Sunday, October 26, 2008

IBS Diet and Fat Free French Bread

So, I went to see my Gastro last week, and he told me that in addition to having Celiac Disease, he thinks I also have IBS (Irritable Bowel Syndrome). I was on the IBS diet a few years ago, before being diagnosed w/ Celiac Disease. In a nutshell, the only changes I have to make are eating a lot more fiber, and a lot less fat. I also have to be aware of the order in which I am eating. I am continuing to avoid dairy, but I am going to try adding (slowly) some soy and potatoes back into my diet. The diet is all about fibers - soluble fiber is key.

My new fiber supplement:

And then the fun part. For the first few days, to calm my system down, I am supposed to detox my system by only eating plain soluble fibers. Which means, since Friday night, I have eaten bread, rice, and potatoes. It has been so boring! But I did find a great new recipe. I was craving bread with a little more "realness" to it. So I scanned my cookbooks, and came across this great recipe by Bette Hagman for Fat Free French Bread. It's awesome! I've gone through half a loaf today alone :)

Yummy French Bread:

Fat-Free French Bread
2 cups plus 2 tablespoons gluten-free flour mix**
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons sugar
1 teaspoon salt
2 teaspoons quick rising yeast
1 teaspoon vineager or dough enhancer
2 egg whites (room temp)
1 1/2 cups warm water

Prepare pan by brushing a cookie sheet very lightly w/ some EVOO (or other oil/spray of your choice).
In the bowl of your mixer, combine the flour mix, xanthan gum, sugar, salt and yeast.
Whisk together to blend well.
Add the vineager, egg whites and water.
Beat at medium speed for 3 minutes.
Spoon the dough onto cookie sheet, keeping it in a loaf in the center of the sheet.
Wet your hands, and smooth the top and sides of the loaf.
Cover with a towel and let rise for 15 minutes.
Preheat oven to 400.
Bake 1/2 hour, then turn the oven down to 375.
The recipe called for baking at 400 for an hour, but I was getting worried b/c it was browning so fast, so I turned it down.
Turn the oven down again to 350 and bake 15 minutes longer.
Let cool. Bread doesn't cut well, so tearing it is the best way to break apart. Can be cut (a little) more easlily when cool.
Reheat in toaster oven.
Tastes great plain (when you have no choice), but I bet dipping it in some oil and vinegar would be divine! Next I'm going to try the sourdough variation of this bread. Yum!

**Here is Bette's GF flour mix


Simply...Gluten-free said...

I'm sorry to hear about your IBS but I think I would love to be told to eat bread and potatoes! Good luck!

Steph said...

Yeah, not too bad, except that I think the potatoes made me sick :P