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I am new to thinking about foods in terms of soluble or insoluble fibre. That sure makes sense to use the color of the grain! Great tip! Here's another flour question. Once I saw a blend of 3 different rice flours that could be used to replace any gluten flour and it would act just like gluten flour. The finished food also tasted like gluten was used and had the same consistency. Gums were not needed. Have you run across this ingo?? These flours were asian rice flour (fine); glutenous asian (med) and american (course) like Bob's Red mill. The glutenous asian was from Erawan marketing co of Bankok.
Del Del! I think we've been reading the same posts!!!...(recommending equal parts of those 3 types). I saved that info and want to try it too, as soon as I find the rice flours at the Asian market. I wish I could tell you I've tried it but in fact I haven't. I know if you are spookie about using brown rice flour you can use the sweet rice flour or glutenous rice flour instead of all American white rice flour which, if used alone is gritty. The 3-rice flour blend is worth a try so if you try it before me, please post your findings....OK? Can't be of much help here other than to say it is SUPER safe for IBS..white rice in any form is...Kandee

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