes anaphylactic type reactions including urticaria, wheezing, dyspnea and/or shock. Results of a questionnaire send to 341 elementary school nurses in Yokohama, of 92,680 children, the incidence of buckwheat allergy was determined to be 0.22% (140 boys and 54 girls). Symptoms were urticaria (37.3%), skin itching (33.3%), and wheezing (26.5%). Anaphylaxis was reported in 4 children (3.9%). The incidence of anaphylaxis due to buckwheat was higher than those due to egg and milk allergy. Seven pupils had allergic reactions to buckwheat noodle served at school lunch. (Takhashi 1998 ref.2518 1)

Can cause severe allergic reactions much more severe than wheat and it's relatives. GIT symptoms, urticaria, angioedema, dyspnoea, wheezing, asthma, rhinitis, anaphylaxis and shock. (Davidson 1992 ref.442 38) (Blumstein 1935 ref.441 32) Throat itching and pain. Contact urticaria.

Urticaria, quincke edema and asthma. (Schumacher 1993 ref.1348 3)

Nocturnal asthma from sleeping on buckwheat chaff-stuffed pillows (a common pillow filling in Korea), as a result of buckwheat allergy. (Lee 2001 ref.4300 5) (Matssumura 1969 ref.7503 3)

Pulmonary haemosiderosis related to non-immediate buckwheat protein hypersensitivity. The patient had no serum or skin specific IgE, but was positive to a patch test. (Agata 1997 ref.612 34)

D. farinae, an important allergenic substance in buckwheat-husk pillows. (Hong 1987 ref.188 65)

Wheatburger anaphylaxis due to hidden buckwheat. (Wuthrich 1995 ref.2450 6)

This study demonstrated a 20% reduction in lung function to inhalation of aerosolised fish, buckwheat and chick pea. (Golder 2000 ref.3544 3)

12 children with an IgE-mediated food allergy who developed asthma on inhalational exposure to food were identified. The implicated foods were fish, chickpea, milk, egg or buckwheat. Nine out of the 12 children consented to undergo a bronchial food challenge. Five challenges were positive with objective clinical features of asthma. Additionally, two children developed late-phase symptoms with a decrease in lung function. Positive reactions were seen with fish, chickpea and buckwheat. (Roberts 2002 ref.6660 1)

An 8-year old girl with food-dependent exercise-induced anaphylaxis caused by Japanese buckwheat. The patient consumed buckwheat noodles called "zaru soba" and immediately thereafter swam vigorously. Approximately 30 minutes later, she complained of abdominal pain, vomiting, coughing, and chest discomfort. Another ten minutes later her consciousness level deteriorated and she experienced cardiorespiratory arrest. An exaggerated hematemesis that occurred immediately after hospital admission indicated an inflammatory condition of the digestive tract that was caused by buckwheat. Marked ulceration accompanied with hemorrhage and necrosis was noted at the ileum. Extensive hemorrhage involving the endotracheal pulmonary field and lymphocyte infiltration of the alveolar space likely appeared after the inflammation. Serum specific IgE was raised for buckwheat. (Noma 2001 ref.6693 2)

Anaphylactic reaction in a 19-year-old-man after eating 'poffertjes' (small Dutch pancakes), the principal ingredient being buckwheat. It is highly likely that the patient was sensitised by sleeping on a pillow stuffed with buckwheat husk. (van Ginkel 2002 ref.7485 2)

Anaphylaxis. (Schiffner 2001 ref.7462 1) (Leynadier 2001 ref.7487 1)

Some subjects with high IgE for buckwheat show no immediate hypersensitive reactions to buckwheat ingestion. (Wada 1991 ref.7570 2)

A report of a person who developed asthma and worsening allergic rhinitis after exposure to a buckwheat pillow. The patient showed a 4+ skin prick test response to buckwheat. His ImmunoCAP test for buckwheat-specific IgE was class 4, or strongly positive. (Fritz 2003 ref.7756 5)

Buckwheat flour is a potent food allergen. Sensitization usually occurs by ingestion, but also by inhalation in occupational or domestic situations. During the course of their manufacture, pillows stuffed with buckwheat husks may be contaminated with buckwheat flour and thus constitute a cause of nocturnal asthma in buckwheat-sensitized individuals. (Mairesse 2003 ref.8643 3)

Buckwheat allergy in a child. (Bourrier 2003 ref.8644 4)

Cross-reactive.

OCCUPATIONAL EXPOSURE:
Animal workers, baker & bakery, food industry, mill workers

Occupational allergen - Rhinitis, conjunctivitis, asthma, itch or urticaria occurred to exposure of comparatively low levels of buckwheat dust in connection with the grinding and packaging of buckwheat (Gohte 1983 ref.235 75) (Valdivieso 1989 ref.3066 2), to buckwheat flour (Obase 2000 ref.7488 2), and in a noodle maker. (Park 1996 ref.2449 3)

Occupational exposure to buckwheat flour has been associated with rhinitis, conjunctivitis, contact urticaria, and occupational asthma. We present a patient who developed urticaria and hypotension after ingestion of buckwheat crepes. (Davidson 1992 ref.442 12)

Occupational asthma in an individual working in pancake restaurant. Confirmed was obtained by specific bronchial challenge with aerolised buckwheat. (Choudat 1997 ref.2448 2)

Occupational allergen (Wieslander 2001 ref.4302 6)

NON IMMUNE:
Unknown or Nil

 

[anart]

Hmmm... had a look, found this:

Well, I can only have buckwheat every once in a while - like once every few weeks (I think - still testing). I've always noticed that it makes me gain weight and feel kind of 'heavy', but I was eating this creamy buckwheat cereal (100% organic buckwheat) and developed a rash on my inner arm at the elbow. I stopped eating the buckwheat and the rash faded in a few days. I had the buckwheat cereal again and the rash reappeared - and I only had butter and xylitol in the cereal, so it's likely the buckwheat. I'll keep testing, though.

 

[1984]

Hmmm... had a look, found this:

Well, I can only have buckwheat every once in a while - like once every few weeks (I think - still testing). I've always noticed that it makes me gain weight and feel kind of 'heavy', but I was eating this creamy buckwheat cereal (100% organic buckwheat) and developed a rash on my inner arm at the elbow. I stopped eating the buckwheat and the rash faded in a few days. I had the buckwheat cereal again and the rash reappeared - and I only had butter and xylitol in the cereal, so it's likely the buckwheat. I'll keep testing, though.

For the record, I have a similar reaction to it, anart. I feel bloated and I get a rash on my neck (not severe).

 

[theos]

Hmmm... had a look, found this:

Well, I can only have buckwheat every once in a while - like once every few weeks (I think - still testing). I've always noticed that it makes me gain weight and feel kind of 'heavy', but I was eating this creamy buckwheat cereal (100% organic buckwheat) and developed a rash on my inner arm at the elbow. I stopped eating the buckwheat and the rash faded in a few days. I had the buckwheat cereal again and the rash reappeared - and I only had butter and xylitol in the cereal, so it's likely the buckwheat. I'll keep testing, though.

For the record, I have a similar reaction to it, anart. I feel bloated and I get a rash on my neck (not severe).

Yeah, buckwheat is not my friend either. It makes my intestines hurt to say the least.

 

[RedFox]

Hmmm... had a look, found this:

Well, I can only have buckwheat every once in a while - like once every few weeks (I think - still testing). I've always noticed that it makes me gain weight and feel kind of 'heavy', but I was eating this creamy buckwheat cereal (100% organic buckwheat) and developed a rash on my inner arm at the elbow. I stopped eating the buckwheat and the rash faded in a few days. I had the buckwheat cereal again and the rash reappeared - and I only had butter and xylitol in the cereal, so it's likely the buckwheat. I'll keep testing, though.

For the record, I have a similar reaction to it, anart. I feel bloated and I get a rash on my neck (not severe).

Yeah, buckwheat is not my friend either. It makes my intestines hurt to say the least.

Does the packet of buckwheat definitively state 'gluten free' on it? If not, try one that does. (I don't seem to be able to eat buckwheat groats, but the flour I get seems ok).
Do you let the blini batter sit over night before using it? (I'm fine making it just before using it...soaking over night may help though)
What oils/fats are you using? (the fats where causing me problems before I got my liver/intestines more balanced, and took extra B6 to stabilise oxalic acid)
How long have you all been doing the ultra simple diet? (I struggled with buckwheat in the first few months before my guts where more healed)
Have you done anything to heal your intestines? (l-glutamine, live probiotics etc)
Have you tackled candida yet?
Heavy metal detox? (I havn't tackled this yet)
Are you eating rice, beans, lentils, pulses, butter? (if you are eating something that inflames your intestines the buckwheat may make the inflammation worse...but the reaction may stop if you cut these out)
What blood type are you? (I think B's and AB's are meant to have trouble with buckwheat.....having said that I'm AB and seem fine now having buckwheat)

I've just switched to using lard to cook with (and as a butter substitute) and this seems to be helping with the odd little problem. I was using buckwheat flour and butter to make pastry for pie crusts so will try that with lard instead. I 'seem' to tolerate butter but would rather go without if there is the slightest possibility of having any milk proteins ingested.

fwiw

 

[anart]

Does the packet of buckwheat definitively state 'gluten free' on it? If not, try one that does.

Yes, it is marked 'gluten free' and 100% organic.

(I don't seem to be able to eat buckwheat groats, but the flour I get seems ok).
Do you let the blini batter sit over night before using it? (I'm fine making it just before using it...soaking over night may help though)

I'm referring specifically to cooked buckwheat as a cereal.

What oils/fats are you using? (the fats where causing me problems before I got my liver/intestines more balanced, and took extra B6 to stabilise oxalic acid)

only butter in the cereal, which is not a problem.

How long have you all been doing the ultra simple diet? (I struggled with buckwheat in the first few months before my guts where more healed)

Over a year, with general detox having gone on for over two years.

Have you done anything to heal your intestines? (l-glutamine, live probiotics etc)
Have you tackled candida yet?
Heavy metal detox? (I havn't tackled this yet)

Yes.

Are you eating rice, beans, lentils, pulses, butter? (if you are eating something that inflames your intestines the buckwheat may make the inflammation worse...but the reaction may stop if you cut these out)
What blood type are you? (I think B's and AB's are meant to have trouble with buckwheat.....having said that I'm AB and seem fine now having buckwheat)

AB

 

[RedFox]

Thanks for the reply anart....one thing I've been learning recently is that things aren't always so straight forward when it comes to working out what your allergic too.
My body aches all over after eating spinach (due to the high oxalic acid content), which goes away if I have lots of B6. I had the same thing happen after eating buckwheat pancakes (due to the oil I cooked it in, olive oil was bad and grape seed oil made me feel like I'd been hit by a truck!).....again high doses of B6 and switching to coconut oil for a while cleared that up (along with killing candida, taking live enteric coated probiotics and getting my liver working again...the coconut oil helped with getting my liver up and running properly).

I couldn't eat fibrous foods (i.e. celery) raw without gut problems if I was having the digestive enzymes (they broke down the cellulose) and/or my canida and gut flora was out of balance. Getting my intestines healed/rebalances and stopping the digestive enzymes fixes that problem.

So far all the things I've thought where food intolerances have been imbalances....so maybe I'm just having subtle/unnoticed reactions to foods I'm sensitive too by comparison?

What oils/fats are you using? (the fats where causing me problems before I got my liver/intestines more balanced, and took extra B6 to stabilise oxalic acid)

only butter in the cereal, which is not a problem.

Have you tried using something other than butter (and without the xylitol)?? How do you do with blini's/buckwheat flour (without butter/ghee and xylitol)?? On a related note have you tried coconut oil before? Gertrudes reported a skin rash with that, so would be curious if you get the rash on your elbow using that. fwiw
I apologise if you've already covered this.

 

[Mrs.Tigersoap]

Well, I can only have buckwheat every once in a while - like once every few weeks (I think - still testing). I've always noticed that it makes me gain weight and feel kind of 'heavy',

Same here. I'm blood type B and I feel really sluggish, heavy and bloated afterwards. I put on weight really quickly with it. I'm talking about gluten-free organic buckwheat flour with which I prepare blinis. I never tried groats. So I have it about once a week. Sometimes I cook the batter right away, sometimes it stays overnight in the fridge, it does not change anything. To cook I either use ghee or lard. I have no 'allergic' reaction to it to speak of, it's just really really heavy.

 

[broken.english]

I wonder, if anybody with buckwheat intolerance already tried the sourdough method and if it makes any difference?

It might be worthwhile to try. If bread is too much hassle, there is also a pancake recipe from RyanX in #11 of the sourdough starter thread: http://www.cassiopaea.org/forum/index.php?topic=12491.msg0#new

 

[Laura]

Obviously, we are going to have to find something for those folks who can have neither grains, nor buckwheat! Maybe some experimentation with some of the bean or nut flours in case that is tolerated? I DID enjoy using almond flour and chickpea flour before I realized they were contributing to my inflammation. But one person's inflammation trigger is another person's manna! I would say that the least compromised should give it an experimental go and report back. (Not you, Gimpy, you have to be VERY cautious!)