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