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He smiles more ...
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<blockquote data-quote="Marguerite" data-source="post: 166317" data-attributes="member: 1991"><p>It's really good he's doing so well.</p><p></p><p>As someone else suggested, if there is a problem then go back and check what he's eaten, because gluten can sneak in so very unexpectedly sometimes. Our friend who has coeliac and is very careful, accepted a caramel toffee from her cousin. Within minutes she was in agony with cramps and bloating - it turned out that it had corn syrup in it and something else which had enough gluten to make her ill.</p><p></p><p>We have rice vermicelli and sometimes bean thread noodles. You need to watch some brands of soy (and other Asian supply sauces). We needed to keep a watch when they were trialling a gluten-free diet for difficult child 3, so definitely been there done that.</p><p></p><p>With the bulk bags of rice - we have a large plastic drum with a rubber seal inside the lid. we use that for our bulk supplies of bread flour and rice. OK, you haven't got bread flour, but it is great for rice as well as rice noodles. It keeps it all together, keeps it fresher and keeps the weevils etc out of it. I pour off a certain amount of rice into a plastic bottle and then work from the plastic bottle for rice supplies for most meals, only going to the drum when I need to refill the plastic bottle. We do the same with other grain products and sugar.</p><p></p><p>Also, watch out for corn starch (aka cornflour) - we have brands of "cornflour" in Australia that are made from wheat. They are supposed to be labelled "wheaten cornflour" but sometimes it's written in very small print. It can make a very big difference to a recipe, as well as a huge difference to someone with a gluten intolerance.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 166317, member: 1991"] It's really good he's doing so well. As someone else suggested, if there is a problem then go back and check what he's eaten, because gluten can sneak in so very unexpectedly sometimes. Our friend who has coeliac and is very careful, accepted a caramel toffee from her cousin. Within minutes she was in agony with cramps and bloating - it turned out that it had corn syrup in it and something else which had enough gluten to make her ill. We have rice vermicelli and sometimes bean thread noodles. You need to watch some brands of soy (and other Asian supply sauces). We needed to keep a watch when they were trialling a gluten-free diet for difficult child 3, so definitely been there done that. With the bulk bags of rice - we have a large plastic drum with a rubber seal inside the lid. we use that for our bulk supplies of bread flour and rice. OK, you haven't got bread flour, but it is great for rice as well as rice noodles. It keeps it all together, keeps it fresher and keeps the weevils etc out of it. I pour off a certain amount of rice into a plastic bottle and then work from the plastic bottle for rice supplies for most meals, only going to the drum when I need to refill the plastic bottle. We do the same with other grain products and sugar. Also, watch out for corn starch (aka cornflour) - we have brands of "cornflour" in Australia that are made from wheat. They are supposed to be labelled "wheaten cornflour" but sometimes it's written in very small print. It can make a very big difference to a recipe, as well as a huge difference to someone with a gluten intolerance. Marg [/QUOTE]
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