Autism diet recipes

Autism Spectrum Disorder (ASD) affects nearly 1.5 million people in America. For some with autism, certain foods can have a negative effect, leading to additional behavioral issues; omitting these foods from the diet will consequently have a positive effect. Those with ASD that show signs of food intolerance or food allergies need to have a backup plan for proper nutrition.

Gluten-Free, Casein-Free Diet (GFCF)
Essentially, people with Autism have trouble fully digesting peptides found in proteins, and they get “stuck” in a digestive limbo. These unbroken down peptides become excessively absorbed and lead to biochemical disturbances. Certain proteins in foods, gluten and casein, cause these nasty side effects. Gluten is found in grains such as wheat, rye, barley and oats; casein is a protein found in dairy products. Results from studies showing the effectiveness of eliminating gluten and casein containing foods have mixed reviews; however, if taken out gradually, it is a harmless gesture when nothing else seems to work.

Recipes
There are plenty of grain products that are acceptable to eat when on a GFCF diet, and also many substitute products that are gluten-free. These foods encompass a broad spectrum: rice, quinoa, tapioca, most vegetables and fruits, potatoes, corn, meat, eggs, nuts, and milk substitutes. Don’t worry about what this diet will do to the taste buds because this diet can still be delicious and fun! Here are a few recipes that even the pickiest eaters will love.

Banana Bread

  • 1/4 cup rice milk
  • 6 tablespoon safflower oil
  • 6 tablespoon pure maple syrup
  • 5 mashed ripe bananas
  • 1 1/2 cups rice flour
  • 1/2 cup tapioca flour
  • 2 tablespoon roasted grain beverage powder
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum free baking powder
  • 1/2 teaspoon sea salt
  • 1 cup walnuts or raisins

Preheat the oven to 350 degrees. Lightly oil a loaf pan or cake pan and dust with flour.
Put the rice milk, oil, maple syrup, and bananas in a blender and blend until smooth.
In a large bowl, whisk flour, beverage powder, baking soda, baking powder, and salt until well combined.

Add banana mixture and combine, using few strokes as possible. Do not over mix.
Fold in walnuts or raisins.

Scrape into pan and smooth the top. Bake for 30-35 minutes, or until toothpick inserted into the center of the bread comes out clean.

Blueberry Muffins

  • 1 ½ cups gluten-free flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup almond, rice milk, OR water
  • 1 cup fresh or frozen blueberries

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine first 4 ingredients. Combine wet ingredients. Mix the wet and dry together. Fold in blueberries. Fill muffin cups to the top.
Bake for 20 to 25 minutes.

Macaroni & Cheese

  • 2 tablespoons casein-free butter
  • 2 tablespoons gluten-free flour
  • 1/4 teaspoon sea salt
  • 1 cup rice milk
  • Dash of onion powder to taste
  • 1 Butternut squash
  • Gluten-free elbow macaroni noodles

Cut up butternut squash and cook by boiling in water.

While butternut squash is cooking begin basic white sauce by melting butter in saucepan over low heat. Blend in flour and salt, stirring until mixture is smooth and bubbly.

Remove from heat. Stir in the milk and onion powder; return to heat and cook, stirring constantly for about 1 minute, until thickened.

Once butternut squash is cooked. Drain it and mash it. Then add the squash to the thick white sauce. The more squash you add the more yellow it gets. Just keep adding until you get the color you want.

Pour the yellow sauce over cooked brown rice elbow macaroni and there you’ll have
macaroni and cheese (WITHOUT THE CHEESE!)

Grilled Peanut Butter Sandwiches

  • 2 slices GF/CF Bread
  • Peanut Butter, as desired
  • Butter Substitute

Make a peanut butter sandwich, melt a tablespoon of butter substitute in a frying pan, or spread it on the sandwich and cook until brown on both sides. Enjoy!

Chicken Tenders

  • 1 pound chicken breast strips (fresh or frozen)
  • 1 egg
  • 2 cups gluten-free bread crumbs
  • 1 1/2 tsp season salt

Beat egg in medium sized bowl.
Mix bread crumbs with season salt in a second bowl or bag.
Dip chicken tenders in egg bowl, then toss in the bowl or bag with seasoned crumb mix.
Fry in skillet on medium-high heat, with ½ inch oil. Turn to cook on all sides, 4-5 minutes per side.

Last updated on May 24th, 2010 and filed under Healthy Eating. Both comments and pings are currently closed.

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