Fibre in wheat/gluten free products

Thought I'd start a new thread for this as I think it's important.

It has just been bought to my attention that many gluten/wheat free products have a high fibre content even though it's hard to spot it in the ingredients. I've just checked the Genius wheat/gluten free loaf that I've been buying for a few weeks and it says 'high in fibre' on it.

Potentially, this is a eureka moment for me!! It also makes me feel like an idiot because I'd only looked at the ingredients and the 'gluten free', 'wheat free' wording on the packaging!! The ingredients don't really give any clues to high fibre content so I've definitely been caught out. Obviously, the market this company are aiming for is intolerance to gluten or wheat, not someone who shouldn't continually eat certain types of fibre.

My UC has been dragging on for much longer than normal and I've been asking myself what I am doing differently this time round. I'm now asking myself - have I found a reason why?

Compared to all previous flare-ups, the biggest difference with this one is that I've substantially changed my diet. Bread is something I eat virtually everyday and therefore, it makes sense to think it has a bearing on what's happening during this UC flare-up.

I'd be really interested to hear everyone's thoughts and experiences on this?

For the record - I'm going to buy 'normal' white bread as an experiment for a few weeks. In the past, this is something I had never changed during flare-ups. I'll let you know if this change leads to any positive changes. Fingers crossed.

I am in the "no grain/no bread" camp and believe it has been a big part of my improvement. Although gluten may play a part it is the carbohydrates that our guts have problems digesting and all grains fall into that category.

This is a huge hurdle for many people to accept because grains seem to be 80% of the food available and part of our upbringing but "grain-free" is something to try.

For baked goods I use almond flour (cookies, biscotti, muffins) and there are recipes for foccaccia and even bread.

Good luck with your diet. It takes time to figure it out on a personal basis but is well worth it when you reach remission.

Thanks for all the replies.

I should clarify a bit - I've had UC for nearly 20 years so I am aware of different types of fibres etc. I don't think I have a problem with wheat/gluten as I've never changed the type of bread I've eaten before and I always gone back to remission. Of course, there's always the possibility that an intolerance can start. But, I' went back to eating 'normal' bread about 4 days ago and there is no change in symptoms.

As for not eating bread - I sort of agree with this. It's such a staple of the western diet that you tend to eat it without thinking. The problem I have is finding a substitute that is as quick and easy to make/eat. I am sick of rice cakes now! I've also tried a few different types of bread (almond bread etc.), but found them expensive. This, in turn, made me think, do I need to pay 3 times as much when I don't have a problem with wheat/gluten!!

Such is the life of a UC sufferer!!

Yes I've heard of the SCD diet. I think I've gone about as bland as I want to with my current diet. I stopped eating potatoes a while back (another staple diet of the Western world), which seemed to help.

I was trying to work out why my UC has been dragging on longer than normal. Potentially, I am hoping it is because I hadn't spotted the 'high fibre' in the wheat /gluten free bread I was eating. Time will tell.

But I thought I'd highlight the fact that sometimes wheat/gluten free bread has high fibre because there are a lot of people who eat it - even if it's just as an experiment to see if the bread improves their symptoms.