Whole wheat or not whole wheat..?

I believe in the idea of whole wheat, but my stomach does not. I've always has a particular stomach ache from whole wheat, but just didn't think about it - it's just the way it was. In the last few years, I've experimented with spelt, kamut (varieties of wheat that are often better tolerated), soaking my flour, and even got a celiac blood test done. Spelt makes me even sicker than wheat. Kamut is somewhat better, but used alone does not have the best "crumb" when baked. Soaking does not improve my problem, and the blood test says I do not have celiac.

So what's a wheat intolerant gal to do?

She settles for this yummy bread from the store that is mostly white, but with sprouted wheat berries, has almost as much fiber as whole wheat bread, and makes very nice toast. :) I don't bake with whole wheat; I just don't even try to eat it. (White flour does not give me a stomach ache, oddly enough, but I try to avoid white bread products since they are almost completely devoid of any worthwhile nutrition. And, they're constipating.)

I do eat other whole grains, though. I love quinoa or amaranth (or both) for breakfast, like oatmeal, with butter and brown sugar. mmmm (Speaking of oatmeal, I haven't really introduced it back since my Firecracker showed an allergy to it 2 years ago, since we're still nursing, so I don't eat oatmeal, for now.)

I adore brown rice, but the kids don't so much, so there's some work to do there. I've also got me some teff, and still trying to figure out how to use it. Every grain needs a different ratio of liquid, behaves differently with leavening, etc. I have cooked teff as a hot cereal (like oatmeal, quinoa or amaranth), and love it, but have not baked with it.