Again, everyone in our household has a sensitivity to fibers, soluble and insoluble. The difference being; insoluble fibers break down easily, where as soluble ones do not. Fruits and vegetables are soluble, whereas whole grains and glutenous products are not.
To this day, the kids' favourite quick-grab snack is a peanut butter sandwich. We love pancakes, cakes, muffins, waffles, pizza, donuts, crackers, and a whole slew of other foods that contain gluten, without it being added in, not to mention the other foods that contain sometimes smaller amounts such as potato and rice. Going GF seems impossible!
How to go cut back severely on gluten; and balance its effects:
- If you are like me, and do what you can to get the 5 food groups into your kids, stop.
- switch from whole wheat and whole grain breads to white bread or light rye bread.
- find affordable bread mixes and find the method you like the best, unless your kids can go without sandwiches happily, you'll quickly find yourself baking your own bread.
- if you buy frozen entrees, or other flour based products, trickle this back and experiment with your own recipes until you find one your loved one enjoys.
- When you are about 50/50 GF, schedule yourself some space on your calendar to bake and prepare foods ahead of time, that way your meals and snacks are as easily accessible to them as the store-bought versions were.
- involve the kids in the process. since there are new foods and new textures, they might feel more comfortable trying something new if they are in control of what goes on their plate.
- talk to your family about how foods affect behaviours and moods.
- drink water before and after any consumption of starches.
- Amaranth
- Arrowroot
- Buckwheat
- Chestnut flour
- Coconut flour
- Cornflour (from maize)
- Cornmeal
- Corn tortillas
- Lentil flour
- Malt-free rice and corn breakfast cereals
- Millet meal
- Most pappadums
- Polenta
- Potato flour
- Psyllium
- Quinoa
- Rice (any kind)
- Rice bran
- Most rice crackers
- Rice flour
- Rice vermicelli
- Sago
- Sorghum
- Soy flour
- Soy-based lecithin
- Taco shells
- Tapioca.
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