Wednesday, January 11, 2012

Gluten Free Baking

     I am realizing that there is quite the learning curve when it comes to baking with gluten free flours.  My son is Autistic and lately we (and the teacher at school) have been having some issues with his behavior.  Despite the speech therapy, occupational therapy, consistency and massive amounts of patience and love we just haven't seen improvements in his obsessive behavior, temper, and impulse control.  I had read somewhere that sometimes cutting out gluten and dairy can improve behavior in Autistic children.  I had filed that information away in the "desperate measures" folder of my brain.  Well... we are now getting to that point. 
     So far we are almost through 2 weeks of a gluten/dairy free diet.  It's hard to say whether or not the improvements we have seen are truly improvements or just hopeful thinking.  I have set a 6 week goal of maintaining his strict diet to give his body time to adjust.  So far it's been kinda fun experimenting and learning about all the different kinds of flours.  I love science so this is right up my alley.  As we speak, I have gluten/dairy/egg (because we were out) free brownies in the oven.  If they are as awesome as they smell I will be sure to post the recipe.
Doesn't he just ooze ornery?

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