In article >,
Jeßus > wrote:

> >I personally do not care for chick peas. Rice flour and tapioca starch
> >do not seem to hurt me as badly as wheat flour.
>
> Wheat is usually the nastiest of the grains in that regard.
>
> I (and the g/f for that matter) needs to be properly tested for
> intolerances - I know for sure wheat affects the g/f and myself, and
> I'm suspicious about rice as well.
>
> Hence why we use a lot of Besan flour. I reckon we've tried almost
> every possible grain or flour alternative out there - sadly none of
> them come close to wheat when it comes to versalitilty, texture, etc.
> But the research continues...
>
> The g/f definitely reacts to rice and any 'conventional' dairy, i.e;
> dairy with the A1 proteins. Poor thing...
>
> Luckily we can source fresh A2 milk locally for the time being. I'm in
> the process of improving my pasture this year in anticipation of
> getting a Dexter cow within 12 months. They're about half the size of
> a 'normal' cow, and a lot easier to manage. They also produce A2 milk,
> which is the main incentive to get one.

Do try tapioca. It's rather nice...

A2 milk? I'm going to have to look at that. I tend to avoid dairy for
the most part except for cheese on occasion as I love it so.

Ever considered goats?
--
Peace! Om

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