Wheat Free - best approach - what can I eat?

Wheat Free

Article by Angela Haldane

Q. For the past 3 weeks I have trialled a wheat free diet and I found my digestion improved greatly. If I am to continue, how do I best go about it, and is there anything that I might become deficient in?

A. There are many grains to choose from, which are now available in supermarkets as well. Take care reading labels as some sound like they are wheat free by stating other grains – yet one of the main ingredients is wheat flour, e.g. 100% buckwheat noodles in my local supermarket, the first ingredient (the largest quantity) is wheat!

I have a saying “good health comes by choice…not by chance”. This means that in order for you to carry out this plan, you need to get to the supermarket and have the right choices on hand.
Simple grains such as oats – muesli or porridge. Polenta, this can be made like a porridge and then set it in a tray. Store in the fridge. This can be lightly fried and used like toast. Quinoa. Chia seeds. Millet.
Fritters or pancake mix works well, the batter mix keeps in the fridge for a few days. The batter is made with chickpea or rice flour instead. Buckwheat pancakes are also readily available.
Cook extra dinner, for your lunch the next day. Rice stirfry, kumara or potato salad or a brown rice salad with a protein and vegetables will provide good sustenance.
As long as you keep to wholegrains you will not miss any vitamins or minerals from avoiding wheat. Wholegrains provide the B vitamins.