Wheat, gluten & rye

It’s well known that some of us struggle to eat too much wheat – and that even those without gut crohns can sometimes get IBS-type symptoms if they eat too much wheat.

If  you are one of those people, but otherwise cope fine with gluten, have you considered rye bread as an alternative?

It’s a different texture to ordinary wheaten bread, and is usually very dark brown, but can be delicious, and very filling if used to make a sandwich or, (my favourite) toasted until hot and crispy, and spread with butter.

This is the variety I buy from Tesco, but others are available,,,http://www.biona.co.uk/product-275-4.html

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About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in staple foods and tagged , , , , . Bookmark the permalink.

One Response to Wheat, gluten & rye

  1. Ruth Vish says:

    Spelt is great too. DH bakes sourdough spelt bread that is amazing.

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