Re: sooo hungry, nothing to eat!
11/30/06 09:44 AM
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Quote:
Also any breads and such that are made with: corn (maize) flour, soya flour, lentil flour, rice flour, rice bran, potato flour, buckwheat, millet, amaranth, breakfast cereals made from corn and rice without malt extract, polenta and psyllium.
The problem isn't SF vs IF. The problem is that gluten-free flours do not have enough protein and sugars to make the yeast beasties do their thing. All gluten-free breads have additives to encourage the yeast, most of those additives being whole eggs and/or milk. The tapioca bread I normally buy contains only SF flours, but gets more than 50% of it's calories from fat.
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