Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
It should be just fine. Some recipes use date/raisin/prune paste instead of applesauce because it's thicker, richer and the flavor will go better with the recipe than a very distinct apple taste. I'm assuming these recipes in question are baked goods, in which case the flour should provide enough soluble fiber to balance out the paste (which is going to be pretty easy to digest anyway, since the process of making it involves cooking and pureeing, both of which break the IF down to a more easily-digested form).
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Re: Date Paste/Raisin paste
Some recipes use date/raisin/prune paste instead of applesauce because it's thicker, richer and the flavor will go better with the recipe than a very distinct apple taste. I'm assuming these recipes in question are baked goods, in which case the flour should provide enough soluble fiber to balance out the paste (which is going to be pretty easy to digest anyway, since the process of making it involves cooking and pureeing, both of which break the IF down to a more easily-digested form).
