Oh Holy Leaky Gut Batman !!!. DS2 with ASD and food issues is highly intolerant to wheat, gluten....

[pagwatch]

...casein, eggs, rice, soya , almonds and several otherthings.

He is already GFCF but I now have to remove rice - I currently bake with rice flour and milk, soya - his puddings are soya based, eggs - in farkin everything I bake for him. No almonds so can't use almond milk or as flour.Even corn/maize is dodgy

My question is - is there a book called "what to feed them when they are not allowed any-bloody-thing" or one written in a similar vein.

bumping in desperation...

[sigh] I think I will be spending tomorrow morning sitting on the floor in the bookshop scanning for inspiration.

Poor little bugger

Holy cr*p that's going to be a challenge...

[no help at all]

Go to Amazon and type in allergy cooking

It brings up quite a few suggestions.

For example this looks promising as it seems to suggest it tells you how to adapt recipes.

quinoa?
aramanth?
teff?

I feel your pain - I suspected rice was an issue with dd1 last year, but thankfully it turned out to be something else.

oh gawd that is tricky. Kept ds off gluten and dairy until 3 because of leaky gut, but now he has both. but he still drinks rice milk. But he won't eat eggs or soya or nuts. Hmmm. very hard without rice flour/milk. What was the test that showed you up pag if you don't mind me asking?

racking my brains to think of an alternative to rice milk/flour...

there is a quinoa milk, but I discounted it for dd1 for some reason, maybe the dreaded "natural flavourings"

will have a rummage about and see what I've got in the cupboard (mind like a sieve these days, I just blindly follow instructions/recipes, but can't for the life of me remember them )

oh Thanks soupy.
I can do GFCF already but I want to try and adapt some things that he recognises as food issues and reluctance to try new things are a big part of his autism. I will order a few books in that genre and see if they help.

Thanks to silverfrog. Perhaps I can blend quinoa with something 'softer' like tapioca starch or potato starch?

I do appreciate the sympathy and empathy folks. Feeling a bit defeated this evening....

oh, and how are hazelnuts?

I'm sure I've seen hazelnut milk somewhere.

ruty..
It was the big York Test thingummy combined with his hair analysis, urine profile etc etc. I am seeing The Brain Bio people at Patrick Holfords institute.

FWIW I have secretly long suspected both rice and soya but just couldn't really contemplate going there IYSWIM

will try to remember whatI have baked with quinoa flour (I know I just bunged some into bread once when i didn't have enough rice flour, and it worked ok) - some biscuits i think, but not sure what else was mixed in.

how dodgy is corn? the quinoa and hazelnut milks are here but have corn maltodextrin in, and also agave syrup.

Haven't heard of them Pag. Well bloody done you for being on the ball. We just tried Paul Shattock and Mike somebody at Frimley hospital.

Wish i could be of more help with the diet.

Having been through the list corn is not great but not hideous so I am going to use if. The advice was to take out the obvious problem foods first (egg whites, rice, soya) on top of the foods we already exclude and then try to massively reduce the next most problematic IYSWIM which includes almonds,egg yolks and about ten others.

I think that is a sensible way to proceed.

Thanks for all those ideas Silver. Very encouraging

That will be Mike Tettenborn ruty. He is really good . DS2 saw him a few years ago.

yes that's him.
he wrote a letter to my gp who had previously been rolling her eyes at me. After that she was strangely polite.

appli slices PAg

Nothing elsemind, just those.

I do think I know how you feel from when ds1 was on df /cf, and the salycylate free diet (cuts out most fruits and veg)......

you'll get used to it honest.And after all it'snot as if we have anything else to do is it?

I make tortillas for ds's using masa flour (proper Mexican maize),its wonderfulfor thickening things also and now its my GF flour of choice for plain receipes. Dont bother with a tortillapress though, just a large expensive lump of cast iron taking up more space in the kitchen.....

Soup.I went and got the book you posted this morning. It is a really good start as it shows how to adapt recipes rather than my having to start from scratch.I spent half an hour in the Health Food shop too reading labels so - its a start

Thanks all who replied. I felt pretty overwhelmed and down yesterday but you were all very nice

Thanks

I'm glad it's OK - I only found it using the search thing on Amazon but it did claim to offer ways to adapt rather than specific new recipes. Thank goodness it delivered on that!

I'm glad I only have to label read when certain guests come round - I've done GF and dairy free which are a piece of cake but never anything more complicated than that. I don't envy you (it was a revelation to myself and my friend who has a GF DD that some salt & vinegar crisps contain gluten!)

have just looked at the link, and I have that book, pagwatch.

It is invaluable, as you say, for showing you how to adapt a recipe to get what you want.

I hope your baking is successful (dd1 won't touch most things I make, but I live in hope...)

pagatch I've not tried these particular tests (although I have the literature) but most tests are not 100% reliable. So once you've excluded everything I'd recommend reintroducing one at a time to test what really matters. My child has food allergies but can safely eat several things where they have positive tests.

Have you considered digestive enzymes like Peptizyde as an alternative to so much exclusion?

I think the bbc website allows you to search on certain foods? The allergycooks website is worth a look. You may have to rely on potato, meat and veg with breakfast of quinoa, buckwheat flour pancakes made with egg replacer or gluten free bread and jam.

tatt
thanks
yeah - I know they are not 100% but I had the testing done as I am sure that only gfcf was not sufficient - I have long had some concerns about soya and rice. And his behaviour has been deteriorating .

I have tried enzymes on three seperate occasions over the years but sadly they have never seemed to help him at all. I still get emails from the nice Houston people though

Poor DS2 does not seem to be terribly lucky one way or another really
Brain Bio have suggested that I don't even think about trying to exclude the items with less than a 4 IGg reaction - just exclude the fours and try and reduce the threes which may be a good way to go.

So - I think your suggestion is a sensible one. My problems is that i need really to exclude for a while before I can try and re-introduce IYSWIM. And DS2 is so self-limiting that is going to be the hard bit

the other thing you might consider is a rotation diet - so he only eats the 3s once every few days. Some books about intolerances suggest the level doesn't build up enough to cause problems. I know someone whose health problems responded to that, it might be easier than total exclusion.

Will he have fish/fish oil? That in combination with reduced sugar intake made great changes in behaviour (good ones ) for one small boy I used to know.

I know the feeling! I initially read this: www.amazon.co.uk/Cooking-without-Barbara-Cousins/dp/0722540221 (you should find it in your library) to help me get started but I quickly realized that experimentation was the key!

For baking you could use a mixture of quinoa (or millet or buckwheat), tapioca (or potato) and gram flours. This would mimic a lot of the gf mixes but avoid what you are trying to avoid.

For replacing eggs see here:

coeliac.info/suppboard/viewtopic.php?t=614

If you don't find a suitable milk for mixing in recipes then just use water - it doesn't make much difference particularly if you add an extra tablespoon of one of the flours.

I also used some of the allergy recipe sites for ideas though you will have to substitute one or two ingredients as you go:

e.g. www.eatingwithfoodallergies.com/allergyfreerecipes.html

Good luck!

Also look at vegan sites for ideas like using gram flour/water/olive oil in place of the egg mixture in a quiche. Most vegan recipes use tofu which your DS can't have but gram flour does work. It also works for egg free omelettes e.g. www.pickyvegan.net/2008/05/chickpea-omelette.html or vegweb.com/index.php?topic=24205.0
or
vegweb.com/index.php?topic=24205.0

Thanks for those !!!!

DH was away this weekend so I have done a few hours of weeping ( and drinking ) and ready to get going.

Flaming - I have taken those links for reference and picked up a selection of flours to start experimenting with. I think if I can make things look and smell similar that is half the battle.

Tatt - that is great that your boy had reacted so well to dietary changes. DS2 does take fish oils if I out them in juice. The roatating three's is a fabulous idea. I will do him a menu as soon as I have something to rotate

and Peachy I will let you know how he does on the apple slices only diet . Methinks perhaps I shpould give it a go....

I really appreciate your help. this really did floor me