Giving up wheat was a pretty drastic decision on my part, but being free of digestive pain for the past 3 weeks has been wonderful. I have found a few alternatives to some products that taste good, and I was able to add back into my diet. One of them is pasta. I haven’t been able to find pasta without “wheat” only, but I found pasta that is wheat free, gluten-free, and dairy free. It’s made of corn and rice. It was actually very good. It’s not as grainy and floury tasting as regular pasta. Normally pasta leaves me feeling full, but this pasta is very light. The rest of my family agreed that they couldn’t tell the difference, and my son is the pickiest food critic I know.
I also added Pumpernickel Bread to my diet. It must be made with 100% rye (not enriched flour). I’ve always loved Pumpernickel bread, so I was pleasantly surprised when I discovered that I could enjoy it again. Whole Foods Market carries Mestemacher brand, both Pumpernickel and Rye bread made with 100% Rye.
All of this “free” ingredient stuff can get pretty complicated, so here are some simple explanations regarding wheat and gluten that might help.