Wheat-Free, Sugar-Free Foods

There are several reasons to consider avoiding both sugar and wheat. The most obvious of these is that a person is diabetic and the carbohydrates from the wheat will turn into sugar in the body. However, those who suffer from Celiac disease and who also need to limit their sugar intake (for instance, to lose weight or because they are also diabetic) may also need to avoid such things.

Ryvita Crisps

These crackers are made by a New Jersey-based company, and most of them (with the exception of the Fruit Crunch flavor) are sugar-free and wheat-free. Though the company offers one variety which contains wheat, that variety is processed in a different facility than the wheat-free varieties.

Bountiful Harvest Sugar-Free and Wheat-Free Cookies

These cookies are sugar-free and wheat-free and in fact contain no flour of any kind, so they are ideal for those watching their carb intake. There are more than a dozen flavors available from A Bountiful Harvest (see Resources). As of March, 2010, they are $12.95 per package plus shipping; each package contains 4 ounces.

Garcia Lo Tortilla Chips

Not only do these contain no sugar or wheat, they are actually good for you; they contain Omega 3-rich flaxseed. The chips come in several flavors, including blue corn, multi-grain spicy, plain, spicy, Thai and veggie. They can be ordered online from a variety of retailers, including Amazon.com and Vitacost.com.

Barley and Oats

Cooked barley and cooked oats are natural choices for those needing to avoid both wheat and sugar. Barley can be cooked by boiling one cup of barley with four cups of water. Wait until the water boils out completely, but make sure the barley doesn't start to burn. Oats are cooked the same way, using one cup of oats to four cups of water. In both cases, any flavorings you'd like to add (such as spices or raisins) should be added before you start cooking.

Keywords: sugar free wheat free, diabetic food, celiac food, low carb food

About this Author

Eric Hammer has been writing professionally since 2005. His work has appeared in "The Jerusalem Post" and "The New Standard" newspapers. In addition, he writes for Examiner.com and Suite 101. He holds a Bachelor of Arts degree in liberal arts from Excelsior College.

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