Pancake, muffin, different types of pasta … you must have come across recipes of this type, which take flour in the preparation, and which seem super appetizing for children.
Although it makes you want to test each one to see the reaction of the little one, the ideal is that the preparations with flour do not start at the very beginning of the food introduction and wait until at least the baby’s first year of life, as explained by the nutritionist Adriana Stavro.
“We tend to leave gluten-free foods for later, when the child has more strengthened immunity and more developed bowel function,” she says. The main reason is that the ingredient contains a protein called gliadin, which has a high allergenic potential.
“The enzyme levels in babies are about 3% of those in an adult and only reach their maximum levels around the age of five. The more enzymes they produce, the more they are able to digest food. For this reason, some more allergenic foods are recommended only after one year ”, details Adriana.
The specialist also warns of a frequent situation in which the flour is offered very early and generates allergy in the child – due to his digestive system that is not yet fully formed, which does not mean that he is necessarily celiac. “Evenso, parents are usually frightened by the reaction and end up excluding the food from the menu ”, says the specialist.
How to make the introduction
In order to avoid family confusion and reduce the risk of allergies, the nutritionist indicates that the first contact with the flour occurs during breastfeeding. “That’s because when the mother breastfeeds, everything she eats goes into breast milk. Thus, we advise that she consume small amounts of gluten and maintain a very varied diet, so that the child receives the allergen in low doses ”, he explains.
This sensitization, which happens from the baby’s nine or ten months of age, can continue with the presentation of other allergenic foods, such as the egg. When the first birthday is complete, the child is already able to ingest a larger amount of gluten, considering that her intestine has already been lightly tested with her mother’s diet and is more mature to better digest the molecules contained in the flour.
White flour x wholemeal flour
Both flours are carbohydrates and their main function is to guarantee energy to the body. However, in terms of nutritional composition, the whole food has more benefits for the child’s organism, which makes it prioritized by the specialist.
“I prefer wholemeal flour, which has more fiber and nutrients than white flour, in addition to being less allergenic. However, sometimes one of the parents is preparing a recipe for the whole family and no one else eats the whole, so there would be no problem for the child to eat the white one ”, points out Adriana.
She also recommends that, if possible, parents rotate between the types of flour – so that the little one has contact with all of them, develop their preferences and test whether they have tolerance or not. “Chickpeas, for example, have a lot of protein and are widely used by vegetarian or vegan families, ”he recalls.
What foods to start offering?
Gluten is found in wheat, barley, rye and oats, but not all of its shapes are recommended early on. “Usually, we introduce it through pasta, as a main dish and carbohydrate in the meal, or from bread,” recommends Adriana.
Oats, on the other hand, are not recommended in this age group and the same goes for sweets, which are only released after two years of age – therefore, cakes, cookies and cookies should be avoided.
The nutritionist also warns that there are several recipes that take more than one type of flour – making a mixture of wheat and oatmeal, for example -, but that when introducing food it is best to offer each separately. “To make a recipe for the first time, I recommend adding a single flour, because if the child develops a reaction, it will be easier to identify which one was responsible for the intolerance ”, he comments.
Check out appetizing recipes:
* Indicated for over 1 year of age and remembering that it is important to consult the pediatrician to confirm that the following foods are released in the child’s diet, ok?
1. Banana pancake
- 1 mashed very ripe banana (when it is very small, put 1 and a half)
- 1 tablespoon of wheat flour
- 1 free-range egg
Mix all the ingredients and cook on a non-stick frying pan.
2. Meat noodles with vegetables
- 1 small potato (cut into small cubes)
- 1 medium carrot (cut into small cubes)
- 5 pods (cut into very small pieces)
- 1 small tomato (without skin and without chopped seed)
- 1 mandioquinha (finely chopped)
- 200g of finely chopped duck meat
- 1 cup of our priest’s noodles
- 1 puff of salt
- 1 tablespoon of olive oil
- 1 teaspoon of parsley 1 finely chopped garlic clove
- 1 tablespoon of grated onion
In a pan, sauté the meat well with the olive oil. When it is grilled, add the garlic, onion and salt. Add 1 ½ liters of boiling water and boil for 15 minutes. Then add the rest of the vegetables and boil for another 5 minutes. Finally, pour the pasta and, once they are all soft, turn off the heat and wait for it to cool.
Cut the meat into very small pieces and serve with the mashed vegetables and pasta.
3. Spinach cupcake
- 2 eggs
- 1 bunch of chopped spinach leaves
- 1 clove of garlic
- ½ onion
- 1/2 cup (oats) rolled oats
- 1 cup (tea) of wholemeal or white flour
- 1 spoon (dessert) of baking powder
- 1/2 tablespoon of salt
- 2 tablespoons of olive oil
- 1 teaspoon of seasoning of your choice (oregano, basil, parsley, etc.)
In a skillet, sauté the onion and garlic in olive oil. Add the spinach and sauté until wilted. Put out the fire and let it cool. After cold, beat in a blender or finely chop.
Wash the eggs well under running water and break them, one at a time, in a cup. Place them in a medium bowl and beat with a fork until they blend. In the other bowl, place the oats, wheat flour, yeast and salt. Then mix the beaten eggs with the dry ingredients. When the ingredients are well mixed, add the seasoning and spinach.
With the help of a dessert spoon, place the dough halfway through each mold and bake at 180 ° for 15 minutes or until the dumplings are baked. Wait for them to cool, remove them from the molds and serve.