I'm trying to give up, or at least drastically cut down, on wheat to see if it helps with a little problem i have.
Trouble is, I'm really starting to miss things like hot toast with butter and marmite .
is there a decent non-wheat alternative does anyone know please?
I really feel for you - I did this a few years ago and lasted 8 months before I cracked in the face of a thick white slabs of toast covered in lovely melty butter and honey ... I'm not helping am I? sorry Good luck with it, I found that it totally sorted my health problem (psoriasis, in my case)
mckenzie - I went back to eating wheat for good. I try to limit it but the 8-month 'detox' seems to have sorted out the problem and made my system more tolerant of the occasional wheat treat. Hope that is the case for you x
I don't eat wheat or dairy at the moment for various reasons, but Ive never really tolerated wheat well.
Toast- Village bakery rye bread, available in health stores, sainsburys, waitrose etc. It's like a loaf rather than german rye. Nice thinly sliced and well toasted. Potato bread is delicious thinly sliced and toasted with olive oil for soup, prob have to check out your health food stores.
I have a continental honey bread that comes in packets of two slices, its lovely for breakfast if you're in a rush, they definitely do that in Waitrose, not sure about elsewhere.
The alternatives are more expensive, unfortunately, but I try and eat less of it. In fact I freeze the rye bread in slices of two as well because no-one else eats it and it goes off.
There are lots of acceptable alternatives for cakes and biscuits too, but I never bother with pasta, the replacements are revolting I think. Rice noodles are good for stir-fry.
I think that I can get a breadmaker Sixofone if you think it's worth it. My mum has one decorating her kitchen work surface that hasn't been used in about 2 years. She'd probably be glad to get rid of it
I've just said this on another breadmaker thread but will repeat-
The commercially available bread in this country is made from imported canadian wheat which is very very very high in gluten as this makes bread light and fluffy so the manufacturers get more loaves per £ of flour. I used to bloat terribly after bread, but now use wheat flour (from my health food shop) which is grown and milled in this country. It has a lower gluten content which means a denser loaf, so you need to eat less. So eating less of a loaf that contains a lot less gluten, my bread prob is no longer. (The brand I use is Marriages flour, it even looks nicer in the bag than other bread flours, its expensive but absolutely worth it).
Worth a try, if you are really missing bread?
I use my breadmaker nearly every day.
And I got the gluten info from a friends husband who is some specialist in wheat growing.
Just off now for butter and marmite on my home made bread.
Bread that has been properly fermented and not made by the Chorleywood process may be easier for you to tolerate even if it does have wheat in. Have a look at this book. It also has lots of recipes for rye bread, spelt bread etc some of which you could adapt for a breadmaker.
spelt bread and sprouted spelt bread is good (wild oats)
you can also use spelt flour for cakes, its a bit like wholemeal flour.
i live on rice cakes and oat cakes. also tesco sell g.f. bread mix you just add water too. i add garlic and hrebs too. yum yum