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Wheat allergies and reintroducing food

I have been reading the pink booklet, and looking forward to moving up the plans (in good time ofcourse).

But i am a little concerned that most of the recipes provided include wheat products like bread and pasta, but I am allergic to it. I am not sure it would just be okay to just switch with wheat free versions, as these are usually a lot higher in calories (plus can be very expensive!)

Has anybody else had this dilemma or can suggest solutions?

Thanks :eek:
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MUST get a grip
My son is a coeliac - he's only 9.... Why not try rice as an alternative and potatoes.
I know the cost of GF products is bloody astronmical - so appreciate where your coming from.
My son loves rice crispies/corn flakes etc as breakfast alternatives, along with bacon and bloody egg...

I didnt realise there was a huge difference in calories but thats probably because its not me eating it....

Can you not pay an annual prescription costs and have unlimited supplies of prescription available products????

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