Eating bread - why does it make me do this?

[ThisIsMyTruth]

Apologies in advance - TMI coming up!

I am looking for advice. Basically, eating bread makes me fart, lots more than normal, and the farts are really, really toxic. I had given up eating bread for about six months as the farting was so embarrassing, and I had hoped a period of abstinence would help. Alas not. It happens with shop bread, home made bread and pitta.

What do you think my body has a problem with - wheat/gluten/yeast?. I don't seem to react to rice/pasta .

As I have this problem with bread, is there anything else I should avoid too?

Please help!

I'v not heard of that spinspinsugar. Is it easy to get hold of? Is it ok to eat or brick-like? Any idea if my problem is a common one?

hi TIMT, yeah, probably gluten, my pet topic :)
Waitrose do slow fermented bread, which is not as bad, but sadly wheat has been modified to increase gluten content in recent decades (plus it's added too) and the technology has changed from traditional slow fermented to cheap and fast, so now it ferments in the gut, vile, I know.

Hello TIMT

well, this a subject I know summat about, as I bake for a living, and agree mostly with nightcat regarding waitrose slow fermenting breads, etc. And yes, it probably will be fermenting in your gut, it should be fermenting in a bowl!!!!!
Basically, since the 1960's, the method for making bread has changed in this country, and some dumb-ass invented something called the 'chorleywood process', ie. making bread bloody quick. The method in making beers also changed since this time as well. The result? More people describing what you're suffering. The protein (gluten) in the wheat is not being broken down properly and commercial yeast will be adding to your problems, by making and baking in a hurry.

Any problems with mushrooms by any chance?

Read up about Dan Lepard.com, great guy, recipes superb, he'll explain what has happened to Brit bread. If you want to buy some really good sourdough bread, try Richard Bertinet, he's on the web and sends by post as well. He also has great recipes in his books 'crust' and 'dough'.

Unfortunately, your problem is becoming more and more common. But then, better bakers are becoming more common as well....lol!!!!!:)

oh, Oprahfan, I couldn't recall that process, thank you for reminding me , it's mad innit?!

U bake for living?? Wow!! I am so hopeless:(, gave up on wheat altogether. Funny enough, sometimes when abroad when I have traditionally made bread I am OK and I still remember my grandmother baking bread (and resting dough overnight), up to 12 loaves at the time and somehow it kept w/o all the artificial stuff.

Yoohoo nightcat

I certainly am a baker......love it!!!!!!!:oDon't give up on wheat, just buy better made bread, it should take quite a long time to make intially. Good on yer Granny!!! She really knew best. You describe perfectly about breads abroad,and especially eastern european countries have got excellent bread for the guts so to speak!!!!! Some supermarkets sell Polish bread, very good too! Yes, even Asda have been known to sell some decent Polish bread, it don't taste like mother's pride, that's for sure, it will have a slight tang and is usually very pleasant. You could find you'll have no problems after scoffing!

Right, look at a general packet of bread. It usually has 11 ingredients in it (take a look at a pack if you don't believe me...), real bread, made by real people (ME!!!!!!!) has 4.

Oh, before I forget, if you want some REALLLLLLLLY scrummy cakes and cookies, and you want gluten free, try Honeybuns, based in Dorset, and you can get 'em in John Lewis caffs and Not on the High Street.com. Cleaning away drool from the keyboard.........:)

Will try JL for treats, thank you oprahfan!
You make bread with 4 ingredients! Sounds quite real to me, is it available in SE?

Are you 100% sure of the gluten link? The reason I ask is that I also used to be a bit, erm, trumpy and then went on a post baby diet that was high protein, low carb. No more trumpiness and bags more energy.

I have reintroduced things like porridge, beans, starchy veg etc. so not avoiding gluten entirely but I do avoid bread, rice, pasta etc. I occasionally eat home made bread or cakes (if someone has taken the trouble it would be rude not to) but mainly avoid wheat.
Works for me.

HA!HA! Nightcat, a bloody long way from there I'm afraid.NE Scotland!!!!!!!!!!:)

Ooh, dunno if you're near Weymouth or Lyme Regis, miles I suspect.oops..but Aidan Chapman is your guy for bread at the Phonenix Bakery in Weymouth and the Town Mill Bakery is good in Lyme Regis. They make bread that is kind to your gut, shouldn't get any nasty whiffs after scoffing
some of their sourdoughs!!!! Dan Lepard will show you how to make this bread from scratch at the Portland School of Cookery in London, and you get a great lunch thrown in as well, it's easier that you think.

It's amazing how bad food can make you feel (reaching for the pickled onion monster munch)and mass produced bread is a huge culprit.....climbing off my rather floury soapbox...........

Well wasabipeanut......think the yeast could a major culprit as well.......fungus in general, that's why i was asking the OP if they had probs with mushrooms as well........

OF thank you, you should be down south you know. One more exam for work and I might get more domesticated on the bread front, if my Gran could do it with no technology, it can't be that hard.
Agree with OF, something suspect with (instant?) yeast, but if you make your own w/o yeast then it's got to be gluten, it has to be broken down by time and fermentation, the starter alone is only a part of the story. When my mum used yeast for cake, it always sat in the bowl rising overnight.

Thanks aviatrix, have put the link in my faves for later use.
I used to make a liquid starter mix for a sour type of soup, using rye flour, I kept it near the old boiler in a warm place. Gave up on this when my ds had to go gluten free. My dad used to work in the grain lab and he said that the gluten content of wheat has gone up by about 50% over the years. It's meant to help with producing bread, but it's not so brill if you one can't digest it.

I love the Town Mill Bakery in Lyme. Tis fab.

I've just made my first loaf EVER but was cowardly and made soda bread. Was yummy. Want to make rye bread though, as we get home made bread from our butcher (who is great), but they don't do rye.

Meant to say, supermarket bread makes me burp

Town mill bakery is now in Dorchester and Sherborne. Great selection of breads in there.