A diet that eliminates all gluten- and casein-containing foods is a popular dietary intervention for children diagnosed with autism, reports the Interactive Autism Network. Consistently implementing a gluten-free, casein-free diet may dramatically improve behavioral symptoms related to autism for some children; however, not everyone achieves the same results.
Preparation
The GFCF diet is a major change that should be implemented gradually because children with autism depend on a routine. Realize that you're replacing familiar foods with others that look the same but taste quite different, which could trigger sensory or behavioral issues. Remember that meat, poultry, fish, fruits and vegetables are all naturally GFCF so focus on those choices at the beginning. Just do not use a bread coating unless it is a GFCF alternative.
Casein
Casein is a protein found in milk and dairy products so you must remove such products or substitute casein-free alternatives. Such items as rice, almond or coconut milk, yogurt, cheese, butter and spreads are available in most grocery stores, health food stores and online. However, you may need to experiment to find one your child will tolerate. Soy milk is casein free, but some autistic children sensitive to casein also react to soy; thus, it is best to use the GFCF alternative, according to Lisa Lewis, Ph.D. You will also find recipes for homemade nut milk in GFCF cookbooks. If your child rejects the change, consider adding calcium and vitamin D supplements.
Gluten
Gluten is the protein found in wheat, barley and rye that allows bread to rise and hold its shape. This is often trickier to remove from the diet because so many children with autism rely on pasta, bread or crackers as a favorite food choice --- sometimes the only one. Most stores carry a variety of gluten-free alternatives, from prepared baked goods to cake, cookie and biscuit mixes. For home cooking, replace wheat flour with gluten-free flours such as brown and white rice, sorghum, potato starch, quinoa and bean. White rice flour is preferred for cakes, breads and cookies; search for less-grainy brands with a texture resembling wheat flour. GFCF cookbooks recommend using a blend of several gluten-free flours to achieve the best results. The gluten must be replaced with xanthan gum, methylcellulose or guar gum. To convert any recipe, replace the wheat flour with a gluten-free flour or mix and 1 tsp. of gluten replacement for each cup of flour. Gluten-free flours may absorb different amounts of liquid so you might need to use more or less, according to Lewis.
Considerations
If sensitivity to food, tastes and textures is a battle, consult an occupational therapist. Be aware of cross-contamination that occurs anywhere that gluten-free foods are prepared in close proximity to foods containing wheat flour. Gluten and casein can be "hidden" in any food you buy, with names you might not expect, such as hydrolyzed vegetable protein, modified food starch or magnesium caseinate.
