FOOD SENSIVITY: IF YOU HAVE TO LEAVE WHEAT AND GLUTEN OUT OF YOUR DIET
If you have to leave wheat out of your diet (and are not sensitive to other grains or gluten), oats, rice, millet, corn, barley and rye are cheap and easy substitutes. In place of wheat breakfast cereals, you can eat porridge oats, cornflakes or rice cereals. In place of wheat bread, you can make bread from oats or rye.
Rice is a good substitute for pasta, or you can buy noodles of rice and buckwheat. Use oatcakes, ricecakes and rye crispbreads as another substitute for bread or for savoury biscuits, but check that crispbreads are pure rye – some contain wheat or malt (Ryvita Original is one brand of pure rye crispbread). Other useful grains, which are not related to wheat or the other grasses, are buckwheat, sago, tapioca, quinoa. Breads can also be made with potato, chestnuts, soya and gram (chickpea) flours.
If you are sensitive to gluten, look for the gluten-free sign on foods. Many health food shops have extensive choices. If you are sensitive to eggs, some people react to egg white and not to egg yolk and vice versa. Test them separately to see if you can tolerate one or the other. A number of firms sell egg substitutes for baking, as well as sugars, chocolate substitutes and bakery mixes – for cakes, breads and biscuits – excluding foods commonly causing reactions. Wonderful for children’s birthdays.
*134\117\8*
Random Posts
Leave a Reply
You must be logged in to post a comment.