Saturday, December 18, 2010

Wheat Allergy Diet

There are many different alternatives to wheat products. Ironically, the hardest to replace are the products that one would not associate with having any wheat protein or bi-products at all; those that use gluten as a thickening agent such as ice cream, soups and sauces. With careful attention and planning, however, a person who is wheat intolerant can find many different types of foods to enjoy and can develop a diet that is wholesome as well as satisfying and great tasting.

People with wheat allergies have many dietary alternatives. Most gluten free foods are made with starches, such as maize, potato and buckwheat. Gluten free baked products do not rise when baked, so they are great for cakes and biscuits, but not so good for bread or pastries. Most gluten free products are low in fiber, so the person eating them should purchase a fiber powder or similar substitute.

As far as pre-made substitutes, the most basic are gluten free baked products. These include rice crackers and corn chips (made without hydrogenated oil), brown rice tortillas, corn meal pizza crusts and rice cakes. Bread that can be eaten includes rye and brown rice bread, wheat free hotdog and hamburger buns. Other options include wheat free baking and pancake mix and numerous types of rice flour and meals.

Substitutes that use gluten as a thickening agent include many different types of organic ice cream, soups, sauces and gravy. These can usually be found in alternative and natural food stores. As gluten free products have become more popular, even mainstream grocery stores are starting to allocate some space to these types of products. As with anything purchased, however, the consumer should carefully review the ingredient label to verify that what they are buying is indeed gluten free.

There are also several cookbooks available on the market that is based on gluten free dietary needs. These can be found in the dietary or cooking section of just about any bookstore. Additionally, the internet is a great place to identify gluten free recipes and cookbooks.

The entrees in many of these food preparation reference books range from gluten-free pasta and pizza to pies, cakes and cookies. They also offer ways to incorporate a wheat-free diet into a person's daily life and ways to merge that diet with the dietary preferences of those who are not wheat intolerant. Finally, they all usually have an outline for putting together a wheat-free diet that still maintains taste, nutrition and vital fiber content.

One key when deciding on wheat and wheat product based foods is to make sure the diet is balanced. Embarking on a wheat allergy diet and cutting out wheat products does restrict a person's options, but these can be replaced with a little research and planning. There are several websites that outline how to plan the diet, alternatives to wheat foods and provide tips on how to best plan the diet to meet all nutrition and taste needs. Another benefit is that many websites offer advice on incorporating wheat free and regular diets to meet the needs of everyone in a family.




I do hope that you found this article helpful. For more information about a Wheat Allergy and how it can affect your life, visit http://www.livingwithoutwheat.com

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