From time to time, Dr. Lorna talks about her bread recipe that is perfect for those trying to follow a Low-FODMaps or Low Histamine Diet and many people ask for it often, so I am posting it here, in the NEWS section, as well as in the REFERENCE CENTER BEFORE YOU CAN READ REFERENCE CENTER ARTICLES, if you have not already become a FREE Member, we invite you to REGISTER (and each time you visit thereafter, be sure to LOG-IN (with the User Name and Password you used to create your account) each time you visit FIGTREE, so that you can access all of the features, including diets, cleanses, regimens and health articles in the Reference Center, chat with others in the Live Chat Forums, play with the health tools, check out surgical videos and all of the other features on the website! Just use the pull-down menu by placing your mouse over MEMBER RESOURCES on the green bar across the top of the Home Page at

Dr. Lorna’s Gluten-free flour: grinds her own flour in an electric WONDERMILL  

16 oz millet

16 oz jasmine brown rice

16 oz sweet brown rice (or sushi white rice helps bind the dough)

12 oz tapioca starch (prebiotic that is already ground)

Bag and store it in the freezer to protect the oils natural to the grains. Ordinarily, cup for cup of gluten-free flour will substitute for wheat flour in any recipe, but use a bit less gluten-free flour at first, then adjust based upon appearance when adding liquids. Add more or less to achieve a bread dough consistency.

¼ – ½ tsp Glucomannan per cup of flour when making pancakes, muffins or cake; glucomannan also is a prebiotic and adds at the time. Some will substitute sorghum or teff instead of millet.

Real-Time Map Screen Shot – August 2014