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reintroducing gluten grains


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When reintroducing gluten is there a preference to type of bread/pasta, i.e. white/wholemeal?

I've only just remembered that my normal bread has soya in it. (not hidden in it or anything, it's soya linseed bread...)

Also, I'm planning to reintroduce gluten on Saturday. Sunday I'm going to a bank holiday bbq at the pub. I have no intention of drinking any beer, but I might fancy a sausage or hamburger which would have a bit of gluten in them. Is one full day of gluten, plus a bit the next day too much for the sake of reintroducing, or is there a problem with this plan that I haven't thought of yet?

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