| Do: | Drink 1.5 litres/11/2 quarts of pure still water each day, but not during main meals |
| Don’t: | Get so hungry that you eat anything |
| Do: | Keep wheat-free emergency snacks like hummus, guacamole, crispbreads, nachos, bread rolls and cookies in the refrigerator or store cupboard |
| Don’t: | Bolt your food, even if it is wheat-free this will not help your digestion |
| Do: | Use leftover titbits of wheat-free pastry to make little tarts, for example leftover vegetables and cheese or jam (jelly) and fruit |
| Don’t: | Continue to use the same set of wooden spoons if you are changing your diet to gluten, wheat-or dairy-free – buy some new ones |
| Do: | Freeze leftover wheat-free bread as breadcrumbs for bread sauce, toppings or stuffing |
| Don’t: | Forget to clean out your store cupboard, refrigerator and deep-freeze of products containing wheat |
| Do: | Buy a bread maker and ice cream maker if possible |
| Don’t: | Use your bread maker for wheat bread as it will contaminate your loaf |
| Do: | Scrupulously wash out your baking tins, bowls and containers before using for wheat-free cooking if you have used them for recipes that include wheat |
| Don’t: | Forget to stock up on different types of wheat-free flours for all your recipes |
| Do: | Make shopping lists and allow extra time in the shops for reading the labels |
| Don’t: | Panic buy, instead plan your meals, office or school lunch box and entertaining in advance |
