Wheat intolerance: Are you missing essential nutrients?

Nutrients your body lacks by not eating wheat will need to be replaced with alternative sources.

Wheat is the staple grain in New Zealand, but for some it can cause uncomfortable symptoms, such as wind, bloating and constipation and/or diarrhoea. If you’ve been diagnosed with wheat intolerance, you’re probably not eating breads, cereals and pastas, which can mean missing out on important dietary fibre and healthy whole grains – unless you know what alternatives to eat.

Maintaining health

Fortunately, plenty of other grains can provide you with similar health benefits. Try crackers and breads made with rye, porridge made from oats, soups, casseroles and risotto made with barley, and pancakes made with buckwheat flour. You can also replace couscous with quinoa, add buckwheat kernels to bread, and mix oats with amaranth for a delicious, wheat-free muesli base.

Boost your nutrients

Start your day with a wheat-free muesli by combining rolled oats, rye and barley, quinoa flakes and amaranth with a mixture of dried fruit, nuts and seeds.You still
get all the benefits of a variety of fibre-rich whole grains.