To ad_ccl

[Guest Guest_efgh]

ad-ccl

 

Read in some of your posts that you follow gluten/casein free diet for your boy. How strict are you about this? Do you give bread to your son? (do you make your own gluten free bread, what basic flour do you use for that?). What breakfast /lunch/dinner do you generally give- its so difficult since so many things contain gluten. What liquids do you give other than water (since he is off milk)

 

Do you not give him pizza at all?

 

Just running short of ideas and hence your inputs would help a great deal

 

TO ALL

 

How do you all rate spelta and tics? Is spelta gluten free ?

 

THanks.

[ad_ccl]

Hi efgh,

 

I am VERY strict with the gluten casein free diet. 100% strict - and plan to be for a while longer then with hope reintroduce some things - probably gluten for special occasions - I think we will stay away from casein for a long time! I am in no rush to add things back though as he is doing so well - and we are managing fine.

For liquids - he drinks Orange juice with Calcium, apple juice, goats milk, chocolate almond milk, chocolate potato milk, water, fruit juices. I have been making pizza once a week as well as making it for any party, hockey tournament etc that he is going to as that is usually what the kids are eating. I make a gluten free pizza dough which is actually quite good, and I use mozzarella goats cheese on it. His friends like it as well. I was surprised at how many goat cheeses there are - I always think of goats cheese as the soft stuff you put on tomatoes. I have found mozzarella, cheddar, brie goat cheeses. They are all good and although expensive you do not need as much. I was making gluten free bread but it is only really good freshly baked - and tastes awful once frozen from my experience. So, we really just don't eat much bread. I make granola bars every couple days which he really likes and I am able to hide ground almond, ground coconut, and flax seed without him tasting it. We also eat rice pasta - Tinkyada seems to be the best brand - although again this does not freeze well.

 

An example of meals - breakfast, cheerios, rice krispies or another gluten free cereal with goats milk and a banana, apple, orange, granola bar. Hot chocolate - goats milk.

Lunch - he is now staying for school a lot and obviously is not taking a sandwich as the bread has been a challenge so.. he usually takes Nachos, fruit of some kind, once a week he gets a soy yogurt, he will usually take some form of meat - either a sandwich meat slice, or ham, chicken meat balls etc. Sometimes he takes corn to school as well and also the pizza is his favorite to take. The granola bars are now a staple as well. He also likes the turkey hot dogs and eats those without a bun now. They are the only hot dog I have found without milk. The meat balls are also home made as store bought one's have gluten.

I have been baking with the flour blend Claire suggested - it is in the New Here thread. I make cupcakes and hide zucchini in it. I also bake cookies and cupcakes that are left in the school freezer for when there is a class party. The teacher has been absolutely fabulous.

For dinner he likes pasta, or meat and a vegetable ( he is willing to at least try what we are having and sometimes likes it) I have been making soups and pureeing them which seems to go over well even if all he has is a few spoonfuls. I tried chicken nuggets last week which did not turn out at all so I am still looking for a good recipe for those.

 

Essentially we have gone to the basics. Any fruit, vegetable, and meat is fine. What I find challenging is when I am exhausted which is pretty much always and I cannot just pull something out from the freezer or open a can of pokemon pasta, or mac and cheese. I know in the long run though we are so much better off.

 

Hope that helps.

 

I am pretty sure spelt has gluten in it. My son tested high for it. You could double check by doing a google search for spelt and gluten.

[Guest Guest_efgh]

Thanks a lot ad-ccl. That is a great reply.

 

I am unable to trace the flour blend that you use to make gluten free pizza and pasta in the NEW HERE thread. Do you mind quickly repeating that here so that I can try out ...

How do you make gluten free pizza dough - which flour do you use?

Reg. chocolate. I was always under the assumption that chocolate triggers tics (may be due to the sugar content or due to artificial stuff in the chocolate itself!). You mentioned you give chocolate milk - that contains vanillin, right??

The orange juice with calcium - does it contain no artificial stuff or is it home made?

 

thanks ....

[ad_ccl]

Hi efgh,

 

The Gluten Free Recipe is as follows: - Claire gave me it and I think it is originally Bette Hagmans.

 

GLUTEN FREE FLOUR

1 C brown rice flour

½ cup potato starch

¼ C tapioca flour

Add 3/4 tsp xanthum gum or guar gum (replaces the gluten).

Makes 2 ¼ cup of above.

 

I usually double this and put it in the freezer. I use this flour mixture to replace the all purpose flour in recipes.

 

The pizza recipe I found on the web - the flours used are rice flour and tapioca flour. I think it was on a site www.fabulousfoods.com - I just did a google search for gluten free pizza dough. I use a break maker to make the dough. I just looked for the recipe in my kitchen and cannot find it - we just finished a mini kitchen renovation - not my dream kitchen renovation - but one that will keep us going for a few more years. We needed more cupboard space due to my new career as a gluten free casein free chef! I am sure I will find it in the next day or so but if you check the web you will find many recipes.

 

I do not make my own gluten free pasta - ( that would put me over the edge!) The kind we use is Tinkyada rice pasta. It come is all the shapes etc and even some kids shapes. It tastes fine - but takes longer to cook and does not freeze well.

 

The chocolate syrup we give in the milk does contain artificial colours and vanillin. I have been very strict with the diary and gluten but less so with the artificial stuff - I do limit it but do allow the kids sherbet which has colour etc in it - I do not think there are fruits in nature that even come close to the colour of sherbet I buy. My philosophy has been some things are ok in moderation - now granted my son is tic free so this is easy for me to say - if he was still having tics after eliminating the milk, gluten then I would probably take the next step of eliminating all colour or all preservatives etc or look into feingold. We seem to be lucky in that what we have been doing has been enough.

The orange juice is not home made - ingredients are pasturized orange juice and calcium lactate.

 

Hope that helps.

 

By the way - when I did make the gluten free bread it took about 5-6 tries - as I could not use eggs or soy powder. I took a basic recipe and changed it a little each time to come up with what works best for us - I ended up putting in way more sugar than it called for which made it more appealing for my son. I also put in ground almonds instead of soy powder - which I will have to change again as my husbands tests showed he was very allergic to almonds. I also omitted the gelatin as I found it made the bread too gooey.

 

Hope that helps, let me know if I can answer any other questions.

 

Good Luck - and be prepared that after all the work you put in to this kind of baking, it will never taste as good as using regular flour and butter. I was at a birthday party this weekend with one of my kids and I parked myself next to the pizza and ate several pieces - the pizza we make is actually really very good but still nothing beats the delivery pizza.

[Andy]

Listed below are some websites and books that might interest anyone who is looking at restricted diets and foods to make those diets livable. We tried to follow the diet 100% inside and outside of the house. I ate the same basic foods as my son so he wouldn't feel excluded at meals. He had most of the yummies for himself.

 

www.gfcfdiet.com

 

http://groups.yahoo.com/group/GFCFrecipes

 

 

Food Websites

 

www.missroben.com

 

www.ener-g.com

 

www.glutensolutions.com

 

www.glutino.com

 

www.kinnikinnick.com

 

www.betterbatter.com/catalog.html

 

www.bobsredmill.com

 

www.pamelasproducts.com

 

 

Helpful Books

 

Special Diets for Special Kids by Lisa Lewis

 

Special Diets for Special Kids, Two by Lisa Lewis

 

Unraveling the Mystery of Autism and Pervasive Developmental Disorders by Karyn Seroussi - BEST

 

The Gluten Free Gourmet series by Bette Hagman

 

Special Diet Solutions: Healthy Cooking Without Wheat,Gluten, Dairy, Eggs, Yeast, or Refined Sugar by Carol Fenster.

 

Special Diet Celebrations: No Wheat, Gluten, Dairy, or Eggs, by Carol Fenster.

 

Allergy Cooking with Ease: The No Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten Cookbook by Nicolette M. Dumke.

 

 

 

5 Years without Food: The food Allergy Survival Guide

by Nicolette M. Dumke.

 

The Feel Good Food Guide: Easy Recipes Free of Sugar, Wheat, Yeast, Corn, Eggs, Dairy, and Soy by Deborah Page Johnson.

[Guest Guest_efgh]

Hi ad-ccl

 

Would like to applaud you for such an exhaustive and useful reply. Will try to follow some of your suggestions (easier said than done!)

 

Good that your sons cooperate a lot with all these diet restrictions.

 

Did a google search on spelta and gluten and I gather that spelta contains gluten but MUCH LESS and more easily digestible than wheat.

 

Thanks again .