I'd like to know if it happens from all bread or just highly processed (Enriched weat flower) bread. As opposed to bakery bread (normal flour). I have similar issues.
Its worse with regular yeast bread. Sourdough has a lesser effect. (I've read the sourdough fermentation process breaks down the gluten) Flax seed also does it to me. If I go totally grain free for a couple of weeks, the swelling totally goes away.
I'd like to know if it happens from all bread or just highly processed (Enriched weat flower) bread. As opposed to bakery bread (normal flour). I have similar issues.
Its worse with regular yeast bread. Sourdough has a lesser effect. (I've read the sourdough fermentation process breaks down the gluten) Flax seed also does it to me. If I go totally grain free for a couple of weeks, the swelling totally goes away.