<<Disclaimer: Verify this information before applying it to your situation.>>

Received 9 responses to my posting that psyllium could be used in
baking to add fiber without changing the taste or  texture of the foods.

One said a naturopath told her that celiacs shouldn't eat psyllium.
(I have not found anything about this when I did an internet search and
the brand I use say it is gluten free -- so I don't know.)  Another
said she would rather use sources of fiber with more nutrients that
psyllium, whose chief benefit is that it is fiber.

Several reacted to my giving up on flax since my naturopath said it was
damaged by heat.  One said that many nutritionists would disagree with
the naturopath.  There were several suggestions about ways to eat flax
and flax oil cold (sprinkle flax meal on top of cereals, salads, mix
into cereals, add to smoothies... anything you would eat cold or cool
temps; put flax oil in  juice and it is not noticeable.   It can also
be added to soft foods like rice cereal or applesauce).   One
respondent lightly toasts flax seed and uses them in place of other
seeds.  Great crunchy topping for mac and cheese (pumpkorn is too).
All flax users agree that flax oil and flax meal should be stored in
the fridge or freezer to keep it from turning rancid.  Some people
recommend grinding it fresh everytime you use it for this reason.  It
is high in omega-3 essential fatty acids, another great health benefit.

Other gluten-free grains were suggested, such as buckwheat/kasha,
amaranth, teff, quinoa, and millett.  Montina is the newest and has the
most fiber.   Bob's Red Mill GF Mighty Tasty Cereal was suggested (4g
fiber in a serving).  One respondent uses pumpkin seeds on top of
breads and sprinkles Pumpkorn Original flavor on salads and such.
http://www.nspiredfoods.com/pumpkorn.html

Several people suggested using rice bran or rice polish.  Ener-G has
both with recipes on the box.    One respondent said she adds 1/4 cup
rice bran to flour when she bakes and says you do not taste it; however
another said she thought rice bran was very drying and binding when
used in baking.

Hope this is useful for people looking for ideas for fiber sources.

Jackie in AZ

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