Here too, cereals and grains from organic cultivation should be used and they should be freshly ground grain mill just before use. Try making roulades, cakes and pies from gluten-free cereals and grains, you will notice the improvement in tolerance, texture and taste.
Remember that all cakes, tarts and pies, including those made from whole grain cereals, are main carbohydrate carriers that have a high glycemic index or load. Therefore, only eat small amounts of them on occasional weekends in order not to replenish the fat stores unnecessarily. You will soon notice for yourself that you are able to keep the weight off permanently. However, a quality of life should also be maintained. If you do consume high Gl cakes, tarts or pies at the weekend you should start the following week as usual with reduced carbohydrates.