Good carbs, bad carbs, no carbs, smart carbs. Like many people these days, I’m trying a diet without (certain) carbs. I'm avoiding wheat products.

Whole grains of all kinds contain vital nutrients and fiber, but some experts believe that wheat can contribute to excessive inflammation and digestive problems for sensitive people (though full-fledged food allergies and celiac disease, where all gluten products must be strictly avoided, are relatively rare).

A slew of alternative flour products is readily available these days.
(Step away from the Atkins bar.) Chef Ellen Jackson, at the fabulous food site Culinate, offers an introductory guide to eight non-wheat flours: barley, kamut, spelt, quinoa, corn, oat, rice, and legume flours (made from chickpeas, lentils or beans).

If you’re exploring a wheat-free diet but not doing your own baking, the widely-available Pamela’s brand of gluten-free, wheat-free, dairy-free chocolate chip cookies will ease a sweet tooth. Somehow the chocolate trumps any other limitations - they taste really luscious.

Image: tornatore