We are gluten free and potato free.  Cooking and baking from scratch is ultimately cheaper and better peace of mind.  Tapioca flour, corn starch, and rice flour are good replacement flours  For recipes that you usually add potatoes (e.g., pot roast), use kolrabi instead -- you can even mash it, but don't overmash or it becomes watery.  Look for egg-free recipes that use oil, instead.  Stick to canola and olive oils.  Think simple and basic.  As much as possible, make big batches and freeze so you don't have to cook every single mealtime.  (Search "month at a time cooking".)

I regularly share this dessert recipe, but it's worth sharing again.  It saved me yet again this morning when I realized I forgot to buy/make a snack for my daughter's moving party!  Melt chocolate in the microwave.  Add "things".  Pour onto wax paper-covered plate.  Sprinkle with jimmies.  Stick in fridge/freezer until hard.  Break into pieces.  Serve.  Start to finish, about 15 minutes (including freezer time)!  As for "things", you can add raisins, cornflakes or other cereal, pomegranate seeds (dried well, first - nice in white chocolate), nuts he tolerates (cashews? almonds?), anything else that's dry.

I truly believe that as long as we can have our sweets, any diet is maintainable!




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Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner