You could use lettuce to replace it.

To me a grain is a grain even if it properly prepared. I cannot have any gluten grains even if properly prepared.

 

I agree, grain is grain whether it is sprouted or not. I too dont do gluten and always go back and forth between totally grain free and just eating some rice, some oats ( the gluten in oats dont bother me at all and I an non-celiac).

You can make breads and wraps and things like that from nuts and startches as well. I do think you have to watch out with that though so you dont end up eating TONS of nuts or arrowroot or tapioca ( ask me how I know

Checkout www.paleofood.com for some ideas. Also many low carb baking recipes can be helpfull, just dont use the baking mixes, soy, artificial sweetners etc. My latest greatest is coconut flour. Its organic, low carb, and pretty easy to bake with.

But yeah, wraps made out of lettuces leafs are great...thats how I often eat hamburgers too...Use nice big romain lettuce.

Tanya

 

I do believe that sprouted grains digest differently and do not behave as a grain. All vegetables are grown from seeds and grains so it becomes a hazy line. For example, alfalfa sprouts and mung bean sprouts are usually considered veggies, not seeds. Wheat grass is often considered a vegetable. At what point does it become a vegetable? When the sprout is an inch? A centimer?

Unfortunately, there's not much research out there that looks into the nutritional and gluten content of the various stages of a seed turning into a plant. However, through strictly experimenting on myself, I tend to bloat with grains that have been presoaked but have no reaction with sprouted grains. I don't think newly sprouted grains have been completely converted to a vegetable, but the process has definitely started and it seems to help greatly with my digestion.

 

I think the sprouted grains used in bread is just a bit sprouted, so it's skating that line between grain and vegetable. My doctor who is a grain-free advocate always says "you can have some sprouted grain, but just a bit."

Going grain free is very, very hard. You might want to keep sprouted grain bread in for a couple of weeks or more as you adjust. Allow yourself only a couple of pieces or you will end up living on it as you say goodbye to the other grains.

For wraps, I've taken meat wraps for lunch. I wrap the lunch meat around cheese and vegetables and make it a finger food. This works well for lunch meat, not off-the-bird chicken or turkey or leftover roast.

You probably need to start thinking of lunch differently. Salads are a good way to go.

 

Sprouting wheat just releases some of the enzyme and nutrient inhibitors, and phytic acid. It makes it more digestible.... But it is by no means similar to other grains. I am not a celiac but I can even feel the digestive burden of gluten... from sprouted bread. Fermenting the bread thoroughly (sourdough) is actually more thorough because it predigests the proteins including the hard to digest gluten.

Here is a question though: is it better to sprout grains before fermenting them for sourdough or does it matter. In other words is sprouted, sourdough bread better than just either or.

 

Quote:

Originally Posted by NoTiGG Here is a question though: is it better to sprout grains before fermenting them for sourdough or does it matter. In other words is sprouted, sourdough bread better than just either or.

Sprouted sourdough is the gold standard in bread because of the added nutrients in sprouting and then the additional rise time with sourdough will break down phytates further and affect the gluten. However, I think it's too much work for all of the things we try to do in the kitchen as traditional foodists, I would just do sourdough with ground grain. Sourdough with a ground grain will break down all of the phytates particularly in a wheat-based bread. Wheat is high in phytase, the enzyme that breaks down phytic acid. Here's a link to some chapters in my book about depression. There is an excerpt there on phytic acid.

Cut down time sprouting grain for bread and spend it fermenting vegetables. If you already ferment a lot of other things and can sprout the grains too, wow, that would be fantastic.