The effect of expectancy versus actual gluten intake on gastrointestinal and extra-intestinal symptoms in non-coeliac gluten..., 2024, De Graaf et al.

Milo said:
I am not buy ing 10-12 $ for a loaf of GF bread. Way too expensive. I actually did my own GF starter and made 2 loaves of GF sourdough with it and it was really disappointing.
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We have a bakery here in Portland that uses a millet starter and it's not half bad. It actually tastes like bread rather than a dish sponge, though the crumb has an ever so slight gumminess to it that wheat bread does not.

I'm also curious what role hormones might play. I developed IBS not long after menarche. Ten years ago I was so FODMAP-intolerant I could not tolerate bread nor much of anything with moderate to high levels of FODMAPs. However, not long after entering perimenopause, I woke up one day to find my IBS had disappeared. I was suddenly constipated and started slowly adding in FODMAPs to get things moving. Eventually ended up eating an apple and drinking a glass of milk -- both things that would have quickly triggered cramping and diarrhea (and because of that, I hadn't had in years)--with no ill effect. Since then I will occasionally have symptoms, but for the most part can eat apples and cherries and peaches and bread to my hearts content. It's glorious!
 
Michelle said:
We have a bakery here in Portland that uses a millet starter and it's not half bad. It actually tastes like bread rather than a dish sponge, though the crumb has an ever so slight gumminess to it that wheat bread does not
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I guess I will need trying again with recipes until I find something I like. I am not so attached to sourdough starter, don’t mind using commercial yeast and other leaveners, as long as it tastes and feels good. when the time is right I might just cave in and try a little bun and see what happens…
 
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