1

votes

Can I be gluten free if I still make bread for my kids?

Answered on August 19, 2014
Created June 29, 2012 at 6:19 PM

I make sourdough for my children - they are more WAPF than paleo/primal but that suits us and they are strong and healthy, both breast-fed for years and never had antibiotics so their gut flora is robust enough to handle a bit of sourdough I believe - but I am attempting a gluten-free, more paleo diet, but does the fact I bake their bread a couple of times a week mean I can't be truly gluten-free?

I don't have celiac so the issue of cross-contamination from the slightest crumb doesn't apply but obviously I handle dough and probably inhale the odd bits of flour as I knead. Am I still gluten-free as long as I'm not eating the stuff or shall I resign myself to gluten contamination in which case I might as well enjoy the odd slice of sourdough!

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on July 01, 2012
at 08:18 AM

Further to my last comments I've been really thinking hard about whether I should feed them bread at all. I actually do feel a bit better - not the slightest bit of bloating - without bread so I'll carry on gluten free for now and maybe work towards removing bread at home at least. It doesn't help that my husband is pretty unsupportive, already thinks I'm a food nazi and buys them bagels (extra gluten, other nasties, yuk) at the weekend.

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 30, 2012
at 09:20 PM

...eating disorders I'm also acutely aware of how important it is to bring up children learning about healthy food but without being overly restrictive. I already ban processed foods, limit gluten in the context of eating some home-made sourdough only etc and I really don't want my children to feel 'different' for no good reason. Obviously if they had a genuine allergy/celiac it would be different but they don't. I also think kids need more carbs and I'm more in line with WAPF thinking that these can include properly-prepared grains. Honestly I think I'll probably go back to eating some too!

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 30, 2012
at 09:17 PM

Well, I conquered eating disorders by learning to cook and really enjoying 'real' food, seasonal, sustainable, delicious food. I don't really have any health problems other than wobbly blood sugar and low bone density, both caused by ED. Including protein and plenty of fats whilst minimising grains has stabilised my blood sugar and energy. Basically I honestly don't think gluten/grains are as evil - for ALL people - as paleo advocates would have us believe. Cutting gluten is a great starting point and a miracle for many but I've done that and seen no difference. Coming from a background of...

C1e224cddefc9c865c47409fd6fe801b

(140)

on June 30, 2012
at 12:36 PM

To expand on knarf's question: Why are you eating the way you eat? Health reasons? Its undisputed that kids are way more resilient than adults, but why feed them things that we feel aren't good enough for ourselves. Sure, its a big change but wouldn't it be easier to maintain the lifestyle if every single gram of "poison" were out of the house? Kids are resilient. They'll thrive on your food. Sure, once they grow up and move on they'll undoubtedly adopt mainstream eating habits, but you'll have at least taught them how to eat right. Let them choose when the time comes

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 30, 2012
at 06:41 AM

Good question! I suppose I think they are healthier than me (vaginal births, breastfed 2 and 4 years repectively, never had antibiotics, raised on unprocessed foods, albeit including grains) whereas I was only breastfed for a couple of weeks, given the usual occasional round of antibiotics as a child, fed some real food but also the new processed rubbish that appeared in the 1970s. But you are right, if I am worried about what gluten might do to me, why expose them? But what a huge change (ok, effort for me) to remove grains, especially when one hates potatoes, sweet potatoes etc

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 29, 2012
at 08:43 PM

...but some seem to think it takes at least 6 weeks for gluten to clear the system so I thought I'd give it another go. Reading this thread has slightly made me wonder if I will stick it out though. Compared to some of the really bad health problems on PH I need to put things in perspective, I eat almost no grains, properly prepare the very few I do eat, and I also value the importance of being a part of the family's food culture! I'll see how it goes, for me knowing I can have a piece if I really want one rather than 'never again' is most helpful in all my dietary choices.

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 29, 2012
at 08:40 PM

Actually that's the question I was just asking myself! I read too much on the internet and get myself in a panic that I might be doing myself some terrible, unseen harm by eating even the smallest piece of gluten. I think a lot of paleo folks think this about gluten although to be fair there are plenty of people who have very obvious reactions to gluten that are a clear marker to them that they must stay gluten free. For me the jury is still out, I think the evidence is poor for universal harm caused by gluten and all health benefits I experienced came from cutting grains by 90%...

41dfb1a4fecb38d24075ff52f13ccb28

on June 29, 2012
at 08:23 PM

If you've already done 30 days, why are you so interested in trying a longer GF trial? I'm genuinely curious, because it seems to me that 30 days would be plenty to tell you if you had any issues, and you're already going through the effort of properly preparing grains... so it seems to me like you already have an answer on you+grains, so why not eat the sourdough?

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 29, 2012
at 07:51 PM

Thanks, Crowlover! Actually, although that crusty bit at the end as it just cools down (*groan*) slathered in thick yellow butter is very tempting, I'm not massively keen on bread - I know too much makes me feel leaden - but I do like a small slice with eggs sometimes in the morning. I'm not sure I'll be completely gluten-free forever, as I explained I don't seem to have any issues, but I do want to try a good long gluten-free trial - a few months maybe - as I've only done 30 days before (felt no different without or reintroducing it).

4ef079c57d2140bba4dbf4e30240a645

(4413)

on June 29, 2012
at 07:29 PM

how great to be able to come up with the perfect quote Dave S.! Awesome!!!

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4 Answers

4
4ec0fe4b4aab327f7efa2dfb06b032ff

(5145)

on June 29, 2012
at 07:00 PM

With that much contact with flour, you are undoubtedly ingesting a certain amount of gluten. However, as you say you're not celiac, the incidental amount of gluten you're getting probably isn't worth worrying about. Better to not stress about it. That doesn't mean you should just give up and start eating bread though.

1
4ef079c57d2140bba4dbf4e30240a645

on June 29, 2012
at 07:28 PM

I you don't eat gluten, or use body products containing gluten, then I think most everyone would agree that you are "gluten-free".

You could wear a dust mask or bandana when you bake so you don't inhale it or ingest some but then again... since you don't have Celiac, why bother.

It seems like maybe you want to have a piece of the bread now and then. That's up to you and you could see how it affects you. For me that would be a slippery slope. I am fine staying away from bread. Its not in my mind as a choice but I think that if I ate one piece I would want more and more and then want it everyday or in your case every time I took a freshly baked loaf out of the oven! WOW as I write this I realize that you have had incredible willpower!!!!

Be well.

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 29, 2012
at 08:40 PM

Actually that's the question I was just asking myself! I read too much on the internet and get myself in a panic that I might be doing myself some terrible, unseen harm by eating even the smallest piece of gluten. I think a lot of paleo folks think this about gluten although to be fair there are plenty of people who have very obvious reactions to gluten that are a clear marker to them that they must stay gluten free. For me the jury is still out, I think the evidence is poor for universal harm caused by gluten and all health benefits I experienced came from cutting grains by 90%...

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 29, 2012
at 07:51 PM

Thanks, Crowlover! Actually, although that crusty bit at the end as it just cools down (*groan*) slathered in thick yellow butter is very tempting, I'm not massively keen on bread - I know too much makes me feel leaden - but I do like a small slice with eggs sometimes in the morning. I'm not sure I'll be completely gluten-free forever, as I explained I don't seem to have any issues, but I do want to try a good long gluten-free trial - a few months maybe - as I've only done 30 days before (felt no different without or reintroducing it).

41dfb1a4fecb38d24075ff52f13ccb28

on June 29, 2012
at 08:23 PM

If you've already done 30 days, why are you so interested in trying a longer GF trial? I'm genuinely curious, because it seems to me that 30 days would be plenty to tell you if you had any issues, and you're already going through the effort of properly preparing grains... so it seems to me like you already have an answer on you+grains, so why not eat the sourdough?

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 29, 2012
at 08:43 PM

...but some seem to think it takes at least 6 weeks for gluten to clear the system so I thought I'd give it another go. Reading this thread has slightly made me wonder if I will stick it out though. Compared to some of the really bad health problems on PH I need to put things in perspective, I eat almost no grains, properly prepare the very few I do eat, and I also value the importance of being a part of the family's food culture! I'll see how it goes, for me knowing I can have a piece if I really want one rather than 'never again' is most helpful in all my dietary choices.

1
A968087cc1dd66d480749c02e4619ef4

(20436)

on June 29, 2012
at 07:00 PM

As Paracelsus said: "The dose makes the poison".

If you want to be gluten free, then do so. I wouldn't worry about the bread you make your kids, as you stated that you are not a celiac.

4ef079c57d2140bba4dbf4e30240a645

(4413)

on June 29, 2012
at 07:29 PM

how great to be able to come up with the perfect quote Dave S.! Awesome!!!

0
Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on June 30, 2012
at 12:15 AM

Why feed your kid something you don't eat? You control the food! Get rid of the bread!

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 30, 2012
at 09:17 PM

Well, I conquered eating disorders by learning to cook and really enjoying 'real' food, seasonal, sustainable, delicious food. I don't really have any health problems other than wobbly blood sugar and low bone density, both caused by ED. Including protein and plenty of fats whilst minimising grains has stabilised my blood sugar and energy. Basically I honestly don't think gluten/grains are as evil - for ALL people - as paleo advocates would have us believe. Cutting gluten is a great starting point and a miracle for many but I've done that and seen no difference. Coming from a background of...

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 30, 2012
at 09:20 PM

...eating disorders I'm also acutely aware of how important it is to bring up children learning about healthy food but without being overly restrictive. I already ban processed foods, limit gluten in the context of eating some home-made sourdough only etc and I really don't want my children to feel 'different' for no good reason. Obviously if they had a genuine allergy/celiac it would be different but they don't. I also think kids need more carbs and I'm more in line with WAPF thinking that these can include properly-prepared grains. Honestly I think I'll probably go back to eating some too!

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on June 30, 2012
at 06:41 AM

Good question! I suppose I think they are healthier than me (vaginal births, breastfed 2 and 4 years repectively, never had antibiotics, raised on unprocessed foods, albeit including grains) whereas I was only breastfed for a couple of weeks, given the usual occasional round of antibiotics as a child, fed some real food but also the new processed rubbish that appeared in the 1970s. But you are right, if I am worried about what gluten might do to me, why expose them? But what a huge change (ok, effort for me) to remove grains, especially when one hates potatoes, sweet potatoes etc

C1e224cddefc9c865c47409fd6fe801b

(140)

on June 30, 2012
at 12:36 PM

To expand on knarf's question: Why are you eating the way you eat? Health reasons? Its undisputed that kids are way more resilient than adults, but why feed them things that we feel aren't good enough for ourselves. Sure, its a big change but wouldn't it be easier to maintain the lifestyle if every single gram of "poison" were out of the house? Kids are resilient. They'll thrive on your food. Sure, once they grow up and move on they'll undoubtedly adopt mainstream eating habits, but you'll have at least taught them how to eat right. Let them choose when the time comes

F92a0a13e601a6d302e44a4d4e0e3b91

(367)

on July 01, 2012
at 08:18 AM

Further to my last comments I've been really thinking hard about whether I should feed them bread at all. I actually do feel a bit better - not the slightest bit of bloating - without bread so I'll carry on gluten free for now and maybe work towards removing bread at home at least. It doesn't help that my husband is pretty unsupportive, already thinks I'm a food nazi and buys them bagels (extra gluten, other nasties, yuk) at the weekend.

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