Multiple Intolerances/FPIES

[honeysucklejasmine]

My DS has been struggling with allergies/intolerances since he was born. The usual gastric symptoms, skin issues, nursing aversion... I'm breastfeeding so we've both been dairy free since he was 1 month old, then we cut egg, then soya by the time he was 3 months old. He was nice and stable and we were managing. But since weaning him (he's now 7 months old) we've discovered a wheat/gluten issue too.

We got a referral to the dietitian this week so awaiting that appointment (can't imagine it'll be soon) but I am feeling the strain of trying to feed him.

I can't find a gluten free loaf that doesn't have egg in it, and I've not had much luck making one either as they seem to rely pretty heavily on dairy products to make up for gluten, and our non dairy alternatives aren't cutting it.

Trying to feed him, myself and DH, and a fussy toddler... It's driving me mad.

Any other parents out there who have had to cut out so many things who can offer support? Hints and tips? Recipe inspiration? Foolproof bread?

Help!

[rogueantimatter]

That sounds very hard.

I developed multiple food intolerances as an adult. Not including wheat. So I'm afraid I don't meet your requirement of being the parent of an infant with allergies/intolerances. However I do eat a lot of wheat and dairy substitutes which I will detail below. If nothing else at least your unanswered post will get a bump.

The wheat substitutes I use are buckwheat: amisa crackers and clearspring buckwheat noodles. Quinoa: flakes to make porridge with and the whole grain cooked with veg bouillion and chopped veg/beans instead of having a sandwich. I also use millet flour to thicken stews, sometimes soup etc. I occasionally make myself tapioca if I feel like having a pudding.

There are lots of alternative flours. Some are pure starch eg potato flour, cassava flour (tapioca is made from cassava) and others are made from alternative grains eg rye and millet. Once you start using them you really understand why wheat is such a common ingredient though.

How about oatcakes? Ricecakes with added quinoa?

I would recommend going to a private nutritionist who specialises in infants. I used one for myself. A few years later I was referred to hospital dietitians when I was in hospital for something else and their level of knowledge seemed so much less than the nutritionist.

Good luck.

[Whitelisbon]

Don't hold your breath for the dietician - every one we've seen has been hopeless- one suggested ice cream and mayo to build up my multiple allergy (including dairy and egg) son.
However, Tesco own free from bread/rolls are egg and soya free, as are b-free wraps.
For meals, I cook from scratch most nights. Bolognese (with 2 lots of pasta), chicken stew, vegetable soup, chilli, curry, etc.
You can buy free from nuggets, sausages, fish fingers, etc, but they're expensive, and not very nice, so we use them for the occasional night I don't have time to cook.
Koko do coconut based yogurts, and coconut milk, asda sell rice noodles (the dried ones are easier), Iceland do loads of stuff but you have to hunt for it, as it's not marked. They do beefburgers that are safe, and they're fab for "sausage" casserole.
Biscuits/cakes etc are harder - we make from scratch.
It's hard work, and you have my sympathies, but it gets easier - ds is 12 now and has lots of allergies, but it's second nature to deal with now, so it's ok.

[honeysucklejasmine]

Thank you very much, both. I'll post more later (just going out) but wanted to say I really appreciate your posts.

[ForgivenessIsDivine]

We gave up on bread, for a long time! And to be honest, my youngest is 9 now, I don't give him bread very often as we tend to keep yeast out of our diet too. We ended up excluding sugar, lots of fruit and supplementing fatty acids, probiotics and vitamins for a while to get things under control. It worked. At one stage we excluded gluten, dairy, yeast, soya, additives, sesame, peanuts, strawberries, tomatoes, sugar, maize, millet, oat and red meat.

Helmsey and Hemsley's mutliseeded loaf works for me. Wouldn't really work for a toddler. Butternut squash 200g, 200g of seeds, 50g of raisins, 100g of chestnut flour, 1/4 teasp of bicarb and juice of half a lemon (though these last two are not necessary).

I would look at Lucy Burney's optimal nutrition for babies and toddlers though it's not gluten dairy and egg free there are some things you can adapt but it talks about the sources of nutrients which is very useful. For you, I would borrow It's all good by Gwyneth Palthrow, Helmsley and Helmsley and Deliciously Ella from friends or the library and have a read. There are not loads of recipes but there are ideas. I found it easier to come up with meals we could eat rather than trying to recreate meals we couldn't eat.

Also worth mentioning that we did 'detox' the house too... he has a coconut fibre mattress, we use all natural cleaning stuff and at one stage had mostly natural fibre clothing.

[Nattynat18]

My daughter has the same - egg, dairy, soy and wheat. I have found a few products she likes. It’s not bread but as close as I can find given the no egg/soy. I get gluten free grissini made by Schär (I get in Sainsbury’s) they also do this crispbread which she likes and isn’t too bad. Also, on bbc good food website there is a recipe for gluten free flat breads. I made these with gf flour, dairy free Koko yoghurt and some different herbs / spices. They are relatively easy to make - cook in a hot oven for a few mins either side and they are pretty good.

[Nattynat18]

www.bbcgoodfood.com/recipes/10504/toasted-cumin-flatbreads Here is the recipe

[Nattynat18]

Just another thought... we do jacket potatoes. Then it’s just a topping which can be easily interchanged. My daughter likes baked beans, the middle one has a milk allergy and likes them too and eldest has no allergies so can have cheese. You could also get a coconut based df cheese to try. I am not a massive fan but it might work.

I batch cook lots of stuff now, simple chicken or beef stews, bolognese etc and freeze in diff size portions without salt so can add once heating up for the ones who have salt. I also make chicken fried rice and add soy sauce after baby’s portion taken out.

It’s hard work but you soon get in to a routine. I have a mini kids thermos pot so take that for her if we go out anywhere for lunch.

Also, I feed all my kids gf pasta now. It’s too much of a faff and they don’t complain. The barilla gf pasta is often on offer at ocado so I buy a few at a time

For baby snacks, there are the kiddylicious range is good. She loves the veggie straws and the blueberry wafers.