Wheat Free Diet: How to Eat Well Without Wheat

If you are allergic, or have an intolerance, to wheat then you may already know the benefits of not eating wheat. Perhaps you went years thinking that headaches, painful skin rashes and stomach aches were normal.

Each person will have different reactions to wheat. The range includes those not affected at at all to those who get painful skin rashes or headaches from eating wheat. Since wheat is in most processed foods, it can be hard to avoid.

Here's a partial list of symptoms that commonly disappear in the allergic or sensitive person:

• Headache

• Bloated stomach

• Loose stools

• Fatigue

• Skin rashes

• Bad Moods

• Depression

• Scratchy throat

• Stomach pain

Since a growing number of people are discovering their inability to eat wheat, more and more companies are creating foods that people can eat. That's good news if you don't want to make 100% of your foods from scratch.

Figuring out what to eat when you're on a wheat free diet is no easy task, yet for many eating wheat is not an option.

What follows are a list of substitutes to replace the wheat in your diet while allowing you to get the nutrients you need and the flavor you desire.

1. Rice (jasmine and basmati are favorites);

2. Quinoa [keen-wah] (this high protein grain is high in vitamins);

3. Rice crackers (these come in a variety of flavors);

4. Gluten-free flour makes for excellent pizza crust;

5. Amaranth (a grain that has a thick consistency good for stews and puddings);

6. Millet (a buttery-colored grain that tastes great with cinnamon and stevia or sugar);

7. Brown rice bread (this can be found in health food stores);

8. Polenta (made from corn) can also be used to make crusts;

9. Corn chips.

INGREDIENTS

CRUST

• 2 TBSP of Baking Powder (containing corn starch not wheat starch)
• 2 1/4 C of rice flour
• 2 TBSP of Xanthan Gum

• 0.5 TBSP salt
• 1 1/4 C water, add more if needed

• 2 TBSP olive oil

TOPPINGS

Choose from pepperoni, pineapple, sausage, cheese, tomatoes, onion, roasted red peppers and let your imagine go wild.

SAUCE

• 1 small can (5 oz) tomato paste
• 1 small can (5 oz) tomato sauce
• anise seed
• oregano

Instructions:

Preheat oven to 400F.

•Place rice flour, salt, xanthan gum and baking powder into bowl.

•Add half the amount of water. This will then start to bind the ingredients.

•Once the ingredients start to bind, add the rest of the water and use your hands to mix thoroughly in the bowl for 1-2 minutes.

•Before taking the dough from bowl, cover a small area with extra rice flour. This will stop the dough sticking to the cutting board or kitchen counter while you knead it.

•Knead the dough until you have a nice even texture for about 3-5 minutes.

•With your dough in a ball, use a rolling pin to flatten the dough into a circle.

•Spread a thin layer of olive oil on top of your pizza base. This will seal the base, which will help to stop your pizza topping seeping into your base.

•Oil your pizza tray to keep the crust from sticking.

•Place the dough on your pizza tray and put the base into the oven for 15 minutes at 400F. Only cook the pizza crust partway.

•While crust cooks, make sauce. In a pan on a warm burner, mix the tomato paste and sauce along with the anise and oregano. Once it heats up and the herbs are mixed in, remove from heat.

•With your partly cooked pizza base, spread a thin layer of tomato sauce on top.

•Arrange your toppings and return the pizza to the oven for about 15 minutes. This will depend on how thick your topping is, and the type of oven you are using.

•Remove the pizza from oven and let it cool for 5 minutes.

•Cut and serve.