I need to host a pity party for me - who loves to cook. My teenage son just got diagnosed with this bizarre rare disease (thankfully, he's not in major danger, more of an inconvenience). In order to rule out certain foods as a contributing issue, he's on an elimination diet for 2 months - no milk, eggs, wheat, soy, shellfish or peanut.

So he has a "comrade in arms", I'm following the diet with him - with the exemption of alcohol! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

It is really hard to find sauces, etc. without the above ingredients - especially soy. Dinners are taking care of themselves - it's lunches that are hard. The only "breads" we've found are pretty yucky - so that's been tough. He's my picky eater, so he won't eat salads (that's practically all I've been eating).

If any of you have ever been on such a restrictive diet, please share your tips for surviving (besides lots of booze for mommy). <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

I am wondering if Pita might fit in. It can be made with white flour and has none of the other "bad" ingredients in it. Easy to make and store it can be used to make sandwiches, things to dip with and chips to eat. Let me know if you want a good homemade recipe.

Pamela

I don't know if this will work...but just about any leftover or freshly cooked meat can be turned into a taco type lunch using corn tortillas...

Try some Google searches for gluten-free recipes. There are lots out there.

Unfortunately, it's not just gluten it all wheat (white, whole wheat, etc.). So great products like "gluten free" pretzels are still made with wheat. Groan. He can only eat corn or rice based grains. Surprisingly, the real culprit in foods is "soy lecithin" which is an emulsifier. It can be in everything from gum to BBQ sauce. The nutritionist gave us a long list of "no's". Grocery shopping is certainly interesting now, that's for sure! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

We tried the corn tortillas for lunch - first day. They were a bit crumbly after sitting in the lunchbox. He will eat the grilled chicken or safe lunchmeats plain - so that makes life a little easier.

I have certainly acquired an appreciation for people who have to live like this 24/7. I consider ourselves lucky that we are potentially on this for only 2 months.

Thank you all for caring - it makes a huge difference, you can't imagine how much. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

I would make some polenta, as it's corn based, and can be flavored many ways. You can use it as a base for pasta type sauces, or let it sit overnight, cut it into squares, and fry it. Gets crunchy on the outside, and really good. Also try the Oriental noodles. Maybe some of the rice based products would work.

I have made the recipe below and it's great. Never missed the usual "wrapper"

http://www.bhg.com/recipe/beef/ginger-beef-lettuce-wraps/

Hope all goes well for your son.

Have you checked out the Food Allergy Network at www.foodallergy.org? Our oldest granddaughter is allergic to peanuts, but that is easy compared to the multiple foods. I hope the nutritionist was able to give you a good list of "yes" foods as well as the "nos". Good luck.

Try rice cakes--not the dry packaged kind, although those are fine. I'm thinking more along the same lines as polenta--cook rice (shorter grain is going to have more sticky starch than longer grain--arborio will be particularly good), mix in any sauteed vegetables, beans or meats he may like. Shape into patties or cool in an even layer on a cookie sheet then cut into shapes. Fry these in a frying pan to crisp up the outside. I make these any time I have leftover risotto. Favorite additions in our household are sauteed onions, leeks, herbs, garlic, black beans, roasted red peppers, pine nuts, ham--but not all at once! And cheese, but that wouldn't work for your son.

I've never done it, but you may even be able to make these very thin, and use them like bread in a sandwich-like creation. You may need to add some additional thickener (cornstarch, tapioca, or guar gum, available at natural foods stores) to help them hold their shape.

Another thought--what about spring rolls (made with rice paper wrappers, not the egg/wheat wrappers used for eggrolls)? They are good either soft/fresh (wrap tightly in Saran to keep them from drying out) or deepfried, and are good cold. You can make a sweet-sour dipping sauce out of fruit jam or chutney (apricot or plum come to mind), vinegar and some hot sauce if that appeals.

Sounds like you've got quite a challenge on your hands, good luck!