A gluten-free, gluten-free diet (GFDD) in combination with a green hypoallergenic diet with the complete exclusion of animal products will help to quickly cope with exacerbation of atopic dermatitis and prevent new relapses.
When following a gluten-free, casein-free diet, wheat, rye, oats, flour from these cereals, and in addition all products prepared with their use, are completely excluded from the diet. Also banned are milk and dairy products of animal origin, including fermented milk products and butter.
Since in this case we are talking about the use of a gluten-free, casein-free diet to eliminate exacerbation of atopic dermatitis, the diet is drawn up taking into account a hypoallergenic diet that prohibits the consumption of bird eggs, and also involves the rejection of meat and meat products during periods of exacerbation.
You can cook a variety of salads from fresh and baked or boiled vegetables:
- cabbage (cauliflower, white cabbage, kohlrabi, broccoli, Brussels sprouts),
- potatoes (in moderation)
- pumpkin,
- zucchini and zucchini,
- cucumbers,
- green salads,
- green beans,
- green pea,
- celery (root, herbs, stems),
- asparagus,
- green bell peppers,
- onion,
- greens (parsley, dill, cilantro, etc.).
Fruit salads are allowed from green apples, pears, grapes and plums.
- porridge (amaranth, buckwheat, quinoa, corn, millet, rice);
- buckwheat and corn flour pasta with gluten-free and gluten-free marks;
- legumes (peas, mung beans, chickpeas, soybeans, beans, lentils).
gluten free, casein free and egg free. Soups from permitted products in vegetable broth.
By experimenting with the proportions and types of gluten-free flour, you can get bread, cookies, gingerbread, pies, cakes, different in appearance and taste.
Bread is prepared without flour, dairy and egg products from a mixture of two types of flour. Mash two tubers of boiled potatoes in a bowl. Add a mixture of half a teaspoon of baking soda and half a teaspoon of freshly squeezed lemon or any other acidic fruit juice. Add two tablespoons of flaxseed flour and three tablespoons of pumpkin seed flour. Pour up to 150 ml of soy whey into the dough. It is a byproduct of making tofu or bean curd. You can use water instead of whey. Salt the dough, adding quite a bit of salt, as the amount of liquid will decrease during the cooking process and the concentration of salt will increase. It is so easy to oversalt the bread. Divide the finished dough into 4 - 6 pieces, roll each into a bun. You can bake potato bread without milk, eggs and yeast at 180 degrees for 40 minutes. Cool the bread before serving.
You can use not only boiled potatoes, but also raw cauliflower as a base for bread without wheat flour, without eggs and without dairy products. For 150 grams of cauliflower, you should take 120 - 150 grams of a mixture of gluten-free flour. For example, 70 grams of corn flour, 50 grams of pea flour and pumpkin seed flour each. Also, the bread contains flaxseed flour or ground chia seeds as an egg substitute. For 2 tablespoons of flour or ground seeds, take 6 - 8 tablespoons of water. Leave the mixture for 5 to 10 minutes before adding it to the dough. So, separately mix gluten-free flour with soda and salt, which should be taken in half a teaspoon,. Separately mix finely grated cauliflower with an egg substitute. Add half a tablespoon of vegetable oil to this mixture. Then mix everything and the resulting sticky dough, wetting your hands with water or oil, divide into 4 - 6 parts, roll the balls and bake them at 180 degrees for 40 - 45 minutes.
Gingerbread cookies are made from a mixture of corn and rice flour with the addition of spices and a small amount of sugar. A vegetable substitute for eggs is also used - a mixture of flaxseed flour and water. First of all, you need to prepare this particular mixture, since it must be kept for 5 - 10 minutes. In a glass you need to mix 2 tablespoons of flaxseed flour and 7 - 8 tablespoons of cold water.
For 2 cups of cornmeal, take a third of a cup of rice flour and a quarter cup of granulated sugar. Add half a teaspoon of baking soda to this mixture and a mixture of ground spices to taste: cardamom, ginger, cinnamon, cloves, nutmeg. Stir the dry mixture well, pour 3 tablespoons of vegetable oil. Next, you should grind the dry mixture with vegetable oil into crumbs. Now you can add the egg replacer, stir and pour in 1 - 2 tablespoons of cold water if necessary. The result is a fairly plastic dough that needs to be rolled out with a rolling pin on an oiled table into a layer 3 to 5 mm thick. Cut out figures from the dough and use a spatula or a wide knife, carefully, since there is still no gluten in the dough, the products may break. Gingerbread should be baked at a temperature of 180 - 200 degrees for 10 - 15 minutes.
The best drink in periods of relapse of atopic dermatitis, as well as in periods of remission, is pure water. You can also use compotes from permitted fruits and berries, herbal tea, vegetable milk.
Plant-based milk is made from various types of seeds, as well as from soybeans. Useful properties are due to the vitamin and mineral composition of the raw material. For the preparation of vegetable milk, seeds of sunflower, pumpkin, sesame, almonds, coconut, walnuts, as well as soybeans are used. The algorithm of actions is the same for any type of raw material. The peeled fruits are poured with cold water for several hours, then crushed together with the liquid, after which they are filtered and squeezed out. The cake remaining after the preparation of vegetable milk can be used in food as an addition to cereals, salads, for making desserts and sauces. Soybean meal can be used to make vegan cutlets, meatballs, naval pasta, cabbage rolls, etc. To prepare milk from coconut, the pulp must be peeled from the shell, then chopped using a coarse grater.
When choosing a recipe, one should take into account that the list of foods prohibited for use with a gluten-free, casein-free diet is quite definite, while such a list for a hypoallergenic diet remains very flexible, since the presence or absence of a reaction to a particular product is individual for each person … For example, with the BGBK diet, the use of corn flour is allowed, and the hypoallergenic diet prohibits this product. Here you need to look whether there is an allergic reaction to corn and corn products or not. And, of course, it's important to consider your personal eating habits. Flax seeds, which have a slightly fishy aroma, can be replaced with chia seeds, which have a nutty flavor. Separately, you need to remember about sugar. It is better to replace white crystalline sugar with honey or coconut sugar, stevia syrup, Jerusalem artichoke or agave nectar. But one must also take into account the absence or presence of an allergic reaction to these products.
For these reasons, the recipes for gluten-free and casein-free diets for people with atopic dermatitis that can be found can be considered basic, suitable for those who cooked these recipes. Therefore, such a diet opens up a huge scope for creativity and experimentation in the kitchen.
