I seem to be intolerant to normal wheat flour. Alternatives?

GervisLooper

I would only buy wholewheat strong flour and cook my own bread or whatever else, be it dumplings or such.

I don't know what it is as I don't have issues with other stuff like pasta or stuff to think it might be gluten but when I eat bread now it runs through me something hideous.

When I wake up the next day I expel something about the size of a football with serious urgency.

I had a friend a while ago who was celiac and it doesn't sound like that as lots of food would set him off but only seems to be wheat in particular for me.

I have just avoided wheat for months now however it is a shame because flour is so versatile.

As I don't have refrigeration I cook in the morning for the day. Sometimes I cook too much and so eat it the next day but then I am stuck in limbo having to eat unsatisfying snacks like peanuts or cereal for most of the next day. This is because if I would cook another larger meal I would be stuck out of sync again through to the next day.

I was thinking some kind of flat bread would be great to plug the gap here but I am wary of buying normal wheat again due to the above.

Any other suggestions which are generally more tolerable? I suppose just experiment with alternate flour types and see if explosions occur the next day.

Another issue besides the gutrot is it is soo stodgy and heavy in the gut. Anything lighter?

Brie

Well you could try buying gluten free products to see if that's a solution.    Or if you want to bake stuff yourself you seem to need a different type of flour.  rice flour or oat flour might work but I suggest you check out a ceoliac website to see what they suggest.  

GervisLooper

Brie said:

Well you could try buying gluten free products to see if that's a solution.    Or if you want to bake stuff yourself you seem to need a different type of flour.  rice flour or oat flour might work but I suggest you check out a ceoliac website to see what they suggest.  

I would tend to more maybe a slight wheat allergy as I mentioned I do not have issues with other foods that I am aware so other flours types would be first port of call I guess.

Cornucopia

Coconut flour is readily available and has some nice home baking options - you do need special recipes, though, you can't just swap wheat flour for coconut.

DullGreyGuy

You can buy gluten free bread flour, the one from Dove Farms is Flour blend (rice, tapioca and potato), thickener (xanthan gum) and generally can be a direct substitute for wheat flour. 

MrsStepford

My husband has NCGS (non coeliac gluten sensitivity). Over the years he has found that he can eat any grains but wheat. 

Are you sure that you aren't cooking food that ferments or spoils, without a fridge ? Cooked rice, meat, fish, sausages, for example. 

sammyjammy

You should get tested for coeliac if only to rule it out, not everyone has side effects from eating it and if you do have it and continue to eat gluten you will develop serious problems.

It can develop later in life.

Clowance

My friend is wheat free and a keen baker. The recipe book she swears by is anything by Becky Excell who actually seems to test the recipes thoroughly and they turn out as they are supposed to, which is not true of many other chefs recipes generally. For example delicious wheat free scones. Example Becky recipe:
https://glutenfreecuppatea.co.uk/2021/05/13/gluten-free-white-breadmaker-loaf-recipe/

GervisLooper

MrsStepford said:

Are you sure that you aren't cooking food that ferments or spoils, without a fridge ? Cooked rice, meat, fish, sausages, for example. 

What do mean? I am cooking food that spoils. I just eat it before it spoils! I don't eat most of those on your list as I am vegan but eat rice nearly every day.

I usually cook first thing in the morning and make just enough for the day.

Katiehound

GervisLooper said:

MrsStepford said:

Are you sure that you aren't cooking food that ferments or spoils, without a fridge ? Cooked rice, meat, fish, sausages, for example. 

What do mean? I am cooking food that spoils. I just eat it before it spoils! I don't eat most of those on your list as I am vegan but eat rice nearly every day.

Rice is one of the worst culprits for food poisoning- being kept in a warm atmosphere.

the way to treat it is to cool as quickly as possible (if it is to be used next day or in  a salad) and refrigerate.

theoretica

Buckwheat flour (I get mine from the local eastern european shop) is one I like - you need to add more water than with wheat flour.  Oat cakes might be something to consider making?