After watching one of Leo's vids on dieting, he suggested to stop wheat and dairy. Though it was not easy, I have stoped eating these foods for more then a month now. Pasta has always been my favorite food and I have been supplementing for pasta with rice noodles and or soybean noodles lately. I would now like to try making pasta by using other flours which are heathy and more nutritious. A flour which doesn't cause inflammation or have gluten in it and preferably is a good supplement for wheat flour which has a great texture. What are your thoughts on other usable flours? Which ones would you consider safe to use for making pasta and or bread. There are many options such as, kamut flour, humus four, potato flour, rice flour, almond flour, coconut flour. Have any of you supplemented bread and pasta by using these other flours? Any info would be appreciated.
