"Nan" > wrote in message
...
>I am trying to drop some weight so I am doing low carb/ Primal/Paleo.
> I was on this for about 10 days when I made some fried chicken.
> Lightly floured with spices, like I've been doing for over 40 years.
> I knew the flour wasn't Primal, but on 4 pieces of chicken lighty
> floured, no batter, no egg....how much flour could there be? It was
> so good....then came the bellyache. It didn't last long. I had saved
> one thigh for breakfast and it was good too.....then came the belly-
> ache again. Lasted a couple of hours. I couldn't believe that this
> small an amount of regular plain white flour could mess me up. I
> posted it on MarksDailyApple.com and was told I probably have gluten
> intolerance. And that my body so liked doing without the starchy
> carbs, it was objecting. DH bought some chicken wings all prepared,
> and I read that they had wheat flour in the breading. But O MY were
> they good......then came the bellyache again and lasted for a good 18
> - 20 hours. My whole stomach & abdominal area was hard and hurt.
>
> I'm sure there are gluten intolerant people here. What do you use as
> a substitute for flouring and thickening agents? I've lost some weight
> and generally feel better eating this way, get up feeling perky and
> bright, not fog brained for several hours. It is an adjustment to cook
> this way after 45 years of marriage & cooking, then to have flour/
> wheat banned is a BIG adjustment.
> Any ideas or help gratefully received. Thanks, Nan in DE

My daughter has a wheat allergy. I use sweet rice flour for breading,
thickening, etc. Also called glutinous flour but it doesn't contain gluten
as in wheat gluten. You can get it cheap in the Asian section of the store.
Otherwise look for it with the gluten free stuff or in the health food
section.