104. Wheat Info Part 4

ALTERNATIVE FOODS YOU CAN EAT

BREADS: Rice cakes, ryvita, oatcakes, 100% rye bread, wheat free bread, corn bread, pumpernickel and corn crisp breads, and gluten free breads and crackers.
FLOURS: Corn flour, maize meal, polenta, barley flour, rye flour, rice four, potato flour,
soya flour, buckwheat flour, gram (chickpea) flour, and stamp collection multi-purpose flour.
Potassium bicarbonate: wheat free baking powder.
barley flakes, rye flakes, buckwheat flakes, tapioca flakes, and gluten free muesli.
PASTA: Corn pasta, rice pasta, rye pasta, buckwheat pasta, and rice noodles.
GRAINS: Brown rice is higher in fibre and more nutritious, however white rice is suitable. Quinoa, millet, buckwheat, and tapioca, make good alternative grains.
CONDIMENTS: Apple cider vinegar, tamari soy sauce, miso, gluten free gravy mix, stock
cubes, ketchup and sauces

103. Wheat Info Part 3

COMMON WHEAT FOODS TO AVOID

All wheat flours, wholemeal, granary, and plain white flour.
Baking powder.
Most bread, cakes, and pastries.
Wheat based breakfast cereals, like muesli, bran, bran flakes, bran sticks, wheat germ, weetabix, and shredded wheat.
All pasta.
Cous cous, semolina, and bulgar wheat.
Any convenience foods containing wheat starch (look out for modified starch)

Some sauces contain wheat, such as mustards, malt vinegar, soy sauce, and tomato ketchup, stock and gravy mixes.
Sausages and burgers often contain wheat rusk, as filling agents.
Some drinking chocolate and malted drinks.
Wheat based alcohols, such as whiskey, gin, larger, and beer.
anything in batter, or with a crumble topping.