When I was first diagnosed with RA, I tweaked my diet significantly and one of the main changes was eating less gluten, which is better for inflammation. I have come up with a really good recipe so thought I would share...
You don’t need to knead it (good for sore hands) and it doesn’t use yeast either. You do need to buy some good gluten-free (or low gluten) bread flour. Doves farm organic is great... dovesfarm.co.uk
Ingredients: 200g of flour, 6 tbsp rolled oats (not porridge), 1-2 tbsp seeds (pumpkin, flaxseed, sunflower, any really), 1 heaped tsp of bicarbonate of soda, pinch salt. 1 pint of buttermilk or yogurt. Buttermilk gives a richer taste but is high in fat, 0% fat probiotic yogurt makes it very low fat... I sometimes use half buttermilk and half yogurt. A little cold water for consistency.
Instructions: Mix all dry ingredients together. Then add wet ingredients. Consistency should be like really thick porridge. Doesn't fall off a spoon. Quite sticky. Make sure you combine all the flour but don’t overwork.
Dollop into a rectangle bread tin (greased and floured, or lined with baking paper). Sprinkle a few more seeds on top and bang the tin down hard onto kitchen counter to get it even and knock out air bubbles. Bake in middle of pre-heated oven at 200º C for 1 hour. I usually turn the tin halfway so it cooks evenly. Take out and let cool for a few hours on a rack.
It’s gluten free, low fat, low sugar, low salt, high fibre. And it tastes fabulous. I’ve also just made it with spelt flour and rye flour which are both low gluten but not gluten free.
This week I also made my first wholemeal rye sourdough (photo above). It’s not gluten free but sourdough makes digestion easier and there are many health benefits that have been written about. For my first attempt it turned out really well (but you do need to either make a sourdough starter or borrow from a friend) Xxx
Tocilizumab Low Neutrophils and now high cholesterol
Treating Itp with Herbal Supplements 
RA, Gluten and Leaky Gut
