We recently discovered that my oldest son has several food sensitivities.  I’ve thought so for quite some time and tried eliminating dairy first, with seemingly little benefit.  Next, we tried going wheat free.  That seemed to make a difference some days and not at all other days.  It can be quite difficult to figure out children’s food sensitivities as they can have difficulty articulating how they are feeling.  Also, with food allergies, there is an immediate response that is usually quite noticeable.  In terms of food sensitivities, it can be quite difficult to pin point as reactions are often delayed.  For Cole, he regularly complained of a sore tummy, became quite anxious at times and will sometimes have very dark circles around his eyes.  All of these things can be indications of food sensitivities or they can simply be part of being alive J  My husband and I finally decided to take the guess work out and have Cole tested for food sensitivities through our Naturopath.  Cole’s results came back with several sensitivities which need our attention.  I am so glad that we had the test done so that we have a clear idea of what we should do next!  When we are sensitive to certain foods, we end up with internal inflammation.  Our digestive tract becomes irritated and needs help.  This does not mean that we are forever banned from a certain food, but that we need to give our digestive tract a break from the offending food, re-populate with good bacteria and allow healing to take place.  For the next month or so, he will be avoiding dairy, wheat, eggs and a few other things.  Cole is a good sport but I want him to enjoy this experience.  I’m inviting you along the journey – perhaps you’ll have advice to offer or learn something along the way!

Friday night I made banana chocolate chip muffins that were gluten, egg & dairy free and got rave reviews.  I would like to share them with you!

First of all, I used Christine Gingerich’s Easy Banana Muffin recipe, from Optimal YOU as my starting point.   I do have this recipe book available for sale from my office if you are interested.  As it is her recipe, I do not feel right posting it.  That being said, I am going to give you the recipe for Gluten Free Flour Mix and the egg & dairy substitute.  All of these substitutions can easily be swapped into your favourite tried and true recipes.

Gluten Free Flour by Susan

6 c. brown rice flour

3 c. tapioca starch

1 ½ c. potato starch

1 tbsp. salt

2 tbsp. xanthum gum

Mix all of these ingredients into a large container – glass jars are my favourite!  Use as you would any other flour.

Egg Substitute – 1 tbsp. ground flax seed or meal (they are the same thing) to 3 tbsp. warm water.  Allow it to sit for about 10 minutes and thicken.

Dairy Free Chocolate Chips – there are a few brands but the one I like to use is Enjoy Life Mini Chips.

For the oil part of the recipe, there are a few options.  Those with milk sensitivities will often tolerate butter and cream just fine.  The fatty part of dairy contains very little protein which is what those with allergies or sensitivities react to.  In this case, I did use butter.  Other options include canola oil or my personal favourite, coconut oil.

There you have it!  Give it a try with your favourite recipe and let me know how it turns out!