The Autism & ADHD Diet: A Step-By-Step Guide to Hope and Healing by Living Gluten Free and Casein Free (GFCF) and Other Interventions by Barrie Silberberg

Author:Barrie Silberberg
Language: eng
Format: mobi
ISBN: 1402218451
Publisher: Sourcebooks
Published: 2009-04-01T21:00:00+00:00

120 | TheAutism&ADHDDiet

you are looking for products or recipes without eggs or dairy, look for

those marked “vegan.” You can often use egg replacer (Ener-G brand)

to substitute for eggs in a recipe. Vegans do eat grains, so make sure the

product or recipe has no gluten in it. In recipes, change the flour to suit

your needs to make it gluten free.

Religious Questions

Q. Communion wafers have wheat in them. Does a GFCF one exist?

A. Yes, Ener-G makes communion wafers that are vegan, GF, and soy

free. Depending on your religion, you might want to discuss this option

with your clergyperson. Some religions have different views on what

is permissible.

Q. Can we find a GFCF matzo?

A. If you search online, you will find many recipes for matzo and

matzo-related foods. Try all of the various spellings to expand your

search: matzo, matzah, and matzoh. Gluten Free Matzos (http://

www.glutenfreeoatmatzos.com) offers GFCF matzos made from

gluten-free oats. The only ingredients are GF oat flour and water. The

matzos can be ordered online from the British company and shipped to

many countries.

Q. Is wheat starch gluten free?

A. Wheat starch is produced by removing proteins, including gluten,

from wheat flour. Many years ago, wheat starch was thought to be

safe for those on a gluten-free diet. However, it has been proven that

removing all traces of protein is impossible and a small amount remains.

Two types of wheat starch exist. The first, commercial wheat starch, is

not suitable for those on gluten restricted diets. The second form is a

specially manufactured type that is very expensive. It is permitted on

the gluten-free diet in some European countries, but not in the United

States. That is because the washing process is rarely complete, leaving

residual gluten in the wheat starch.

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