Any good flatbread recipes out there?

[Lucinda]

I know I can dig around zaar or food.com, but I was wondering if anyone had any great flatbread recipes?

I need some sort of bread for my tummy issues, and I have less problems digesting flatbreads than traditional yeasted breads...so I am looking for some yummy things to try...Anyone have any suggestions?


TIA :)

[housewolf]

1. Not a flatbread recipe, but a question for you

Hey bread-pal!

I'm wondering if you have the same digestive issues with naturally leavened sourdough (no baker's yeast) as with yeasted breads? Many folks with digestive problems relating to bread find that they can digest naturally leavened breads easily. Might be something for you to think about.

Flatbreads is something I've never experimented with, so sorry, I can't help you with that one.


:toast:

[Lucinda]

2. I did play around with natural sourdoughs awhile back

but cant remember if they were easier for me to digest...I'll have to give them a try again...I hadn't thought about that in ages...thanks for suggesting it!

[Warpy]

5. Naturally leavened sourdough is still leavened by yeast

What I'm wondering is if flour tortillas made with baking powder instead of yeast might be the best idea.

Irish soda bread is also made without yeast, if yeast is the problem.

What I eventually found out is that wheat is my problem. Yeast had nothing to do with it.

[housewolf]

6. The different yeasts create very different products in some ways

The yeasts in a sourdough starter are different strains of yeast from what's normally refered to as "baker's yeast", and there are many incidences of folks who have had problems with eating breads made with baker's yeast being able to enjoy breads made with naturally-leavened sourdough breads made without baker's yeast. Not true in every case of course - as you mentioned, if the problem is the wheat itself or some carbohydrates. But in other cases the cause has something to do with yeast.

In sourdough breads, the longer fermentation time breaks down more of the amino acids in the wheat, making the breaad more digestible. Sourdough leavened-bread causes a reduction in insulin response when eaten, improving glucose tolerance and _may_ help reduce blood sugar levels. It breaks down some amino acids differently, making the bread more tolerable to _some_ with gluten problems. And it activates phytates, making some minerals more available.

Sadly, for folks like you with wheat issues, sourdough won't help you. But for those with other issues, sourdough bread _may_ be an answer to allow them to continue to eat bread.

Obviously I'm not a doctor or a scientific researcher and I'm not making any diagnosis, but I have personally known of several people who have successfully made the switch from problems eating yeasted bread to being able to eat sourdough bread, and all I hope to do is share the knowledge that I have, to clarify my response to the OP.

[Lucinda]

7. I have a corn issue too...so the cornstarch in baking powder can be a problem

but i'm looking at a recipe with only 1/4 tsp of baking powder for 8 tortillas...so that shouldn't be too bad. I think i'm going to try it with coconut oil in place of the shortening. Should be an interesting experiment.

[Inchworm]

3. Off topic: Hey you!!!1!!1!1!!!

Missed you around here :loveya:

:hug::woohoo::hug:

[Lucinda]

4. Allo! TY!

Tis goooood to be back!