Only bone broth and gluten free bread for several weeks, any suggestio

Posted by sunshine2023 @sunshine2023, Mar 7, 2023

Only been able to eat bone broth and gluten free bread for almost two weeks. Problems for about month. Has anyone had to eat such a limited diet? If I eat more gluten rice and banana for like 3 meals, then after 3rd meal, have constant pain for 18 hours as food moves through system. If I eat more food, I would have loose stools. Is there any tips from moving from bread and broth to real food? Do you only take a few small bites each meal to reintroduce each meal and see if it settles?

I am on this message. Do I ask doc to increase meds?

dicyclomine 10mg twice daily, sucralfate 1 gm four times, omeprazole 20mg

Am waiting on Diagnostic tests. So f as far hida, CT scan, ultrasound are normal with fatty liver

Interested in more discussions like this? Go to the Digestive Health Support Group.

Twocoastsm | @marlenec | Jun 4, 2023

In reply to @jord "Bananas for most people is stool softener. Cooked rice and yogurt is also good for diarrhea...." + (show)

I second the suggestion for IBGard. The PA in my GI’s office told me about it years ago. I used to take it only intermittently but my episodes have sadly been more frequent lately and I take it daily. I was in Italy for a month and to my surprise didn’t do well there which hasn’t been the case for me before, even with the pasta and bread consumption that I’ve indulged in in the past. I had to resort to Imodium. I was afraid to go to Mexico recently but took IBGard daily and was fine. That said, I am now in the midst of a flare up which seems to be persisting so am at the moment eliminating dairy, gluten, and all legumes. It seemed to be triggered by lentils but I don’t get how a flare up can last so long after the offending food is out of one’s system. Does anyone else find this??

noelles | @noelles | Jun 5, 2023

In reply to @candidough47 "Please try more natural! Meds aren’t always the best answer. Alkaline water, aloe gel ( only..." + (show)

tell me about Aloe Vera Gel..My Osteopath just recommended it

candidough47 | @candidough47 | Jun 6, 2023

In reply to @noelles "tell me about Aloe Vera Gel..My Osteopath just recommended it" + (show)

Make sure it’s 100% aloe gel. I put about 1/4 cup in my protein shakes. I also take a tablespoon 2-3 times daily. It is a healing agent. You can go on you tube and check out. Also alkaline water is also good for esophagus. Of course Manuka honey but has to be at least 20 umf for healing.

researchmaven | @researchmaven | Jul 2, 2023

In reply to @researchmaven "The bread recipe is easy, but what I baked is a bit derived. Here is the..." + (show)

@researchmaven

The bread recipe is easy, but what I baked is a bit derived. Here is the story. A company in Malibu, CA, Real Coconut Kitchen, supposedly makes a plantain flour bread; however, I couldn't order a sample on their website (for some reason), but I noted the ingredients on their sales page.

I googled for the ingredients list and found a similar recipe that only required a few ingredients to be changed for my dietary limitations and preferences.

The recipe that was similar is from a A Beautiful Mess website. The link to that recipe is https://abeautifulmess.com/easy-gluten-free-and-vegan-bread/#wprm-recipe-container-59872.

I have to say, my derived bread turned out so much better, then that site's photo of their bread

THESE ARE MY SUBSTITUTIONS:

LiveKuna brand organic green plantain flour for the gluten-free flour.

Azure Market Organic Pea Protein Powder for the buckwheat flour.

Black chia seeds for the White chia seeds

Maple Syrup instead of honey or agave

Omitted the xanthum gum

Used my milk of choice

THESE ARE MY PROCESS CHANGES:

I added the 1 cup warm water to the chia seeds first off, so the chia seeds would expand and get thick.

I then had to add more water when everything was added, due to above process change, but I kept the dough thick. I did not turn it into a batter.

I kneaded the dough quite a bit, in a bowl, with my hand. At least 6 minutes, but I didn't time it. I kneaded until I thought the dough held together. I think kneading is important.

It was a sticky dough that I could shape fairly well; it wasn't a batter.

I let it rise 60-70 minutes in my oven on the "proof setting." Just turning the oven light on may be enough though. I also added a small bowl of water so the environment would be moist.

I put the sticky oval in a bread pan and then in my preheated toaster oven. I baked it for close to the recipe's time, using the recipe's temperature. I tested it with a meat thermometer. I got close to 200F.

It is so good. Crisp crust. The bread doesn't crumble. It is dense and I usually toast it.

At some point, I will try these "gluten-free bread tips" to see if I can get a fluffier bread, but I am so excited to finally have some real bread that is actually delicious, I am in no hurry.

Here is the site for the tips for fluffier gluten-free bread:
https://www.moysglutenfreekitchen.com/post/tips-and-techniques-to-make-better-gluten-free-bread
By the way, I am a confident, health-leaning baker. Feel free to ask me any questions and good luck!

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An important addition/correction to the plantain bread "recipe:"

Please use a bit of ground psyllium husk fiber as that helps it rise. Still skip the xanthum gum.

When I tried skipping the PH fiber, it doesn't rise. I don't use much of it.

Check out tips for increasing the rise on gluten-free bread-- where that trick was confirmed:
https://www.moysglutenfreekitchen.com/post/tips-and-techniques-to-make-better-gluten-free-bread
Today I am trying moy's "low yeast, long rise" advice.

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