GlutenFreeDairyFreeFreezerCookingI am off gluten and all of the associated grains, I am quite certain, forever.  I have an intolerance to most grains containing gluten as well as gluten itself and a very strong yeast intolerance.

I understand that I will probably never have a traditional slice of bread again (as much as I love it).

My husband and I had no plans to change the rest of the family’s diet, in part because we don’t know if we should believe all the hype about how bad wheat and gluten is for people.

However, two of our kids have sensory processing issues, and I recently ran across two articles that talked about children with some behavioral issues who improved greatly when they went off gluten.

For the most part, our kids are doing alright now and have no where near the issues the kids in the articles had, but two of ours tend to get very wound up at times.

After reading the articles, my husband and I decided we would take gluten completely out of everyone’s diet for 6 weeks.  Then, we will reintroduce gluten for a month and see if we notice any difference.  If we don’t, we’ll keep gluten and wheat in everybody else’s diet.  If we do notice a difference, we will take it out for 6 more weeks and make a decision then.

If you are interested, the two articles I read are The Gluten Made Her Do It:  How Going Gluten Free Saved My Daughter’s Mental Health and Is Sensory Processing Disorder the New Black?

Going Gluten Free on the Cheap

Since we don’t know if gluten truly is a problem yet, I don’t want to buy expensive substitute foods and all the many gluten free flours you can cook with as well things like xantham gum.  Instead, we want to keep this simple.

I recently bought coconut flour and shredded coconut from Tropical Traditions, so we decided we would make due with what we have.  Any gluten free baking I do will be with coconut flour and then I will feed the family meals that are naturally gluten free.  If we find out that going gluten free makes a difference, then we will buy more after the initial test period.

A Gluten Free, Dairy Free Freezer Cooking Session

100_3967We don’t eat many boxed cereals, but we do rely heavily on grains for breakfast.  Our kids typically eat some type of homemade baked good–muffin, pancakes, waffles, oatmeal, muesli–and fruit and either eggs or bacon for breakfast.

My husband is on the breakfast shift, and without the homemade baked goods, he felt a little lost.  The second day he served rice as one of the meal components, my daughter started crying that she didn’t like rice for breakfast.

So, this weekend we played tag team and got some freezer cooking down so next week is smoother.  Here is what we made:

I’ll keep you posted on how our gluten free journey goes.

Have you or your children gone gluten free before?  Did you notice a difference in behavior?

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