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2. Low-FODMAP Recipe Ideas To Start Your Year Off Right - AOL

   www.aol.com/low-fodmap-recipe-ideas-start...

   Any ingredients that don't 100% match up with your low-FODMAP diet, swap them out for friendly alternatives! Many of these recipes are very substitution friendly, so you’re free to adjust as needed.

3. Low-FODMAP diet - Wikipedia

   en.wikipedia.org/wiki/Low-FODMAP_diet

   A low-FODMAP diet is a person's global restriction of consumption of all fermentable carbohydrates , [1] recommended only for a short time. A low-FODMAP diet is recommended for managing patients with irritable bowel syndrome (IBS) and can reduce digestive symptoms of IBS including bloating and flatulence .

4. Bread Flour Substitute: What to Use Instead - AOL

   www.aol.com/bread-flour-substitute-instead...

   How to Substitute All-Purpose Flour for Bread Flour Stefania Pelfini, La Waziya Photography/Getty Images For a basically seamless bread flour substitution, just swap in all-purpose flour 1:1.

5. FODMAP - Wikipedia

   en.wikipedia.org/wiki/FODMAP

   A low-FODMAP diet consists of the global restriction of all fermentable carbohydrates (FODMAPs), [7] and is recommended only for a short time. A low-FODMAP diet is recommended for managing patients with irritable bowel syndrome (IBS) and can reduce digestive symptoms of IBS, including bloating [ 28 ] and flatulence.

6. Gluten-free diet - Wikipedia

   en.wikipedia.org/wiki/Gluten-free_diet

   Special flour mixes can be bought for bread-making purposes. A gluten-free diet is a diet that strictly excludes gluten, proteins present in wheat (and all wheat varieties such as spelt and kamut ), barley , rye , oat , and derivatives of these grains such as malt and triticale , and foods that may include them, or shared transportation or ...

7. This Is the Difference Between Bread Flour vs. All-Purpose Flour

   www.aol.com/lifestyle/difference-between-bread...

   Home & Garden. Lighter Side

8. Farinograph - Wikipedia

   en.wikipedia.org/wiki/Farinograph

   A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time. The points of interest on the graph are fivefold: Arrival Time (Absorption) – Absorption is the point chosen by the baking industry which represents a target water to flour ratio in bread.

9. Fructose malabsorption - Wikipedia

   en.wikipedia.org/wiki/Fructose_malabsorption

   Many fructose malabsorbers can eat breads made from rye and corn flour. However, these may contain wheat unless marked "wheat-free" (or "gluten-free") (Note: Rye bread is not gluten-free.) Although often assumed to be an acceptable alternative to wheat, spelt flour is not suitable for people with fructose malabsorption [ citation needed ...