Hey Louisa,
Hmm I really don't want to contradict the advice of your dietician ( as my dietician said to try gluten free oats for one the first grains, and was about the 15th food on her list) BUT
As for the first gluten free grain to try: - my naturopath who is far more an expert than my dietician has said
"no go" for gluten free oats for Kai, even now at 14 months. For two reasons they are extremely hard to digest, and that he has not even stomach acid on the Losec. She said to wait till he was 4 weeks off the Losec before trialling them. He eats every other gluten free grain though (all pre-soaked).
As far as digestability of the other grains, I am not sure which is the best. Maybe one with the least phytic acid like millet.
But I do know this:
ALL grains should be soaked in water for 8-24 hours before giving them to LO. You are supposed to soak them with something fermented like yoghurt or lemon juice, you can't do it with her diet restrictions but soaking in warm water alone will improve the digestability.
See a link I just found here on google:
http://www.passionatehomemaking.com/2008/04/whole-grains-grinding-soaking.htmlThis is a quote From a great cookbook and nutritional reference that I have:
"All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits."
From Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Falon.
I would try to eat as many veges and then meat proteins as possible that are low chemical first, put homemade chicken stock on that list, so she can beneift from the calcium and minerals that cook out of the bones as well as the nutrient rich natrual gelatin that aids in digestion. Then maye I would trial grains.
It leaves you high and dry for breakfast though.
So you might feel that you need to get at least one gluten free grain under you belt that way you can do the "rolled version" as a porridge for breakfast and then add puree pear through it for flavour.
