I figured out that almonds, peanuts, hazelnuts (so most nuts) make my hand eczema worse, so I guess almond flour is out. I can't eat any baked stuff at all! Anyone try coconut flour? Somehow I think it's too fibrous for baking...

I use coconut flour, the defatted variety to save on calories. It works pretty good, but I have to use a lot of eggs to get it to hold together. Also, we're not supposed to use gums on SCD, but it really needs it to hold it together.

Thanks! What do you make with it?
I can only imagine everything coming out like macaroons...

Well, everything tastes very coconutty, true. I have made muffins so far.

Could you try bean flours? I think I saw them mentioned on some of the SCD sites. I believe you'd have to mill your own beans though.

I have tried lentil flour but I used a store-bought version which is illegal as it wasn't soaked. I made tortillas with it which came out good but my stomach didn't like it. I guess I can try to make my own after soaking... do you need to dry them out again? I don't know how it works. Or you cook it and use the mush?

I'm not sure, Tunk. Does the book mention it? You could soak them, let them dry and mill them yourself.

I don't remember whether or not it's in the book, but I do remember seeing it on her website:

http://www.breakingtheviciouscycle..../bean_flour.htm

Tunkany, you could certainly try it though, and just see how you cope.
I went a bit nuts (so to speak ) with nut flours when I first added SCD to my regime, and wound up gaining way too much weight as a result.
So these days baked goods are for special occasions only, such as my birthday.

Cheers,

Roz

I'm nut sure why nuts make me itchy... I wonder if it has to do with it being hard to digest, or too much Omega-6 or nickel? They are very high in nickel and I've been allergic to nickel ever since I remember, probably since I got my ears pierced at 5. Dietary nickel has also been linked to eczema. I'll give it a try again after a few months on the diet.
Beans and lentils are also high in nickel. So I don't know if it makes a difference if I use them as flour... I have to try and see if I react.
Until then, I'll just use coconut. I just made macaroons and they came out great. I added a half-banana, it came out so yummy.
Anyway, I posted my first yogurt experience in the kitchen talk- homemade yogurt thread. I just love my SCD yogurt!

Oh yum. I love macarroons!

I've been toying with the idea of making Halva. Its a middle eastern candy made with honey and Tahini. But I know I will over eat it! So anyway, last night I ended up mixing a bit of tahini, honey and lemon juice in a little bowl and eating it. *blush* Oink. I went back for too many refills of that one.

What is tahini? Isn't that sesame seeds or something? Is it legal?

Yes, butter made from sesame seeds. I assumed it was legal since nut butter were. It really tastes nasty on its own, but mixed with other stuff it tastes pretty good.

I checked out what EG had to say about seed butters. She thinks it's OK but doesn't seem to encourage them too much. She is concerned about the cyanide (sp?) in nuts and seeds. However, since I can't tolerate nut butters, I won't overdose on cyanide. I just might give tahini a try.

It really is rather foul tasting on its own. Has a kind of kerosene undertone. However, mix a bit of honey and/or lemon with it and it tastes quite nice. Kind of has a musky flavor that is unusual.

As far as Yogurt is concerned I make it in sterilised jars with a heating pad inside a cardboard box with a big towel wrapped around it.

Penelope, I was thinking a heating pad would work! What setting do you put it on?