Gluten Allergy? Or Wheat Sensitivity? Using Alternative Grains

My usual alternative is NO grain, but then again, you'd expect that from me, right, Kelly? Once I dove into both the history of human use of grains (very recent in the human diet) and the biochemistry of grains (beyond issues of the starch raising BG and glutens, I found less and less reason to keep consuming grains and more and more reasons to avoid them. You may have been reading some of the excellent research summaries and thoughts from Stephan at Whole Health Source blog and Peter at Hyperlipid (in the UK).

Actually, I use a bit of quinoa now and then, but mostly I use nut meals (almond, hazelnut, or walnut) and coconut flour. Coconut flour in particular, has me baking again this year, after a couple of years of nearly no baking (except a cheesecake now and then). I actually came close to donating all my baking pans because their storage space wasn't justified by their use.

For example, I made low sugar coconut flour pumpkin muffins (with Italian-style mascarpone cream cheese for spreading) for our dinner with the neighbors on Saturday; they were a big hit with everyone. My son was annoyed I hadn't saved some for us, so guess what I'm baking this afternoon with the remaining pumpkin puree? I like these coconut flour recipes, too, because they use a lot of eggs as binder, so they are full of great nutrients, high quality protein, and natural fats, not just tasty treats full of empty starch & sugar & not much else.

Hey Kelly, have you tried cauliflower pizza crust yet? Or Meatza, with ground meat base for a crust? I know, there's no hope for me anymore .

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Yes, Kelly, I think it's always a good idea to look into how something is made. I did a quick search, and other than lots of similar descriptions of coconut being just finely ground dried coconut, the Tropical Traditions site says grinds the dried coconut flesh that remains after pressing for oil. Sounds fairly innocuous, but I'll keep checking and let you know if I find anything else.

BTW, the high fiber content is often touted as a benefit of coconut fiber. I'm actually not sold on the high fiber claims (surprise, surprise, another contrary view). I experienced some, um, problems from grain fiber way back when, and bran supplementation made the problem much much worse. Even when I went low carb almost 5 years ago and ate oat bran & soy flour low carb pita and breads, they created just too much bulk (I'll leave it at that). I think grain fiber tends to be addictive; now that I'm off grain fiber, I'd rather "go" without it. of course, it took me a long time to figure it out, but not too long to adjust. I function much, much better on just whatever fiber is in my produce, nuts, and chocolate! (and occasional coconut flour items).

Most of the solid waste we eliminate is dead gut bacteria, old blood cells, and sloughed epithelial cells, anyway, not undigested food and fiber. Even tube-fed people produce bowel movements, despite zero fiber.

The intervention studies just don't bear out the results that the epidemiology studies (correllation only) suggested. While I doubt that fiber from veggies causes any problems, I have my reservations about grain fiber, though as you know, if it is soaked it is less of a problematic due to reduced phytic acid.

There is some discussion about the lack of evidence for high fiber over at Stephan's and Peter's blogs (and comments) if you ever want to look into an alternative view.

Anyway back to coconut flour. Some folks have a hard time finding it. I put an update about it up on my blog not too long ago, with some sites and suggestions for locating it.

Coconut flour descriptions

http://www.netrition.com/simply_coconut_flour_page.html
Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour.

http://www.wildernessfamilynaturals.com/coconut_flour.htm
It is naturally low in digestible carbohydrates and contains no gluten. It has less carbohydrates than soy or nut flours while high in fiber and a good source of protein.  Coconut flour is 4 times higher in fiber than oat bran, 2 times higher in fiber than wheat bran, and 3 times higher in fiber than ground flaxseed.  Unlike other fibers, coconut flour/fiber can be used as a flour to make delicious bakery products and main dishes that are much tastier than other wheat alternatives.  Coconut flour also contains more protein than white or rye flour and cornmeal.  It has about as much protein as you find in buckwheat and whole wheat flours.Breads made with coconut flour are light and soft and have a wonderful taste and texture.

Coconut Flour vs. other Wheat Alternatives

Wheat alternatives are commonly flours made from rice, soy and potatoes.  Even though these products do not contain gluten, most substitutes for wheat are still high in carbohydrates.  Unfortunately, the taste and texture of products made with wheat alternatives are not nearly as appetizing as the products they replace.  In addition, these products are often loaded with flavor enhancers and sweeteners to help make them more palatable.  Normally, products made with wheat alternatives are “enjoyed” only by those who are forced to do without wheat and have no choice.

Mercola's website: http://www.mercola.com/products/coconut_flour.htm

Coconut flour is unlike any other consisting of 14% coconut oil and 58% dietary fiber! The remaining 28% consists of water, protein, and carbohydrate. If you haven't tried coconut flour yet, here are some more excellent reasons to start:
• Coconut Flour is ideal for baking. It has fewer digestible (net) carbs than other flours, and it even has fewer digestible carbs than some vegetables!
• Coconut Flour is gluten-free and hypoallergenic. With as much protein as wheat flour, coconut flour has none of the specific protein in wheat called "gluten". This is an advantage for a growing percentage of the population who have allergies to gluten or a wheat sensitivity.
• Coconut Flour consists of the highest percentage of dietary fiber( 58%) found in any flour. Wheat bran has only is 27% fiber.
• Coconut Flour can help you reach a healthy weight. Ideal for those who follow a low-carb eating plan, coconut flour works well as part of a weight loss program because it has high fiber, and foods with high fiber can help promote a feeling of fullness.

http://www.tropicaltraditions.com/organic_coconut_flour.htm
Tropical Traditions organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil. It is certified organic, unsweetened, and has not been treated with sulfites. Tropical Traditions organic coconut flour is high in dietary fiber and protein, and is gluten-free. It has more fiber than gluten-based grains. Tropical Traditions organic coconut flour can be added to standard wheat-based recipes to add extra fiber, by substituting 10-30% of the grain-based flour with our coconut flour. Some recipes, such as muffins and quick breads, can be accomplished with 100% Tropical Traditions organic coconut flour and therefore be 100% gluten-free! (See some free recipes below.) Since organic coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added. The organic coconut flour has a mildly sweet coconut taste!

Tropical Traditions organic coconut flour also contains over 19% non-gluten protein! Therefore, it makes an excellent addition to shakes and smoothies where fiber and protein are needed. Or simply dissolve a spoonful in water as a high-fiber drink with a coconut flavor! This organic coconut flour is very versatile and very tasty. Sprinkle it over your favorite dishes to add a wonderful coconut flavor, use it as a thickener in soups and sauces – the possibilities are endless!

Coconut flour pancake recipe:
http://www.alwaysorderdessert.com/2008/04/coconut-flour-pancakes-w-lemon-curd-and.html

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Hi Kelly,

I don´t agree about the spelt not making great bread.
I have used ONLY spelt for the last 8 years.
No wheat since my daughter is wheat sensitive,
My spelt bread is fantastic.
What I have learned is that spelt flour can differ a lot.
Some is wetter than other.
Most of the spelt flour I get here -I have to reduce the amount of flour in my old recipes.
or it gets too dry
- however one will tend to use too much flour
since the dough will seem a bit runny and wet.

The key is to make a rather wet dough of fermented milk/yoghurt/kefir/buttermilk and wholegrain flour.
Just mix dont overwork it !!!
leave it overnight.
Next day add yeast , honey, salt and maybe water and more flour (white) I need to add water since danish yeast is fresh.- don´t knead too much !!
Let the dough rise again a hot place.
Carefully push it down – and make breads- often speltbread is better in tins than freestanding since the dough should still be rather wet.
Let it rise- BUTnot overrrise -or they will fall down and then bake in a rather hot oven.

Henriette

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Sure ( after work)
– but the problem is that flours can act very different.
The German and Danish spelt flour is more “wet” than the Italian flour that I got.
so it is not sure that it will work for you

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That’s good that you clarified. SOME may just be wheat intolerant, but if they’re really gluten intolerant, kamut or spelt won’t help them.

Thanks!
Kelly

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Hey all! I too use spelt in replace of traditional wheats and I am seeing a noticeable difference in the way I feel. Like many people, I have a wheat sensitivity [to be clear NOT celiacs] and would feel pretty awful after eating foods that are dense in wheat. My neighbor suggested that I try Vita-Spelt products and they have had a huge impact on the way I feel. I love their pastas and granolas and have started baking with their flours. If you are all interested you can find more information @ http://www.purityfoods.com. Good luck!

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