Gfcf, corn free, soy free, rice free, egg free, low phenol breakfast!!!!!!!!!!!
Can someone recommend something for breakfast that is GFCF, cornfree, soy free and rice free, and is low in phenols….oh, and hehates eggs.
I’ve got nitrate free turkey bacon, and pears but this isn’t quiteenough.
It is clear that he is sensitive to gluten and casein, we’ve justdone a corn trial/test and there is no doubt this food is out, butI’m having to learn how to really get rid of ALL corn. I’m highlysuspect of soy and haven’t been feeding it to him for a couple ofmonths. I’m also very suspect of phenols so we have been reallylimiting his fruits, most food is home made so there aren’t manydyes or preservatives.
Still, he seems to be reacting to SOMETHING (or more likelythings). I am so frustrated. SO….I’ve decided to take a newapproach. I’d like to severely restrict his diet to a few verysimple foods that seem to be very safe, and then every four days addONE new food or supplement. If anyone else has done this, pleasegive me some advice!
Meat and potatoes seem pretty safe, as do pears, peas, beans,broccoli and carrots and sweet potatoes. I can make lunch anddinner out of these for a week. (Nuts seem safe too but I thought Ishould wait and add these one at a time)
My problem is breakfast. In addition to the turkey bacon and apear, I need some type of cereal or bread type of an item. I’dreally like to try the first week with out rice. I’ve thought oftapioca, but isn’t this a type of rice?
This post tagged as: are eggs gluten free, bread no gluten corn, bread free gluten
Florentino Birchler said,
Wrote on November 20, 2006 @ 1:22 pm
MY son’s DAN! doctor order an IGG Food Panel blood test done on myson and we found that he’s allergic to all those things you listed.He can’t have wheat, dairy, oats, rye, barley, corn, rice,potatoes….the list goes on. I’m still trying to figure out thatkind of cooking. I ordered a cookbook called: Food SensitivitiesSurvival Guide. It has 100 or so recipes in it that don’t call foreggs, dairy, wheat… I will get it Monday and let you know how itis. I know how stressed it can make a person to have to cook likethat with gluten free flours…no eggs, no milk(but coconut milkworks, and for some nut milks) and no rice. A week ago i was sostressed! LOL I do have a few recipes that i can email you and i canget the cookbook and email you some recipes from it. They might bebetter.
Steven Toman said,
Wrote on November 22, 2006 @ 12:13 pm
Yep, this is our household, only the no rice is because of our secondson, and I don’t want to stress if one son gets into another son’sfood. We use sorghum flour or Bob’s red mill GFCF baking flour mixand make a bread that works just fine. It isn’t wonder bread, but itworks for breakfast. I dip it into a milk substitute and pan fry tomake a mock french toast. Put pure maple syrup and voila. If you canuse egg whites, then use that instead of the milk sub. My son isallergic to eggs, so we can’t.
Chebe makes a cinnamon roll that works for breakfast, but cinnamon isphenolic, so you probably don’t want to do that now. Maybe in a bitwith a no-fenol enzyme this is an option for you? Plain bread withpear jelly? I got this a quirrelsnest.com. No phenols in pears.Hash browns are good.
Waffles. I make my own with Bob’s GFCF baking flour, gelatin, milksubstitute. Need the recipe? Just e-mail me.
Our son’s gut inflammation was four times the upper limit of normalwhen we started this diet two years ago. It’s now twice the upperlimit. That’s still not good, and he’s still sensitive, but Irecognize the healing. I see that he can tolerate a bit more phenolsthan he used to.
Hang in there. It’s awful, that’s for sure.