I found out that gluten was an issue when my son was reacting to my breast milk. He had terrible sleep and digestion issues until I took gluten, dairy and soy out of my diet. We thought that was the end, but our digestion problems continued. Many stool samples and blood tests later, we have discovered we have a huge number of food intolerances (17 in the blood test for me and 26 for my son) and some allergies. We still don’t know the whole story yet, but as our intolerances are very similar my doctor suggested categories of chemicals in foods that we had digestive enzyme deficiencies for.
Based on the combination of our food issues, it became impossible to find pre-made snacks for my son to take to school that were also nut free. We can’t have any dairy without six pills and even then it’s not that fun. We reacted less to buffalo milk (it was grass fed and has a bit less casein is my guess). We can’t have casein, eggs, cashews, almonds, corn, red kidney beans, peas, or pistachios in our combined intolerances. On top of those, my son has rice, sunflower seeds, white beans, amaranth, oranges, cabbage, oats, radish, potato, raspberry, pomegranate, vanilla, flax seed and aloe. So, yeah… shopping became difficult. This was not my first time at the adversity-rodeo however, so I promptly developed recipes so that my son will not feel left out and still get to eat his favourite things. On top of that, these are school safe so that other kids with severe nut allergies will not have to be concerned. Plus as type 2 diabetes runs in my family, I try to make my foods low glycemic and the teachers will appreciate kids not bouncing off the walls.
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Heat oven to 450F. Combine dry ingredients and mix until even. Add wet ingredients and stir until it’s evenly wet. Use your hands to make the dough into a ball. It will be a bit sticky. Use tapioca flour lightly dusted on a surface and cut your dough in half. Knead in your alternate ingredients to make cheese crackers vs tomato basil, or ignore and make your own flavour. Form your dough into a square and roll out to 1/8 inch thick. Lightly brush with water and top with a bit of salt before cutting into squares, rectangles, or whatever. We used cookie cutters to theme some of ours. Prick the tops with a fork to avoid crackers being too chewy. Cook for 7–15 minutes on a parchment lined baking sheet depending on thickness.
Alternates: basil, tomato powder, dried onion flakes, dulse flakes and salt to taste OR 1/2 cup buffalo cheese (or whatever cheese you can eat — vegan cheeses all have peas or corn in them) and dulse flakes to taste