I think I might be a bit wheat intolerant.Can you help me cut it out please?

[sassytheFIRST]

I've been in denial for a loooong time as I love bread so much. But it's time...

I plan to cut out wheat products for a month and keep a food diary. I'm not going to go the whole gluten-free hog just yet (cba, as much as anything...). Trouble is, wheat is my default especially if I want something quick - sarnies, crackers, pasta...not to mention cake!

Any ideas for quick, easy meals I can make which will not contain wheat products? Happy to eat rice, couscous etc (not quinoa though). I'm not veggie though don't eat masses of red meat.

Thanks!

Yoohoo Sassy!

have a word with CMOT next week, she's gluten free, and I know you say you don't want to go GF just yet, but she'll be able to tell you all about it. and give you loads of pointers in the right direction.

I'm in the same position. Going out for Italian meal tonight then ... . ? I'm certain it's causing my skin problems..when I eat toast I can feel my skin tighten, but u have no idea where to go from here apart from oat cakes or rice cakes.

I'm doing this a bit, not entirely exclusively, but cutting right down on wheat.

I have yogurt/banana/honey for breakfast, salad (with meat or omelette) or soup for lunch, then meat and veg/salad for dinner. The tricky thing, in my experience, is cutting out snacky meals that one buys on impulse.

There are loads of things that aren't wheaty. Ice cream, meringues, cheese, fruit, cooked meat, butter, eggs, nuts, potatoes, etc etc etc

Breakfasts: eggs, smoked salmon, yoghurt with berries, porridge.
Lunch: soups, salads, baked potatoes
Dinner: protein and veg, with rice, potatoes, corn tortillas. Couscous is wheat btw.

Snacks - rice cakes, mini cheese, carrots and humous, boiled egg, cold meats or crab sticks, fruit, nuts, crisps, roast broad beans

I'm the same. I find I can tolerate it provided I'm not eating loads and, thankfully, it just makes me bloated - not really ill. I feel indefinably better when I keep on top of my wheat intake.

I also find I can tolerate some of the speciality wheat varieties, like Spelt, better than standard ones. There are some "ancient" varieties about too (at least there are in Waitrose) which seem to affect me less. I have a breadmaker which means I can use whatever I like.

I basically cut out the main culprits (bread and pasta) and am able to ignore things where there are traces of wheat - I don't know how I'd manage completely gluten free.

Instead of pasta I use rice noodles so I just substitute those for my portion. Lunch I now have a jacket potato rather than the sandwich I used to have.