Wheat and lactose intolerant

I think your best chance is to use home prepared foods. There's a lot of info on the forum about suitable recipes. Manufactured foods tend to have wheat and lactose in all sorts of unexpected places. However, a lovely salad of rainbow coloured veggies with eggs or meat, will be perfectly safe.
Hana

I'm wheat intolerant, but not lactose intolerant. The upside of being wheat intolerant is that you eat less carbs, you are also not tempted to eat things that are not so good for someone who can't process carbs properly.

I can eat oats, so that helps a bit but you have to watch how much of that you eat as it can spike your blood sugar levels.

I have got used to eating salad when everyone else is eating sandwiches. It doesn't have to be boring or taste free. There are lots of recipes in the low carb recipe section which don't use wheat, lots of the recipes use ground almonds or coconut flour.

I think the 'free from' section is overpriced and not necessary for people with diabetes.

I don't know if I am wheat intolerant, but my low carb diet removes most of the wheat.

For b'fast I have an almond porridge which I find very sustaining. I have simplified the recipe so that it can be made in a mug with mixed powder & boiling water:

3 dspoons ground almonds
2 dspoons coconut powder
1 dspoon milled flax seeds
mix roughly & pour on boiling water, stir, add more water if needed - if it's too runny, just drink it
The basic recipe provides about:
320 kcals (About 1/5 of your daily requirements)
6.5 g carb
10 g protein
32 g fat
7.5 g fibre

For variation, I sweeten with NAS squash, or add oat bran, cup-a-soup, low cal chocolate, dried milk, etc.
For a snack or meal replacement when out, take the dry mix in a screw top container & tip some into a cup to be topped up with boiling water.

In comparison a "healthy" muesli (45 g) provides:
232 kcals (About 1/8 of your daily requirements)
36 g carb
9.3 g protein
5.3 g fat
3.5 g fibre

A good low-carb diet should be gluten and lactose free.

I don't eat any grains, and the only dairy I eat is cheese and heavy cream.

Glucose intolerant / gluten intolerant / lactose intolerant. Your body is sending you a pretty clear message not to eat this stuff. In fact I don't think any of us are supposed to eat these things.

My daughter is wheat, yeast and lactose intollerant and unfortunately whilst most cheeses are lactose free, the soft cheeses such as mozzarella contain small amounts of lactose which if multiplied e.g. on a pizza cause her problems. She mostly cuts all but hard cheese from her diet except occasionally and then takes lactose pills to try and counteract the effect.

Maddiemo1 said:

Never heard of coconut powder, I have coconut flour. Where do you get it from?

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From an Indian shop.It has no nutrition analysis on the packet, but ccn flour or dessicated ccn would do or extra gr almonds (sold in th US as 'almond flour' - in any case I just use available low carb 'flours' - it's not a specific recipe. The flours swell in boiling water. Sometimes I use soya milk & microwave the mix.