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About Triplatte

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  1. Thank you both SO much for the info!! It's exactly what I was looking for! Auzzi, my son can actually have some of the flours you mentioned: Amaranth flour, buckwheat flour, millet flour, and quinoa flour. I've never heard of teff flour, but I will look for it. I do have white & brown rice flours, buckwheat flour, quinoa flour, arrowroot & potato starch, but wasn't sure how to mix them to get the lighter gluten-free bread. Thanks again!
  2. Hello everyone! I'm new here. My son was recently tested for food sensitivities and WHEAT, DAIRY, SUNFLOWER, GREEN PEPPERS & SHELL FISH came back as highly reactive for him. In addition, moderately reactive but also very close behind the "high" reactors were SOY, TAPIOCA, COCONUT, CAROB, LECITHIN, WALNUT and several other things. ALMOND, CORN & EGGS are also IFFY. We have had him on the Feingold Diet program for the last 6 weeks which basically eliminates all artificial flavors, colors & preservatives, but we really saw a HUGE improvement in his behavior after removing gluten & dairy--those foods were making him hyperactive! A week after removing gluten & dairy, we had our calm, pleasant, fun-to-be-around son back again!! We were AMAZED and so grateful for going with our gut and having the food sensitivity test done on him. I would like to find recipes for bread, pancakes, cookies, etc. for him that don't have any of those ingredients. This has been difficult! Commercially sold gluten-free items almost always have soy, tapioca, or sunflower added into their mixes which we are trying to avoid. He does really well with rice products/flours and buckwheat, and we have replaced dairy milk with Pacific brand hemp milk. We are testing out gluten-free oats, as well as eggs. I am a baker by trade so I feel like I can get pretty creative with recipes, but I've been so focused on getting his basic diet on track that I've had little time to think about the secondary things. Any suggestions would be welcomed and appreciated!!!