I posted this on October 12th but now can't find the posting, so here
I go again . . .


A while back, in my painstaking pursuit of wonderful desem bread, I
followed the recipe in Laurel's Bread Book, which takes 2-3 weeks to
create the starter. Lo and behold in doing the daily kneading I
discovered I had a real allergy to wheat; my hands and forearms broke
out in a rash and after a little careful experimenting, I realized I
am also intolerant of ingested wheat.

I'm about to imbark on a new experiement: making desem bread with
non-wheat flour. Anything non-gluten. It may turn out to be very
dense, and not leavened at all. It's the taste of the desem that is
so unforgettable (I tasted it in Belgium years ago). I am thinking of
using toasted or untoasted buckwheat flour, sea salt and pure water.

Has anybody out there tried something like this?

On 10/20/04 3:03 AM, "Mary Irene" wrote:

I posted this on October 12th but now can't find the posting, so here
I go again . . .


A while back, in my painstaking pursuit of wonderful desem bread, I
followed the recipe in Laurel's Bread Book, which takes 2-3 weeks to
create the starter. Lo and behold in doing the daily kneading I
discovered I had a real allergy to wheat; my hands and forearms broke
out in a rash and after a little careful experimenting, I realized I
am also intolerant of ingested wheat.

I'm about to imbark on a new experiement: making desem bread with
non-wheat flour. Anything non-gluten. It may turn out to be very
dense, and not leavened at all. It's the taste of the desem that is
so unforgettable (I tasted it in Belgium years ago). I am thinking of
using toasted or untoasted buckwheat flour, sea salt and pure water.

Has anybody out there tried something like this?

Mary,

I haven't made buckwheat bread but I make buckwheat pancakes (100% untoasted
buckwheat, no flour, no sugar, etc) with a desem starter fairly frequently.
You may not be successful getting to a loaf-style bread but I suspect good
"english muffins" are possible.

Are you sure gluten is the culprit? And have you investigated your reaction
to spelt, kamut, barley, millet etc? Even white wheat, like Montana Gold,
might work for you.

Will

_______________________________________________
rec.food.sourdough mailing list

http://www.otherwhen.com/mailman/lis...food.sourdough

On 10/20/04 3:03 AM, "Mary Irene" wrote:

I posted this on October 12th but now can't find the posting, so here
I go again . . .


A while back, in my painstaking pursuit of wonderful desem bread, I
followed the recipe in Laurel's Bread Book, which takes 2-3 weeks to
create the starter. Lo and behold in doing the daily kneading I
discovered I had a real allergy to wheat; my hands and forearms broke
out in a rash and after a little careful experimenting, I realized I
am also intolerant of ingested wheat.

I'm about to imbark on a new experiement: making desem bread with
non-wheat flour. Anything non-gluten. It may turn out to be very
dense, and not leavened at all. It's the taste of the desem that is
so unforgettable (I tasted it in Belgium years ago). I am thinking of
using toasted or untoasted buckwheat flour, sea salt and pure water.

Has anybody out there tried something like this?

Mary,

I haven't made buckwheat bread but I make buckwheat pancakes (100% untoasted
buckwheat, no flour, no sugar, etc) with a desem starter fairly frequently.
You may not be successful getting to a loaf-style bread but I suspect good
"english muffins" are possible.

Are you sure gluten is the culprit? And have you investigated your reaction
to spelt, kamut, barley, millet etc? Even white wheat, like Montana Gold,
might work for you.

Will

_______________________________________________
rec.food.sourdough mailing list

http://www.otherwhen.com/mailman/lis...food.sourdough

On 20 Oct 2004 01:03:40 -0700, (Mary Irene)
wrote:

A while back, in my painstaking pursuit of wonderful desem bread, I
followed the recipe in Laurel's Bread Book, which takes 2-3 weeks to
create the starter. Lo and behold in doing the daily kneading I
discovered I had a real allergy to wheat; my hands and forearms broke
out in a rash and after a little careful experimenting, I realized I
am also intolerant of ingested wheat.

If touching wheat gives you a rash, you're probably allergic to wheat,
not gluten intolerant. I have a friend who gets terrible eczema from
wheat, and he can eat rye which has gluten and would work better than
buckwheat for your desem. You might even be able to eat spelt and
kamut--they're different enough from regular wheat that some allergic
people can eat them.

--Rebecca

On 20 Oct 2004 01:03:40 -0700, (Mary Irene)
wrote:

A while back, in my painstaking pursuit of wonderful desem bread, I
followed the recipe in Laurel's Bread Book, which takes 2-3 weeks to
create the starter. Lo and behold in doing the daily kneading I
discovered I had a real allergy to wheat; my hands and forearms broke
out in a rash and after a little careful experimenting, I realized I
am also intolerant of ingested wheat.

If touching wheat gives you a rash, you're probably allergic to wheat,
not gluten intolerant. I have a friend who gets terrible eczema from
wheat, and he can eat rye which has gluten and would work better than
buckwheat for your desem. You might even be able to eat spelt and
kamut--they're different enough from regular wheat that some allergic
people can eat them.

--Rebecca

rebecca wrote:

On 20 Oct 2004 01:03:40 -0700, (Mary Irene)
wrote:


A while back, in my painstaking pursuit of wonderful desem bread, I
followed the recipe in Laurel's Bread Book, which takes 2-3 weeks to
create the starter. Lo and behold in doing the daily kneading I
discovered I had a real allergy to wheat; my hands and forearms broke
out in a rash and after a little careful experimenting, I realized I
am also intolerant of ingested wheat.


If touching wheat gives you a rash, you're probably allergic to wheat,
not gluten intolerant. I have a friend who gets terrible eczema from
wheat, and he can eat rye which has gluten and would work better than
buckwheat for your desem. *You might even be able to eat spelt and
kamut--they're different enough from regular wheat that some allergic
people can eat them.*

--Rebecca

I, for one. I have a significant dietary allergy to wheat (and corn),
but spelt works well, and taken in some moderation, hasn't bothered me.

Dave

rebecca wrote:

On 20 Oct 2004 01:03:40 -0700, (Mary Irene)
wrote:


A while back, in my painstaking pursuit of wonderful desem bread, I
followed the recipe in Laurel's Bread Book, which takes 2-3 weeks to
create the starter. Lo and behold in doing the daily kneading I
discovered I had a real allergy to wheat; my hands and forearms broke
out in a rash and after a little careful experimenting, I realized I
am also intolerant of ingested wheat.


If touching wheat gives you a rash, you're probably allergic to wheat,
not gluten intolerant. I have a friend who gets terrible eczema from
wheat, and he can eat rye which has gluten and would work better than
buckwheat for your desem. *You might even be able to eat spelt and
kamut--they're different enough from regular wheat that some allergic
people can eat them.*

--Rebecca

I, for one. I have a significant dietary allergy to wheat (and corn),
but spelt works well, and taken in some moderation, hasn't bothered me.

Dave

On Wed, 20 Oct 2004 12:34:05 GMT, rebecca
wrote:

and he can eat rye which has gluten

Hi Rebecca,

No, it doesn't... (or so little as to be insignificant for this
issue...)

Rye can rise because it has a starchy components called pentosans.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Wed, 20 Oct 2004 12:34:05 GMT, rebecca
wrote:

and he can eat rye which has gluten

Hi Rebecca,

No, it doesn't... (or so little as to be insignificant for this
issue...)

Rye can rise because it has a starchy components called pentosans.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

At 10:06 AM 10/20/2004, Kenneth wrote:
On Wed, 20 Oct 2004 12:34:05 GMT, rebecca
wrote:

and he can eat rye which has gluten

Hi Rebecca,

No, it doesn't... (or so little as to be insignificant for this
issue...)

I find it interesting that my data sheets for Heartland Mill organic rye
flours (light and whole) show 12 % protein content.

Probably rye protein wheat protein (gluten), but also with candida
imbalances, this may have some effect:

Proper diet is critical for many years to facilitate the
healing of the damaged intestinal walls. A gluten-free
diet is essential, especially wheat. Wheat has an antigen
code that is similar to that of Candida Albicans and
stimulates an immediate allergic reaction. Avoiding
WHEAT and simple carbohydrates such as SUGAR and high
glycemic index foods, is absolutely necessary. In
addition to absolutely avoiding WHEAT at all times,
avoid barley, kamut, oats, rye, and spelt as much as
possible

(the source for this is gone from the internet)

Samartha


remove "-nospam" when replying, and it's in my email address

At 10:06 AM 10/20/2004, Kenneth wrote:
On Wed, 20 Oct 2004 12:34:05 GMT, rebecca
wrote:

and he can eat rye which has gluten

Hi Rebecca,

No, it doesn't... (or so little as to be insignificant for this
issue...)

I find it interesting that my data sheets for Heartland Mill organic rye
flours (light and whole) show 12 % protein content.

Probably rye protein wheat protein (gluten), but also with candida
imbalances, this may have some effect:

Proper diet is critical for many years to facilitate the
healing of the damaged intestinal walls. A gluten-free
diet is essential, especially wheat. Wheat has an antigen
code that is similar to that of Candida Albicans and
stimulates an immediate allergic reaction. Avoiding
WHEAT and simple carbohydrates such as SUGAR and high
glycemic index foods, is absolutely necessary. In
addition to absolutely avoiding WHEAT at all times,
avoid barley, kamut, oats, rye, and spelt as much as
possible

(the source for this is gone from the internet)

Samartha


remove "-nospam" when replying, and it's in my email address

On Wed, 20 Oct 2004 12:06:36 -0400, Kenneth
wrote:

On Wed, 20 Oct 2004 12:34:05 GMT, rebecca
wrote:

and he can eat rye which has gluten

Hi Rebecca,

No, it doesn't... (or so little as to be insignificant for this
issue...)

People who are actually gluten-intolerant can't have rye, though, nor
oats, which really don't seem like they have gluten.

--Rebecca

On Wed, 20 Oct 2004 12:06:36 -0400, Kenneth
wrote:

On Wed, 20 Oct 2004 12:34:05 GMT, rebecca
wrote:

and he can eat rye which has gluten

Hi Rebecca,

No, it doesn't... (or so little as to be insignificant for this
issue...)

People who are actually gluten-intolerant can't have rye, though, nor
oats, which really don't seem like they have gluten.

--Rebecca

On Thu, 21 Oct 2004 12:30:59 GMT, rebecca
wrote:

On Wed, 20 Oct 2004 12:06:36 -0400, Kenneth
wrote:

On Wed, 20 Oct 2004 12:34:05 GMT, rebecca
wrote:

and he can eat rye which has gluten

Hi Rebecca,

No, it doesn't... (or so little as to be insignificant for this
issue...)

People who are actually gluten-intolerant can't have rye, though, nor
oats, which really don't seem like they have gluten.

--Rebecca

Hi Rebecca,

I am not a physician, but I do know that there is (virtually) no
gluten in rye.

Suggesting that folks "who are actually gluten-intolerant can't have
rye" does not tell us much about the reasons for their difficulty
digesting rye.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Thu, 21 Oct 2004 12:30:59 GMT, rebecca
wrote:

On Wed, 20 Oct 2004 12:06:36 -0400, Kenneth
wrote:

On Wed, 20 Oct 2004 12:34:05 GMT, rebecca
wrote:

and he can eat rye which has gluten

Hi Rebecca,

No, it doesn't... (or so little as to be insignificant for this
issue...)

People who are actually gluten-intolerant can't have rye, though, nor
oats, which really don't seem like they have gluten.

--Rebecca

Hi Rebecca,

I am not a physician, but I do know that there is (virtually) no
gluten in rye.

Suggesting that folks "who are actually gluten-intolerant can't have
rye" does not tell us much about the reasons for their difficulty
digesting rye.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."