Besan/chickpea Flour

[Ruth52]

I've started making bread using Besan (chickpea) flour and I it appears to be making me as sick as I was when I was using wheat flour.

My stomach feels very bloated and uncomfortable. I feel like I have over-eaten when I know I haven't. All the information I have read on chickpeas says that it is very uncommon for anyone to be intolerant of them. I ate the bread two days ago and I still haven't recovered. I still feel quite nauseous.

I tried Besan flour because I get the same reaction as this from soy. Could the culprit be the yeast in the bread? What does a yeast intolerance feel like?

All ideas and information greatfully received.

Ruth

[jerseyangel]

Hi Ruth

It could be the chick peas! They are part of a group of foods called lectins (as are wheat, eggs, beans, soy and peanuts) The have both protein and carbohydrates and some folks are intolerant to one or all of the lectins. I, at least at the present time, am intolerant to lectins. The flour you used would affect me the same way.

Here is some info on lectins--

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[lorka150]

in addition, chickpeas/legumes are simply just very gassy. it's like people having to ease themselves onto soy.

it just might be difficult for you to digest - try it in smaller amounts (if you're willing to give it another shot)... like only replace 1/4 of the flour total with it. you should always combine bean flours with others for that reason.

[Ruth52]

Thanks for the information on lectins, that makes a lot of sense. The besan flour is mixed with other flours (maize, arrowrood & rice) in the flour mix I use. I will experiment with the amount of besan flour in the mix. But on reflection, I have stopped eating hommus for the same reason so maybe the chickpeas will only come out on rare occassions.

I medication for reflux that inhibits the amount of stomach acid I produce and so I guess that also works against it.

Thanks again for the replies.