Monday, September 29, 2008

Baking bread for special diets

My daughter and I made our second loaf of gluten free, casein free, soy free bread *together* today.
(Gluten is the protein found in wheat, barley, rye; Casein is the protein found in milk.) We have been GFCF for 7.5 years, and my daughter was a fantastic responder to the diet. The past several years, we allowed some deliberate dietary infraction while using enzymes that digest the gluten and casein, and yet, she's developed some severe eczema and rashes, and recent allergy testing revealed some moderate and severe reactions to both milk and wheat plus several other foods. So, we've gone back to strict GFCF + soy free, and are trying to find a really good bread. GFCF breads are different from wheat breads, and we have to rotate our use of eggs. Egg free GFCFSF products are sometimes more like hockey pucks than something edible. This one is from a mix by Pamela's.

We are using an intervention called Relationship Development Intervention, to remediate the core deficits of autism, and cooking and baking together is a wonderful backdrop to RDI(r) and to homeschooling. We are also able to to sneak in reading when we read the recipes, math with measuring ingredients, and when we decorate cakes, we work on spelling. Soon, we'll be writing about our activities and blogging about them! If you are looking for a place to ask questions about RDI(r), join us on a yahoo group called "Autism Remediation For Our Children". It's a friendly group and there are many experienced parents willing to share their stories with families looking for information and hope.

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