You guys. I’ve been working on this for a really really long time.
10 days of meals to introduce you to a veggie based life without FODMAPs…enjoy!!
The ebook can be downloaded in any format here. [pdf, kindle, epub, plain text, etc.]
How cool! Congrats and thank you!
Hi there – I’ve just bought the e-book, but no photos or pictures downloaded. The ‘advert’ has pictures on the cover – should I have any pictures or is it all just text? Thanks
Thanks for the purchase.
It’s only recipes (text).
Sent from my iPhone
Oh my gosh Elise! This is awesome! Thanks so much for doing this. It must have taken a lot of work to get that all together.
I just bought your book and can’t wait to try some of the recipes, especially the pesto pasta and the mexi millet! Thanks Elise. You know it’s funny I think just knowing there are tasty varied options that don’t make me feel sick gives me even more willpower to avoid the high-fodmap foods.
awesome!! thanks k
Thank you so much for putting this together! I’ve downloaded it & selected a few recipes to try after I get back from a family trip. I’m off sweeteners except stevia, and I don’t tolerate millet too well, so I’ll replace here and there in your plan, but I was delighted to find so many workable suggestions even for my constraints.
A question: I was curious why a seitan recipe was included, when for the rest we’re avoiding wheat gluten?
Above all I really appreciate your putting this together. I’m only “mostly” veg, but that “mostly” is about 95% of my meals, and others had suggested that low-FODMAP was not possible w/o reintroducing meat into my kitchen. So great to hear from someone who’s done it vegetarian style!
partially answering my own question:
So I re-read that seitan recipe, and if I fully understood, you’re saying that it’s the fructans that get ya, so long as you’re not additionally sensitive to gluten? …and in washing the starches out of wheat flour to isolate the gluten, the fructans go bye-bye?
(sorry I do not have the organic chemistry background I need to sound less silly here…)
Hope I understood that correctly. On the down side, I probably have to avoid the gluten anyhow. On the up side, pressed firm tofu that’s been marinated and baked or sauteed does a good job of filling seitan’s shoes!
its a tricking thing i realize…especially without going all chemistry on you, but you basically seem to have a handle on it.
essentially the difference between a fodmaps wheat sensitivity and a gluten allergy is that people who dont tolerate fodmaps need to avoid wheat (which is the carbohydrate portion of the grain) but dont have a problem with gluten (the protein portion of the grain). whereas those with gluten allergies cant tolerate the protein portion.
seitan is made with vital wheat gluten, which is ONLY the gluten portion of the grain. if you buy your own VWG you can look at the label and see – it will say 0 g carbohydrates.
you can read more details on this post:
and i have a fodmaps free seitan recipes here:
Pingback: Ny FODMAP-kogebog « FODMAP på dansk - June 10, 2012
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