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> Fran  ~ Oregon wrote:
> There is not much fiber in rice & corn- the foundation of the Celiac
> diet. Any other excellent sources of GF fiber folks can suggest?

I, too, was concerned about the lack of fiber in the gluten-free diet.  I had
been grinding my own wheat for 15 years before I was diagnosed, and had not
even used white flour for 20 years.  You can imagine, it was quite a shock to
bake anemic looking rice products.

I've found that I can add rice bran to most things I bake.  For breads, I
substitute rice bran for 1/3 to 1/4 of the flour.  For pancakes, I use half
and half.  Be sure to get fresh rice bran that has been kept refrigerated.  I
use Now brand that I find at my health food store in the refrigerated
section.  My first experience with rice bran was with boxed (Ener-G) that I
decided later was rancid.  I just thought I didn't like the taste of the rice
bran, but I didn't know how it should taste.

Enjoy.

Joan Van Loozenoord
Denver, Colorado
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