Wheat free bread/tortilla recipe?

[heatherp]

Hi all, so my lo, Wyatt, is doing so well on white rice, chicken, beef.  He is a completely new toddler, in fact.  It is as if we are meeting him for the first time.  Adding wheat into his diet has proven challenging, however.  A small amount and he seems to tolerate it.  A larger amount, or wheat by itself with no other foods, and he has gas/cramping/diarrhea.  He does not get low blood sugar, Clammy skin, orange urine, pain that I am guessing is kidney pain, breathing difficulties like he does from fructose, however, so I am assuming this reaction has nothing to do with his HFI diagnosis, but is rather a more simple intolerance of some kind?  So, we have pulled wheat.  The problem, however, is he grew to love the flatbread recipe that I found on this forum, and it was so very convenient to carry in the diaper bag and use as a go to finger food.  Does anyone have a wheat free replacement idea?  Perhaps a rice cracker recipe?  A tortilla that is wheat free?  Is anyone else in this same boat where they also avoid wheat?  

[charlie]

Hi Heather, great news that he is improving, shame about wheat tho. Maybe try making them with rice flour if you can get it. Try in very small portions as with anything new as it is usually made with brown rice which is slightly higher in fructose. I have made them with that, the mix is drier and more fragile so I think I added an egg to bind and fried them in more oil than the flatbread recipe, will have a think and post more details.

[heatherp]

Egg is a great idea as a binder. I will try that today. I have a small amount of EnerG brand white rice flour so I'll give it a try. I could just limit the wheat....one flat bread a day seems completely fine. I get nervous, though, about the whole "tolerate" vs "safe" over the long term. He is so little and has been symptomatic for so long that I have high hopes that there is some healing that needs to be done and we will be able to introduce wheat again and perhaps have more success with it. My oldest, certainly not HFI, had milk and soy protein and wheat intolerances at this age as well, all of which he outgrew very nicely, so there is hope I think!

[colormist]

Heatherp, You should be able to find rice crackers in stores that are fructose-free. I usually find them in the ethnic section (with the Asian foodstuff).
Here's some examples:
www.amazon.com/Ka-Me-Crackers-Original-Ounce-Packages/dp/B000EPP56U
www.asianfoodgrocer.com/product/rice-crackers-seaweed-2-0-oz


And here's an instructable on how to make rice crackers (obviously omit the sugar ingredients):
www.instructables.com/id/Rice-Crackers/

[tummyache]

Here's another idea if someone as a problem with eggs: Tapioca starch or yucca flour, both extracted from cassava root, make good binders and are gluten free. My husband calls tapioca starch/flour "bubble gum flour" which describes it's consistency pretty well.

www.livestrong.com/article/491687-tapioca-and-glucose/
"The carbohydrates in tapioca consist primarily of starch. Starch is a polysaccharide, meaning it comprises many monosaccharides linked together. The monosaccharides that make up a starch molecule are all glucose units. If the glucose molecules in starch are joined together in a branched configuration, the starch is called amylopectin. If the glucose units are unbranched, the starch is known as amylose. Glucose functions as a source of fuel in your body."

[heatherp]

I didn't realize tapioca was safe! That is helpful! Cornmeal....is that definitely safe? I saw the polenta recipe in the recipes section and thought I could use cornmeal to make crackers somehow, too. I don't want to trial it if it is a "maybe safe" though since he is too young to tell me anything....I assume I don't catch his reactions at the very beginning and so I might keep feeding him it unaware that it is an issue.

[ukbill]

Hi,
You might find that his reaction to wheat is a temporary thing.
If he was un-diagnosed for some time then his liver will at least have been badly stressed.. this will recover in time so long as you keep him on a low fructose diet.. which is what you seem to be doing and he is responding well to it too
ref:- cornmeal The finer ground cornmeal seems to be fine to me. They extract the germ of the corn (which is where the Fructose resides) in the milling process.
For some reason popped corn (home made) has never caused me any problems in small amounts even though it should contain a little Fructose and is high in digestible fiber.
As digestible fiber is digested (in the intestines) it releases Sucrose which is why sometimes we can get caught out even though we are eating fructose "free" this will usually show up as bad guts and "off colour days".. rather than full fructose reaction.
Tapioca pudding is good too
On an aside note you may get some strange reactions to Soya flour and protein.. and Soya beans might well cause funny reactions, both myself and others with HFI have problems with Soy products.. however not with Soy Sauce of the Kirkoman brand.
The normal (not low salt version) Kirkoman soy Sauce is fine for us and is a good additive to make plain cooked food a little more interesting flavoured.
some foods are safer if cooked in a particular way, Soaking in water and then boiling, frequently can make an "iffy" item safe'ish (like potatoes)
Spinach and very green cabbage leaves are far safer (in small amounts only ) if the stalks and veins are removed from the leaves before cooking.
All plain meats (un-brined) are safe and sea fish in particular is very very good for little growing bodies and minds, being full of really good amino acids and oils and top quality protein as well.
Hope this helps?
Keep smiling and doing what you are doing and he will grow into a strong healthy bright boy.

[anne marie]

Hi All, 

I wonder if anyone has a recipe for gluten free, egg free, dairy free bread? I think I saw a post on it but I can't seem to find it. Any my HFI 10 year old really wants some bread. 

[antonia]

Palmera is wheat free, also I believe problems with wheat are not related to fructose/metabolism. But she is undiagnosed (she may never have one, trying to come to terms with that), so I cannot claim that anything she eats is HFI safe. But we do make bread, pasta, muffins, tortillas, pancakes, cookies, pie dough (for cookies or pastries), all wheat and sugar free. I use rice flour, sorghum flour, tapioca flour, millet flour, oat flour by themselves or in various combinations to make all these foods. Good binders are xanthan gum and/or egg. Some of them I admit are different. But she likes them! If you're interested in recipes let me know.

The ones I find best for packing in lunches or being on the go are pancakes, bread (plain: only ingred are tapioca, sorghum, olive oil, salt, yeast and xanthan gum), buttermilk bread/muffins, oat flour muffins and oat meal cookies (also a good granola bar replacement). I've made decent tortillas from rice flour but they don't stay soft and pliable, so not great on the go.

[tummyache]

We live in Panama part of the year and have been introduced to a Columbian favorite, Arepas. They're specialty fat corn cake tortillas. I've had these recently in place of bread where they were sliced down the middle like a pita and filled with a meat mixture, and another time used double in place of a bun for a hamburger. Really good! There's many, but here's one recipe site to check out: allrecipes.com/recipe/238510/homemade-arepas/ [NOTE: You may have to use something besides cornmeal as many of us really have a problem with corn of any kind. Rice flour also works + yucca/tapioca flour added - what my husband calls "bubble gum" flour, because it is gummy. You may have to experiment] I find I can eat Arepas, if I don't have them often, only as a treat; and especially need to be sure they do not have any cheese in them. I am totally dairy intolerant! You might want to check out other international breads to see if there is anything that sounds good to you too.