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It is easier to remove dairy than gluten. Parents of selective eaters (only called faddy eating in NTs) have found that to get rid of their kids milk they mixed up 1 part rice milk with 9 parts animal milk. Gradually they increased the rice milk and decreased the animal milk until their kid was completely off animal milk. Also takes days to leave your body whereas gluten takes months.

 

Took about 10 months for the bread craving to finally go away in me, not sure about the milk.

 

Alexis

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Does anyone use Oat-based cereals on GF diets?

 

I know oats themselves don't contain gluten, but there is a considered risk of contamination.

 

I'm thinking of Rice Krispies Multi-grain which only contain an allergy warning of "contains oats" and appear to be GF/CF in all other respects.

 

I've heard a lot of comments about Rice Krispies also - but most I've seen use Barley Malt Extract. Are there any out there (other than Envirokids which my kids don't like) that are like "real" Rice Krispies without barley malt?

 

Thanks

flipper

 

Oats aren't suitable unless you can get uncontaminated ones. Puffed rice cereal, panda puffs, bakery on the main cereals.

 

Alexis

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My Gluten, wheat and dairy free cookbook lists what to avoid, and what cereals are OK. It says to avoid oats, oatmeal and oatgerm (amongst many others). I think the coeliacs website has a lot of information, and I believe that some coeliacs can tolerate some oat gluten. But if an individual is completely gluten intolerant then oats and malt barley need to be completely elliminated, at least initially - I would guess you could try to introduce one thing at a time, such as cereals containind malt barley extract, which is a ver low amount - like in rice crispies.

 

Not recommended to reintroduce them according to the Jackson clan (magnificent 7 program and my family and autism documentary). One of the kids came in from school one day craving rice krispies like mad (without the milk) so the small traces make all the difference.

 

Ignore the celiac guidelines, they arent strict enough for autistic gluten/dairy free.

 

Alexis

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I use "buckwheat" flakes which is repalcement musli or porridge. There are gluten free cornflakes on the market but the are expensive. The real cornflakes and sometimes classified as gluten free and sometimes not !

 

Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are maize (corn), potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupine, quinoa, sorghum (jowar), sweet potato, taro, teff, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable.

 

this is from Wikipedia about what grains you can eat.

 

i noticed in your signature that your child has epilepsy? Ketogenic diets have helped some epileptic kids. "special diets for special kids" by Lisa lewis will have details on this diet for epilepsy. Has helped some cystic fibrosis patients as well.

 

Alexis

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How long has he been on the diet? You might have to make do with the biscuits for now until the gluten clears his system and he feels able to try new foods.

 

Alexis

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Hi there

 

As you were kind enough to give me advice I though I'd post an update on how we are doing with my sons gluten free diet.

 

Basically I persevered with finding enough things he would eat, made up a menu, bought a breadmaker and a couple of books and as of last week he is gluten free! His diet is very restricted so I give him omega oils and a vitamin and mineral supplement. He goes to Nursery 3 days a week and I have got them on board and am supplying 90% of his food for them.

 

The best breakthrough has been buying a breadmaker, not only cause I love it for our ordinary loaves, but it has allowed me to experiment a bit, which I would never have got the energy to do if I had to make them by hand. So I have tried various bread mixes, GF bread flour and yesterday received my internet order of various GF flours to make my own mix (from a book) and see how that goes. Today I tried the mixing in a banana idea and its turned out not too bad - it needed be cooked longer tho.

 

Are you cleaning out the breadmaker thoroughly after making gluten containing bread? If not hes going to get traces of gluten in his food. Best to make only one type of bread per breadmaker to prevent cross contamination. Same with the toaster (which cant be cleaned out enough to get rid of all the gluten) must be separate.

I also asked the GP about getting anything on prescription and he seems generally open to the idea, which would be welcome as all this is costing a bomb - but I suppose that partially what the DLA money is for!

 

Anyway, just need to see now whether it helps. I'm not pinning too much hope on it, but it worth a try for a year to see what happens.

 

So thanks folks, we have got there (just about) I just have to crack to holy grail of a bread he will eat without Nutella etc on it and one other alternative main meal (at the moment GF fishfingers, potato waffle and beans is it) and it will be as varied as his diet ever was before - ie not very 8-) and I will be satisfied.

 

So thanks again.

x

custard

 

Agreed with the year idea, if it doesn't work then try going milk free (ive heard the Sunderland tests aren't very reliable) then msg/aspartame free and even soy and corn free to make sure none of the nasties that could be affecting him are left. Let us know if he appears to be regressing as we can help with possible supplements depending on behaviour.

 

Alexis (diphe diet and health, final paper diet and autism)

 

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Congratulations on going for it!

 

Honestly, it seems hard at first but it quickly becomes second nature.

Although C is only 4 and doesn't understand the "why", he does now accept that when we say "You can't have that, it has gluten" it's non-negotiable.

 

We have some food on prescription for a 6 month trial period - bread, rolls, pasta and pizza bases. It certainly helps.

 

C's diet is still quite restrictive, and he often just doesn't seem bothered about eating (although, obviously, sweets and crisps are always accepted!). But we did notice a change in him quite quickly - perhaps coincidental, but his speech has improved enormously, and his eye-contact (at least with us) is also better.

 

Best of luck with this.

 

Phil

 

How did you manage to get it prescribed? If you could let me know what you wrote in the letter to the doctor that would be much appreciated. Just being able to buy the ingredients for bread would be enough for me but i didnt tell my doctor i was going on this lifestyle. Long story but i was a student at bath at the time and moved back to nth somerset shortly afterwards.

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There's a buckwheat pasta made by Organ that you can usually find in the big two's FF section... I find it a bit sweet, but it does tend to hang together better than the corn based stuff! We usually 'go slimey', but then Ben likes lots of sauce and DF cheese on top of his, so the texture gets lost under that lot anyway. More often than not we eat rice instead these days - but that's not an option unless he likes rice!

 

If you are buying rice/corn flour - I find spirals work better than shells or other shapes :)

 

i made homemade pasta using DS bread flour today and some eggs.

 

Alexis

 

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How did you manage to get it prescribed? If you could let me know what you wrote in the letter to the doctor that would be much appreciated. Just being able to buy the ingredients for bread would be enough for me but i didnt tell my doctor i was going on this lifestyle. Long story but i was a student at bath at the time and moved back to nth somerset shortly afterwards.

 

We only had a trial prescription, and only because our doctor at the time was a child specialist and very interested in the possibility.

He's since moved on and his replacement is less aware of the whole gluten-ASD link, so when we went to get the prescription renewed he didn't really understand it, and instead asked for blood tests to test for gluten allergy etc (which obviously all came back negative).

 

So it really is down to luck if you manage to convince your doctor - a real shame though, because the prescribed stuff is so much better than the stuff you can buy in the shops (though I don't understand why that should be). My uncle is coeliac so does get all this stuff prescribed, he gave us some pasta and flour - the pasta looks and tastes just like normal pasta, and the bread came out brilliant (though doesn't stay fresh for long). So, if you do get it prescribed, ask for the Juvela products...

 

Good luck.

 

Phil

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I found these - marketed by a company called 'Delicious Alchemy' - in my local Waitrose. Having looked at the manufacturer's website, it seems that oats do not 'naturally contain gluten' and that the gluten in oats has more to do with cross contamination from growing, harvesting, milling and processing(?) That's a new one on me, but the oats do meet the guidelines for coeliacs (guaranteed less than 20 parts per million gluten) and can be marketed as GF. They do warn that the high fibre content may be unsuitable for some, but this is not a gluten reaction.

Anyone tried them?

I've bought some and will let you know how son gets on with them when I test him out, but if these do prove okay for him it will make stuff like flapjacks, crumble mixes etc FAR more interesting, as well as giving him another brekky option. Too expensive for every day use, and given the roughage factor along with the fact that they do contain traces (less than 20 parts per million!) of gluten not something I'd want him to have every day Just In Case, but a worthwhile addition to the store cupboard for baking days and treats if all goes well. Now which should it be first - flapjacks or crumble?

FLAPJACKS!!

 

 

:D

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Having looked at the manufacturer's website, it seems that oats do not 'naturally contain gluten' and that the gluten in oats has more to do with cross contamination from growing, harvesting, milling and processing(?) That's a new one on me, but the oats do meet the guidelines for coeliacs (guaranteed less than 20 parts per million gluten) and can be marketed as GF. They do warn that the high fibre content may be unsuitable for some, but this is not a gluten reaction.

At last, a use for my A Level in Home Ec which never taught me to cook so must have some value somewhere else...

 

Oats do not naturally contain gluten. It is gluten that causes problems for celiacs. However, as you rightly say, gluten from wheat etc. contaminates oat products meaning they are generally (as least anything mass produced) not suitable for celiacs as traces will be found on/in most oat products and you only need a trace to set off an allergy/intolerance. However, oats can be planted, harvested and dabbled with in such a way as to make them gluten free, i.e. not contaminated (which I presume is what this product is claiming) and so suitable for celiacs.

 

I do not know much about gluten intolerance and its supposed link with ASDs but if it is an intolerance and not an allergy, I would think it would be safe to try these out.

 

Now which should it be first - flapjacks or crumble?

FIGHT!!!!!! :fight: :fight:

 

(My money's on the flapjacks, the other will just fall apart under the pressure... :rolleyes:)

 

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thanks for your honesty Phil

 

Alexis

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Given that DS is hyper-sensitive like no other child I know, we have always followed the advice from ANDI and in this case 'computer say no'.

 

We use Kelko porridge oats - they make OK flapjacks, especially if you use the green tin syrup and not a cheaper glass jar version.

Edited by call me jaded

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Oats do not contain gluten, but they do contain something called glutanin, which is molecularly very similar to gluten. Some coeliacs to react to oats, and I would imagine the same is true for anyone with an intolerance to gluten.

 

Definitely worth experimenting with though!

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We use Kelko porridge oats - they make OK flapjacks, especially if you use the green tin syrup and not a cheaper glass jar version.

 

What are Kelko porridge oats, and how are they different? I've tried searching, but it just comes back with hits for various price comparison websites and no actual porridge! We always use the green tin syrup (nothing else tastes quite the same!)

 

BD :D

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oops it's kelkin - I nearly got off my backside to go and check first time.

 

It's just rice flakes and millet flakes. I sometimes use just rice flakes which is way cheaper.

Edited by call me jaded

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oops it's kelkin - I nearly got off my backside to go and check first time.

 

It's just rice flakes and millet flakes. I sometimes use just rice flakes which is way cheaper.

 

Oh bums! Dunt like riceflake flapjacks :( Too grainy :(

 

Taking onboard what ANDI say (nothing to do with AIA are they? I have VERY strong and negative views of AIA!) I'll proceed with caution and wait until I have an opportunity for some longer term obs - i.e. xmas hols, but I've always been sceptical about the 'minute traces' theories so will probably do some experimenting. Not saying it's good for all kids, but if i hadn't tested every now and again i wouldn't have known he can have occassional small quants of dairy.

Thanks also tally for the info on Glutanin :)

 

L&P

 

BD :D

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Taking onboard what ANDI say (nothing to do with AIA are they? I have VERY strong and negative views of AIA!)

 

The wimmin that wrote 'Special Diets for Special kids' started up ANDI. That book started me on my GFCF odyssey. They can come across a bit strident but they have mellowed and do know what they're talking about. I can't be bothered reading it all nowadays but they've proven themselves right so many times I can only assume that whatever it is my kid's got it's exactly the same thing as theirs. They both (Karryn and Lisa) used to contribute to their forum regularly.

 

AIA - don't think they're active these days. Anyone else know if they are?

 

 

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Shopping in my local sainsbury today and spotted a new Mrs Crimble GF/DF loaf... this one's a 'rustic' one with flax and linseed, and it seems (from the stock I saw on the shelf) to hold its shape etc better than the original white Mrs Crimbles. It tastes pretty good - not the most flavoursome bread I've ever eaten but certainly a very good GF loaf. Nice soft texture too so good for sarnies as well as toasting.

I still reckon 'Genius' has got the edge, but with only tesco stocking that at the moment it's good to know that sainsbury's has got something almost as good, and if it wasn't an offer price the Crimbles is quite a bit cheaper too.

 

:D

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*Update*

 

Proceeding with caution, Ben had one bowl of porridge made with these back at the begining of the xmas hols... No negative effects :thumbs:

 

today we made a batch of Coconut & Date flapjacks (which are fearfully good and i will be sorely tempted to 'snack attack' on later) I let him have one slice just after we nade them this morning and he had another with some Swedish Glace for his pud... I will be monitoring over the next 24hrs or so, and will report back anon.

 

L&P

 

BD :D

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i've just had my first stab at moving towards going gluten free (for other medical reasons). i made orange squash cupcakes with rice flour, and theyre great! they'd be dairy free too if i left off the icing. i'm thinking of making an orange 'drizzle' next time so that theyre gf/df. the cakes are really light and fluffy, even more so than the best 'normal' cake so thats one thing i can rely on when i do take the plunge (or get shoved over the edge by my consultant)

 

the recipe is from 'red velvet and chocolate heartache' by harry eastwood. the book itself isn't a gf book, i got it for my mum for christmas because it uses vegetables in all the recipes, but when i looked through it uses spelt or rice flour rather than normal flour. (i'm currently avoiding the spelt because i think i might have a major intolerance to it as last time i ate it my digestive system stopped dead for days and i was very very sick!)

Edited by NobbyNobbs

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Well, now four full days on from 'F-Day' (flapjack day!) and no problems whatsoever! :thumbs::thumbs:

So given that no difference at home, no difference at school, no other side effects (constipation/squitts/tummy aches or owt like that) I'm thinking we can probably incorporate these into his general diet occassionally. :clap:

They're wayyyy to expensive for an everyday thing, and I wouldn't want to push it that much anyway, but an occassional flapjack, bowl of porridge or other oaty extravegance has got to be a plus, hasn't it.

Of course, not recommending them for all kids on GF/DF, but hopefully helpful/reassuring for some.

 

L&P

 

BD (and the 'Flapjack Kid')

 

The Flapjack Kid's not very tough

He'll whinge a bit if you play too rough

But from now on he'll be happier

'Cos he can eat a Flapjack Bar

 

Baddad's Flapjack Bar!

 

"The Flapjack Bars are on me!"

 

 

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Ah... Spelt is a type of wheat, and isn't suitable for (i.e.) coeliacs, so that may be why it didn't work for you...

Congrats on the cakes. I made a lovely lemon drizzle cake from a Hugh FW recipe using mashed potato...

Mostly just use Doves farm G/F flours for cakes and stuff as they are readily available off the shelf and actually work out cheaper than buying different types in expensive Health Food shops and blending your own. They usually give good results.

Don't eat 'em all at once! :lol:

 

L&P

 

BD :D

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Sounds an interesting book, I am going to try to find it!

 

Spelt is a variety of wheat and does contain gluten, but some people who have a problem with wheat are OK with it. You could substitute spelt for wheat flour if you like the recipes, though GF flour may affect the taste or texture slightly.

 

I make butter icing with Stork, it tastes fine and is DF.

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i used doves rice flour from the orange supermarket but have to admit i didn't even look at the price. ive made a mashed potato cake before that was nice but slightly heavy if i remember right (i think from delia?). i think next up for us is beetroot chocolate cake. K will be off to nursery tomorrow with one of the cupcakes, they're made with butternut squash so my evil plan to get her eating vegetables has begun!

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i've just had my first stab at moving towards going gluten free (for other medical reasons). i made orange squash cupcakes with rice flour, and theyre great! they'd be dairy free too if i left off the icing. i'm thinking of making an orange 'drizzle' next time so that theyre gf/df. the cakes are really light and fluffy, even more so than the best 'normal' cake so thats one thing i can rely on when i do take the plunge (or get shoved over the edge by my consultant)

 

the recipe is from 'red velvet and chocolate heartache' by harry eastwood. the book itself isn't a gf book, i got it for my mum for christmas because it uses vegetables in all the recipes, but when i looked through it uses spelt or rice flour rather than normal flour. (i'm currently avoiding the spelt because i think i might have a major intolerance to it as last time i ate it my digestive system stopped dead for days and i was very very sick!)

 

Well done for your experimental cakes. i love making gf/cf banana bread which im making tomorrow. When i took some shop bought gf/cf cakes to my meal on my birthday last year no one could tell the difference in taste. In fact they preferred my cakes to the standard ones.

 

Rice flour is gluten free, millet is as well and gran (chickpea) flour makes tasty savoury pancakes.

 

Alexis

 

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Ah... Spelt is a type of wheat, and isn't suitable for (i.e.) coeliacs, so that may be why it didn't work for you...

Congrats on the cakes. I made a lovely lemon drizzle cake from a Hugh FW recipe using mashed potato...

Mostly just use Doves farm G/F flours for cakes and stuff as they are readily available off the shelf and actually work out cheaper than buying different types in expensive Health Food shops and blending your own. They usually give good results.

Don't eat 'em all at once! :lol:

 

L&P

 

BD :D

 

ive made a potato pizza using sweet potato mash in the base. i find it's helpful when i have to cut down on nightshade family foods

due to my fibromyalgia. Doves farms flours are great and ive used these since i started this lifestyle 4 years ago.

 

Alexis

 

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Noticed at the w/e that two of my local Sainsbury's have followed Tesco's lead and now have Genius GF/DF bread on the shelves...

It was in their F/F section and it's a new presliced version and it's currently half price on a new line promotion! :thumbs::thumbs:

Only saw white, though, not the brown which you can get uncut in some Tezzers...

 

I've taken to loitering around the FF sections and pouncing on anyone who goes to buy GF/DF bread products to make sure they notice it, 'cos Ben doesn't want it to dsappear again because no ones buying it! :lol::lol:

Honestly, as GF/DF goes it's the best thing since, erm... sliced bread! And no, i'm not the marketing manager for it :shame: Just a happy dad whose found a GF bread his son's really, really keen on

 

L&P

 

BD :D

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is it dairy free? As my son is on a dairy free diet and I am gonna make him some with his milk but at the moment he has Kingsmill which isn't too bad for him, waiting the results for gluten from his last paed appointment so I may need it to be gluten free too!

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is it dairy free? As my son is on a dairy free diet and I am gonna make him some with his milk but at the moment he has Kingsmill which isn't too bad for him, waiting the results for gluten from his last paed appointment so I may need it to be gluten free too!

 

Yes, GF/DF and very nice too... makes lovely melba toast if you buy the uncut and slice thinly (we had a 'potted duck' left in the freezer from crimbo!)...

I've not tried breadcrumbs for coating fish etc yet but as the texture is pretty much the same as regular bread it should work fine. the breadcrumbs do make a great basis for stuffings, though and for treacle tart! :thumbs:

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Someone at school was raving about this her daughter is coeliac and has never taken sandwiches to school as they couldn,t find a bread she liked but is now thrilled to be takning sandwiches for packed lunch instead of crackers, bless her she is only 4.

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Apparently they are about to launch bread rolls, and a larger, sliced loaf.

When they first started up they were doing a survey asking what people would like to see in their range... We said ready rolled pastry - especially a puff one so Ben could have a beef wellington again which he tried when he was challenging his diet a few years ago and has mourned ever since!

Here's hopin'

 

:D

 

 

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Hi,

we found out that ds has intoleramce to gluten (not casein). He does not like the freefrom chocolates. His favourite one is Kinder chocolate. Does it contain gluten? Are there any other ordenary brands free from gluten?

Any advice apreciated. Thanks.

 

Danaxxx

 

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You should be able to find lots of gluten free chocolate... it's dairy free that is usually the problem. Obviously, though, nothing with biscuity/oaty centres.

Depends how strongly you feel about it, but a certain brand is boycotted by many autistic people because of donations it has made to DAN (defeat autism now) and Autism Speaks... that brand rhymes with 'splint'.

Another brand, is boycotted by people who feel that their interests in the third world are less than ethical... that brand rhymes with 'Wrestle' if you're old like me but younger people like a 'lay ' on the end...

 

Hope that's helpful

 

L&P

 

BD :D

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