There is a correct way to change your diet when you are diagnosed with an intolerance to wheat, but unfortunately most people don't really know what that correct way is.
Most people feel that they have to completely stop eating any kind of food that usually is made with a lot of wheat.
This just isn't the case, as there are plenty of foods that can be appropriate under your new diet by making just a few alterations to their recipes.
Even foods like cake can be put back on the menu with a few changes.
To begin with, there are a lot of flour substitutes out there that can replace wheat in cake recipes.
Not only will you digest them better, but these substitutes are also all generally healthier and more nutritious than wheat.
Millet is one of the best substitutes you can use, as it is extremely easy to digest and it doesn't tend to set off allergies in most people.
It provides a lot of essential nutrients, it's high in protein, and it bakes well.
The same can be said of sorghum, another cereal grain that people grind up into nutritious flour.
Amaranth can also work, and it provides a lot of calcium, magnesium and silica.
This grain has been a great boon to Mexico where it has been used to fight malnutrition.
Of course, not every wheat substitute is going to be good for you.
Plain and self-rising flours, durum flour, bulgar, granary and cake flours are all going to cause you problems.
Other flours that you should avoid include spelt, kamut, triticale, semolina and whole meal.
Many people are just fine with the idea of substituting out the wheat flour in their cakes, but just don't know where to get the new types of flour.
Asian food markets often providea lot of alternative grains, as do whole foods and natural markets.
You can also always get your flours online, which can be more convenient if there are no alternative grocery stores around you.
It actually shouldn't be much of an issue to find these alternative flours though, as more and more people are buying them and that means that more and more stores are stocking them.
It isn't just wheat intolerant people who are demanding these flours- there are lots of people who are just looking for a healthier alternative to what they are used to.
Now, on one final note, you should keep in mind the difference between wheat intolerance and gluten intolerance.
If you are wheat intolerant, you are going to be able to eat foods that have gluten in them, like rye and barley.
However, if you are gluten intolerant than you can't eat them on top of being unable to eat wheat.
If you switch to wheat free or gluten free foods, you have to be prepared for the fact that they are going to taste different, and their textures are going to be different than what you are used to.
Still, it's important that you make the change as early as possible.
Intolerance don't diminish with age, they actually get worse.
Not only do they cause their own problems, but they also make other aging conditions worse.
For your own sake, and for the health of your family, it's a good idea to make the switch as soon as possible.
Most people feel that they have to completely stop eating any kind of food that usually is made with a lot of wheat.
This just isn't the case, as there are plenty of foods that can be appropriate under your new diet by making just a few alterations to their recipes.
Even foods like cake can be put back on the menu with a few changes.
To begin with, there are a lot of flour substitutes out there that can replace wheat in cake recipes.
Not only will you digest them better, but these substitutes are also all generally healthier and more nutritious than wheat.
Millet is one of the best substitutes you can use, as it is extremely easy to digest and it doesn't tend to set off allergies in most people.
It provides a lot of essential nutrients, it's high in protein, and it bakes well.
The same can be said of sorghum, another cereal grain that people grind up into nutritious flour.
Amaranth can also work, and it provides a lot of calcium, magnesium and silica.
This grain has been a great boon to Mexico where it has been used to fight malnutrition.
Of course, not every wheat substitute is going to be good for you.
Plain and self-rising flours, durum flour, bulgar, granary and cake flours are all going to cause you problems.
Other flours that you should avoid include spelt, kamut, triticale, semolina and whole meal.
Many people are just fine with the idea of substituting out the wheat flour in their cakes, but just don't know where to get the new types of flour.
Asian food markets often providea lot of alternative grains, as do whole foods and natural markets.
You can also always get your flours online, which can be more convenient if there are no alternative grocery stores around you.
It actually shouldn't be much of an issue to find these alternative flours though, as more and more people are buying them and that means that more and more stores are stocking them.
It isn't just wheat intolerant people who are demanding these flours- there are lots of people who are just looking for a healthier alternative to what they are used to.
Now, on one final note, you should keep in mind the difference between wheat intolerance and gluten intolerance.
If you are wheat intolerant, you are going to be able to eat foods that have gluten in them, like rye and barley.
However, if you are gluten intolerant than you can't eat them on top of being unable to eat wheat.
If you switch to wheat free or gluten free foods, you have to be prepared for the fact that they are going to taste different, and their textures are going to be different than what you are used to.
Still, it's important that you make the change as early as possible.
Intolerance don't diminish with age, they actually get worse.
Not only do they cause their own problems, but they also make other aging conditions worse.
For your own sake, and for the health of your family, it's a good idea to make the switch as soon as possible.