Autism cluster found in New Jersey school

For our autism education today, this is an interesting article from The Record in New Jersey about a cluster of autism cases found in one school. The article reports the study found of 24 school staffers, 57 percent of their children were diagnosed with neurodevelopmental disorders and 24 percent were diagnosed with autism. Read more.

The Record
Autism study hints at school cluster
Wednesday, October 17, 2007
By KAREN SUDOL, STAFF WRITER

A research study has found a possible autism cluster among children of teachers who worked at a Northvale school.

"While we cannot yet determine the cause of these findings, we can say for certain today that the prevalence of autism and other neurodevelopmental disorders ... is statistically significantly higher," said study leader Dr. Lawrence D. Rosen.

The study's task force will now look at environmental factors at St. Anthony's that could have caused rates of autism and other learning disorders to be higher than state or national levels.

"Whether the building is contributing is speculation," said Rosen, also the medical adviser for the Deirdre Imus Environmental Center for Pediatric Oncology at Hackensack University Medical Center, which initiated the study.

The findings released Tuesday were based on interviews with 24 school staff members who came forward after 500 letters were mailed to present and past employees. Rosen said he doesn't know the total number of teachers with children who have worked at the school during the past 10 years but that he wants to interview all of them.

Read the rest at The Record.

Tom's Bread - a gfcf bread

I hadn't posted this individually on my blog yet and thought it was time I did. If you're looking for an easy and reliable gluten - casein free bread, this is a good one. Tom shared this with the GFCFRecipes Yahoo message group and it is widely requested. People just call this Tom's Bread. It can be made in the bread machine or oven. I've subbed potato starch for the corn starch. And, I've even used a mock yeast recipe instead of real yeast. I also use regular cane sugar instead of the brown sugar. Very good gfcf bread. I'll post it below just as Tom wrote it:

CELIAC LIGHT BREAD by Tom Van Deman August 20, 2003

1 1/8 cup Chickpea flour also called Garbanzo bean flour (Jim's note: I've switched to sorghum here -- same amount -- as my youngest can't deal with the bean flour yet)
1 cup cornstarch (I use Cream corn starch)
1 cup + 1 Tbs. tapioca flour
3 1/2 tsp. xanthum gum
1 1/2 tsp. salt
3 Tbs. brown sugar (Make sure that there are no lumps)
1/4 tsp. creme of tartar
3 eggs, lightly beaten
1 1/8 cup warm water (uncomfortable to touch but not boiling)
3 Tbs. vegetable oil (I use peanut oil or canola oil)
2 1/4 tsp. active dry yeast

Bread Machine Method

WARNING: Adding more liquids or flours or reducing same could cause the bread to not cook thoroughly on the inside or to be too heavy. Also I am at almost 6000 feet altitude in Denver area which might cause your bread to be slightly different than mine. First try it as is and then experiment if necessary.

Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. Pour the liquid ingredients into your bread machine bowl (I use my Zoj). Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula make a small depression in top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on machine. (This dough will need two kneadings in order to get its content to proper consistency.)

Do not add any more liquids or flour. The dough will form a sticky ball. With a spatula scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. On the rise cycle use your spatula that is wet to smooth the top of the loaf, if desired. Bake the bread using the medium crust setting. When finished turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy.


Oven Method

Turn your oven to 375 degrees. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and pace pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.)

Free Autism video glossary now online

This could be a big help to anyone looking to decipher the world of Autism Spectrum Disorders. It's a free, online video glossary that explains a lot of the lingo and behaviors involved with these disorders. Now you can see the things that your doctor, teacher or therapist is talking about.

You can access the glossary, called the First Words Project, at http://firstwords.fsu.edu/.

The project is the product of the Florida State University's Dept. of Communication Disorders. Here's a statement from the university's website: "Our major goal is to identify early red flags of developmental language disorders, autism spectrum disorders, and other communication delays in children under 24 months of age. Through our research findings, we aim to improve screening tools and early detection of communication disorders by maximizing the role of the family, which will help families obtain intervention services sooner."

Note that the link above takes you to the Autism Speaks site, which hosts the actual video glossary. You have to click the big LOGIN button and register, which takes just a minute. It's very easy to use.

Even if you don't need it, bookmark the site and save it for when you get those requests for help from others.

Garlic broccoli recipe - good luck!

I'm posting this recipe simply because it's good. It's gluten and casein free. It's soy free. It's rice/corn/potato/bean free. And, I'm sure there are some kids out there on special diets that like broccoli. My youngest (PDD) does. My oldest (also PDD) doesn't. And, best of all, the adults (that's us) love it. The recipe has many healthy benefits. First, it's low cal, low carb and fat free. Second, the broccoli, for my money, is the king of fiber in veggie land. It also has Vit C, folate, potassium and the phytochemical called sulforaphane, which has been proven to lessen the risk of cancer.

And, the recipe includes some olive oil, a proven link to decreased risk of heart disease and cancer along with increasing HDL, the good cholesterol.

Then, the garlic, which, according to WholeHealthMD, it "may protect against stomach and colon cancer, slow the build-up of artery-clogging plaque, prevent the formation of blood clots, help lower blood pressure, reduce the chances of infection, improve nasal congestion and sinusitis."

Wow!

So, how do you make it. Way too easy.

Take a bunch of broccoli - I don't measure. Wash it. Cut it as you wish.

Prepare 1-2 cloves of garlic. Chop fine.

Heat 1/4 cup water in a stove-top pan. Toss the broccoli and garlic in. Add a pinch of sea salt and a dash of black pepper. Cover with a lid for five minutes.

This essentially steams the veggies.

Pour 1 tablespoon of olive oil over the veggies. Heat for a minute longer.

Strain the veggies or remove from pan with a slotted spoon.

Eat. Yum.

Gluten free chicken nuggets recipe -- my versions

I realized over the weekend that I had failed to post one of the most-requested recipes in GFCF land! Chicken nuggets.

So, here, I'll offer a couple different versions for you. However, this is very adjustable, depending on your child's likes and dislikes.

Basic fried nuggets:

- cooking oil (I used Tuscan Sun, non-GMO)
- Chicken (I use breast meat)
- GF flour mix (any will do. I have used different mixes. Some really like frying with chickpea flour mixes. I've also used a sorghum mix with tapioca starch. Use what you like. For today, I will use 1/3 cup sorghum, 1/3 cup tapioca and 1/3 cup potato starch.)
- Spices: add what you like. I add this: 1 tablespoon chili powder, 1/4 tsp cayenne pepper, 1 tsp sea salt. Other possibilities: black pepper, cumin, cilantro, parsley, oregano, etc.
- Optional: ketchup
- Optional: egg substitute (I use Ener-G for this)

So, pour some oil in a frying pan. Heat on medium high to high. Mix the dry ingredients. Add your spices. Make the egg substitute.

Wash, trim and cut your chicken into nugget pieces.

Now, version 1: mix spices into flour mix and stir till blended. Coat chicken with dry mix. Fry several minutes on each side until cooked through.

Version 2: mix spices and flour. Dip chicken into flour mix, coat with egg sub, dip again in flour mix until coated. Fry several minutes on each side. This is a crispier chicken. You could also add a little baking soda to this too. Try it out.

Version 3: With either of the above two versions, you can coat the chicken lightly with ketchup before dipping and coating. Adds a welcome flavor to the mix. Very good.

Version 4: Try baking these instead of frying. I've done this with the "crispier" version. Baked on 400 degrees for about 20 minutes, flipping halfway through. I've also done chicken strips this way. I think if you did the non-crispy version, you might cook less and maybe have to dab some oil on top halfway through so they didn't dry out.

Version 5: With the fry versions, you could also do this "popcorn" style, simply by cutting the nuggets into smaller pieces, and then cooking them for less time.

I purposely didn't include cooking times here because everybody's pans heat differently and some people use real fryers and all ovens are different, etc. etc.

Anyway, hope this works for you. If not, check for more GFCF nugget recipes at Recipe Circus, like this one here.

Will a new Autism brain center lead to new treatments?

Why is so much 'real' research, funding and general concern about autism among public officials happening everywhere but here?

Oxford Mail
Princess to open autism image centre
The Princess Royal will officially open the world's first brain imaging centre for autism at an Oxford hospital tomorrow.

A special scanner at the £2.3m centre at the university's Department of Psychiatry at the Warneford Hospital, Headington, will help Oxford University researchers study the brains of autistic children and adults, to look at how it functions as they complete tasks.

The technique will highlight how the brains of those with autism disorders differ from other people, and could lead to better treatments.

The Princess Royal will be shown the scanner and other facilities at the Oxford Neurodevelopmental Magnetoencephalography Centre.

While in the city, the Princess will also attend a Citizenship Ceremony at County Hall and join a meeting of the St Helena Diocesan Association at Pusey House.

The battle of school vaccine exemptions

So now we're dealing with the school, where my oldest daughter attends kindergarten, which wants her to get all of her vaccinations. Uh, no. So, we're finding our way through the process of satisfying the school. Our doc is sending the school a letter but it may not be enough, so we're also signing a formal letter citing a section of our state (PA) code that lists vaccine exemptions.

I found some help online with a sample letter at AutismLink. The actual page is at this address: http://www.autismlink.com/pages/autism_exemption/.

We'll see how it goes, but this is one battle we'll fight. I expect the school will not push this.

I forget the exact numbers, but the school got smacked with kids diagnosed with autism spectrum disorders in their incoming kindergarten class this year -- 6 out of 40. So, we're not alone.

Few mercury-free flu shots in Pennsylvania

And, here at home, not a thought given to the mercury lurking in our flu vaccines. I think I'll suffer through the flu this year. I get it anyway, even with the shot.

---

Pittsburgh Tribune-Review
Mercury-free flu shots in short supply
By Mike Cronin
TRIBUNE-REVIEW Wednesday, October 10, 2007

People who want a flu shot without mercury this year in Pennsylvania will have to ask.

Most flu vaccine doses available in the state have thimerosal, a preservative containing mercury, according to local health care providers. About 54,000 of the 250,000 doses bought by the state Department of Health are thimerosal-free. But 90 percent of shots administered in the state will be done by private providers, said department spokesman Dan Miller.

The Allegheny County Health Department has bought 3,000 doses of flu vaccine, 200 of which do not have mercury.

"Children and pregnant women should not receive flu shots with thimerosal," said county Health Department spokesman Guillermo Cole.

Eight states have passed laws to ban or limit mercury in vaccines, according to the Washington-based Advocates for Children's Health Affected by Mercury Poisoning. Pennsylvania allows the preservative, which some people believe is linked to autism disorders.

Read the rest at the Trib's Web site.

Autism, Africa and an 8-year-old boy

This is just a very sad story, but one I couldn't stop reading.

Grieving mother plans autism school

By MICHELLE MOLZ
For the Courier-Post

MOUNT LAUREL

She traveled thousands of miles from one of Africa's poorest countries to seek help for her autistic son.

Now, after her 8-year-old boy died unexpectedly, Sabelle Jelani is preparing for a new journey. The 39-year-old township resident plans to open a school for autistic children in Dakar, capital of Senegal, as a memorial to her son, Hakeem.

It would be the first of its kind in Senegal, Jelani's native country. She left her homeland and spent the past five years here caring for her son and educating herself about autism. She hoped to return to Senegal to share her knowledge with families who have no resources to help them cope.

Plans for the school were under way when Hakeem suddenly died in his sleep in Dakar on Sept. 8. They had been visiting family for the summer.

"We laid down, and I rubbed his head, his chest, his hands, and he was stroking my cheeks, my nose, my eyes. He fell asleep and never woke up," Jelani said in a telephone interview from Dakar.

"I was his shadow, he was my shadow," said Jelani, who with her husband, Ahmed, 59 have two other healthy boys, Osman, 11, and Habib, 7. "He was a sweetheart. He was a wonderful soul."

Read the rest at the Courier Post.

Strawberry ice cream - gfcf, soy and rice free

This gfcf ice cream is based on the original recipe for ice cream, using coconut milk, which you'll find in the recipes section of this blog. Again, very easy. And, this time I bought lite coconut milk, which has less fat.

Ingredients:

2 x 14 oz cans lite coconut milk (I bought organic)
1/2 tsp xanthan gum
3/4 cup sugar
1/2 cup pureed strawberry

I bought a pound of strawberries and pureed them in the blender until smooth. I mixed all of the other ingredients in a bowl, whisked together for a minute, and then poured it into an ice cream machine. I use a Rival machine. I know you can make this without the machine and use a blender. I added 1 cup of the strawberry to the recipe.

Redesign!

Hope you all like the new look of the gfcf recipes blog. It's not entirely complete, but the biggest changes have been made. If you're having any problems with font sizes, colors, etc., feel free to let me know.

jim

How schools handle autistic students

This will be happening everywhere, soon. It is in our suburban Pittsburgh school and I know of it happening in others.

Public schools respond to rise in autism

Goldsboro News Argus, NC
10/05/07 By Phyllis Moore

There has been a dramatic increase in the number of children diagnosed with autism over the last decade and with it, the need to provide specialized teachers, Wayne County Public Schools officials say.

The once-rare disorder is becoming more prevalent across the country.

Some experts believe heightened awareness is prompting parents to have their children tested. Others attribute the rise to the fact that the definition of the autism spectrum has expanded.

Autism encompasses a wide range of behaviors and learning abilities -- from nonverbal and non-communicative students to children who are very talkative and adapt comfortably to a regular classroom.

Since schools are required to provide an equal education to all students, and fewer parents are opting to place their children in private or specialized schools, public schools are having to keep pace with the burgeoning need.

"It's plain and simple -- every child is entitled to a free and appropriate education," said Dr. Craig McFadden, assistant superintendent for accountability and student services for Wayne County Public Schools. "Whatever needs a child comes with, we're charged with meeting those needs, and not just for autism."

Currently, the district serves 2,872 students categorized as "exceptional children," which range from developmentally delayed and emotionally handicapped to hearing impaired and severely/profoundly mentally handicapped. Of those, 158 students are classified as autistic.

That number has quadrupled over the last decade. In 1998, out of the 2,553 exceptional children, 43 were deemed autistic. That number jumped to 83 in 2003, to 127 in 2003 and has gradually risen since.

Read the rest at the News-Argus Web site.

Mercury free vaccines have arrived

Coming to a state near you? Let's hope so.

Santa Fe New Mexican
State's flu shots have mercury options
Thimerosal-free versions available to both children and adults
By Diana Del Mauro The New Mexican
10/3/2007

Although a recent study in The New England Journal of Medicine suggests the flu shot's tiny dose of mercury is harmless to a child's neurologic development, parents who don't want to take the risk don't have to in New Mexico.

The Department of Health ordered about 170,000 doses of flu vaccine this year, of which 97,440 doses are formulated without thimerosal, the preservative that contains mercury. The mercury-free version is available to both adults and children.

All the flu vaccine ordered for children 6 to 35 months of age is mercury-free, said department spokeswoman Deborah Busemeyer. In addition, the state purchased 17,450 mercury-free doses for children ages 3 to 18, and 20,000 mercury-free doses for adults 18 and older.

Separate from what the state offers, some clinics also provide another mercury-free alternative: FluMist, which is administered as a nasal spray and is made from the killed influenza virus. Only approved for use with healthy people 2 to 49 years of age, FluMist is not safe for pregnant women, children who are on long-term aspirin use, people with asthma or other lung diseases, people with chronic heart disease, people with diabetes or kidney failure, or people with a weakened immune system, according to the U.S. Centers for Disease Control and Prevention.

Read the rest of the article at The New Mexican.

Chili -- GFCF and bean free

My kids like this and I tend to make it more in the fall and winter. Well, here's the colder weather. And here's the recipe. Basic chili -- free of gluten, casein, soy and most major allergens. What's nice is that you can tailor this to the things you like to eat. Ours does not have beans because my youngest can't eat them. You could use rice, quinoa, potatoes, etc.

Ingredients:

- 1 lb ground beef
- half an onion
- 15-16 oz can tomatoes
- 16 oz tomato sauce
- 1/2 cup polenta (optional)
- 1 tbsp chili powder
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper

Easy directions:

- cook the burger and diced onion in a pan, then drain grease.
- put burger mix in a crok pot (or large cooking pot)
- add the remaining ingredients. Stir.
- cook crok pot on high for 1 hour, then at least 3 more hours.
- or cook in pot on low for 2 hours, stirring frequently.

An Autism guide -- finally

Yes, finally. I wish they had this when my kids were first diagnosed with PDD. The group TACA has published a guide about dealing with autism, called the Autism Journey Guide, which you can buy in book form, or DVD, or both. I have not read this yet, but TACA shows the table of contents and judging by the topics covered, this is thorough and covers all the important points. It appears to really help people who need help quickly, especially those who have just received an autism diagnosis and are seeking treatment options or want to start the gluten and casein free diet. This could end up being the "How-to" guide for autism.

Gluten-free brown rice bread

Bread is difficult to overcome on the gluten-free diet, much less gluten and casein-free. My youngest still cannot tolerate rice or eggs or yeast. But my oldest can. I like this bread recipe, which I found at the Pratt Family Allergy Free Cookbook online, and modified slightly. That's a helpful website if you're searching for ideas, simple conversions and other helpers. All the credit here goes to Barbara Pratt. It's a good bread. One note, although it's a "brown" rice bread, the bread is more of a white bread.

Brown Rice Bread
2 1/2 cups + 2 tablespoons GF Flour Mixture (1 cup GF brown rice flour, 3/4 cup sorghum flour, 3/4 cup tapioca starch plus 2 tbsp tapioca starch)
2 1/2 tablespoons sugar
2 teaspoons xanthan gum
3/4 teaspoon sea salt
2 teaspoons instant (quick) yeast
2 extra large eggs
1 teaspoon vinegar
3 tablespoons cooking oil
1 cup water (100˚-120˚F)

Mix all the dry ingredients together. Add the eggs, vinegar and oil. Mix. Slowly add the water to the mixture while mixing. Scrap into an oiled or greased non-stick loaf pan. Cover with wax paper or plastic wrap. Let rise for 35-45 minutes or until it rises about 3/4" below the top of the pan. Bake in a preheated 375 ˚ F oven for 20 minutes. Cover with aluminum foil. Bake for 15 to 20 minutes more. Test with a toothpick. It will come out clean if it is done. (It will be light brown on top or it will smell done.)
Copyright © 2004-2005 Barbara Pratt. All rights reserved.

Gluten free beer

Yeah, you read right. Since I don't drink (anymore), this really hadn't crossed my mind. Then I saw an article on gluten-free beer and got interested. The bottom line is you can find gluten-free beer and other alcohol. And, they're making more of it. Here's a few examples of what's out there:

Redbridge beer is made from sorghum by Anheuser Bush.

Bard's Tale Beer was developed by the Celiac community and still is overseen by a board comprised of Celiac folks. Also made from sorghum.

Lakefront Brewery makes a gluten-free beer from sorghum and rice.

Find out more about gluten-free beers by visiting the Gluten Free Beer Festival site.

Even other alcohols traditionally made from grains can be gluten-free, such as vodka. There are many vodkas made from potatoes. One such brand from Maine is Cold River Vodka.

Wines, of course, are primarily made from grapes. Some are better for those of us trying to avoid pesticides and stay as organic as possible. LaRocca Vineyards in northern California, for example, makes wine from organic grapes and does not use chemical additives including sulfites. Bravo!

For more info, visit a few other sites, like the Gluten Free Kitchen's page on alcohol or Celiac.com's list.

The dangers of artificial color and preservatives

This will sound familiar to a lot of you...

TIME
Thursday, Sep. 13, 2007
Hyper Kids? Check Their Diet
By Claudia Wallis

Parents have long observed that some kids go bonkers after eating foods with a lot of artificial ingredients or neon-bright colors. Medical researchers--not to mention the food industry--have been skeptical; there was no proof of this effect, at least nothing like a double-blind, controlled study.

As so often happens, however, the parents turned out to be a step ahead of the pros. A carefully designed study published in the British journal the Lancet shows that a variety of common food dyes and the preservative sodium benzoate--an ingredient in many soft drinks, fruit juices and salad dressings--do cause some kids to become measurably more hyperactive and distractible. The findings prompted Britain's Food Standards Agency to issue an immediate advisory to parents to limit their children's intake of additives if they notice an effect on behavior. In the U.S., there hasn't been a similar response, but doctors say it makes sense for parents to be on the alert.

The study, led by Jim Stevenson, a professor of psychology at England's University of Southampton, involved about 300 children in two age groups: 3-year-olds and 8- and 9-year-olds. Over three one-week periods, the children were randomly assigned to consume one of three fruit drinks daily: one contained the amount of dye and sodium benzoate typically found in a British child's diet, a second had a lower concentration of additives, and a third was additive-free. The children spent a week drinking each of the three mixtures, which looked and tasted alike. During each seven-day period, teachers, parents and graduate students (who did not know which drink the kids were getting) used standardized behavior-evaluation tools to size up such qualities as restlessness, lack of concentration, fidgeting and talking or interrupting too much.

Stevenson found that children in both age groups were significantly more hyperactive when drinking the beverage with higher levels of additives. Three-year-olds had a bigger response than the older kids did to the drink with the lower dose of additives, which had about the same amount of food coloring as in two 2-oz. (57 g) bags of candy. But even within each age group, some children responded strongly and others not at all. Stevenson's team is looking at how genetic differences may explain the range of sensitivity. One of his colleagues believes that the additives may trigger a release of histamines in sensitive kids. In general, the effects of the chemicals are not so great as to cause full-blown attention-deficit/hyperactivity disorder (ADHD). Still, the paper warns that "these adverse effects could affect the child's ability to benefit from the experience of school."

The Lancet paper may be the first to nail down a link between additives and hyperactivity, but as long ago as the 1970s, the idea was the basis for the restrictive Feingold diet, popularized as a treatment for ADHD. Some clinicians still routinely advise parents of kids with ADHD to steer their kids away from preservatives and food dyes. "It matters for some kids, so I tell parents to be their own scientist," says psychiatrist Edward Hallowell, author of several books on ADHD. While a similar link between hyperactivity and sugar remains unproven, Hallowell cautions parents to watch the sweets too. "I've seen too many kids who flip out after soda and birthday cake," he says. "I urge them to eat whole foods. They'll be healthier anyway."

The food industry has responded cautiously to the study, calling for further research. The food dyes used in the study "have gone through substantial safety evaluations by government bodies," notes Cathy Cook of the International Association of Color Manufacturers.

The Lancet study will probably encourage other researchers to conduct food-additive work of their own. People with disorders ranging from autism to atrial fibrillation (a heart condition) have claimed that preservatives worsen their symptoms. "My guess is that if we do similarly systematic work with other additives, we'd learn they, too, have implications for behavior," says Dr. James Perrin, a professor of pediatrics at Harvard. "Kids drink crazy things with colors that are almost flashing," he says. The study is one more reason to cheer the trend toward less processed, more natural fare.

Read the entire article at Time by clicking here.

Autism vaccines ad in USA Today

In case you missed this, you can view the full page ad from Generation Rescue that appeared in USA Today on Tuesday by clicking here. The ad focuses on the number of vaccinations children are given. Kids weren't given nearly as many vaccines years ago. This obviously has been tied to the mercury used in the vaccinations.

Quick sorghum bread

I made this as an alternative to corn bread. It's gluten free, casein free, soy free, rice free, potato free, corn free and egg free. Still, it's good.

Ingredients:
2/3 cup sorghum flour
1/3 cup tapioca starch
2 tsp baking powder
2 tsp xanthan gum
1 tsp sea salt
2 tbsp honey
2 tbsp oil
~2/3 cup water

Grease a bread loaf pan. Heat oven to 375. Mix dry ingredients. Add honey and oil. Add water. Whisk until blended. Shouldn't be too dry, like cookie dough, and shouldn't be runny like a quick bread batter. Scoop into the bread pan. Flatten with wet spatula. Bake 20-25 mins.