I would love to see the specifics of fermenting almond flour or other flours. Thanks for this video. I’ve been using store bought flours this whole time.
Our food cravings don't always come from the "bad" microbiome, we also have a psychological need for comfort food such as baked goods and freedom of choice. And although Gaps is incredibly helpful and needs to become a lifestyle, any restrictions are also bad for us.I truly admire what Marisa does and how her whole life is built around healthy living, but not all of us have the chance to do the same. Most of us live in big cities and work in conditions that don't always allow home cooked meals. And that is fine! Restricitions and its psychological consequences are also bad. So it's really about creating that balance that works for you, without the feelings of guilt or being too strict with yourself. Because at the end of the day, your body won't be happy even on the best of diets unless you're satisfied with your life.
The patience you have is incredible...Filming a video, explaining all the different flours and handling your baby...SUPERMOM..please if you could do a step-by-step video on making Coconut Milk and Coconut flour...
I love this informative video! I've never used coconut manna, however I do use and seem to do well with raw, sprouted almond butter. It's a little hard to find as well, but super easy to bake with!
Looking to make homemade play dough for my 14 month old toddler who is still on GAPS, but all homemade play dough recipes call for “flour”. Any suggestions? Would really love to see a video on this please 💕.
Oh wow, I didn’t know that about commercial coconut flour. What is the difference between homemade and the commercial kind? It’s the only flour I use as I’m allergic to almonds!
I didn't know it right away either :( Apparently commercial coconut flour is a byproduct from making other coconut products, and is very fibrous. Homemade coconut flour is made from shredded coconut and is silky in texture and more gentle on the gut. Hope that helps!
I'm not on GAPS or anything but previously when I was 100% plant based, almond flour really gave me great discomfort when eaten. So, I'm sure the sprouting/fermenting first will be great. So much effort though 😆 For now I'm sticking to the ancient grain. In Switzerland they call it UrDinkel.
I have trouble finding good bulk coconut shreds. It’s not cost effective to use tiny bags, and Amazon hasn’t been reliable. Just a note, for those with oxalate issues (a lot with poor digestion) nuts aren’t a great option even when soaked. Also, I have made a white bean cake with manna icing for my sons birthday party one year. It wasn’t all that difficult. I buy regular cake for everyone else. Of course, there are some dieters who say “white bean cake? Can I have some? “ I warn that they should only eat a small amount, but they eat it wide eyed with wonder that it is flower free, and I get texts or calls later…”Boy you weren’t lying, I should have stopped at one slice” 😂😅🤦🏻♀️
thank you so much this was very helpful!🙏 we need to be strict dairy-free do you think its possible to ferment the almond flour with coconut kefir and then use in pancakes?
I want to share my personal experience as I believe it might help some people who are starting Gaps. So, interestingly, my stomach can't handle nuts or beans, even though they are allowed on full Gaps. However, I am functioning quite well on rice flour, and even a regular wheat or rye flour is not causing many issues in comparison with the nuts or beans, or coconut products. So the point of my message is that we're all very different and you need to test what works best for you. I can't imagine living my life without baked goods or an occasional pasta/pizza, which is why I am happy rice flour works so well with me. Gaps diet is truly a life saviour but it's not a religion, so you need to try and test what works personally for you.
Great question! Cassava flour is too starchy for on GAPS. Starch feeds all gut flora indiscriminately, good and bad, and on GAPS our goal is to feed the good and not the bad. So that's why we avoid very starchy foods on GAPS. Hope that helps!
Einkorn isn't included on GAPS because it will feed pathogens and is too irritating and difficult for a leaky gut to digest. You can add sourdough einkorn after transitioning off of GAPS :)
Store-bought coconut flour always without a fail gives me intense stomachache and indigestion. i felt like I can even digest regular flour much better than store-bought coconut flour
