If I had to have a sensitivity, I've been glad it's to wheat itstelf and not pan-grain gluten. I salute those dealing with all-grain gluten sensitivities and allergies.
I find I can tolerate a modest amount of wheat, infrequently. Oddly the more "refined" it is the better, since all the wheaty bran and germ have been stripped out. Multigrain works, too--the more multi, the better. The other grains blunt the impact of the wheat. And, for this afternoon muffin, I gave up the two half-slices of toast that's my weekly allotment. And prepared for the ache and the quease the next day. For me it's a fair trade-off, occasionally.
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Date: 2012-02-23 06:13 pm (UTC)I find I can tolerate a modest amount of wheat, infrequently. Oddly the more "refined" it is the better, since all the wheaty bran and germ have been stripped out. Multigrain works, too--the more multi, the better. The other grains blunt the impact of the wheat. And, for this afternoon muffin, I gave up the two half-slices of toast that's my weekly allotment. And prepared for the ache and the quease the next day. For me it's a fair trade-off, occasionally.