Thanks to misswheatfree re the tip on dough enhancer.
We have been trying unsuccessfully to make a decent wheat-free bread. Will give the dough enhancer a go.
To the OP - wheat is in EVERYTHING !! I have found that the safest way is to make my own - pizza base/cakes/bread. Am getting married in October and we have baked our own wheat-free wedding cakes - all three of them!
~* Ann *~
Lost 37lbs in 11 Weeks of Dukan!
DOING THE DUKAN!!
"We keep moving forward, opening new doors, and doing new things, because we're curious and curiosity keeps leading us down new paths. ”
Belinda, Don't freak out! it's not so bad! I don't even notice anymore really. Once you realize how much healthier you feel it'll all be worth it! ~Do research, experiment with baking (try "Dough Enhancer" find it at most health food stores and on amazon. this stuff makes GF bread act like bread) ~Use cornstarch to thicken gravies and sauces. The rice pasta is good, I make lasagna with it and no one notices! You don't even have to cook the noodles first, just make sure there's extra sauce and the noodles are totally covered. ~The GF breads you buy at the store are all better toasted. ~There's a bunch of chain restaurants with GF menus. Outback, Red Robin, Moe's, Wendy's, Bazil, PF Chang, Chili's... even Starbucks just came out with a GF Orange Cake that is super moist and tasty.
And don't be shy about it! Explain to people why you're "just having a salad" or why you don't take the cookies or the piece of cake at the office. Educate the people in your family so they don't get wheaticules in the butter tub or think a can of "cream of anything" soup is a safe food for you. There are people who don't know that "enriched bleached flour" COMES FROM WHEAT! Read the label on everything that passes your lips. It soon becomes second nature for you :)
I can't offer too much in the way of recipies and such, but I wanted to offer my support. I found out I'm allergic to wheat about 6 months ago, and I'm at the point now where I really don't miss it (the only exception is when I go out with other people and there is literally NOTHING on the menu that I can have). With time and some effort, you're gonna feel fabulous and that's better than all the spaghetti in Italy!
Best wishes, -Dakota
Pounds lost: 5.0
Fitness Minutes: (13,797) Posts: 281 4/22/09 7:00 P
I found out that I had to stop eating wheat several years ago (i'm allergic & it was causing about 75% of my migraines) and just 2 weeks ago my dad found out that he is severely allergic to wheat (he just found out at 55).
If you like to bake then the Nearly Normal Kitchen's flour ( www.nearlynormalcooking.com/httpdocs /f lour.htm ) is pretty darn awesome. It is a cup for cup replacement that is also fairly close in calories to normal flour (unlike most substitutes).
I would avoid the pasta as there is about 1.5x as many calories in the same sized serving as normal pasta.
You will survive this, and although it kind of stinks at first, you actually will get to eat lots of stuff that you probably wouldn't have tried.
"On ne voit bien qu'avec le coeur ; l'essentiel est invisible pour les yeux." - Antoine de St. Exupery
"Do not worry; eat three square meals a day; say your prayers; be courteous to your creditors; keep your digestion good; exercise; go slow and easy. Maybe there are other things your special case requires to make you happy, but my friend, these I reckon will give you a good lift." - Abraham Lincoln
Hello Belinda, Wheat sure seems everywhere once you start looking for it! I've been (mostly) gluten-free for 3 years now, I've found it does get easier with time. The most helpful thing I did was find some good cookbooks, but I like baking so for me that was a big deal. Just do a search on amazon for wheat or gluten free baking and you'll get a bunch of choices, I can't imagine there's much difference between them but my favorite authors are Annalise Roberts, Carol Fenster and Bette Hagman. There's a growing selection of wheat and/or gluten free foods out there (if you weren't already aware, anything that's gluten-free is also wheat-free)- noodles, waffles, cookies, breads.... If you're in a small town you can get some good deals shopping online once you figure out which brands and which varieties you like (no they are NOT all created equal!) which will take some of the sting out of their increased costs. Buying flours in bulk an making your own mixes will save you tons of money if you eat much of them, and all the cookbooks will have recipes for "flour", which you can nearly substitute 1:1 for regular flour in recipes. I was definitely not excited about my first few loaves of GF bread, but after no bread for about a year, I don't even remember what "normal" tastes like and I have no complaints! It will take a while to get used to some of the substitutes, but like most things there's good ones and bad ones and you'll just have to try 'em to figure which ones work best for you. My go-to meals are now taco-based (corn tortillas saved the day on more than one occasion) and just basic whole grains- quinoa, millet, rice- with veggies and meat/tofu/beans. Pretty easy and pretty simple. That being said though, spaghetti squash is a pretty tasty substitute for regular looking noodles, and its totally low calorie too it turns out once you put spaghetti sauce and maybe some cheese on it nobody's going to complain about the lack of real noodles! Good luck and if you need help feel free to ask!
Edited by: SUPERDUPER26 at: 4/21/2009 (19:53)
current weight: 181.0
Fitness Minutes: (59,745) Posts: 21,393 4/18/09 1:41 P
I use brown rice pasta also. I have made spaghetti, linguini with clam sauce, shrimp scampi and lasagna, all with the rice pasta and I really like it. I do better with weight loss if I avoid the pasta most of the time but have it only occasionally. But it is really nice to have an alternative that everyone can have. We have even used the rice pasta at family get-togethers and no one complained.
current weight: 158.0
Fitness Minutes: (5,918) Posts: 3,796 4/18/09 10:25 A
Hi Belinda I am just learning as well. Swimlover is right. Just keep reading. Sometimes its very hard to resist the temptation of things you cant have, but stick to it and it gets easier with time. We can learn together!
Pounds lost: 3.3
Fitness Minutes: (23,689) Posts: 12,292 4/18/09 1:02 A
Belinda, Welcome to this team and to SPARKPEOPLE. You will find a wealth of information here on SPARK and also on this team. There is brown rice pasta that is pretty good. I use it and I come from an Italian-American background. There is gluten-free waffles in the frozen section of the grocery store like Trader Joe's or Sprouts or sometimes in the natural food section of regular grocery stores. There are actually more and more gluten-free products out there, you just have to search and read labels. A lot of times on the back or even in the front of a product, it will say gluten free. There are gluten pancake mixes out there. There are a lot of gluten free cookbooks. There are a lot of books about being gluten-free. Even the books on Celiac Disease will help. Again, welcome to this team. GOD BLESS! Louise
Hello Everyone. My names is Belinda and I'm new to Spark people. I came across this site while researching healthy eating tips for people with wheat allergies. At this point I'm alittle over-whelmed. I have a family of pasta and bread eaters, so no wheat for me is going to be a huge change. Any advice, tips of good books to read, or web sites to check out would be great!
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.