Food Allergies Treatment

Question by Debbie: I eliminated all bread and sugar for the past week and I lost weight…do I have a food allergy?
Been watching what I been eating and exercising for the last 2 months and only lost 1lb. After feeling bloated all the time I decided to cut out bread and sugar to see if that would help…sure enough it did. Could I be allergic to gluten or wheat? If so, what type of Dr. do I see for this?

Best answer:

Answer by essentiallysolo
you might have a gluten allergy, or you may have metabolic syndrome, at any rate cutting all the calories that are in breads and sugars would of course cause you to lose weight. You can see an endocrinologist to rule out metabolic syndrome, or an allergist to rule out a gluten allergy.

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Question by barryr900: Have I developed an allergy to white bread ?
This is really strange … About a year ago I noticed I was having breathing problems after a meal. A sort of extreme fullness feeling. I went to my doctors who diagnosed reflux, gave me some tabs but it just didnt work. I have now noticed that it only happens when I eat white bread … Im baffled … could I have become allergic or intolerant of wheat or flour ? Taking an antihistamene seems to ease it slightly. Is this possible ? Im M / 39 with no other health problems.

Best answer:

Answer by Elly
Yes. you might have a glutten intolerance/allergy, to name one of many things. You should talk about this again with your doctor to make sure you tell him it only happens when you eat bread.

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Question by Richard: can spelt bread be eaten by people on gluten free diets?
i came up with a 100% spelt flour recipe for a couple friends with wheat allergies, and I am wondering if it can also be eaten by people on gluten free diets. There is no wheat flour in this bread at all. It is just yeast, spelt flour, water, a bit of honey and thats about it!

Best answer:

Answer by Sugar Pie
Yes. Splet does not contain gluten.

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Question by maronod: I need a recipe for bread that has no yeast, no wheat, no gluten and no eggs. Is there one?
My wife of thirty happy years, my first and only, has developed allergies.
Thanks for your help!!

Best answer:

Answer by cereal_killer034
Go to a chamberlains Natural Food store. You need rice bread, they sell it there.

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Question by sondra w: Rye bread recipe with only rye flour?
Hi, I’m trying to find a recipe for Rye bread that does not use wheat or gluten. I have developed an allergy to wheat and gluten, but I miss having bread!
Thanks for the help.

Best answer:

Answer by bbasingal
Rye Bread using only rye flour in its truest form is called pumpernickel, here’s a recipe for you:

German Bavarian Pumpernickel Bread

1 cup warm water
1 pkg. active dry yeast
1 cup Rye Sour (See recipe below)
2 cups cooked rye berries (see note below)
3 to 4 tbsp. pumpernickel color or more as needed to attain desired color (see recipe below)
3 cups pumpernickel flour (medium rye)
1 tbsp. salt
Rye flour as needed

Directions:
In a large bowl sprinkle the yeast over the warm water; stir to dissolve. Add the Rye sour, cooked rye berries, pumpernickel color, pumpernickel flour and salt. Stir until dough comes away from sides of the bowl, adding rye flour 1/4 cup at a time if necessary. This dough will remain wet, with the consistency of heavy clay. Turn out onto an oiled work top.

Grease a Pullman pan or loaf pan. Knead the dough into a ball and form into a cylinder the length of the pan. Place the dough in the pan. The dough should be pressed down evenly and come within a 1/4 inch of the top. If you use a Pullman pan, grease the inside of the cover, slide in place, and bake. In lieu of a Pullman pan, place a loaf pan on a baking sheet, grease a second baking sheet, and invert it over the top of the bread. Place in the oven and lay a heavy ovenproof weight or a brick on top. Do not proof.

Bake in a preheated 375 F oven on the middle shelf for 45 to 55 minutes. After the first 35 minutes, carefully remove the cover, turn out the bread and finish baking with the bread inverted directly on an oven stone or on the baking sheet. The loaf is done when the bottom emits a hollow sound when tapped lightly with your fingertips. Let cool on a wire rack, wrap in plastic wrap and refrigerate overnight. The next day, slice the loaf paper thin.

Makes 1 loaf

RYE SOUR:

Prepare 48 hours in advance

1/2 cup rye flour
1/8 teaspoon active dry yeast
1 cup warm water
1 tablespoon crushed caraway seeds (optional)
1 teaspoon minced onion

Combine all the ingredients in a large bowl and mix until smooth. The mixture should have a thin consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left up to 24 hours.

STAGE 1

Prepare 24 hours in advance

1/2 cup water
1 1/4 cups rye flour
All of the Starter above
1/4 cup rye flour for sprinkling

In a large bowl combine the water, 1 1/4 cups of the flour, and the starter; stir until smooth. The dough should pull slightly and may start to come away from the sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup of flour over the entire surface of the sour. Let stand, covered with a cloth or plastic wrap until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid letting the sour collapse.

STAGE 2

1/2 cup warm water
1 cup rye flour
All of above sour

Add the water and 3/4 cup of the flour, mix until smooth. Sprinkle 1/4 cup flour over the entire surface of the sour. Allow to rise in a warm place for 4 to 8 hours.

STAGE 3

1/2 cup water
1 cup rye flour or more
All of above sour

Add the water and the 1 cup of flour; mix until smooth. Add additional flour as needed to attain a dough-like consistency. The sour, when fully risen in stage three (about 8 hours) is ready for use in the dough.

PUMPERNICKEL COLOUR:

6 tablespoons sugar
2 tablespoons water
pinch of cream of tartar
1/2 cup boiling water

In a heavy sauce pan over low heat, melt the sugar with the 2 tablespoons water. Increase heat to medium high, cover the pan, bring to a boil, and boil for 2 minutes. Add the cream of tartar and continue to boil, uncovered, until the sugar is almost black in color. Remove the pan from the heat. The sugar will continue to cook and darken. Allow it to cool. Using extreme care, add the boiling water. Stir to dissolve, then let cool to room temperature.

NOTE:

To 3 cups boiling water add 1 cup chopped rye berries. Bring the water to a second boil, then cook, covered, over low heat until the cereal is tender (about 45 minutes).

Link below…….

Hope this helps

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