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Even though white and whole wheat flour are often thought to be different from one another, a correct dietary program must consider both types of flour and the bran as well.
An allergy to wheat flour, white or whole as it may be, is not the same thing as celiac disease, or gluten allergy. Aside from gluten, wheat flour contains numerous other protein antigens and recent studies have shown that it contains some carbohydrate antigens as well. For more specific information on the differences and similarities of the forms of wheat intolerance, search for the words “celiac disease” or colon and irritable on our website.
Unless the doctor gives specific instructions, the diet for wheat intolerance excludes “gluten-free products” which contain wheat (sometimes prepared for celiac sufferers), because these foods exclude only one of the responsible antigens and the patient could have reactivity towards the other components present.
The following foods contain wheat:
— Bread and baked goods: white and whole wheat bread, breadsticks, melba toast, cookies, sweets, cakes, croissants, pastries, pizza, tartlets. Even breads made with other types of cereal, like oats, corn, or soy, are almost always mixed: in order for them to be soft, a small quantity of wheat flour is usually added. Therefore it’s necessary to be sure of their contents and, if in doubt, don’t use them.
— Pasta: all types of pasta (including whole wheat and egg noodles) whether mass produced or homemade (with the exception of the pasta listed among the alternatives).
— Bran and mixed whole wheat preparations: in the case of multi-grain products, such as breakfast cereal flakes and some snacks (including dietetic or whole wheat products) the exact composition must always be examined.
— Assorted natural and macrobiotic products: semola, semolina, bulgher and cous-cous are all various forms of wheat. Kokkoh flour, the grain coffee “yannoh” and seitan all contain wheat.
— Breading: whether it be bread crumbs, or flour. On the other hand, corn flour breading or certain cereal flakes (like oats) are allowed.
— Creams and mass produced sauces: various sauces (for example, soy sauce and some types of mayonnaise), béchamel, desserts, puddings, gelatins; some kinds of industrial ice creams contain wheat flour referred to as a “thickening agent”.
— Beer, whiskey and some kinds of malt: besides wheat-based beers (like Weiss beer), during the first stage of the diet all types of beer are to be avoided because contamination may occur during their production process. The same is true for whiskey: while wheat is surely present in scotch, it may possibly be included in ‘single malts’ as well.
— Cheese rinds or coatings of soft cheeses: such as Brie, Chamois, Camembert, etc.
— Industrial preparations containing semola products listing “vegetable or cellulose thickeners”.
We must make a particular note for those who suffer from gluten intolerance. In case of celiac disease, even though recent studies claim otherwise as far as oats are concerned, this grain must be eliminated from the diet, along with wheat, and also barley, rye and spelt.
Weekly abstinence even for those who are not intolerant
Even though a specific reactivity hasn’t been found, since wheat is one of the most common components in our daily diets, it’s worth the trouble to consider taking one day per week of “abstinence ” in order to free the body of any possible overload. Since the foods in our diet that contain wheat are mostly the same ones that contain yeast and salt, it might be a good idea to take advantage of the day of abstinence from wheat to eliminate the foods listed in the Salt and Yeast profiles.
Alternatives
The problem of finding alternatives mainly concerns bread and pasta. Unless there are other intolerances present, wheat products may be substituted with equivalent products made of barley, rice, corn, buckwheat, oats, millet and quinoa (as long as they are completely wheat-free). However, wheat cannot be systematically replaced with rye, spelt or kamut because, although they are genetically different, these grains are so similar to wheat that their use could inhibit the extinguishing of the reactivity (and thus the symptoms). An occasional use of these grains may be allowed by the doctor in the second phase of the diet.
Pasta may be substituted with all types of alternative pasta such as spaghetti made of rice (typical of Chinese cuisine), soy or corn (readily available even in the supermarkets), veneziane and asolane in various shapes (Italian specialties produced by the KI company ), rice or other cereals among those listed above (cooked in various ways) potatoes or cornmeal mush.
Instead of bread, boiled and drained rice, cornmeal mush (perhaps sliced and grilled), boiled or baked potatoes can nicely accompany a protein-rich second dish. At breakfast time, bread, cookies, crackers and melba toast may be substituted with cereal flakes (only if they are wheat-free) and puffed cereal, with puffed rice cakes (widely available in supermarkets and a fine substitute for bread). Other products that can be utilized are “puffed amaranth snacks” (produced by Allos), or “sfogliate al riso e mais” (rice and corn crackers available in Italy and produced by KI ). For breading, corn flour may be used, along with crushed corn flakes (without added malt) or finely ground oatmeal.
For desserts, even though the classic cakes are not part of the diet, there is a wide range of spoon sweets that are completely wheat-free: crème brulee, puddings, ice creams, sorbets, creams, along with nougat, brittles, meringues, chocolate, amaretti (as long as they are wheat-free). When these treats are not homemade, it’s always wise to make sure that they don’t contain some form of wheat, even as an additive or vegetable or cellulose thickener.
For snacks and appetizers, tartlets may be replaced by puffed rice cakes decorated as desired, by slices of grilled cornmeal mush with speck ham, by cheese, by paté or tuna mousse, by raw vegetable sticks served with mayonnaise or some other sauce, by a vegetable frittata cut into cubes, by squares of green bean and potato loaf, by meat or fish appetizers (see following recipe). When the urge to eat a quick, crunchy and tasty snack comes on, the classic slice of pizza can be replaced by a slice of grilled turkey cut into strips and dipped in mayonnaise.
In addition to the recipes below, many others can be found along with directions for the rotational diet, in the books by Attilio Speciani “Le allergie: cause, diagnosi, terapie” (with Marina Speciani Necchi), “Resistere all’inquinamento” e “Superare le intolleranze alimentari” (with Francesca Speciani), all published by Tecniche Nuove, Milan.
Recipes
Here are some recipes that will help you replace the traditional foods that contain wheat.
Ligurian vegetable loaf
750 g green beans, 750 g potatoes, 4 eggs, 1 sliced green onion, 4 tablespoons olive oil, salt, pepper, a few pinches of sesame seeds
Boil green beans and peeled potatoes in separate pans. Press the vegetables in the potato press and warm the mixture in a skillet with olive oil and the lightly sautéed green onion. Add salt and pepper to taste. When it is warm, add the eggs, mixing well. Pour mixture into a casserole lined with parchment and press. Decorate with sesame seeds and a little oil and place in oven for about ½ hour. May be served hot or cold.
Meat or fish appetizers
1 package of frozen or fresh fish ( or thin slices of raw meat or roast beef or strips of boiled chicken or turkey breast), oil, lemon, garlic or onion, parsley, salt
Cook the fish or turkey in a little salted water, in the microwave or on the grill. Drain and dry well. When they are cool, season them with a sauce prepared with oil, lemon, and the other flavours. This sauce may be substituted by homemade mayonnaise or with tomato and basil.
Farinata (Italian chick pea flour pizza)
100 g chickpea flour, water, ½ glass extra virgin olive oil, 1 teaspoon of salt
Use a whip to mix the chick pea flour with enough water to obtain a fluid batter. Add salt and oil and allow to rest at least 30 minutes. Pour the mixture into a well-greased, wide, low-sided pan ( the farinata should be ½ cm high at most). Cook in a very hot oven, on the high rack, for about 20 minutes or until the farinata seems crisp. This dish may be enriched with sliced zucchini blossoms or herbs, or it can be cooked in a skillet like a frittatas. Farinata can be a precious alternative to pizza.
Paté with cheese
1 tablespoon capers, 2 mini gherkins, 1 tablespoon chives, 2 teaspoons paprika ( optional), 2 anchovies, 200 g ricotta or goat cheese
Chop together the capers, gherkins, chives and anchovies, then mix everything (the food processor may be used) with the paprika and the cheese. Place the mixture in the refrigerator until firm.
Buckwheat crepes
200 g buckwheat flour, salt, water
Add enough water to the buckwheat flour and salt to obtain a fluid batter. Allow to rest for 5 hours and then prepare thin crepes ( pour a small ladle full of batter into a hot non-stick skillet , turning pan around in order to distribute it well, then turn the crepe to cook the other side). They can be topped with vegetables, cheese, or jam. The sweet version is excellent as a breakfast alternative.
Bean and barley soup
1 onion, 2 carrots, 1 package of Tuscan minestrone or something similar (with beans and lentils), barley in the quantity desired, olive oil, salt
On the evening before cooking, place the beans and barley to soak in a bowl of water. Sautee the vegetables in a little olive oil. Taste for salt and add the minestrone preparation. Add the quantity of barley desired and cover with 2 inches of water. Cook for around 1 ½ hours making sure that the soup doesn’t become too dry (it will take half the time if a pressure cooker is used). Taste for salt and serve hot with extra virgin olive and chili pepper on the side.
Chocolate salame
60 g sugar, 3 egg yolks and 1 whole egg, 60 g unsweetened cocoa, 100 g butter, 3 or 4 cakes of puffed rice or 250 g amaretti (without flour). Optional: a handful of pine nuts or chopped almonds
Blend the eggs with the sugar. Mix in the cocoa, softened butter and crumbled rice cakes or amaretti and the nuts if using them. Roll up the mixture in a sheet of parchment and place in the refrigerator until firm.
Castagnaccio
300 g chestnut flour, ½ liter of water, 50 g pine nuts, 3 tablespoons olive oil, a pinch of salt, some rosemary, if desired
Using the whip, combine the flour with the water, adding a little at a time, until a smooth, fluid mixture is obtained. Add the salt and a tablespoon of oil. Pour the batter into a well-oiled pan that is wide and low-sided. Sprinkle the pine nuts and optional rosemary on top. Place in a very hot oven for about 30 minutes or until a crust forms on the surface.
Rice cake “alla Bolognese”
1 liter of milk ( soy milk in case of intolerance to cow’s milk), 200 g rice, 150 g sugar, grated peel of 1 lemon, 100 g chopped almonds, 4 whole eggs
Cook the rice in the milk along with the lemon peel. Add the sugar and almonds. When the mixture is almost cool, add the eggs. Stir well and pour into a parchment lined or lightly caramelized baking pan. Cook in the oven at medium temperature for 45 minutes.
Tart sable
150 g powdered sugar, 150 g potato flour, 150 g butter, 2 eggs, pinch of vanilla, grated peel of 1 lemon
Smear the butter and sugar together until a soft, thick dough is obtained (for best results, work the dough with your hands). Add the eggs, potato flour, vanilla and lemon peel. Place the mixture into a parchment lined baking pan and bake in a 190°C pre-heated oven for around ½ hour.
Country style cookies
100 g butter, 70 g sugar, 180 g fine corn flour, 2 egg yolks, 40 g finely ground hazelnuts
Combine the butter and sugar with your hands. Add the corn flour, the yolks (one at a time) and, lastly, the hazelnuts. Form nut-size balls and place them on a parchment lined cookie sheet; press them lightly with a fork . Cook at 180° C for about 10 minutes.
Almond cake
250 g finely chopped almonds, 250 g sugar, 6 eggs, separated
Beat the yolks with the sugar. Beat the egg whites until stiff. Add to yolk mixture along with the almonds. Pour into a parchment lined baking pan and cook at 180°C for around ½ hour.
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© This food profile is copyright of SMA Srl Servizi Medici Associati, Via Ariosto 28, 20145 Milan,
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
. Health director: Dr Attilio Speciani, M.D., Clinical allergist and immunologist. This material may not be used or reproduced without the publisher’s permission.
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