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My Daughter And I Are Looking For Help!

bonjovigirl

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bonjovigirl Newbie
bonjovigirl
Posted

Hi,

My daughter has been diagnosed with a wheat allergy. Her allergist has recommended we cut her to ONE serving of wheat a day. She is NINE years old and a VERY picky eater.

I have looked at all the labels of everything she eats, and of course, found WHEAT. Can anyone give me suggestions on what I can feed her??? It seems everything she wants is all the stuff she can't have. I have NO idea what foods to buy for her. She eats very few veggies and fruit, and like myself is a big bread and pasta eater.

I know I have to cut her down on this stuff, but what do I give her as an alternative?? Please, if there is anyone who can help, I would be eternally grateful. Just a list of foods that are ok to give her, and subsitutes would be so helpful. I have looked on the internet, but have not found the right site yet that gives me any help.

She is taking Singulair, Lartadine, and Armour Thyroid now, plus drops under her tounge three times a day.

Thank you so much everyone for your help. My daughter Ashlyn and I appreciate your help.

DeAnne

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Jnkmnky Collaborator
Jnkmnky
Posted

Open Original Shared Link

Open Original Shared Link

These are two companies that make bread products. Kinnikinnick has great white breads, great donuts, great pizza crusts, great chocolate chip muffins, decent bagels. Shipping is reasonable at $10 per order.

Chebe is a bread mix. We use it in a variety of ways.. I prefer the garlic onion flavor. We sometimes chop up pepperoni, put in Mozz. cheese, garlic salt, pesto, and bake them in the shape of sticks for pizza sticks. We have a side of sauce for dipping. You can also make great "hot pockets". Stuff with anything you like. My kids liked diced ham and cheese, melted inside the hot pockets. You can also wrap it around a hot dog for corn dogs.

robbiesmom Rookie
robbiesmom
Posted

Hi There!

Sorry to hear about you daughter-is she just wheat sensitive or actually celiac? I would actually try to leave her bread in tact and reduce her intake to one slice a day if she is just sensitive-does she eat Cheerios or and other whole grain cereal? My son reacted the worst to his breakfast cereal-he is a cheerios freak! When he cut those out he improved a little right away. Also when we stopped giving him Club Cracker Sticks it helped-we did find out he is a Celiac however and are experimenting with the Kinnickinic breads and Chebe products. Also he eats Vans gluten-free Waffles and loves them! Just some ideas! Sara B)

lovegrov Collaborator
lovegrov
Posted

Open Original Shared Link

The link above has some lists you can check. gluten-free pasta generally isn't all that bad but I personally think gluten-free bread stinks so I just don't eat it. However, you might find something your daughter likes.

richard

tarnalberry Community Regular
tarnalberry
Posted

If she is allergic to wheat, and not gluten intolerant, you can use oat flour to replace wheat flour in a lot of baking items, which can be a big help. Commercial breads are unlikely to provide what you need, and as richard pointed out, gluten-free breads aren't all that great so some of us just don't eat them.

It will take some time learning to read the labels, but the easiest/cheapest option is to stick to naturally wheat (or gluten) free foods that are prepared from scratch. It's more work, but that just makes "fast" recipes all the more valuable. :-)

lbsteenwyk Explorer
lbsteenwyk
Posted

Hello and Welcome, DeAnne:

Have you been to a local health food or natural foods store yet? Most places carry a variety of both wheat free and gluten free items. You should be able to find cookies, pasta and breakfast bars and cereals that meet your needs. Newman's Own makes wheat free cookies that are sometimes available in mainstream grocery stores. You may also be able to find rice pasta, cereal and gluten free waffles in a mainstream grocery store. I suggest contacting customer service of your local grocery store chain and inquiring what products they have available. Most grocery chains have a dietitian who can help you.

Here are some websites where you can find more gluten free items:

Open Original Shared Link

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
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      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
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      Hidden Gluten in distilled vinegar

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      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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