Finding A New Staple Food | Wheat-Free Bread

Bread being the staple food of many of us, and for those of us who are allergic or intolerant to wheat and wheat products, it is truly a misery. But bread does not need to be made from wheat alone. Lucky US !!

Below are some of the alternatives bread can be made from - WHEAT FREE !!

Rice cakes are a wonderful replacement for Wheat bread. It is crispy, crunchy, and nutritious. It may be a little on the dry side. Spread some Jam or honey, and you will have a tasteful meal, without the Wheat !!
Available from most grocery store and health food store.

Oat Cakes are just like rice cake - crunchy and crispy, and a little dry. But it make a wonderful replacement for wheat bread. Again .. make that magic.. spread some Jam or even tomato sauce or mustard .. voila .. you will have a tasty meal.
Available from most upscale grocery and health food stores.

Gluten-Free Bread and Rye breads are just like wheat breads. They taste the same, have the same texture, but WITHOUT THE WHEAT !!
Gluten-free breads are mostly made from soy, rice and other non wheat products.
For those allergic to rye, you may not consume the rye bread.

Most wheat-free breads and cakes (wheat-free foods) are clearly labeled to that effect. Be sure to read the label carefully before you purchase or consume. Wheat-free foods are available for us who are allergic to wheat. We just need to know that there are, and where to buy them, or even make them ourselves.

Enjoy ... to your WHEAT-FREE appetite !!!

For more resources on Wheat Allergy

Bananas - Wheat Free Food

Bananas are one of natures perfect snacks. They are healthy, energy giving and conveniently wrapped. And for those allergic to Wheat, it is the perfect food to take, all day long. Harvested while still green, they start to ripen while on their way to delivery. Bananas that aren't fully ripe when they are bought should be allowed to ripen before eating, unripe bananas can cause temporary digestive problems (wind/bloating). Bananas provide a good source of potassium, vitamin C and fibre.

Sportspeople eat bananas to provide energy, and bananas also provide protection from cramp thanks to the potassium. Why not take some of our banana bread out with you on your next exercise session, full of energy it's great for all sports activities where mid-activity refuelling is required.

A less well know fact is that bananas are good for difficulty with sleeping, especially in children. A banana before bedtime will help to promote sleep, and they are also good for people suffering from stomach upsets as they are fairly easy to digest when ripe.

Bananas once peeled will quickly go black. To prevent this discolouration toss the peeled banana slices in lemon juice, any other citrus juice such as orange or grapefruit will serve just as well if lemon juice is not available. Bananas should not be stored in the refrigerator as the cold will make the skins go black. However, despite the black skin it will not affect the fruit within, it's just not as aesthetically pleasing as a nice yellow banana.

Alternative types:
Banana chips (dried usually with honey) Plantain (green bananas) nutritional information: Typical values per 100g of product (banana): Energy - 89 kcal Protein - 1g Carbohydrate (total) - 23g Carbohydrate (sugars) - 12g Fat (total) - 0g Fat (saturated) - 0g Dietary fibre - 3g Typical values per banana: Small banana - 90 kcal Medium banana - 105 kcal Large banana - 121 kcal

Go for it ... eat more of it ... It's Wheat-Free

Wheat Less Wonders

Do you know that your food is Wheat-Free ??

Not one of us missed the wheat in the gluten-free recipes in our Sweets Without Wheat feature.

Below is a rundown of the ingredients that make most recipes work Without the Wheat and the Gluten:

(1) The brown-rice flour should be extra finely ground, or the cookies and cake will be gritty and heavy instead of tender.

(2) Tapioca flour, which dissolves quickly and thoroughly, helps give the cake and cookies, in particular, a fine texture.

(3) Potato starch contributes to the delicate crumb and rich mouth feel. Both tapioca flour and potato starch are available at natural foods stores and most supermarkets.

(4) Xanthan gum, developed in an Illinois lab around 50 years ago, is the product of the fermented micro organism Xanthomonas campestris. A common thickener and stabilizer in processed foods, it compensates here for the lack of gluten.

(5) Guar gum, another commercial stabilizer, is extracted from the seeds of the Indian legume Cyamopsis tetragonolobus. It has about eight times the thickening power of cornstarch. Both gums are available at natural foods stores.

(6) Millet, a staple crop in much of the world, is used mainly for birdseed in the U.S. Our loss. Millet flour gives the pizza dough structure and flavor; it's found at natural foods stores as well.

Excerpt Fm : Jane Daniels Lear, Gourmet, November 2005

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