Once again the Gluten Free Warrior has taken me to a new level. I wonder how many people are watching his videos or reading his blogs. In this youtube video from the gluten-free society, Dr. Peter Osborne talks about gluten and it’s effects on children. This video is extremely informative. Dr. Osborne presents information on a chart of the different gluten proteins and how much is found in each type of grain. How many of us putting our children on gluten-free diets, purchase gluten-free breads that have sorghum, rice, corn, etc. in them? These products are supposed to be gluten-free aren’t they? It even says so right on the packaging, but if you watch the video you will see while they may be free of wheat and gliadin which is the protein usually associated with gluten, ALL these grains have a form of gluten protein in them! Some have a small percentage of gluten protein, but as Dr. Osborne points out, even a small amount can be enough to cause a reaction in a person with gluten sensitivity.
Well, that is food for thought. I guess that is why there is so much talk about going on a TRUE gluten-free diet. You would have to use flours derived from sources like almonds, etc. to truly go gluten-free and keep breads and crusts, etc. in your diet. Keep in mind that if anyone in your family has an aspirin sensitivity that almonds have natural salicylates in them and it is possible that your child could be reacting to those as well. You can still have yummy foods like this dairy, soy and gluten-free cheesecake. The only change I would make to that recipe would be use pure vanilla instead of the extract as vanilla extract can have synthetics in it.
All of this may seem overwhelming for those just starting out or even for some of us that are more seasoned. I thought I knew most of what I need to know about gluten and gluten-free foods, but I am still learning everyday. There is tons of information and many people are posting some great free recipes online!
Don’t give up hope! You can do this!