Wheat Free Veggie

[CNP304]

So, this is kind of strange. I have a wheat allergy and have recently decided to actually get strict about eating wheat (and feel much better now!). I eat mostly fruits, veggies, soy products, egg whites, oats and such.

Since cutting out wheat, I find that I'm eating much more fruit than before and am always hungry. I think that I might have gained a few pounds, too! All that I can think is that I'm actually absorbing nutrients now (my nails are longer after one week than they ever were before), and hopefully I'll adjust and then drop the extra pounds when I get this thing down. The extra few pounds aren't a problem, but they are uncomfortable and make me feel a bit selfconscious.

Any ideas regarding what's going on here?

Any other wheat free veggies out there who might offer some advice?

:pibo: (I LOVE this dancing pinapple).

Take care,
C

[meatless]

My friend has a vegan food blog that has a lot of gluten and wheat-free cooking on it. :)

www.cuisinecreations.blogspot.com

[hoodedclawjen]

i noticed you didn't mention much what sort of carbs you're eating, apart from oats. are you eating enough carbs? things like whole grain rice, etc? if you cut out wheat (i can't have wheat either), and you'd previously been eating mainly breads and pasta as the majority of the carb content of your diet, it can leave a bit of a gap in the carb department, which could perhaps account for the sudden hunger. i find that slow release complex carbs add bulk to my diet, and fill me up.

i use brown rice flour, and some other non wheat flours, and eat a few speciality things like wheat free pastas made from rice, buckwheat, corn, etc, long with non wheat crackers, noodles, etc, and make my own wheat free things like pancakes, cornbread, and the like- i don't feel very full for very long without an element of complex carbs in my meals.

i'm also wondering about the fruit- it might just be me, but i've found if i eat a lot of fruit, it doesn't fill me up, i could eat it all day and still be hungry. if i overeat fruit, i get a lot of sugar cravings, and eat even more fruit, and then i find my weight creeping up. i've found i loose weight easier if i cut back on higher sugar fruits.

it could be more simple than this- i don't know what kind of wheat allergy you have, but if its something like coeliacs, then the fact that you've stopped eating wheat means that as it recovers, your body will be absorbing nutrients better- which could account for the weight gain.

[rawgirl]

I'm a vegan and off of all wheat and gluten. If you find yourself wanting grain, why not try some millet or quinoa or some rye or oats of barley? That might help fill the void created by the lack of wheat. Cutting out wheat is really a good thing because it does greatly limit your intake of processed food. You will be healthier!!!!

[hoodedclawjen]

I'm a vegan and off of all wheat and gluten. If you find yourself wanting grain, why not try some millet or quinoa or some rye or oats of barley?

oats, barley and rye contain gluten, so are a good alternative, unless you're avoiding this too. (don't know if the OP is or not) i found this on vegweb.com thought it might be helpful, re:whats gluten free. sorry that its long, but it's informative! :)


quinoa is a complete protein grain and it supplies all the essential amino acids in a balanced pattern. it contains more protein than any other grain and has more fiber than any other grain (with the exception of oats). One cup of quinoa seed has more calcium than a quart of milk and has twice the protein of barley or rice. Quinoa is available as a whole grain that cooks in about 15 minutes and can be substituted for almost any grain in most recipes. you can also buy it in flour form for baking/etc.

Millet is third behind rice and wheat as a principle grain for many societies. Millet is exceptionally nutritious and is rich in protein, phosphorus, the B vitamins and iron. Some individuals find millet to be bitter, while others feel it has a sweet, nutty flavor. Millet is available as a whole grain and follows similar cooking methods as to brown rice or bulgur wheat. Millet meal is coarsely ground flour that is used in baking or porridge, and puffed millet is similar to puffed rice and is used in cereals or bread. millet flour can be used for baking/etc.

Spelt is related to modern wheat but is significantly higher in protein, B complex vitamins, and fiber. Individuals who are gluten-sensitive are often able to include spelt-based foods into their diets. Spelt was reintroduced into the U.S. market in 1987 and can be found in health food markets. It is common to the cuisine of Tuscany where it is known as farro. Spelt is a versatile grain that can be used in casseroles, soups, cereals, and breads. Commercially, spelt is also processed into assorted pastas, hot and cold cereals, muffins, breads, and pancake mixes. (there is debate about the suitability of spelt for certain w/f and g/f people)

buckwheat is not a grain. It is actually a cereal grass similar botanically to rhubarb. It's almost identical in nutrient quality to wheat. It has a distinctive three-cornered tan seed and is available either roasted or unroasted. Roasting intensifies the flavor, imparting a dark, nutty quality to the grain. Unroasted buckwheat has an off-white color and a more delicate flavor than roasted buckwheat. It is available as groats, grits, flour, or pastas. Buckwheat grits are similar to Cream of Wheat and can be used in desserts or other delicate dishes. Buckwheat flour is often used in pancakes, breads, crackers and other baked goods. Buckwheat is relatively low in calories and is an excellent source of protein, complex carbohydrate, fiber and magnesium

Teff is a a grass crop that produce grain. It's very similar in nutritional value to wheat & other cereal grains, but is higher in the amino acid lysine and is an excellent source of iron and calcium. it can be used in place of other grains, nuts or seeds in baked goods. it's very small in size (1 kernal of wheat = 150 grains of teff) therefore in substitution you could use 1/2 c. teff to 1 c. seeds/nuts/grains. it can be bought ground into flour or or just the gain itself, and it adds a mild, molasses like flavor.

Amaranth is a highly nutritious small seed used as an alternative to grains for people with gluten intolerance and grain allergies as well as those who want to eat more healthy foods. Amaranth has a slightly sweet, nutty toasty flavor to a more robust, full-bodied whole grain characteristic, depending on the form it is in. 1/2 cup of amaranth supplies 28% of your daily requirement of protein, 55% of iron, 60% of dietary fiber and 18% of calcium. And amaranth offers higher lysine, cysteine and methionine (essential amino acids required for cell and brain maintenance) than any grain. It has a better amino acid balance than cow’s milk or soy and is one of the best sources of vegetable protein.

Grain sorghum is native to Asia and Africa where it has been grown since ancient times. Grain sorghum is a small round berry which may vary in color from yellow to cream to white. Sorghum may be ground in hand mills or food processors to the degree of fineness needed (coarsely ground for a cooked cereal, finely ground for flour). Flour should be prepared fresh and used within a few days, or it may be stored in the freezer. Whole grain, if kept cool and dry, may be stored for over a year without becoming moldy or rancid. Each 1/2 cup provides 11.3g protein, 10g fiber, 28mg calcium & 4.5mg iron.

rice is a good source of insoluble fiber. Insoluble fiber reduces the risk of bowel disorders and fights constipation. Among other nutrients, rice is rich in carbohydrates, low in fat, contains some protein and plenty of B vitamins. Rice is an extremely healthy food for a number of reasons. Rice is a complex carbohydrate, which means it's digested slowly, allowing the body to utilize the energy released over a longer period which is nutritionally efficient. Rice has low sodium content and contains useful quantities of potassium, the B vitamins, thiamin and niacin. An average portion of rice (50g) provide about 11% of the abut estimated average daily requirement of protein. On portion also has only 245 cal. Those looking to reduce their fat and cholesterol intakes can turn to rice because it contain only a trace of fat and no cholesterol. Rice is easlily digested, it can be found whole, milled into "grits" or flakes (think oatmeal) for use as a hot cereal or to add texture to baked goods, pastas or flours.

corn has been an important nutritional resource for thousands of years. 1 cup of corn provides 4.2g fiber, 5g Protein, 17% Vitamin C, and 4% Iron. It contains the highest protein of any vegetable. it can be found in flours, meal, grits, pastas, and as the vegetable itself.

random baking flours/etc:

water chestnut Edible tuber of a water plant. Used fresh, canned or dried. Dried water chestnuts may be ground to a flour or powder and used as a thickener, or for coating foods prior to frying

taro flour Commercially processed from a starchy tropical root. Used as a thickener, similar to tapioca

tapioca Starchy substance extracted from the root of the cassava plant, used mainly in puddings. Tapioca flour is used as a thickener, especially in fruit dishes because it produces a clear gel. Adds "tooth" to gluten-free breads. (See cassava and manioc.)

sweet potato [Ipomoea batatas] Tropical American vine of the morning glory family, cultivated for its fleshy, tuberous orange-colored root. Used cooked as a vegetable, or dried and ground into a flour.

soy, soybean (soya, kinako, edamame) High- protein, high-fat legume, which is processed into a variety of food products. Oil is used in cooking and salad dressings. Flour has strong, distinctive, nut flavor. Most recipes are designed to use low-fat soy flours; soy milks and tofu use high-fat soy flours.

sago Starch extracted from tropical palms, and processed into flour, meal, or pearl sago (similar to tapioca.) Used as a thickener

potato starch Commercially prepared from cooked potatoes that are washed of all fibers until only the starch remains

potato flour Commercially ground from the whole potato, used as a thickener. Retains potato flavor

lentils Tiny lens-shaped seeds of a leguminous plant. The three main varieties are: French/European lentil, Egyptian/red lentil, and yellow lentil.

kudzu Leguminous Asian plant whose roots yield a starchy powdered extract, used as a thickener. Leaves and stems are also edible.

Job's tears [Coix lachryma-jobi] Seed of ancient annual grass, resembling large barley. Used as a substitute for pearl barley.

hominy White or yellow corn kernels from which the hull and germ have been removed. Used canned as a side dish or in casseroles.

garbanzo (chickpea) Seed of leguminous plant of the pea family. Used whole, pureed or ground into flour. (See besan.)

flaxseed [Linum usitatissimum] Seed of ancient medicinal herb, with a nutty flavor. Used whole, toasted or sprouted; ground into meal; or pressed into oil. High in fiber

fava bean (faba) Legume. Used whole, cooked as a vegetable or ground into flour. .

dal (dhal) Split peas or beans from India; used whole, pureed, or ground as flour.

cornmeal Coarse grade of milled corn flour. (Not a substitute for cornstarch or corn flour.) Found in white, yellow and blue varieties

chestnut [Castanea dentata] Smooth-shelled, sweet, edible nut. Usually roasted, then used whole or ground into flour. (Flour does not bind well.)

besan (gram, chickpea flour) yellow flour made from ground, dried chickpeas; very nutritious, high in protein. Used in doughs, dumplings, and noodles; as a thickener for sauces; and as a batter for deep fried food.

arrowroot [Maranta arundinacea] Herbaceous tropical perennial. The starch, extracted from the rhizomes, is used as a thickener and blends well with gluten-free flours. Interchangeable with cornstarch

almond [Prunus amygdalus] Sweet edible nut used whole or ground into flour. This flour, alone or in combination with other flours, is used in breads, cakes and pastries

acorn [Quercus spp.] Sweet edible nut used whole or ground into flour. Flour adds flavor and fiber, but does not bind well.

[CNP304]

Wow. I want to thank all of you for your fantastic responses. I really appreciate the suggestions and will definitely be making some changes this week! Thanks again!

C :pibo: