Beginning The Diet
Stages of Diet
All information on this website is
not to be construed as MEDICAL ADVICE.
Consult with your
physician about any
dietary changes.
PLEASE READ:
Not all BUT some
products listed on
this website contain additives /
ingredients that are
not considered a healthy food choice.
Artificial colors, flavors and
preservatives can be found in many GFCF
candy and GFCF chewing gum products.
Try to avoid the following unhealthy
ingredients in the GFCF Foods you serve
your children:
Monosodium Glutamate (MSG)/ Hydrolyzed
Protein
Artificial Sweeteners (Aspartame, etc.)
High Fructose Corn Syrup
Excessive Refined Sugar
Trans Fat (Partially Hydrogenated Oil)
Artificial Food Coloring
Red
Yellow
STAGE ONE
|
STAGE ONE
REMOVE ALL DAIRY (CASEIN)
More Information |
STAGE TWO
|
STAGE TWO
REMOVE ALL GLUTEN
More Information |
|
STAGE THREE |
STAGE THREE: ADVANCED DIETARY
INTERVENTION FOR CONSIDERATION:
Some children may be allergic or
intolerant to soy
, corn or other food. |
|
STAGE FOUR |
STAGE FOUR: ADVANCED DIETARY
INTERVENTION FOR CONSIDERATION:
Artificial/Synthetic coloring
Artificial/Synthetic flavoring
Aspertame (nutrasweet, an
artificial sweetener)
Artificial (synthetic
preservatives BHA, BHT,
TBHQ)
For more information contact:
The Feingold Assocation
www.feingold.org
554 East Main Street Suite 301
Riverhead, NY 11901
1-800-321-3287 (U.S. only)
1-631-369-9340
|
STAGE FIVE
|
ADDITIONAL NUTRITIONAL
SUPPLEMENTS |
"The GFCF Diet is one of
the very first
recommendations made by
the Autism Research
Institute. It is
considered to be a
cornerstone of the DAN!
Approach. The reasons
are many: first, many of
the children lack the
[dpp4] enzyme that
allows them to break
down the peptides from
gluten and casein. As a
result, a subset of
autistic individuals
have these improperly
digested proteins which
cross the intestinal
membrane, travel in the
blood, pass through the
blood-brain barrier and
interfere with
neurotransmission. When
this happens, Dr. Karl
Reichelt, M.D., Ph.D.,
and other researchers
have shown that these
opioid-like substances
can be responsible for
poor attention, odd
behavior, a deficit in
socialization skills and
poor speech.
Conversely, when gluten- and
casein-based foods are removed, there
can be an initial drug-withdrawal phase
[when symptoms can worsen], followed by
improved behavior, better attention, at
times improved speech and an increase in
socialization skills."
Maureen H. McDonnell, R.N., DAN!
Conference Coordinator and former DAN!
clinician
For autistic children, their bodies
do not process gluten (wheat) and casein
(dairy) correctly and cause an opioid
reaction and like all opioids (heroin,
etc.) they need to feed their habit with
more of the same. They come out of
their fogged state with their senses
emerging. They reduce their
dangerous climbing, can feel pain and
are clearer and more compliant. DO NOT
GO COLD TURKEY, as you will have an ugly
withdrawal reaction as any addict
would.
We cannot stress enough the importance
of reading labels on all of your food
purchases. While we strive to have
our lists of foods as accurate as
possible, some food manufacturers are
known to change their ingredients
without warning. Some of these
foods may still be included on our list
without our knowledge of ingredient
changes. If you come across any
changes, please contact us by email as
soon as possible
products@gfcfdiet.com
Laboratory Testing
We feel that because of the successful
improvements seen after strict adherence
to the diet, a test for allergies is not
always necessary to prompt parents to
start using Dietary Therapy. Many
parents see dramatic changes the first
few weeks. It has been reported
that this diet has helped children who
have NOT tested positive for gluten
and/or casein allergy. However, keep in
mind that lab testing may help some
parents make the decision to try the
diet and stick with the GFCF Diet.
An ELISA blood test measuring IgE and
IgG anti-bodies will help you determine
your child’s food sensitivities.
Important Suggestions
Start the diet gradually, one meal or
one food at a time. That is, for a
week , just make dinner gluten free and
casein free. Then once you've got
that figured out, add in breakfast.
Then after that's done, add in lunch and
snacks.
Add more foods to your child's diet that
are acceptable BEFORE you start the
diet. Start introducing rice and
potatoes if your child only eats
noodles. Add fruits and vegetables
to every meal so that you child may
eventually try the new foods. The
reason this is suggested is the
gluten free and casein free substitutes
don't really taste like the "real
things" they know and love. Rather
than having them starve during a a
hunger strike, you will have backups in
case they reject the gluten-free and
casein free substitutes.
Understanding How To Read Labels
This food listed on this website must
be used with caution due to the fact
that manufacturers change their
ingredients without warning.
This may be due to changes in the
recipe, changes in the
ingredients supplied to the
manufacturer, or changes in
the production & manufacturing
methods. Parents and
individuals with food allergies and
intolerances are responsible for
reading the label of all
products they intend to use
regardless of how the product
is represented on this site. Certain
unacceptable ingredients may be
hidden under the name of natural
flavorings. Modified food
starch is also a vague term which
does not indicate the source of the
starch (wheat or corn). Any and all
questions and/or concerns about a
product should be directed to the
manufacturer. This website cannot
guarantee that the list of foods are
gluten and casein free. This
is a guide to calling and verifying
that products are gluten and casein
free. If anyone has reason to
believe that the manufacturing
process and or ingredients
have changed in the following
products and should be either
included or deleted, please
write to us at
products@gfcfdiet.com.
Read all labels, verify that they are
gluten and casein free. When
in doubt call the company.
Toll free numbers have been provided
for most of the food listed on this
website.
Cross Contamination
Gluten and casein cross contamination
is a legitimate concern. Some
manufacturers produce food on
machinery that is also used to make
many different products. The rinsing
process on manufacturing lines may
well vary between different
companies. There are some companies
that are not concerned with rinsing
their lines but most companies are
committed about thorough rinsing.
Some manufacturing companies
sterilize and clean machinery
between each item, using much higher
water temperatures than water used
in most households. Some of these
manufacturing companies insist there
is more chance of contamination in a
consumer's kitchen due to improper
washing of counter tops,
plates and utensils or pots and
pans.
Gluten contamination from products
which use flour ingredients is
harder to control due to airborne
flour dust. Dairy cross
contamination may be easier to
control when lines are washed
between manufacturing products since
airborne contamination at most times
does not exist unless a powdered
form is used. It is important
for you as consumers to contact
companies and tell them these issues
are important to you. If you
do not tell them, they will not
know. Avoiding cross contamination
is a personal choice but one that
should be based on being informed.
Some other cross contamination
considerations are listed below and
recommended by the Celiac
Organization (They restrict gluten
from their diet).
*Use separate baking pans that have
never been used with
gluten-containing foods. These
baking pans should be used only when
baking GFCF foods.
*A separate toaster or toaster oven
should be used for GFCF breads,
waffles, bagels, rolls, etc.
*A separate Waffle iron should be
used strictly for cooking regular
waffles.
*Cross contamination can also
occur when a knife is used for
spreading jelly, jams, peanut
butter, etc. on breads. The knife
can collect crumbs which remain on
the utensil after used on
regular breads and also gluten free
breads. Keep two of the same
product, labeling the products which
are used for your gluten free family
member(s).
*Also keep in mind that purchasing
products from bins creates a high
risk of cross contamination.
Frequently scoops are used in
multiple products, hence
contamination is likely to occur.
Artificial Food Dyes
Behavior Disorders/Synthetic
Food Dyes
More Studies on Artificial Food Dyes
(Medline via feingold.org)
http://diet-studies.com/
Hidden Ingredients
New Food Labeling Laws
Effective 1/1/2006
Although packaged food products made
after Jan. 1, 2006, will reflect the
label changes; they may not hit your
grocer's shelves for several months
when foods with longer shelf lives
are restocked.
The top allergens that must be listed
on all labels are as follows:
Milk
Wheat**
Eggs
Soy
Peanuts
Tree Nuts (such as almonds, cashews,
walnuts)
Fish (such as bass, cod,
flounder)
Shellfish (such as crab, lobster,
shrimp)
**NOTE
GLUTEN IS NOT ONLY WHEAT!
"BARLEY, OATS, RYE & TRITICALE
" ARE ALSO IN THE GLUTEN FAMILY.
**If
you are sensitive to gluten, you
must avoid ALL grains that contain
gluten, not just wheat. While the
new law will be helpful to people
allergic/intolerant to the top 8
allergens, it only requires
manufacturers to list sources of
wheat, not other gluten grains those
on a GFCF Diet must avoid such as
barley, rye, oats, and triticale.
See Unacceptable List:
http://www.gfcfdiet.com/unacceptable.htm
Before this law was enacted,
“non-dairy” printed on the label,
(example: Powdered dairy creamer),
most people were mislead into
believing that the product was dairy
free when in fact, they contained
milk byproducts.
After 1/1/06 if a product contains
casein, a protein found in milk, the
label will indicate “milk” in
parenthesis after the term “casein”.
Or, the label will simply state,
"Contains milk."
Keep in mind, for the highly sensitive
individual,
that
cross contamination issues are not
applicable with this new change.
There are some manufacturers who
share the same lines with making
foods, which contain known
allergens.
Most manufacturers insist that
thorough washing in between batches
keeps cross contamination less
likely than most household kitchens,
but this is something to keep in
mind if any adverse reactions occur
after consuming this type of
manufactured product.
Important Note:
Fresh produce and fresh meats are not
required to list any of the top 8
food allergens on the labels.
Luncheon Meats, Sausage &
Frankfurters
Note: Check labels on luncheon meat,
hot dogs and sausages as they may
contain milk protein. Several of the
luncheon meats, sausages and
frankfurters may contain a grain as
an excipient or as a part of a
gluten stabilizer.
Turkey with HVP injected as
part of basting (avoid self-basting
fowl) is to be avoided.
Cocoa Butter
This is the fat extracted from
the seed of the Theobroma cacao
tree. Cocoa butter with no added
ingredients is GFCF. It
becomes unacceptable on the GFCF
Diet if casein or gluten are added.
(Note: When mixed with other
ingredients such as sugar, milk
solids and flavorings, it becomes
WHITE CHOCOLATE, which is NOT
acceptable).
Calcium Disodium EDTA
This additive does NOT contain any
gluten or casein. However,
although the body absorbs only about
5 percent of the calcium disodium
EDTA swallowed, many believe that
this additive is overdue for testing
to resolve any questions about its
safety. When heated, it gives off
toxic nitrous oxide fumes
Artificial Flavoring
According to 21 C.F.R. S101,11(a)(3):
"the terms "natural flavor" or
"natural flavoring" means the
essential oil, oleoresin, essence
or extractive, protein hydrolysate,
distillate, or any product of
roasting, heating or enzymolysis,
which contains the flavoring
constituents derived from a spice,
fruit or fruit juice, vegetable or
vegetable juice, edible yeast, herb,
bark, bud, root, leaf or similar
plant material, meat, seafood,
poultry, eggs, dairy products, or
fermentation products thereof.
Whose significant function in food
is flavoring rather than
nutritional."
Lactic Acid
Lactic acid is found naturally in sour
milk but also commercially produced
from
whey, potatoes,
molasses, sugar beet, cane, grape
sugars, corn and alfalfa. U.S.
labeling laws (effective 1/06)
require the top known eight
allergens to be printed along with
all ingredients. If lactic acid is
listed as an ingredient and the
source is whey (dairy), the label
must indicate "dairy". Whey
contains some of the offending milk
proteins.
Caramel
The problem with caramel color is
it may or may not contain gluten
depending on how it is manufactured.
In the U.S.A. caramel color must
conform with the FDA standard of
identity from 21CFR CH.1. This
statute says: "the color additive
caramel is the dark-brown
liquid or solid material resulting
from the carefully controlled
heat treatment of the following
food-grade carbohydrates: Dextrose
(corn sugar), Invert sugar,
Lactose (milk sugar), Malt syrup
(usually from barley malt), Molasses
(from cane), Starch Hydrolysates
and fractions thereof (can include
wheat), Sucrose (cane or beet)."
Also, acids, alkalis and salts are
listed as additives which may be
employed to assist the
caramelization process.
Ingredient Labeling
Ingredient labeling is required on
all foods that have more than one
ingredient. Because people may
be allergic/intolerant to
certain additives and to help them
better avoid them, the ingredient
list must include, when appropriate,
sources of protein hydrolysates,
which are used in many foods as
flavors and flavors enhancers,
declaration of caseinate as a milk
derivative in the ingredient list of
foods that claim to be non-dairy,
such as coffee whiteners must be
included in the labeling of
products.
Modified Food Starch
Modified food starch is also a
vague term which does not indicate
the source of the starch (wheat or
corn). By law if any food
product contains modified food
starch the source MUST be listed if
it is wheat. If you have any
questions and/or concerns about a
product ingredient label which
contains "modified food starch"
contact the manufacturer.
NOTE:
While food labels don't need to list
every possible allergen, they do
list the top eight, which account
for 90 percent of all documented
food allergies.
The Food Allergens:
Milk
Eggs
Peanuts
Tree nuts (such as almonds, cashews,
walnuts
Fish (such as bass, cod, flounder)
Shellfish
(such as crab, lobster, shrimp
Soy
Wheat (wheat is only one source of
gluten. Please see
unacceptable list
for other ingredients which are not
acceptable while maintaining a
gluten free casein free diet. The
other unacceptable ingredients may
or may not be listed on every
product label if used in an
ingredient listed such as
"natural flavors". )
Vinegar
NOTE: Scientific tests show
that all harmful peptides (from
wheat) are removed during the
distillation process of
Distilled Vinegar. But, if you
use a distilled vinegar and
you notice any indication that your
child may have an intolerance
discontinue using it.
Distilled Vinegars can be from
wheat, corn, potatoes, beets, wood,
apples and many other things.
Acceptable Vinegar
corn vinegar
rice vinegar
potato vinegar
beet vinegar
apple/cider vinegar
Red Wine Vinegar
White Wine Vinegar
Balsamic Vinegar
distilled wood vinegar
(wood-based vinegar is often the
vinegar
used in processed foods - verify with
manufacturer)
distilled vinegar
Unacceptable Vinegar
NO malted vinegar
Verify ingredients of all flavored
vinegar
Phenols/Salicylates
Many parents using dietary
intervention and especially
"advanced GFCF Dieters" begin to
notice other emerging food
intolerances. One such group of
foods that many of our children show
adverse reactions to are called
phenols. They
are impossible to avoid in ones diet
because they are found everywhere.
However, phenolic foods which are
high
in salicylates are the ones most
likely needed to be avoided.
Not all children react the same
after digesting particular foods in
this category. Just like in any
intervention, it is addressing the
specific individual child's needs
which will vary from one child to
the next. Some salicylates may
be tolerated while others show an
obvious adverse reaction.
More Information
Nitrates
Some parents express concern about
nitrates/nitrites added to meat.
They are preservatives that are
specially added to meats like
lunchmeats, bacon, ham, sausage,
etc. In particular they help
prevent the growth of botulism
bacteria. They also help keep
the meat red, instead of gray, which
it would soon become without
nitrites. Sodium Nitrate is additive
number E250. Nitrates can easily be
converted to nitrites by bacteria in
the stomach. They have been shown in
an animal study to cause
distractibility, and they can also
cause headaches. Some parents report
their children become hyperactive
after eating foods which contain
these additives. Decision to
eliminate these from your child's
diet is a personal decision based on
how your child reacts after eating
food which contain
nitrates/nitrites.
General Information
Many Health Food products can be
purchased over the internet.
Most manages of grocery stores will
accommodate customers by stocking
some requested foods. Provide
the store manager with a toll free
list of numbers and products from
individual manufacturers. There are
many different GFCF foods that
provide substitutions for the
food lists on this website.
Health Food Stores also carry gluten
and casein free products.
Information Directory for Toll Free
Telephone number of companies
throughout the U.S. #1-800-5551212
Not all companies have a toll free
telephone number but many do.
Support Groups
E-mail Community Support of GFCF
Diet
GFCF Kids
The email community is a large
group of families using the GFCF
diet. (over 12,000 families!) The
list is provided for parents to
support each other with questions
that are directly related to gluten
and casein free foods. Membership
(no fee) is necessary and is very
easy. Click onto the address below
and follow the prompts to join. http://groups.yahoo.com/group/GFCFKids
"GFCFDiet.com"
Facebook Page
Kosher Labels
NOTE: according to the "Food
Allergy Network" newsletter, parve
products are not milk-free for the
purposes of avoidance due to severe
milk allergy. The FDA allows casein
(a milk protein) to be used in foods
that can legally be labeled
"non-dairy".
However, in recent years,
even trace amounts of dairy makes a
product NOT parve by Kosher
inspectors. Kosher inspectors follow
strict guidelines before the stamp
of parve is allowed to be
placed on any food item.
Please visit
www.koshernews.com
which gives news on kosher parve
product changes from nondairy to
dairy status and also the reverse,
and also information on products
which are mislabeled.
The Kosher marking U inside of a
circle by itself (no D appearing) is
considered parve/pareve. If
the U inside of a circle appears
with a D beside it, the product is
considered to either contain dairy
or is processed on a line that
produces other food batches that
contain dairy (not a dairy free
dedicated line.) Remember the
U inside of a circle is only the
Kosher inspectors stamp, the
appearance of the D or not is what
gives you the additional
information. There is also a K
Kosher marking instead of a U, just
a different Kosher inspector
organization. There are
several product lines on our GFCF
diet list that have the Kosher
markings U-D, but they have been
checked out through the manufacturer
to be free of any dairy ingredients,
including unknowns such as natural
flavoring, spices, caramel coloring,
etc. They are produced on
lines not dedicated to dairy free
products, but the lines usually
washed between batches.
by Janice Cupples
The Kosher mark has two parts.
The first tells who inspected,
showing markings with a U, K, or
other usually printed inside the
circle. The second part is
located just outside of the circle
designating the status of the
product:
D = dairy - contains dairy or has been
processed on equipment that
processes dairy
D.E. = dairy equipment - possibly
dairy-contaminated
Parve - neither dairy or meat per
Jewish law
Pareve - neither dairy or meat per
Jewish law
MEAT - meat that is free of dairy
P = passover - not pareve
Gluten Intolerance/Celiac Disease
The following is not medical advice
People with celiac disease are not
autistic but many individuals
who are in the autistic spectrum
may have celiac disease. Those
who have celiac disease are unable
to eat foods that contain gluten.
What is celiac disease?
Celiac disease is a genetic disorder
affecting children and adults.
People with celiac disease are
unable to eat foods that contain
gluten, which is found in wheat and
other grains. In people with celiac
disease, gluten sets off an
autoimmune reaction that causes the
destruction of the villi in the
small intestine, causing damage and
illness.
What are the symptoms of celiac
disease?
Symptoms of celiac disease include
diarrhea, weight loss, abdominal
pain, chronic fatigue, weakness,
malnutrition, and other
gastrointestinal problems. In
children, the symptoms may include
failure to thrive (an inability to
grow and put on weight,
irritability, and inability to
concentrate, diarrhea and bloating.
Further, people affected by celiac
disease may experience extra
intestinal symptoms that involve
many systems and organs including
bones (osteoporosis, arthritis, and
joint pain), blood (anemia and
bleeding), reproductive system
(infertility and reoccurring
abortion), nervous system (chronic
fatigue syndrome, depression,
dementia), and behavioral changes.
How common is celiac disease?
Nearly one out of every 150 Americans
suffer from celiac disease,
according to a new study by the
University of Maryland Center for
Celiac Research in Baltimore. The
research indicates that celiac is
twice as common as Crohn's disease,
ulcer. colitis and cystic fibrosis
combined. First degree relatives of
celiacs (parents, children,
siblings) and those with other
autoimmune disorders, such as Type I
Diabetes and Rheumatoid Arthritis
have a much higher prevalence of
celiac disease.
How is celiac diagnosed?
A blood test is now available to
screen for the presence of specific
antibodies. A biopsy of the
intestine (before beginning a gluten
free diet) is needed to make a final
diagnosis.
What are the long-term effects of
celiac disease?
Untreated celiac disease can be life
threatening. Celiacs are more likely
to be afflicted with problems
relating to malabsorption, including
osteoporosis, tooth enamel defects,
central and peripheral nervous
system disease, pancreatic disease,
internal hemorrhaging, organ
disorders (gall bladder, liver, and
spleen), and gynecological
disorders. Untreated celiac disease
has also been linked to an increased
risk of certain types of cancer,
especially intestinal lymphoma.
What is the treatment for celiac
disease?
There are no drugs to treat celiac
disease and there is no cure. But
celiacs can lead normal, healthy
lives by following a gluten free
diet. This means avoiding all
products derived from wheat, rye,
barley, oats, and a few other
lesser-known grains. *
|
Recommended Books
Parent Recommended Products,
Books & Videos!
Successful Diet Intervention for
Autism and PDD, The Gluten and
Casein Free Diet
The GFCF Diet Support
Group's comprehensive support
packet for parents who implement
the GFCF Diet. Complete starter
Packet of information
contains four books and much
more organized in a large
notebook for easy reference -
highly recommended by parents!
Order
Click Here
Info:
products@gfcfdiet.com
Food Shopping Guide
Make shopping for GFCF
Foods easier! (spiral
bound, purse size 5X7) has
235 pages! Finding gluten free
and casein free products can be
daunting and time consuming.
This booklet will help save you
time since most of the hard work
locating possible GFCF products
has been done for you. Providing
this guidance which is needed to
navigate the store aisles will
provide significant help in
locating acceptable products.
Wallet size unacceptable
ingredient cards also included.
Order
Click Here
The GFCF Diet Support Group
P.O. Box 1692.
Palm Harbor, FL 34683
Info:
products@gfcfdiet.com
The GFCFDiet.com Cookbook
Great tasting home cooking
recipes donated by parents from
GFCFKids. Successful GFCF
recipes other parents make to
provide wonderful tasting meals
for their children. Order
on-line
Click Here
Info:
products@gfcfdiet.com
More Books
Special Diets for Special Kids
by Lisa Lewis PhD
Special Diets for Special Kids
II by Lisa Lewis PhD
Special Diets for Special
Kids, Vols. 1 and 2 Combined
by Lisa Lewis PhD
Order information:
http://www.autismndi.com/
The Encyclopedia of Dietary
Interventions by Lisa Lewis,
PhD & Karyn Seroussi
In 1995, Lisa Lewis and
Karyn Seroussi created ANDI, an
international parent network
that has educated thousands
about dietary and biomedical
interventions for autism.
Thirteen years, three books,
countless conferences, and over
50,000 emails later, they have
put it all together. The sum of
their knowledge is here, in one
easy-to-use reference guide.
Order information:
http://www.autismndi.com/
Special Eats (Simple
Delicious Solutions for
Gluten-Free & Dairy-Free
Cooking)
by Sueson Louise Vess
The Gluten-Free Vegan
150 Delicious Gluten-Free,
Animal-Free Recipes written by
Susan O'Brien
Louder Than Words by Jenny
McCarthy
Unraveling The Mystery of
Autism and Pervasive
Developmental Disorder A
Mother's Story of Research &
Recovery by Karyn Seroussi
Cooking Free
200 Flavorful Recipes for
People with Food Allergies and
Multiple Food Sensitivities
author Carol Fenster
Biological Treatments for Autism
and PDD by Dr.William Shaw
Biomedical Assessment
Options for Children with
Autism and Related Problems
by S.M. Baker, M.D. and Joh
Pangborn, Ph.D
|
Raising Our Celiac Kids (R.O.C.K.)
by Danna Korn (Excellent book containing
valuable information for support raising
children with celiac disease (intolerant
of gluten.)
(Note: Proceeds from sale of book are
donated by the author, Danna Korn to
Celiac research.
Let's Eat Out "Your Passport to Living
Gluten and Allergy Free
by Kim Koeller & Rober La France
Gluten-Free Diet: A Comprehensive
Resource Guide by Shelley Case,
B.Sc.H.Ec. (Nutrition & Dietetics), P.Dt.,
Registered Professional Dietitian
Wheat-free Gluten-free Reduced Calorie
Cookbook
by Connie
Sarros
All recipes are gluten-free, and each is
labeled if it is low fat, low
cholesterol, low sodium, and/or
dairy-free.
The
"Uncheese Cookbook" by Joanne
Stepaniak
(Not all recipes are gluten free!)
The
Official Autism 101 Manual By
Karen L. Simmons
DVD's
Cooking Healthy Gluten and Casein-Free
Food for Children DVD
Cooking/Baking Instructions by Betsy
Prohaska
GF Cooking from Scratch DVD - DVD1
Baking Instructions by Helen Sanders
Gluten Free Cooking from Scratch is an
easy to follow DVD. With tips and tricks
for setting up a gluten free kitchen, GF
Baking Mix recipe and 8 gluten free,
casein free recipes like mini coffee
cakes, chicken nuggets, flourless
chocolate cake and more.
Cooking With The Season
Featuring chef and authors Sueson
Vess and Betsy Hicks.
The first in a series
of instructional cooking DVDs. Think
Food TV only gluten and dairy free (also
corn and soy free with with options for
cooking egg-free too)! Over two-hours of
easy-to-follow detailed instruction.
Five full menus. http://www.specialeats.com
Alternative Cook, LLC DVD
Cooking Instructions by
Jean Duane
Kids' Meals DVD
Do your GFCF children long to eat foods
their friends are eating? The meals
taught how to prepare on this DVD are
sure to make your kids jump for joy and
you will learn cooking techniques that
will empower you in the kitchen.
$24.99
www.alternativecook.com
