Hi, The suggestions already given are great. I find the easiest way to increase fiber is to increase the fruits and vegetables in my diet. The other suggestions of adding flax, Benefiber, etc. is great. Along with that you may want to add Hemp Hearts and Chia seeds to yoghurt, porriage etc.
When I use GF flour I make my own: This was given to our Celiac group here in Nanaimo by our Nutritionist-President, Margaret Mckenzie, to the Vancouver Island Celiac Association for increasing nutrition and fiber in baked goods. (The standard recipes Betty Hagman taste great but have little nutritional value ... a bit like using white flour.) Here is the one I use
Margaret's All Purpose Gluten Free Flour Mix:
3 cups of bean flour (low fat soy, garbanzo, flava etc)
3 cups of brown rice flour
1 cup of tapioca starch. Mix well.
I use this for my all purpose flour and find that it substitutes well in all GF flour recipes and mostly substitutes well for traditional cookbooks recipies for cookies and cakes (for cakes I usually need to add Xanthum gum as well). I just count up the amount of flour needed in a traditional recipe and use the same amount of the GF All Purpose Flour. (This is a higher fiber GF flour as well as much more nutritious.)
At times our own light goes out and is rekindled by a spark from another person. Each of us has cause to think with deep gratitude of those who have lighted the flame within us. A. Schwietzer.
BLC 17, 18, 19, 20, 21
| Pounds lost: 33.0