I guess I've had a problem with wheat all my life. It just didn't become known to me until much later in life. Even then I just continued to eat it just not as much. One day it finally got my attention. Trouble breathing, excessive drowsiness within minutes of consuming. Probably overloaded my system big time. Our bodies can take an awful lot, but when they've had it they sure let you know.

Well you know if you have problems with wheat, it's a really big problem. If you look on the shelf, even if the label says oat bread,flax or rice bread, 90% of the time wheat is still an prominent ingredient. It really is like looking for the proverbial needle in the haystack to find wheat-free bread. The best you can do for yourself if you must have some bread is to buy the sprouted wheat bread. For many that solves the wheat problem. The process of sprouting supposedly inactivates the offending substance that aggravates the wheat sensitivity. For others it still presents a problem and it's safer to avoid the wheat altogether.

In my frustration one day, I decided to grind some white northern beans. All I had was a super high speed osterizer. I just kept running it through again and again until it had the powdered texture that I desired. I tested it out on one of my favorite breaded foods, liver. Sorry folks, I really love liver. Anyway, I poured my bean flour into a plastic bag, put my usual salt and curry seasoning in, added a few slices of liver at a time and fried my liver in olive oil. This was truly wonderful;even moreso with no asthma attacks or sudden malaise or sleepiness.

I try to make up some bean flour ahead of time just in case I get an occasional urge for liver. Wouldn't want to miss a liver opportunity.

This would probably work well for breading chicken, shrimp, other fish, vegetables and anything else you might want to bread. There's just something about breading that adds to a food item. It might be the crunchiness or something like that.