I recently found out that my son is allergic to wheat. After suffering with allergy symptoms for almost a year, his doctor referred us to a allergy clinic, where he had a scratch test done as well as some blood tests. Turns out he is allergic to a number of things, one of them was wheat! I really didn't want to accept the fact that he was allergic to wheat, because that is such a huge part of our diet. I even cut out all the other things on the list and still left wheat in his diet, although his symptoms got slightly better, he still wasn't well. So finally I decided it was time to try a wheat free diet, It has been one week and he is already so much better! I wish I would have tried this right after I got the results instead of waiting.
Going wheat free for my son not something that is easy, but it is doable. I love to bake, and now I have to be creative with my choices to include some gluten free versions so my son can eat them. He loves the 7 layer bars I make, so I decided to make them with gluten free graham crackers, they taste exactly the same as the regular 7 layer bars! Definitely a crowd pleaser.
If you want to make these diary free, you can use coconut oil,
Print Recipe HERE
1/2 cup unsalted butter
Gluten graham crackers (7 oz) I used these
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 can (14 oz) condensed sweet milk
1 1/3 cup shredded coconut
Preheat oven to 350 F.
Place butter in a 13X9 inch pan and melt in the oven. Swirl to cover bottom and sides with butter.