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Diet & Nutrition Message Board

Diet & Nutrition Board Index


Yes, bread is a handy thing to have, and it was one of the things I missed when I started eating gluten-free. Theboysroom has some good suggestions. You will need to scope out some locations in your town where they have gluten-free options. You may or may not be able to use some of the ancient grains that she recommends (kamut, dinkel, einkorn, etc) -- they do indeed have less gluten than modern wheat, but they are still older relatives of wheat. You'll have to experiment and see what works for you.

Another option is to learn to bake your own bread. Betty Hagman (I think is the spelling) has written some books on baking with gluten-free ingredients. There are lots of different "grains" that are gluten-free (buckwheat, millet, quinoa, amaranth, rice, corn, soy, etc). They all taste different, and it might be fun to see which ones you like and which ones you would rather not use. Baking with gluten-free flours requires different techniques than baking with wheat, so getting a book or two with suggestions can help you get started. I slice my bread and store it in the freezer, so that I can take out just what I need for the day, and pop it into the toaster.

Try 100% corn tortillas for your wraps. They are tasty and work just as well as the wheaty ones.

Eating gluten-free is an adventure -- but it has two great advantages. One, I am healthier and I no longer suffer painful acid indigestion. Two, I have had the chance to try some flours that I would never have tried when wheat was a major part of my diet. I have discovered that I particularly like buckwheat, amaranth, quinoa, and corn. I am not so fond of soy and millet. Here's your chance to find out what you enjoy!


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