A little over six years ago, we started my daughter on a gluten and casein free diet. We had done some research in using diet as a means of helping autistic patients. It was a tremendous success with our daughter. As time went on, many people would ask me about implementing the GFCF diet in their homes. I then decided it would be a great idea to have all that information, and other interesting stuff about our family, on a blog.
There has been great improvement in my familyís health. It wasnít until we started using the diet that we realized just how much all of us are affected by the foods we eat. My daughterís focus and behavior have improved dramatically; some of the repetitive behaviors she exhibited have been curtailed, and she isnít plagued by some of the digestive problems she had as a toddler. We focus a lot more on eating whole foods, so our diet in general is higher in natural fibers, and processed foods rarely make an appearance on our table.
Iím really enjoying using buckwheat and millet right now. For baking, Iíve used sorghum, buckwheat, millet, arrowroot, tapioca, corn, rice flour, and teff. Iím a dangerous girl in the health food storeóI want to try everything!
My kids and I love breakfasts, so reworking breakfast favorites in GFCF versions is always fun. Iíve made a ton of different varieties of pancakes, waffles, muffins, and quickbreads. And what kid doesnít like things like fried chicken, pizza, and spaghetti? So I try to include those in meal planning as well.
Tell me about it! I canít even count how many times a loved one has said, ďWell just a little wonít hurt, right?Ē My mother-in-law, who lives with us, is always on the lookout for new things to try. Every so often sheíll bring something home for us to try. My mom, who lives a few hours away, has started to experiment more with baking. Sheís been buying more GFCF products to keep on hand when the grandkids visit, which is a big help. Our relatives are kind enough to let us know whatís on the menu when we visit ahead of time so I can be preparedóor theyíre sure to have a few GFCF options on hand.
Well, itís certainly forcing me to reevaluate my relationship with sugar! Iím now faced with the challenge of modifying some of my recipes to incorporate natural sweeteners into my cooking. Also, since yeast is the leavening agent of choice in most baked goods Iím trying to find new ways to cook without it. Iíve also had to quit coffee; anybody who knows me knows that this has been a tough one.
Jenny Kales author The NEW Nut-Free Mom: A Crash Course in Caring for Your Nut-Allergic Child
Sarah Prye author Food Allergies on the High Seas
Sharon Chisvin author of The Girl WHo Cannot Eat Peanut Butter
Sue Ganz - Schmitt author of Princess and the Peanut: A Royally Allergic Tale
Carla Burk author of My Name May Be Peanuts, But I say Nay to PB & J
Bridget Batson writter of Jude the Dude The Peanut Allergic Kid
Amy Recob writter of The Bug a Bees Friends with Food Allergies
Heather Mehra and Kerry Manama writters of The No Biggie Bunch
Ginger Carter Miller.htm Gluten Free in Georgia blogger
Iris Shamus founder Allermates
Sharon Rosen Live Corn Free Blogger
Jeff Edner Owner Dairy Free Market
Douglas Samual Allergy Details blogger
Sarah Hatfield No Whey Mama blogger