Ok so I am trying to get my fiber up there a bit more, my problem, I can't have wheat...So no fiber one, tried it though and its good and I have a little on days I am just too low. I know I need to add more beans and such but how do you add to breakfast? I love to have oatmeal every morning so that is what I have been doing and it adds 4g fiber. I seem to be a bit low on fiber and protein every day....

Any suggestions for very high fiber no wheat foods would be awesome. Another thing, does anyone know of something you can add to baking to increase the fiber?

I LOVE to bake, used to make crossiants and danish and cookies and how did I get to over 200? lol but after discovering my wheat sensitivity I switched to wheat free cooking, NOT EASY, still haven't mastered bread but anyway!!! I made an awesome carrot cake the other day, a 2x2 square with full fat cream cheese frosting had only 135 cal, 6 fat, but only 1.5 fiber....I would love to work on making some baked goods that are low cal, high protein, high fiber, healthy!

Does anyone know of anything I can add to my baking recipes to give them more protein or fiber? It has to be no wheat and all natural, I don't use things that are made from chemicals or have them in it, food color, artifical flavor ect. If your not positive about the artifical stuff just let me know some names and I will research it, thanks!! Have a great day all.

For breakfast, maybe try making your oatmeal with a banana (4 g fiber) and soy milk (2-3 g fiber?

I use flaxseed meal to replace some of the fat when I bake. It helps with lowering calories and raising fiber too. I believe it's a 3:1 ratio (3 parts flax to replace 1 part oil.) You just have to watch closer when you use flax, baked goods brown faster when you do this.

Do you like raspberries? They are high in fiber. Most berries are, but raspberries seem to have the most. My DH makes smoothies in the mornings sometimes and they can be high in fiber. He like to use frozen raspberries, banana, soy milk or yogurt, lite silken tofu, flax, and sometimes other fruit.

Can you have rye flour? I like to buy rye crackers. Most brands are just rye, salt and water (they are baked.) They usually have decent fiber for the calories.

Pears with the skin on also have a lot of fibre, about 4g per pear.

Grated carrots added to sauces works well, too.

For a substitute, I often add Benefibre to my oatmeal or cereal in the morning. It is made of chicory, so there is no wheat in the product that I know of.

Beans can also be used in some baking recipes instead of milk, which would add a lot of fibre.

Wheat germ!

Have a big salad! Raw veggies have fiber!

Silk Soy with extra fiber is terrific! Veggies, fruits, legumes, flax seed, psyllium husk are all great ways to get your fiber in.

Cherries and brussel sprouts both have lots of fiber.

Because you live in Washington, you might be lucky enough to find frozen petite brussel sprouts in the grocery store (C+W brand). While regular size frozen brussel sprouts can be mushy, I really like the petite size. Sadly, since I moved from Ohio to New York, I can't find them anywhere!

I believe the berry with the highest fiber amount is raspberries - I'm pretty sure they have 9 grams per cup which is a LOT. I put them in my husband's smoothies to up his fiber.

Wow that is a lot of fiber in berries if that is true. I do drink the silk soy with fiber, or I should say I put it in my coffee and over oatmeal and anytime I need to use milk (I am also lactose intolerant). Wheat germ would definatley not work, being as its wheat thanks though lol.

So when you bake using the flax you just substitute the flax seed for oil? 3:1, how much of the oil can you replace, when I made the healthy carrot cake I used applesauce (homemade chunky style) to replace over half the oil and cut way back on the calories. The other day I used pumpkin to replace the butter in my scones recipe, turned out slightly wet but good tasting. I also used the pumpkin in an oatmeal cookie recipe....maybe flax would work there, has anyone tried throwing something like the psyllium husks into stuff you are gonna bake?

What I would love is to come up with a healthy cookies/muffins that I can use for quick breakfasts/snacks/the "I need a treat moments". So any tips on using those would help, I do pretty well cooking and love trial and error but.....if I can learn off of yours thats even better

Thanks for the responces!!

In my opinion baked goods need some fat or they end up a bit rubbery. I have successfully replaced all the fat in my pancake recipe with flax meal though and they turned out great. Here is a universal muffin recipe that I love! You can interchange the ingredients to what you have. It's so convenient! I like to make a batch and throw them in the freezer individually wrapped. I just take them out the night before I want to eat them

Universal Muffin Recipe

2 to 2 1/2c grain (at least 1c flour)
I prefer to use whole wheat pastry flour, but you could use a wheat free flour. Does garbanzo flour have good fiber content?
1 cup milk
I use soy since I'm lactose intolerant too
up to 1/4c fat
I typically use 6T flax meal + 1T canola oil
1 egg
1 heaping T of soy flour + 1T water works in a pinch
up to 1/2c sweetener (if using honey decrease milk to 3/4c)
I've gotten away with 1/4c sugar easily
2t baking powder
1/2t salt
up to 1 1/2c additions (fruit whole or pureed, grated veggies, etc.)
Spices (optional)
I almost always put in at least 1t of cinnamon

Put in muffin tins and bake at 400 degrees for 15-20 mins.