Tapioca starch is a great alternative too, and the result not as dense as potato starch. You're really in a pickle not having time to cook. I'd vere towards ethnic foods that don't use those things so much, like south Indian. I also have gluten intolerence as well as a strong intolerance to corn syrup especially, and pop corn. When asked to be tested for celiac I was found not to have an issue, tell that to the cramps and the hives and the mood swings etc. Later I found out if Iwanted the test to be effective I had to start eating gluten again as I had been off it for 3 years, well other than closing the book on what I already knew and determining if it was true celiac disease or a strong intolerance I really didn't need to know and I was not going through that hell again so if your son gets tested for school but hasn't been eating it in awhile I'm just saying it might not register. I'm not sure how good they are with it in the US but in Canada labeling laws are terrible. Anything marked with fructose or glucose must be assumed to derive from corn. Because I'm new with the corn thing it makes mistakes very painful. Like gluten, my body was so toxic for so long and it's so pervasive I wasn't having a clear reaction after ingesting it and sick all the time. Now that I have avoided corn for a good stretch when I have it by mistake, corn syrup I mean, a whole bucket of hell rains down on me. Abdominal cramps, gas, stomach cramps, red inflamed face, random burning rashes, mood issues and so on. If you can't cook for yourself, all you can do is read the label and there will be some inevitable trial and error. Palm sugar is a darling alternative as a sweetener as it has a low glycemic index.View Thread
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