my3monkees

Thats awesome that you were able to get in and get tested so quickly!
Unfortunately for some of us its not so easy. Especially without GI symptoms First you have to convince the primary to run the blood test. Which mine was reluctant to do, despite 3 first degree relatives! Then if that blood test comes back negative, there is no chance in hades of getting a referal to a gastro. Sometimes you gotta love the way the healthcare system works!

Just an  FYI, that is a sugar alcohol which can cause tummy trouble in alot of people!

But if consequences aren't doing the trick, he may not be mature enough to avoid the gluten so readily available to him in the home. I'll be honest, if I were looking at possible solutions, foodie husband would be next on my list. He may have to consider whether his food hobby is more important than his son's health.  

I think it is time for a serious talk with hubby, sons medical needs should come ahead of his food. Tell him he can develop his talents, by trying new gluten free "foodie" items.

Thanks for the recipe for the cream soup mix.  I've been trying to avoid dairy...does anyone know if this can be made dairy free?

I know Wegman's sells a non-dairy powdered milk replacement. I've heard it's really good but haven't tried it. My mother also used to use non-dairy coffee creamer as a powdered milk replacement. HTH

Here is a basic "Cream of" recipe from Allrecipes:

    *   2 cups instant nonfat dry milk powder
    * 10 tablespoons cornstarch
    * 1/2 cup mashed potato flakes
    * 1/4 cup chicken bouillon granules(herb ox)
    * 2 tablespoons dried vegetable flakes
    * 1 teaspoon onion powder
    * 1/2 teaspoon dried marjoram
    * 1/4 teaspoon garlic powder
    * 1/8 teaspoon white pepper

Directions

   1. In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year.


      Editor's Note: Use as a substitute for half a 10-3/4-ounce can of condensed cream of chicken, mushroom or celery soup. For half of a can of soup, in a microwave-safe dish, whisk together 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally. For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.