Last year my daughter was diagnosed with Celiac disease aka gluten allergy. Her haemoglobin was around 6 and she was not gaining height and weight. Tough changes had to be made. Alhamdulillah she accepted the setback and co operated well. It is difficult to manage a 13 year old’s dietary requirements but what are moms for? After a year of food substitutions and modifications her general health improved and her haemoglobin is now 14. Yay!!!
When liquids are added to wheat flour and kneaded, the two wheat proteins glutenin and gliadin form gluten. It is like “glue” for dough. It gives the “doughy” texture and elasticity to the dough. Yes I impressed the pediatricians with my nutritional know-how. They warned me not to trust “gluten free” label all the time. Even imported items are not very reliable. I prefer local and available items but it is good to at least have some options for a child with CD.
Almost all the milk flavouring products have malt or some other derivations of wheat. I found this recipe of DIY chocolate syrup and absolutely loved it. It is gluten free with no high fructose corn syrup, no preservatives or questionable additives. Very basic ingredients, rich chocolatey flavour and way better than bottled syrups. It is not just for chocolate milk…. drizzle on ice cream or other desserts, add an extra element to shakes or coffee etc. Use good quality cocoa powder and essence please!
ingredients: ( yields about 2 cups)
1 cup unsweetened cocoa powder
1 1/4 cups granulated sugar
1 cup water
1/4 tsp salt
1 1/2 tsp vanilla essence
Combine cocoa powder and sugar in a medium sauce pan. Mix lightly to break up any lumps. Add water and salt, stir well and cook on medium flame till the mixture boils, stirring frequently. Once the mixture reaches a boil, reduce the heat and let simmer on low heat till the mixture thickens, around 5 minutes. Remove from the heat and let it cool slightly, 6-7 minutes. Stir in vanilla. Store in a refrigerator.