Question for those who make whole wheat bread

[Karin]

Have any of you found your homemade 100 percent whole wheat bread (which I personally can't eat, but make) makes anyone or everyone else in your family more gassy? What could cause this? Is it in the technique (using a sponge or not using one, etc) or because it's all w/w?

[HiddenJewel]

It didn't make us more gassy but I was told before I started grinding my own grain that it would make every way more regular. So the extra gas would make sense.

[CLHCO]

If it's not a regular part of the diet, any sudden increase in fiber will do that. You should probably do 50% and bring up the quantity slowly so their digestive system adjusts to it more.

We eat a lot of beans and it doesn't make anyone gassy here anymore but initially when I started making a lot more bean dishes it did. They can adjust to it but give it some time.

[Karin]

Thanks. I'll go to 50/50. It's been all winter, and it may be that this person is just going to be gassy. Personally, I think my whole family should be gf based on what I've seen, but convincing them all just isn't easy! Of course, one of my kids thinks being gassy is fun:rolleyes:.

[HiddenJewel]

You could try spelt or quinoa instead of regular wheat. They are sometimes less allergenic. Of course, baking with spelt has a higher learning curve. Love the buttery taste but can't seem to get the proportions correct. It's much wetter than wheat.

[beansprouts]

It could be phytic acid - the same thing that makes beans gassy. You may be able to solve this by letting your flour ferment (i.e. sourdough). I do not have this problem with wheat, but I do have to let my beans soak for at least 24 hours until they begin to ferment or we need to evacuate the house... :o