This week is going to be a challenge for me. Our 2-1/2 year old is likely gluten/wheat sensitive. Our Dr (and my strong will) has suggested that we start him on a gluten-free diet (in addition to the dairy free diet we are already on).
I have discovered that gluten-free is much more complicated than I thought.
I almost feel as though I have to relearn the principles of baking! My first loaf of bread was a complete flop. My husband said it looked like the Sahara Desert (he really wasn’t exaggerating!).
So – if you have any experience with this I’d love to hear from you…pray for my poor son who has to muddle through this awful stuff (and eat my experimental food!!!).
Monday
B: eggs/toast/oj
L: leftover BB and tomato pasta (gluten-free pasta)
D: Spicy Italian Pork Cutlets, baked potato, salad
Tuesday
B: cereal
L: PB & Honey on homemade gluten-free bread
D: Vegetable Orzo and homemade bread
Wednesday
B: eggs/toast/bacon
L: grilled cheese on homemade gluten-free bread
D: Pecan-encrusted salmon (from last week-we didn’t end up making it), salad
Thursday
B: cereal
L: PB & Honey on homemade gluten-free bread
D: leftovers
Friday
B: WW pancakes and bacon
L: hmmm, we’ll get back to this….!!
D: homemade pizza night (gluten free pizza crust)
Saturday
B: WW pancakes (substituting a gluten-free flour replacer for WW flour in a standard recipe)
L: leftovers
D: Korean BBQ Chicken (grilled), corn on the cob
Sunday
B: cereal
L: pita (with flour replacer)/hummus, cottage cheese
D: meatloaf, veggie, salad
Snacks: Soy yogurt, fresh fruit salad, jello/pudding, cinnamon rice cakes (can you believe my son loves these??? How great is that since it’s about the only crunchy snack food I can buy for him!)
Baking: Gluten-free EVERYTHING!!! plus all the regular stuff: bread for my husband and I, pita for us, too)
