There are numerous scientific articles and research papers available today saying that the GFCF (Gluten Free/Casein Free) diet will not have any impact on autistic children. Yet, others say the opposite; that their children’s behavior had improved and that they seem to be clearer.
As we all know, not all autistic children respond the same to therapies, medications, supplements and yes, even diet. Generalization in this issue is not necessary, and often times it can prevent another autistic child of an opportunity to try out and benefit from this kind of diet.
Gluten is a composition of two proteins called Gliadin and Glutenin. These exist, conjoined with starch, in the endosperm of some grass related grains, mostly wheat, barley, and rye. Gluten is insoluble in water. Gluten can be a source of protein, both in foods prepared from sources containing it, or as an additive to food that is low in protein. Should the autistic child be on Gluten free diet?
Click here for a very interesting article that addresses this question. There are many other articles out there promoting, or dismissing, this diet. I believe this certainly calls for a case-by-case analysis. Parents know their child best, and trying out this type of diet will certainly not hurt anyone. I know families who started this diet, and involved the entire family. They said they felt much better, and they even lost weight.
So here are some very yummy recipes that you may want to try out. They are great, easy to make , and the entire family can enjoy it. Bon Appetit!!!!
This morning Emily asked for Blueberry Muffins for breakfast. After spending 3 weeks confined to the couch with kidney stones, I decided to put on the apron and jump back in. Of course, I wasn’t lucky enough to have a pre-packaged mix in the pantry. So, I decided to wing it. I found all the ingredients for a coffee cake, surely if I tweaked it a bit I could come up with something… I have to say this was so yummy on a quiet Sunday Morning!!
GFCF Sunday Morning Muffins
1 Egg White
1 Cup Almond Milk – Original
1/2 Oil of choice
1 Container of Diced Pears, drained
6 ounces Fresh Blueberries
1/2 Teaspoon Allspice
2 Cups White Rice Flour
2 Teaspoons Xanthan Gum
1/2 Cup Brown Sugar
1 1/2 Tablespoons Baking Power
1/2 Teaspoon Sea Salt
1/2 cup Brown Sugar
1/2 cup Pecans, chopped
1/2 teaspoon Allspice
Preheat oven to 350 degrees.
Whisk egg, milk, and allspice. Stir in oil and fruit.
In separate bowl combine the rest of the ingredients. Mix wet and dry together. Fill muffin tins 3/4 and top with 1 teaspoon of topping.
Bake 20 minutes… enjoy!!
2 Ripe Bananas
1 1/2 Cups Original Almond Milk
4 Frozen Strawberries
3/4 Cup Fresh Strawberries
Dash of Salt
1/2 teaspoon Green Super Food – Amazing Grass Chocolate Drink Powder
(IF not avoiding casein add 3 Tablespoons Vanilla Yogurt)
Put all ingredients in a bender and mix until a nice consistency. Serve in a glass with straw. Yum-O!! This is an easy breakfast or snack that the kids will love.
I’ve researched & baked and still could not find a GFCF carrot cake that was any good. So I decided finally that I just need to create my own, so here it is: a moist & delicious way to get a little extra beta carotene into your children’s (and your own) diet. I decided to leave out icing because I wanted this to be a nice healthy snack cake that I wasn’t slathering a huge layer of sugar on (the recipe has plenty of sugar in it ;-D) Enjoy!
Bird’s GFCF Carrot Cake
(moist ingredients combine together)
1 cup finely shredded carrots
1/3 cup canola oil
1 cup sugar (feel free to use a sub)
2 Tb. Honey
2 tsp vanilla extract
(dry ingredients, whisk in separate bowl)
3/4 cup brown rice flour
1/2 cup almond flour
4 Tb. Tapioca starch
2 Tb. cornstarch
1/4 cup finely chopped pecans
3 Tb. flax meal
1 tsp. baking soda
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. xanthan gum
1 tsp. cinammon
1/4 tsp. pumpkin pie spice
Slowly stir together wet ingredients with dry until combined well. Pour into 8×8 or 9×9 square baking dish or whatever you choose..Bake at 350 for approx 18-20 minutes..I covered it with foil part of the way through to prevent over browning..do not overbake! There you have it!
GFCF Egg-Free Pecan Brownie Cake
1/2 box Betty Crocker Gluten Free Chocolate Cake mix
3 Tb. water + 1 1/2 Tb Flax meal
1/4 cup powdered sugar
3 Tb. dark chocolate cocoa powder
1 small mashed banana
1/4 cup finely chopped pecans
1/2 cup water
1/4 cup oil
1 tsp vanilla
1/2 tsp xanthan gum
1/2 tsp baking soda
First add the initial 3 tb water to the 1 1/2 of flax meal and let sit 1 minute to act as a binder instead of the egg, set aside. Combine all ingredients as you would normally and
bake as directed on cake package, definitely do not over bake! It took me about 25 minutes in a 9×9 at 350.
World’s Easiest GFCF Peanut Butter Cookiesget ready..this is a tough one..1 egg1 cup sugar1 cup peanut butter (gluten free of course)Yep, that’s it folks! Stir all ingredients together in a medium bowl. Scoop out and roll into 1 inch balls. The original recipe says to roll the balls in sugar, so I took it to the next level and decided to use powdered sugar and therefore it created a yummy glaze all over the cookie..mmmmm. Place on un-greased cookie sheet and press with a fork. Bake at 375 for about 10 minutes until slightly brown. Enjoy!