Wheat Free v. Gluten Free

amykluver

OK - I think it's time I take the plunge due to more signs after eating bread that it doesn't agree with me. I feel full and bloated almost immediately after consuming - but it's not with every bread-based product so I'm not sure what's going on. Wondered what insight others might have or offer in their exploration of either of these and what tips or tricks they have used for when they go out with others who DON'T eat this way? (I have a family vacation in a week where others will be preparing the meal for our family of 27 - so special requests will be limited.)

Oh - and can I have gluten free pizza if I'm wheat free? Usually that's made with something like garbanzo bean flour or tapioca flour - correct? So to be gluten free - you have to be wheat free - right? (Sorry = my brain is not tracking well today).

Jesstruhan

Hi! Sorry to hear you are joining the ranks of the wheat-afflicted. I have the same issue. I'm sensitive to it, but not all wheat is created equal. I can eat dark rye flour (which is related to wheat, ugh! I LOVE rye bread!) but not light, and only some kinds, but not whole wheat. Sprouted wheat is better on me than bleached/enriched, etc. etc.

Short answer - Yes. Gluten free is inherently Wheat free. Wheat has lots of relatives so you have to watch out for those names.

That means no wheat, white flour, rye, barley, triticale, Bulgur, Durum Flour, Farina, Graham Flour, Kamut, Semolina and Spelt.

Gluten Free brands I love: Happy Camper Breads, Cascadia Bakery, French Prarie (or glen, i forget), Fabes, Udi's (easy to find, very reliable), Rudi's gluten Free (they have both, so watch out!).

On your vacation - Salad and stir-fry will be your new best friends. Rice is OK, and so is Polenta (as long as it's GF.). You could make Johnny Cakes or corn flapjacks for breakfast. As long as the recipe does not ask for wheat you should be OK. They are generally crowd pleasing for breakfast and GREAT with good syrup.

For the LONG answer:
Here are some things I found useful when I first got going:

http://www.mayoclinic.com/health/gluten-free-diet/my01140/
www.gfco.org
http://noglutennoproblem.blogspot.com/
http://www.livingwithout.com/
http://www.todaysdietitian.com/newarchives/tdmay2007pg10.shtml
http://www.thenaturalrecoveryplan.com/articles/What-Happened-to-Wheat.html
http://en.wikipedia.org/wiki/Wheat
http://www.gmo-compass.org/eng/safety/environmental_safety/188.wheat.html
http://www.einkorn.com/

Someone replied to one of my posts that I had suggested the genetic alteration of wheat over time was not true and i laughed so hard I nearly fell out of my chair. Wheat is SO different from its original form - it use to have around 14 chromosomes and modern wheat we use today has 42 (from http://www.einkorn.com/). That is a HUGE change. It's not a tampering of the actual gene, its an alteration that happens naturally by selecting the correct seeds from resistant plants and marrying them up to have little seed babies...and it goes on. There is a group that mapped the genome of wheat and provides guidelines for wheat reproduction. Good Luck and just keep in mind that fresh foods (veggies, fruits, meat, cheese, etc) are your friends now. :-)

amykluver

Thank you! I'm planning on finding/buying The Wheat Belly this weekend to learn more.