AVOIDING WHEAT

AVOIDING WHEAT
Rye, barley and oats are wheat free and can be included in the diet.
Here are some wheat-free alternatives to consider:
Rye flour, 100% rye bread and crackers
Oats (quick cooking porridge, oatbran)
Spelt flour
Pearl barley
Maize (pasta, maize meal, sweetcorn, popcorn, corn flour, Corn Thins and Creemy Meal)
Samp
Sorghum (Maltabella porridge)
Rice (puffed rice, rice cakes)
Soya flour and ProNutro (original / banana / chocolate / strawberry flavours)
Potato and sweet potato
Tapioca and sago

Practical tips for cooking and baking without wheat:

Substitute 250 ml cake flour with 250 ml rye flour or 180 ml potato or soya flour
Sauces and desserts can be thickened using corn flour. For each tablespoon (15 ml) of wheat flour substitute with 6 ml of corn flour
When using flour that is not wheat-based in baking, longer and slower baking times are needed (especially if the product does not contain milk or eggs)
Bake muffins and biscuits in small sizes and ice or store in closed containers
Breadcrumbs can be substituted with mashed cornflakes or puffed rice and crushed potato crisps can be used as a topping for dishes or pizza