Wow, Sarah! As they say, timing is everything, and this couldn't be more timely for my family!! My oldest son is ADHD, and the meds they have him on simply aren't working as they should. A friend suggested going gluten-free, and I've started researching our options. I would LOVE to get your input, too!

From what I understand, trying more natural alternatives to traditional ADHD meds is good thing to look into.

In addition to gluten being a possible culprit, sugar and food additives might be to blame as well. I've heard of many parents eliminating food additives, like food coloring and and certain preservatives, and seeing great results. Here's a webpage about it: http://www.all-natural.com/add.html And you can google "Feingold Diet" for more information.

I've also learned that many children who are diagnosed with ADHD may actually be sleep deprived. Often, they suffer with sleep apnea and not know it. You might want to consider getting a refferal to a sleep clinic to see if that is an issue.

Good luck! Please let me know if any of this is helpful and if I can be of further assistance.

We have been trying to live gluten free for a while, just keep slipping back into the mainstream. Well actually our parameters are more like sugar free, wheat free, gluten free, dairy free (we are a little more flex on dairy). I find that many gluten free products or recipes are fairly high in sugar. Have anything that fits the code? Oh, and I agree on the food additives, color, etc. We have witnessed direct tangible evidence that red dye #40 seriously effects the nervous system, resulting in hyper-activity, slurred speach, etc.

Hi! I've been gluten free (and mostly lactose free) for five years. Kosher for longer!!

You've probably already found the Tinkyada pastas. They're amazing.

My favorite cookbook is "Incredible Edible Gluten Free Food for Kids."

I use a lot of whole/brown rice flour. The products come out slightly grainier than with white flour, but it's much healthier.

Most recipes can be modified to be gluten free very easily. A combination of rice, tapioca and potato starch flours often work well in place of regular flour, just be careful that the potato flour mixes well otherwise you get these white clumps.

For a kosher source of xanthan gum (and other products) I use the Ener-G brand. They have an online store although recently I found another site, betterhealthstore maybe, that has a free shipping option.

Another great cookbook is by Roben Ryberg. She uses mostly potato and corn starches for her recipes, and the baked goods come out very light and similar to the "real" stuff - including a great pie shell recipe. I don't use it as often as the other, though, because I generally prefer really quick recipes.

There are two options for challah. One is some specially formulated gluten free wheat flour but I don't know much more. The other is the Passover matza from oat flour. Some years they make matza meal, and some years there is enough left over that after the first days of Passover it's discounted 50%. I have a recipe for rolls from oat matza meal which I use year round.

If you have any questions that I can help with, let me know!
Ellen

Dear Healthy Mom,

I'm also going sugar free, wheat free, gluten free, dairy free sugar free, wheat free, gluten free, dairy free (I am also a little more flex on dairy). I know what you mean about many foods and recipes that are gluten free having sugar. I LOVE The snickerdoodle cookies from Enjoy Life -- but they've got SERIOUS sugar!

What I do is use agave necatar -- A LOT in place of sugar. I also use brown rice syrup -- I like to take a spoonful right out of the jar when I have a sugar craving. Here's a recipe for gluten-free sugar free brownies I made up! http://solutionsforjewishmoms.typepad.com/healthyshabbat/2008/01/bean-brownies.html