Quote Originally Posted by cfred View Post
Spelt breads are nice as well, but quite dense. If your child doesn't like brown bread, the potato and rice varieties my suit her better. I was told, way back when, that Kamut might be ok to use....worth a try. It's still wheat, but is more pure (not as altered as today's varieties). My son was fine with it. .
While a lot Is trial and error, it is VERY important that you try and get the specifics of what is going on. Is it a wheat allergy or intolerance? Is gluten a factor as gluten is found in other products other than the obvious wheat foods. Also there is a big difference between allergy and intolerance in how it will effect someone and what works for one, may not work for another depending largely on the level of sensitivity.

Please be aware that SPELT is NOT gluten free. Spelt is actually just a different type of wheat, and Kamut is NOT gluten free, it is an ancient wheat grain and has less gluten than other types but is still wheat and still contains gluten. This is why its so important to figure out exactly what areas the sensitivity is in or if in fact it is an allergy. The term food allergy is thrown around to easily when it is not the same as having a food intolerance or sensitivity. If it truly is an allergy then all wheat should be eliminated.

Note about corn pasta... Please read up on the importance of buying gluten free products that are certified GMO free. I avoid corn pasta as majority of corn is GMO. Here is a good article pertaining to the US

http://www.naturalnews.com/037494_gl...s_GM_corn.html

And another article regarding Canada.
http://www.theepochtimes.com/n3/2087...s-at-a-glance/

Sorry to go off topic a little bit but if you choose to replace a major food group with corn products which will increase your consistent intake of corn, then I think it is important to make a well informed choice about doing so before hand. I like the pasta that has the quinoa and brown rice combined so you get a complete protein from the quinoa but the starch found in the brown rice helps get the texture of the pasta just right. Cooks and tastes just like regular pasta.