I've been reading up a bit on wheat and wonder whether that might be causing my tummy to be bloated - it all looks very complicated as there appears to be a difference between being gluten intolerant and wheat intolerant and you can eat some things if you are avoiding wheat but others if you are avoiding gluten. I presume that anything gluten free would be wheat free, but wheat free doesn't mean gluten free...?

I thought I would give it a try cutting out wheat for a while and see what happens - I do eat a varied and healthy diet, so I shouldn't be missing out on anything vital.

I've bought some spelt flour and thought I'd have a go at some baking - does anyone have any tips? Do you need a special recipe, or can you just subsitute normal flour?

Also, for those that have given up on wheat, how far do you go - do you avoid all wheat, or just the main sources like bread, pasta etc? I went wheat free all day yesterday, but then discovered there was wheat in the sauce I used to cook my chicken in.

Also, I always choose wholegrain pasta - I was looking at the wheat free alternatives in the supermarket yesterday and they all seemed to be based on white processed flours - can you get wholemeal non-wheat pasta or do you have to sacrifice the non-processed bit if you want wheat free?

Does anyone have any good books they can recommend - more of a "how to" rather than receipes...?

Teresa I have some Rice & Millet Pasta by Orgran - white though. Says it containes stoneground brown rice and wholegrain millet - nothing else.

http://www.orgran.com/

Thanks Fiona - I think I saw this in Tescos?

Does it taste like normal pasta? There seems to be so many varieties, it's hard to know which one to go for - I tried soya milk and got on with it ok, but then tried a different brand and didn't like it at all. If I'd have tried that one first then I would have just thought I didn't like soya milk, whereas it was just that particular variety that I didn't like. It's probably the same with wheat-free alternatives?

Teresa, I can give my views, but not right now, as am dashing to Sussex this evening. Have been wheat free for about 5 years, tried many things, but a quick word now - rice pasta is DISGUSTING! Corn or Spelt much better.... I will come back to this!

... Julia's right - it is a bit funny - you have to watch it doesn't go too soggy

I tried some non wheat crumpets last night, and I ended up binning them as they were horrible...

I'm currently trying to make some spelt bread, but I think I was following a duff recipe as there was no-where near enough liquid in it, so I added a bit while the machine was going... it will be a miracle if this loaf is edible, but we shall see...

There was a noice looking recipe for some cookies on the side of the flour packet though, so all is not lost...

Well, the loaf was a great success....














if you are into bricklaying that is!

Welcome to the experimental world of wheat-free! You have also made me chuckle, so thank you for that.

Firstly (and I have to say this) please consider getting checked out medically if the bloating is unusual, or even uncomfortable. It may be linked to wheat, but it may be something else. However, knowing you, you will be very sensible and thorough!!

Secondly, the other thing to do is made a kind of mood/reaction diary for your food. I might guess that you have done this already too. It's what cracked it for me all those years ago (when I was not so food aware). I saw a nutritionalist, who advised me to give up wheat. I balked, ignored her totally, until one time my symptoms were particularly bad (bloating, pain with bloating, vile runs) I said that I would give up wheat for 4 weeks. 3 weeks in, that was it, never going back. I could not believe what it was like to have a tummy that was quiet, still, and the improvement in bowel functions (sorry) was incredible.

I used to be very strict about non-wheat, and back then, there were few alternatives. The Free From range wasn't around, so it was a case of lots of potatoes, rice and no pasta or pizza or bread. I cut out cakes and biccies totally. I have learned to love rye bread (this contains gluten), and pumpernickel.

These days, I try some of the "GF/WF" range things, but quite frankly, I'm not sure they're worth the money... Except, Village Bakery Brownies (I have very rarely). Salute WF pasta, very good, as is Sainsburys corn pasta (from their Free From range). Waitrose do a gorgeous spelt pasta, but our Waitrose no longer stock it. The rice pasta goes to mush, and in my view the taste isn't great. My husband refuses to eat that one, but is fine with the others I've listed (he is a good litmus test). Oh, also Sainsburys Free From Pitta Breads aren't bad. The trouble is with all that kinda stuff, is it tends to be dry, and then you feel you're eating cardboard crumbs, and expensive ones too.

Spelt - I am a massive fan. But it is dense. If you sieve it, and get some of the bulky bits out, you may find it makes better bread. I like it dense, but have had a few years without "real" bread. I saw in Sainsburys this morning (I did a little tour thinking of you) that Dove do a SR Flour, and a GF/WF Bread Flour. I haven't tried them. I wouldn't use spelt to make pastries/cakes etc, but I do have a very good WF/GF cook book, where you use Rice Flour, or Maize Flour, or Buckwheat Flour. I have these in the cupboard, should I ever get the urge to bake (not very often). For pudds, I tend to make crumbles, but with oats instead of flour (yummy). Otherwise, it's fruit and yoghurt. I am really not a cakey person these days.

I will use a cheese sauce mix, even though its wheat flour, but it's such a small amount, it doesn't bother me. But then, I don't very often use them, as tend to prefer my food uncoated (I don't even make gravy). If I'm making a sauce, I use cornflour, and there is a fab recipe on the back of the box to follow. Never goes lumpy!

I will eat a crust of bread if we go out for dinner, just for the taste. The other thing to note is I can't really drink beer either, it doesn't agree with me. Am not so bothered about that either.

It really is experimental, as far as I am concerned. The only thing is that the Free From ranges tend to come with a price tag! Will see if I can find a link to the book, which is marvellous!

I'd be interested in what you find works, and anyone else for that matter!

Good luck!

Thanks for that Julia - I have looked at Tescos, but will have a look in Sainsburys as well.

As for the different flours, I picked the spelt because I recognised the name. I have got some recipe books from the library and will try some of the others - buying without a recipe in mind was a bit of a no-no as there seem to be so many different sorts of flours - my husband already moans at my storecupboard because it's overflowing with various ingredients without adding 10 different bags of flour to it as well!

I bought some wheat free bread in Tescos which was reduced, and I tried a toasted slice earlier and it wasn't bad - although it wasn't my favourite Hovis Rich and Roasted you wouldn't have known it was wheat free...

Although we don't eat lots of cake etc I do like to rustle something up every now and then, and I get the impression that its the cakes, biscuits, muffin types of foods that are more difficult wheat-free.

I too have thought I'd give it a go for 4 weeks, and if there's no difference then I'll go back to it.

Lauren, I've sent you a message in a bottle, but there's also an article on pedometers in the Library under the heading "Running". go to the top of the page and you'll see "Library" under the Times Health Club banner

... so back on topic, Teresa I'll ask my friend who gave me the sugar-free recipes if she has any wheat-free ones for cakes and cookies and I'll post them in recipes.

Well, I found a recipe on the internet for wheat free carrot cake, and after a trip to the local health food wholesalers for various flours, seeds etc, I made a rather yummy carrot cake.

I've been very good, and cut it into small squares and frozen it, so it's not too easy to pick at. My husband thought it was lovely too, and doesn't know there's anything different about it...!

you've reminded me the farmer's market is on today and I was going to go and get some goodies - must dash as I'm not even showered and dressed yet

Hmmm, wheat free Sunday dinner...


No stuffing and no yorkshires


Tomorrow will be a challenge - I have to go to a training session with lunch laid on, which will mean sandwiches, cakes etc. I have made a tabbouleh with buckwheat to take with me instead, but it will be hard to say no to all the nice things.

... some wheat-free recipes are on their way Teresa - will post them when my friend has time to type them out and email them to me!

Do you feel any different yet? I suppose you just have to be disciplined (and you are very!) and give it a good try to find out if it does make a difference.

Can recommend those, although you have to watch the calorie/satfat content!
http://www.stoatsporridgebars.co.uk/

Tell me about it! And buffets are a continual nightmare. It never ceases to amaze me how much wheat is hidden in things.

Also wondering how you're doing, though know it's only nearly a week!

I have a lovely recipe for pear and almond tort, if you'd like... It's very sinful, but so gorgeous....

Well, I was very good and took my own lunch (buckwheat tabbouleh with butter beans and chicken... have to use up what's in the fridge somehow...) but did have some chicken pieces.

Also gave me a legitimate excuse to bypass the tray of cakes too.

I'm not a fan of pears, so I can give the torte a miss, but thanks for the thought.

I have to say that one week in I don't feel much different. My tummy has been rather, eh hum, perculiar most of the week, but has started to settle in the last day or so. How long should it be until I could feel a result - most people seem to think you need to stick at it for 4 weeks...?

I did nearly succumb to a twix this evening after a stressful shopping trip, but didn't... (although I did hit the bag of fun size milky ways that my other half "considerately" bought yesterday!)

Yes, 4 weeks, try and stick with it. If no difference, you may be able to revert! I'm not going to be green with envy! There's always a choc bar that can be indulged.... And I do too!

Hope the return to work wasn't too bad....

Hi there. I'm a coeliac (diagnosed 10 years ago) so I'm used to a strict diet. Luckily I can get some on prescription but I've seen some lovely food in the supermarkets. There is a new rice pasta out which actually tastes quite nice!!! Have to remember not to overcook as it goes well.....
gloopy..
Still a chocaholic which doesn't help with weight loss but I keep on trying.
Can anyone tell me the difference between a nutritionist and a dietician? Could do with some ideas for food as I cannot eat fish or cheese either. I am also bloated and windy even with my diet.
Maggy

Nooooooooo...

After 2 weeks of being careful, I was having a bad day and chomped my way 3/4 of the way through a Twix before realising what I was doing!!!

Botheration!

Oops!

I also had a very bad day! And polished off the almond/pear cake I made at the weekend... Not great, but nothing that will harm me!

Back on the wagon tomorrow then!

yes, except that they were handing round chocolate chip cookies at a meeting this morning, and again, without thinking, I ate one (or two... ok quite a few - it was a boring meeting)

Anyway, by lunchtime my tummy was swollen like a ballon and I could hardly get my trousers buttoned up.

I have tried to be more conscious of what I am doing again and getting back into it, but I think that has convinced me to go and get checked out by the GP properly - I used to think I got bloated because I'd eaten too much or something, but I hadn't eaten much today at all, but I could really notice the difference to how my tummy has been over the last 10 days or so - I haven't had any bloating like that, even when I have pigged out a bit more than I should have.

hello all,
Wheat sensitive is in fact not as severe an issue as gluten intolerance.
There are still many good flours you can sub in your normal recipes for wheat sensitive. Gluten free is a very different ball game, you need something to make it "stick" together.

I use spelt flour all the time and it goes almost straight across for the amount of wheat. I often mix it as 3/4 cup spelt to 1/4 cup oat flour; this makes it a lighter texture. It is great for muffins and quick breads!

clean air.....dehumidifiers

So, do you use normal recipes and just replace the flour with spelt/oat flour mix?

That sounds good, thanks.

That's good Teresa. At least you'll be able to have a "story" to tell him with your food experiences over the last, however long..

It's a totally totally totally different experience.

Do you sift the spelt to get the density out of it? I have rice flour, which is quite good. I also have some buckwheat flour, which looks good for muffins etc (recipes on the flour bag). Not that I'm much of a baker...

Lara, can I ask why you've added a link to an American website selling dehumidifiers? To a discussion about wheat-free eating?

Blimey, I am having trouble with this cutting down on wheat lark...

I decided I would make my husband's favourite carrot cake muffins, and as I was grating all that carrot I would make myself a wheat free version (I cut it into small squares and freeze it, no topping).

Anyway, made the muffins first - then promptly licked the bowl - doh! Bit stupid making myself a separate cake if I start scoffing the cake mixture of the wrong cakes...!

You want recipes? Put 'Passover Recipes' into Google!! Got to say during those 8 days when it's 'illegal' to eat wheat products I do feel better, less tired (well that's once I've gotten over the effects of preparing for the festival) - I tend to eat more fruit/veg/fish - the cakes one can make are gross!!
I would love to have the will-power to avoid bread/pasta for one day - hey perhaps I'll call the Rabbi maybe he can declare Passover indefinitely!!

im not to clued up on wheat free, but ive been suggested to go o a gluten free diet and all i could recommend are foods such as cornflakes, gluten free cornflakes, rice krispies, potatoes, instant mash, but im sure supermarkets have included a selection of wheat free alternatives in their "free from ranges"