Wheat

soolin

I'm another coeliac who gained several stone after going gluten free , processed gluten free products are very high in fat. Check out the fat and calorie content of some of the nicer GF bread, it is frightening.

lessonlearned

I think June is correct. If you substitute bread with FF bread then you are still eating bread so therefore no real change in calorie count.

You can make a "sandwich" using leaves from a Romaine lettuce to replace the bread component but it's a bit messy to eat.....so perhaps not for a work lunchbox.:rotfl:

Edit........Crossed with Soolins post. Thanks for that little tip. Because I don't eat FF foods I didn't know about the high fat content but yes that makes sense because you probably need the fats to provide the binding agent. Gluten is the "glue" that is normally the binding agent......if my science serves me right.

theoretica

Coeliac disease can cause considerable damage to the gut - leading to problems absorbing nutrients. This, and not the lack of wheat in the diet, is why nutrition is watched so closely, and part of the reason why some people with this condition gain weight as their gut heals.

givememoney

Thanks for all your replies. I will beware the high calorie FF ranges. I did buy a packet of Nairn gluten free cheese oatcakes and very nice no sugar no hydro fat and only 45cal per oatcake so will buy them again.

Does anyone make their own bread and pastry? If you do what flour do you use?

GwylimT

Most gluten free alternatives taste horrible.

We sometimes make bread with doves farms flour, it doesn't taste great. Pastry made with lard tastes quite good, I can't have dairy so I don't know what it tastes like with butter.

Lilium

Nairns gluten free oatcakes are virtually the same as Nairns normal oatcakes. It's just that the oats have been certified gluten free (oats don't contain gluten but they're often cross-contaminated). There's no extra sugar and fat in those...it's just the oats have been guaranteed free of cross contamination. Oh actually, I tell a lie. There is a difference...the bigger price for a smaller box but the same goes for most free from foods.

Since I had to go gluten free, I don't think I've lost or gained weight. I notice I don't bloat like a balloon anymore and I notice that I snack less. Since my husband and kids don't need gluten free, my kitchen is full of stuff I can't eat!

No reason not to try it if it makes you feel better. Same rule applies to gluten free eating as eating in general...stay away from the processed stuff. Or at least, don't make it the biggest part of your diet. I do eat gluten free bread and pasta but not all the time. I mostly eat foods that are naturally gluten free.

Retrogamer

Eating gluten free alternative products when you have no medical requirement to is generally considered less healthy as gluten free substitutes often lack vitamins or minerals the gluten counterparts contain.

givememoney

Retrogamer wrote: »

Eating gluten free alternative products when you have no medical requirement to is generally considered less healthy as gluten free substitutes often lack vitamins or minerals the gluten counterparts contain.

Tell me is wheat the only thing that has gluten? As I said in my original post I do not suffer with Coeliac disease I am very fortunate to say, but I found by chance leaving off bread helped my congestion that is why I am interested in what everyone has to say.

theoretica

givememoney wrote: »

Tell me is wheat the only thing that has gluten? As I said in my original post I do not suffer with Coeliac disease I am very fortunate to say, but I found by chance leaving off bread helped my congestion that is why I am interested in what everyone has to say.

Wheat, barley and rye are the main gluten containing grains. Spelt is an older form of wheat which has some, but much less than modern wheat, so some people in your position find they can eat it in moderation, but others can't.