Wheat-Free diet... help!!

angelic123

I was told last friday that i need to go off wheat & dairy.. so the dairy bit isnt the end of the world as i dont eat much anyways but the wheat is a different story altogether! So im looking for suggestions on which foods are nice.. and where to buy.. im in dublin.

i have the dairy free choc already.. im looking for bread/bagels etc and some kind of a biscut alternative

cheers

EileenG

Honestly I would just go the low(ish) carb route and base meals on other things besides imitation wheat. Yes, there are wheat free breads etc, but if you have a problem with wheat, it's in your best interests to get used to life without bread and biscuits, not life with a bad imitation of bread.

I sometimes make a sort of loaf with flaxseeds, which my children like, but it's more like muffin texture than like bread.

corkcomp

angelic123 wrote: »

I was told last friday that i need to go off wheat & dairy.. so the dairy bit isnt the end of the world as i dont eat much anyways but the wheat is a different story altogether! So im looking for suggestions on which foods are nice.. and where to buy.. im in dublin.

i have the dairy free choc already.. im looking for bread/bagels etc and some kind of a biscut alternative

cheers

buy spelt bread, it actually tastes 10 times better than home made brown bread! sort of a nutty / salty taste...

angelic123

EileenG wrote: »

Honestly I would just go the low(ish) carb route and base meals on other things besides imitation wheat. Yes, there are wheat free breads etc, but if you have a problem with wheat, it's in your best interests to get used to life without bread and biscuits, not life with a bad imitation of bread.

I sometimes make a sort of loaf with flaxseeds, which my children like, but it's more like muffin texture than like bread.

Thanks for that..its not that i want to eat it everyday i just want to know what options there are out there.. i saw the spelt flour in tesco might buy it and bake some bread this weekend for myself.

angelic123

corkcomp wrote: »

buy spelt bread, it actually tastes 10 times better than home made brown bread! sort of a nutty / salty taste...

I cant find the spelt bread anywhere near me and i just dont know where to go for it.

yummytummy

hey i'm on a wheat free diet too. You can get wheat free products in:
1. SuperValu-great for pasta (they have an Italian brand made from corn which is as close as you can get to the real deal)
2. Tesco (not bad for biscuits)
3. Superquinn (again not bad for biscuits and general treats!)
4. Fallon & Byrne (good for flour etc & great spelt bread made by blazing salad company)

It's really hard to get cakes etc right if you are baking. Wheat free flour needs alot of work and its trial and error. I've recently made a lovely lemon drizzle cake which is flour free. Main ingredients are ground almonds and mashed potatoes (yes really). It's set out below:)

Ingredients

* 175g unsalted butter, softened
* 200g caster sugar
* 4 eggs
* 200g ground almonds
* 2 tsp baking powder
* 250g plain, cold mashed potato
* Finely grated zest of 3 lemons

For the topping

* Juice of 2 lemons
* 75g caster sugar

Method: How to make Tim's lemon trickle mash cake

1. Preheat the oven to 180°C/gas 4. Butter and line a 23cm diameter springform cake tin.

2. Beat the butter and sugar together until light, pale and fluffy (about 5 minutes in a mixer). Beat in the eggs, one at a time, adding a spoonful of ground almonds with each addition to stop the mixture curdling.

3. Stir the baking powder into the remaining almonds, then fold them into the mixture, followed by the mashed potato and the lemon zest. Spoon the mixture into the cake tin and bake for 30-40 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs clinging to it. Check it after 25 minutes to make sure it is not colouring too much, and cover with a sheet of foil if it is.

4. Leaving the hot cake in its tin, pierce it all over with a skewer, going quite deep, but not right through to the base. Combine the lemon juice and caster sugar for the topping and, before the sugar has had a chance to dissolve, pour the mixture slowly and carefully all over the cake. Leave to cool completely before serving.

El_Dangeroso

Bear in mind, spelt is wheat so still contains gluten.

Go completely free for a month and then try some spelt and see how you feel, if it doesn't agree with you then you'll know within an hour as your tummy will swell and you may have some mild cramps.