We reintroduced wheat the day before Easter, and we did it with a bang: real spaghetti with garlic toast made from homemade French bread. A day later, we could tell it wasn’t going to work–the telltale eczema returned, and we once again removed wheat from our son’s food rotation.
So, at the current time, while we’ve reintroduced a few things successfully, some of the “big” ones haven’t worked. We’re still avoiding soy, pork, and wheat, in addition to dairy, which still limits things quite a bit.
This week we’re trying regular oats; we’ve been ok with the certified gluten-free oats but haven’t tried regular ones. I’m hoping oats will work, because that will open up a shelf of cereals that’s been on hold, making breakfast and snacktime much easier.
Rice will be the next big one to try, and a success there would allow us to have most store-packaged gluten-free products, which tend to heavily use rice as an alternative to wheat.
The bread machine has been really nice; I make loaves of (good) gluten-free bread, slice them, and put them in the freezer so I can pull them out easily for school lunches and day trips.
We’d like to do some traveling this summer, and I’ve been trying to figure out how to manage a roadtrip.
We returned to the doctor this week and he said we’re on the right track; we can retry soy and wheat in another three months.
The biggest success of all of this is that our son’s eczema has been mostly clear in the three months since we started this diet. Instead of daily steroid creams, we’ve only had to pull them out twice, when he showed reactions to the soy and wheat. On a daily basis, we’re using only Cerave, and he has the softest, clearest skin he’s ever had.
