: hi Dori

: I have been wheat free for many years
: and gluten free for about 6 years
: now. Its easy for me because my
: body says it suits me so well.

: it helps to look at the abundance of
: everything else and use what we
: learned in the steps about adding
: good things in. So exploring
: browns is really fun

: theres a lot of information within
: the step 5 list, I bet it would be
: good to ask there too. My best
: browns are potato in many
: different ways ( new, hotpot type
: - sliced on top of a casserole,
: grated potato rosti, baked,
: jackets ie skin on) sweet potato,
: same variety

: then theres the many different pulses
: like red beans, black beans and
: recipes like hummous - I generally
: stack these with something else

: buckwheat flour, gram flour as well,
: poppadums. My favourite is dhosa
: which is an indian
: flatbread/pancake, look up
: Manjulas kitchen on google for a
: good demo

Hi Mosaic:

This is quite helpful. I was just not prepared a few weeks back when I went gluten free. I think I was trying to do too many other things or something. It had the effect of pulling me towards sugar and other BE spikers to make up for the lack of wheat BEs. At least this is what I surmise happened.

However, once I went back to the wheat, it's draw was higher than ever. So, I am thinking the meal at a time approach that Colette was talking about might be easier on me.

And, really what I need to do is get brave and try out some new cooking skills i.e. making flatbread/pancakes or waffles using non wheat flours.

Dori