Our children had their well-child doctor's appointments today and it's official, "M" is going on a strict gluten free diet. She eats mostly gluten free at home since I am gluten-free, but we do not enforce it when she is out. After our discussion with our wonderful pediatrician today, we have decided that she too needs to be 100% gluten free. Most people know of the usual, obvious signs of food allergy/sensitivity (rash/hives, wheezing, GI problems). But, did you know that emotional outbursts, behavior problems, ADHD, delayed development, and poor muscle tone can also be signs of food allergies? I have definitely noticed some behavioral changes and an increase in night terrors on days when "M" has gluten. So during these crucial developmental years, the doctor and I agree that it's best that we just stick to gluten-free (much easier said than done when animal crackers are the staple at Sunday School and playgroups).
RECIPE: GF Vanilla Pound Cake
(original recipe can be found on Land O Lakes)
*This recipe contains a lot of butter and sugar! I did substitute some of the sugar for honey (and plan to substitute more next time). I also want to try to substitute coconut oil for some of the butter. It sure is delicious though!
1 1/2 cups sugar
1/2 cup honey
1 cup butter, melted
4 tsp. vanilla
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp. xanthan gum
2 tsp. baking powder
1 cup milk
1. Preheat oven to 350 degrees. Grease angel food cake pan and sprinkle with rice flour.
2. Combine sugar, honey, and melted butter in large bowl. Beat at medium speed until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
3. In small bowl, stir together remaining dry ingredients. Gradually add flour mixture alternatively with milk to butter mixture, beating at low speed.
4. Pour batter into pan. Bake 50-60 minutes. Cool 10 minutes; remove from pan.