Treatment and Alternative Foods For Wheat Intolerance

If you are diagnosed with wheat intolerance, you may ask your doctor or dietitian what foods you need to avoid. Obviously, avoiding wheat would seem to be a good first step. But wheat is used in so many things, that sometimes other options can be difficult to locate.

When you avoid wheat, you are also avoiding some of the proteins that are found in wheat, including albumin, globulin, gliadin and gluten. Gluten itself is very hard to avoid completely. It is in so many foods, and it's also used as a starch, a binder, an emulsifier, a bulking agent, a stabilizer and a thickener.

Wheat Bread

The following foods contain wheat and should be avoided if you are diagnosed with wheat intolerance:

Waffles, wheat germ, vermicelli and some yeasts
Soy sauce, tortillas, spaghetti, tamari
Rye bread, soups, sausages, sauces
Pretzels, rolls, pumpernickel bread, puddings
Pastries, pizza, pita bread, pies, pepper
Pasta, pancake mixes, ovaltine
Noodles, muffins, MSG, mayonnaise
Matzos, malted milk, malt products, macaroni
Liverwurst, ice cream cones, ice cream, hot dogs
Gravy, granola, graham crackers, flours
Farina, dumplings, doughnuts, croutons
Cream of wheat, crackers, cornbread, cookies
Cold cuts, cocoa, chocolate, cereals
Candy, cakes, buns, bulgur
Bread crumbs, bread, bran, bouillon
Bologna, biscuits, batter-fried foods
Barley malt, some baby foods, alcoholic beverages

Even thought this list is exhaustive, the main treatment for wheat intolerance is avoiding those foods that contain wheat, including wheat gluten.

If your problem with wheat is more allergy and less intolerance, there actually is a cure of sorts, for the allergy. It's not often practiced or preached, but it's called an energy-based elimination treatment. They have been found to be effective, quick and permanent.

The treatment here entails elimination of gluten from your diet, for life. Even after you exclude gluten, a full return to normal bowel function may take months to occur, and it may not ever occur. Supportive treatments usually include supplemental folic acid, vitamin B12 and iron. You will also need to reverse the imbalance of electrolytes that your body experiences, and you may need IV fluids for dehydration. In some cases, vitamin K is used, as well as corticosteroids for adrenal insufficiency.

If you are diagnosed with wheat intolerance, and you start on a gluten and wheat free diet, the results can be dramatic, and you may feel as though a great weight has been lifted from your shoulders. The symptoms will be reduced or disappear altogether. In other cases, the improvement may be more gradual, because the small intestine's lining does take time to grow.

Once you have been diagnosed, you can take control of your body once more, and control of your life, as well. Simply following a gluten-free diet will put you back in the driver's seat.

Treatment and Alternative Foods For Wheat Intolerance

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An Alternative Wheat Free Bread Recipe

If you are diagnosed as yeast intolerant then you will usually have to start a yeast free diet. The diet will include bread and other yeast products. This can leave quite a gap in the daily diet as bread is considered a staple food in many countries especially Europe, North America and Australasia.

There are in fact two reasons why bread is not part of a yeast free diet.

Wheat Bread

You would think that the use of yeast as a basic ingredient would be the cause but this is not necessarily so. Although it is a factor, the main reason is the sugar that is added to help the yeast grow which makes the bread rise. The other reason is that wheat flour has a high gluten content. Gluten is the starch that holds the bread together after cooking. Although the body needs starches to help the production of beneficial bacteria they can also be obtained from potatoes and rice.

There are many different type of flour available to substitute the use of wheat flour however, most of them do not have the gluten content that wheat flour has. It may be necessary to combine two or three types of flour to obtain the texture that you want. When buying the flour be sure to read the ingredients. Generic flours like cake flour, bread flour or self raising flour are normally made from wheat flour. Some other popular flours are from cereals which are derivatives of wheat.

Wheat flour is also used in biscuits, cakes, crackers and cake and batter mixes. Reading the labels for the ingredients of any food can be time consuming and tedious but once you know what is available it becomes very much easier.

Because yeast is a rising agent then there is a major problem in trying to make anything that will resemble a loaf of bread. The chances are that you are never going to succeed and need to move on. It is possible to make unleavened bread which is a good substitute. You can add herbs to it to make it a little bit special and use vegetable margarine. Again check the label for additives.

Another option as a rising agent is baking soda or baking powder. This is normally used in scones and small cakes. It will give a light airy texture and is better for small bread type rolls.

Here is a quick recipe for wheat free bread:

1 cup Cornmeal - 1 tbsp Shortening - 1 Egg - 1 tsp Baking powder - Salt to taste

Preheat the oven to 375F. Line the baking pan with paper and then dust it with a little flour. Place the cornmeal, salt and shortening in a large container and gently mix together. Add a little bit of boiling water, and stir until you have a smooth batter. Beat the egg and fold it into the batter. Add the baking powder and stir. Pour the mixture into the baking pan and bake for 20 - 25 minutes. Tipout and cool on a baking wire. You could also use a muffin tray and papers to make bread rolls.

Loaves of bread and bread rolls are something we all grow up with and it is very difficult to actually cut them from your diet. The texture and taste of any substitute is going to be very different but with a little imagination and practice you may even get to prefer it.

An Alternative Wheat Free Bread Recipe

Next, for more information about wheat flour substitutes and a yeast free diet, go to http://www.easyyeastfreediet.com.

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An Alternative Wheat Free Bread Recipe

If you are diagnosed as yeast intolerant then you will usually have to start a yeast free diet. The diet will include bread and other yeast products. This can leave quite a gap in the daily diet as bread is considered a staple food in many countries especially Europe, North America and Australasia.

There are in fact two reasons why bread is not part of a yeast free diet.

You would think that the use of yeast as a basic ingredient would be the cause but this is not necessarily so. Although it is a factor, the main reason is the sugar that is added to help the yeast grow which makes the bread rise. The other reason is that wheat flour has a high gluten content. Gluten is the starch that holds the bread together after cooking. Although the body needs starches to help the production of beneficial bacteria they can also be obtained from potatoes and rice.

There are many different type of flour available to substitute the use of wheat flour however, most of them do not have the gluten content that wheat flour has. It may be necessary to combine two or three types of flour to obtain the texture that you want. When buying the flour be sure to read the ingredients. Generic flours like cake flour, bread flour or self raising flour are normally made from wheat flour. Some other popular flours are from cereals which are derivatives of wheat.

Wheat flour is also used in biscuits, cakes, crackers and cake and batter mixes. Reading the labels for the ingredients of any food can be time consuming and tedious but once you know what is available it becomes very much easier.

Because yeast is a rising agent then there is a major problem in trying to make anything that will resemble a loaf of bread. The chances are that you are never going to succeed and need to move on. It is possible to make unleavened bread which is a good substitute. You can add herbs to it to make it a little bit special and use vegetable margarine. Again check the label for additives.

Another option as a rising agent is baking soda or baking powder. This is normally used in scones and small cakes. It will give a light airy texture and is better for small bread type rolls.

Here is a quick recipe for wheat free bread:

1 cup Cornmeal - 1 tbsp Shortening - 1 Egg - 1 tsp Baking powder - Salt to taste

Preheat the oven to 375F. Line the baking pan with paper and then dust it with a little flour. Place the cornmeal, salt and shortening in a large container and gently mix together. Add a little bit of boiling water, and stir until you have a smooth batter. Beat the egg and fold it into the batter. Add the baking powder and stir. Pour the mixture into the baking pan and bake for 20 - 25 minutes. Tipout and cool on a baking wire. You could also use a muffin tray and papers to make bread rolls.

Loaves of bread and bread rolls are something we all grow up with and it is very difficult to actually cut them from your diet. The texture and taste of any substitute is going to be very different but with a little imagination and practice you may even get to prefer it.

Next, for more information about wheat flour substitutes and a yeast free diet, go to http://www.easyyeastfreediet.com.

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