We picked up a loaf of "heritage wheat" bread at Whole Paycheck. We
were having mussels in white wine sauce on the deck and my wife
insists on bread with it. I quizzed the baker, but he didn't know
anything, other than it came from Montana. Anyway, I ate a little and
it had the same effect on my system as the normal stuff. Does anyone
know if it was Emmer, Einkorn, or something else?
> We picked up a loaf of "heritage wheat" bread at Whole Paycheck. We
> were having mussels in white wine sauce on the deck and my wife
> insists on bread with it. I quizzed the baker, but he didn't know
> anything, other than it came from Montana. Anyway, I ate a little and
> it had the same effect on my system as the normal stuff. Does anyone
> know if it was Emmer, Einkorn, or something else?
----- Original Message ----- From: "gordo" <gaj...@gmail.com>
To: "Minimalist Runner - Barefoot, Sandals, Shoes" <huaraches@googlegroups.com>
Sent: Friday, May 04, 2012 9:11 AM
Subject: [Minimalist Runner:108655] OT: Diet - Does anyone know what I ate?
> We picked up a loaf of "heritage wheat" bread at Whole Paycheck. We
> were having mussels in white wine sauce on the deck and my wife
> insists on bread with it. I quizzed the baker, but he didn't know
> anything, other than it came from Montana. Anyway, I ate a little and
> it had the same effect on my system as the normal stuff. Does anyone
> know if it was Emmer, Einkorn, or something else?
It could have well been like most "Whole Wheat" breads where there's
some of the named flour and the rest is normal white flour. You'd
still react to the rest of the white flour. It's very difficult to
produce a bread with a good crumb and no gluten. I actually add
gluten when making rye bread. (Yes, I'm evil and non-paleo.)
On Fri, May 4, 2012 at 10:33 AM, el jefe <cr...@austin.rr.com> wrote:
> what were the gastro issues that the bread caused....
> ----- Original Message ----- From: "gordo" <gaj...@gmail.com>
> To: "Minimalist Runner - Barefoot, Sandals, Shoes"
> <huaraches@googlegroups.com>
> Sent: Friday, May 04, 2012 9:11 AM
> Subject: [Minimalist Runner:108655] OT: Diet - Does anyone know what I ate?
>> We picked up a loaf of "heritage wheat" bread at Whole Paycheck. We
>> were having mussels in white wine sauce on the deck and my wife
>> insists on bread with it. I quizzed the baker, but he didn't know
>> anything, other than it came from Montana. Anyway, I ate a little and
>> it had the same effect on my system as the normal stuff. Does anyone
>> know if it was Emmer, Einkorn, or something else?
On May 4, 8:35 am, Denise Skidmore <deniseskidm...@gmail.com> wrote:
> It could have well been like most "Whole Wheat" breads where there's
> some of the named flour and the rest is normal white flour. You'd
> still react to the rest of the white flour. It's very difficult to
> produce a bread with a good crumb and no gluten. I actually add
> gluten when making rye bread. (Yes, I'm evil and non-paleo.)
It was a very heavy, dense whole wheat bread. My favorite kind. It had
a nice nutty flavor. All in all, I'd have been proud to have baked it,
back when I was baking bread. It was slightly sour, too. Maybe it's a
good thing I reacted, it would be hard to resist otherwise. ;)
Whole wheat bread goes really well with peanut butter (YEAH aftox) and
jam, so I eat maybe a loaf every three weeks. I'm not too
worried...life is too short to never eat things like carrot cake a
bread (bread that doesn't suck, i.e. sin gluten). My system is doing
really well with the alternative carb options, however. 68 miles last
week, all but 15 (long run) under 7:50 pace. Down week last week,
followed by 80 this coming week. Praying to the running gods that I
*stay* healthy.
If y'all care, I rendered beef fat for the first time. I've been
cooking with it. Smells like cows (go figure). Vegan friends
flipping out, but I'm doing great with it.
Oh! I almost forgot: I made gluten free bread with quinoa flour the
other day. Didn't fall apart at all. No sugar or sweeteners. Not
sandwich bread, but still great.
2c quinoa flour
2 eggs
150g butter
2 bananas
1 apple
1 carrot
Few spoons of flax seed
Amaranth seeds
Ground peanuts
Ton of cinnamon
Vanilla extract
Baking soda
Baking powder
<cctrackandfi...@gmail.com> wrote:
>> sticky nasty
>> tootsie roll like turds.
> I HATE those.
> Whole wheat bread goes really well with peanut butter (YEAH aftox) and
> jam, so I eat maybe a loaf every three weeks. I'm not too
> worried...life is too short to never eat things like carrot cake a
> bread (bread that doesn't suck, i.e. sin gluten). My system is doing
> really well with the alternative carb options, however. 68 miles last
> week, all but 15 (long run) under 7:50 pace. Down week last week,
> followed by 80 this coming week. Praying to the running gods that I
> *stay* healthy.
> If y'all care, I rendered beef fat for the first time. I've been
> cooking with it. Smells like cows (go figure). Vegan friends
> flipping out, but I'm doing great with it.
On Mon, May 7, 2012 at 11:05 AM, Doug Sims <wdsim...@gmail.com> wrote:
> "Vegan friends flipping out, but I'm doing great with it."
> Don't worry, they flip out about everything. As the joke goes, "How do
> you know if your friend is a vegan? Don't worry, they'll tell you."
> On Sun, May 6, 2012 at 9:11 PM, Greene Lantern
> <cctrackandfi...@gmail.com> wrote:
> >> sticky nasty
> >> tootsie roll like turds.
> > I HATE those.
> > Whole wheat bread goes really well with peanut butter (YEAH aftox) and
> > jam, so I eat maybe a loaf every three weeks. I'm not too
> > worried...life is too short to never eat things like carrot cake a
> > bread (bread that doesn't suck, i.e. sin gluten). My system is doing
> > really well with the alternative carb options, however. 68 miles last
> > week, all but 15 (long run) under 7:50 pace. Down week last week,
> > followed by 80 this coming week. Praying to the running gods that I
> > *stay* healthy.
> > If y'all care, I rendered beef fat for the first time. I've been
> > cooking with it. Smells like cows (go figure). Vegan friends
> > flipping out, but I'm doing great with it.
