Flour and yeast, newbie question

[heatherp]

Hi, 

since we are so new to this I am hoping someone can help me.  We are week two of HFI diet post diagnosis of my 16 month old, and doing well.  So much improved health already.  He has been on white rice, chicken, beef, some lactose free milk, and some hard and aged cheese.  Is it ok to add in a flour?  I have read about the "white wheat" flour.....but I am embarrassed to say I don't know if I bought the right thing!  I bought Hodgson Mill (USA) brand "naturally white flour" which has for ingredients only wheat flour, un bleached and un enriched.  3G protein, 0g sugars, 1g fiber, 23g carbohydrates. Would this be a white wheat flour?  Is it ok to trial at this point?  Can I do a long rise (18 to 24 hrs, dbl or triple rise, all depending on my laziness) bread with just active dry yeast, water and this flour?  Would that be HFI safe?  Or is there some sort of starch to sugar conversion I missed in my research?  Thank you!

[Tammy]

Hi Heather, Unfortunately I really don't know the answer to if this will work for bread. Regina can have all the ingredients you have listed, but I'm not sure the bread will rise without something to activate the yeast. I know we've discussed this on here in the past, but I just don't remember. I can buy bread that is safe from my local grocery store so I am lucky in that I don't need to make bread for Regina. Regina does fine on any white flour. If you feel confident in that your son is doing well, then try the flour. The best way to try something new is to give him some, then wait a few days and make sure there is no reaction and if all is good, try again with more. Also, only try 1 new food at a time as if you give more than 1 and he reacts, you'd have no way of knowing which it was that wasn't good.

also, some people will react right away if they eat something they shouldn't. Some even throw up. Others will take 2 or 3 days before they get flu-like. Regina is in this category. If she gets a terrible headache, vomiting and diarhea, then I have to look back a couple of days to see what she ate, or maybe it really is the flu. I'm usually not sure which way it is.

Hey Fred! You out there? what do you put in your bread?

[charlie]

It should work fine as the yeast will use the starch of the flour to feed it, try it and see. I always made bread without sugar added, to make it richer I used lactofree milk ok and added an egg sometimes too. For a medium loaf, 200 ml/ 7/8th cup milk, 100 ml/ 7tbsp water, 450g / 4 cups white bread flour ( yours should be fine) , 1 1/2 tsp salt, 2 tbsp butter, 1tsp dried yeast. Make sure milk at room temp or it will slow the action of yeast. I use a bread maker for the first stage then put in tin for second rise and then bake for about 35 mins in oven gas8, 450F, 230C.

Good to see you are able to give more foods now, just remember the golden rule: always leave at least 2 days before trying the next food and always give small amounts to start.

Good luck, keep us posted, you are doing a grand job.

[heatherp]

Great!  I am going to try it then.  The bread I normally make is only flour, salt and water with yeast.  I use the Jim Lahey no knead long rise bread recipe.  It makes a great fake sourdough but I'm nervous about it I am thinking it might be "fermented" which I understand can cause issues.  Perhaps I will research the whole fermentation bit and see if this is truly fermented, and if it is maybe this particular recipe is a no go then.  In that case I will have to learn how to make bread a different way, which would be ok, too.

[charlie]

The fermentation shouldn't affect HFI as the yeast is eating all the sugars, in fact I believe sourdough is better for you anyway, especially if there are gut bacteria problems. Otherwise, making bread is easy just time consuming, or invest in a breadmaker, mine has been worth it's weight in gold over the past 5 years. We have something called free cycle here where people give away stuff they don't want any more, weekly there are breadmakers as people but them, use them a couple of times then put them in a cupboard and forget about them. Then all you do is put the ingredients in a certain order, switch it in and leave it to its magic and you have the most wonderful bread as long as you remember to put the yeast in ( which I forgot a few times.....)

If no machine just get your muscles working...... Mix everything together in a bowl in this order........ Flour, yeast, water ( lukewarm). Mix into a dough, turn onto a floured board and knead it till it gets stretchy anyway does as long as you are stretching the fibres, then pop in a bowl, cover with a cloth and leave in a warm place to rise till double it's size about 45 mins, then turn out onto board again and reknead for a fewe minutes just to knock the air back out of it then transfer to tin and cover with damp cloth to re rise about 30 to 45 mins then pop in oven.

I will post another recipe later today in recipe section how to make the easiest wraps in the world.

[colormist]

Here's a bread recipe that is EXTREMELY easy to follow and resulted in delicious bread: www.simplysogood.com/2010/03/crusty-bread.html

I had some bad luck with my bread machine (not sure if it was the brand or what) but the bread was extremely dense and seldom cooked all the way through. Be sure to check the reviews before you get a bread machine (especially if you pay full price!).

[ukbill]

Not sure if the bread you make from that flour will be any good. For Bread you need "Stong white flour" ie its high in gluten. This makes the best bread.
Keep low fiber diet because digestable fiber turns into sucrose in the gut as its digested.
Fiber causes bloating inflamation and general discomfort.
There are some none digestable fibers out there which are HFO safe but not certian they are suitable for a littleone. Check with your doctor.

Sept 13, 2014 12:12:07 GMT -5 heatherp said:

Hi, 

since we are so new to this I am hoping someone can help me.  We are week two of HFI diet post diagnosis of my 16 month old, and doing well.  So much improved health already.  He has been on white rice, chicken, beef, some lactose free milk, and some hard and aged cheese.  Is it ok to add in a flour?  I have read about the "white wheat" flour.....but I am embarrassed to say I don't know if I bought the right thing!  I bought Hodgson Mill (USA) brand "naturally white flour" which has for ingredients only wheat flour, un bleached and un enriched.  3G protein, 0g sugars, 1g fiber, 23g carbohydrates. Would this be a white wheat flour?  Is it ok to trial at this point?  Can I do a long rise (18 to 24 hrs, dbl or triple rise, all depending on my laziness) bread with just active dry yeast, water and this flour?  Would that be HFI safe?  Or is there some sort of starch to sugar conversion I missed in my research?  Thank you!