Starting the gfcf diet
I was looking forward to starting my son on the GFCF diet and afterdoing a lot of reading and research I thought, ok, I can do this,since there are so many rice and potato alternatives. Well, I gotthe results of my son’s food allergy panel and besides all theGluten and Casein products he can’t have, I also found out he can’thave rice, potatoes, soybean, peanuts or egg whites to name a few. Ihave no idea where to order or how to make bread for him. I know Iwill have to use nut flours (all the other nuts are ok for him tohave), but I have no idea where to start. Does anyone else have asimilar experience or can point me to some recipes or a place I canspecial order bread? Also, there doesn’t seem to be many foodchoices left after removing so much…
And as most of you have probably experienced with your child, I amdealing with a super picky eater. What do you do if your child doesnot want the food you have prepared? Do you just wait until they gethungry enough to eat it, or do you offer snacks that they will eat.For example, my son can have corn and would rather eat tortillachips than the other food I have tried to offer him, but of coursethis isn’t healthy. (Sorry if this question has been asked a lot).
This post tagged as: allergy gluten, bread no gluten corn, gluten flour recipes
Harland Lanfair said,
Wrote on December 18, 2006 @ 5:32 pm
My friend recently found out she cannot have gluten or any dairy, and thenfurther testingsaid no chicken, peanuts, eggs, chocolate, RICE, or POTATO, like you are havingto do.She just sent me this recipe (can;t remember if I posted here two days ago oranother gfsite). She said she makes it into loaves or sandwich buns and that is close toa Ppperridgefarm bread in taste. Here goes:1 T. yeast3 T. warm ater1 Cup sorghum flour1/4 cup tapioca flour1/4 cup corn stgarch1 T. xanthan gum4 T. vegetable oil3 T. honey1/2 cup soy milk (or other milk like Vance’s Dari-Free)1/4 tsp. salt1 egg (or egg replacer, although many contain rice starch)1/2 c. sorghum (extra) for kneading
In large bowl, dissolve yeast in water. In medium bowl, stir sorghum, cornstarch, tapiocaand xanthan together. Mix until clumps removed. In small bowl, combine oil,honey andsoy milk, stir this in to the yeast. Add salt, egg to yeast mixture. Aftermixed, stirvigorously for 10 secinds. Cover the bowl with a dsh cloth and set aside in awarm placeto rise for 1/2 hour (won’t rise much). Once risen, use sorghum flour to dustcounter anddough and knead several times until not really sticky but handleable. Form intosmall rollsand place on a greased cookie sheet. Cover again with towel and put in warmplace for 1hour (or longer). Preheat oven to 375. Bake 15 minutes until golden brown andhollowsound when tapped. Olive oil on top to brown. Fairly large rolls for sandwichbuns.Double recipe to make a small loaf at the same time (let that rise longer).
Phyliss Cortright said,
Wrote on December 20, 2006 @ 4:32 am
I will have to make a couple smalladjustments, but I am excited that I have something to work with
I have never heard of sorghum flour, I wonder if I can replace itwith a different flour. I just bought many different ones at wholefoods: almond, hazelnut, tapioca, corn, quinoa, and buckwheatflours. I have never baked with any of them, so this should beinteresting.
I also have to replace the soy milk, I guess maybe with the cashewmilk and yes, all the egg replacers that I found have rice in them.So, I guess I can try with just the egg yolk, since he is onlyallergic to the egg whites.