Why wheat free flour? Overall, the general trend is to move away from dieting to wellness. More and more studies are linking wheat to inflammation in the body. Inflammation is a growing concern for a large majority who are not necessarily diagnosed with a celiac issue but is suffering from joint pains and lack of energy.
For those who are identified as being “celiac”, meaning they must avoid gluten or suffer the severe consequences of the reaction; they are also facing a limited range of foods they can eat. Forever on the hunt for gluten and dairy free recipes. Often, it’s a struggle to find sauces, snacking foods, or even meat products.
It would appear that everything is laced with milk ingredients, for instance - I never thought sausages would have milk, but guess what? The side effects can and are sometimes crippling. Some painful side effects are headaches, cramps, rashes, bloating, bad gas and other similar feelings of great discomfort.
Additionally, for the adults and young adults who simply choose to eat wheat free flour; they are quite often befuddled by the fact that gluten free costs significantly more than regular wheat products and clean ingredient lists are practically non-existing.
The bulk of the products on the market are made with predominantly starch and sugar. Most premixes for baking have a high concentration of potato starch, corn starch, xanthan gum, and/or white rice.
Potatoes belong to the family of night shade vegetables – not a friendly food for those who are already suffering from joint pains and inflammation in the body. White rice on the other hand is usually the glutenous type which is a higher simple starch component compared to brown rice. At the same time, the ingredient list of mass-produced products weighs heavily on the cost of ingredients, thus the cheaper, easier options are usually considered like corn. All wheat free flour are NOT equal.
There are lots of alternative wheat free flours which contain resistant starch. This type of starch is not absorbed in the stomach or the small intestine therefore it is believed to have no or little impact on blood sugar insulin level. In the large intestine, resistant starch enhances the good bacteria needed for a healthy gut.
I have an extensive list of wheat free flour that I like to use. Bob’s Red Mill Brand is quite often sold in supermarkets. Alternatively, Amazon is always a good place to find a wide selection.
- White Bean
- GF Oat
- Brown Rice
- Green Banana
- Water Chestnut
The people who are diagnosed with celiac or those who chose to practice a low carb or no carb diet, they are quite often experiencing other health challenges like not enough fibre, finer hair texture, dry skin, not enough protein, an abnormal pH balance in the body and several other similar conditions. Some people report interrupted sleep patterns as well.
Of the people who chose to practice and low carb or no carb diet for a period of time; they consistently observe the benefits associated with their new food protocols; this often include weight loss, sharper mental focus, more energy and overall better health. Quite often however, they also regain the pounds lost when they return to their old habits of eating meals loaded with wheat.
This happens because as humans, we are creatures of habit and therefore we unconsciously revert to the old habits of eating. To stay committed to a healthy eating lifestyle, it takes effort but more importantly it takes self discipline to consciously and purposefully choose the food you eat. Pay attention to how often you are ordering “take-outs”.
In my experience, the only way to get clean ingredient foods is to make it myself. I’ve learned that simple things like crackers, cup-a-soup, and sauces contain dairy. A food that totally and completely shuts down my body for days, more like a crippling effect because I will be in bed with zero energy to do anything. Over the years I’ve gotten into the habit of even making all my snacking foods not just my main meals.
Simply put, moderation and balance are strong pillars to a healthy eating lifestyle. Diets are an instant gratification approach unless you are seriously committed and stay on the path.
For me, I have a severe dairy allergy for the last twelve years, which also crosses over to goat and sheep milk products. I willingly chose to give up gluten and moved on to wheat free flour. I say wheat because I don’t necessarily give up sauces, gravy, or seasonings with gluten since I do not have a celiac diagnosis. I’m more focused on big things, like breads, pasta, baking treats, etc.