** CALLING ALL AUTISM PARENTS **

I have just launched a page on my website where I will be featuring your child’s story! This will help parents with concerns and the parents of newly diagnosed children. I believe that being aware of the early signs is key! Help me spread the word by sharing your story.

Please email me your stories in the following format:

To: letsgethealing@gmail.com
Subject: My Story
Message (Please include the following in your story):
-Your name (can be a pseudonym or left anonymous)
-Your child’s name (can be a pseudonym or left anonymous)
-Where you’re from (optional- this is used to meet new, local people who are in the same boat)
-When your first concerns were and what they were
-What services or lifestyle changes, if any, that you have pursued since diagnosis

*If you have a blog or website of your own, please include that so I can put that in your story.

Changes!

I have updated the following pages:
‘Our Story’, ‘What is Autism?’, and ‘Resources’

Feel free to look them over and offer your thoughts and feedback!

I also just started a new page that is titled ‘Other Parents’ Stories’. Visit this page to read more. I’d love to feature your story on this page!

Oliver Approved & Allergy Free Bread Recipe

Allergy Free Bread

I was so fortunate to have a friend with a child on the autism spectrum point out to me that the Udi’s bread that Oliver was eating held ingredients that he was allergic to in it, which I somehow missed when ingredient glancing at the grocery store. She makes her son’s bread and gave me this delicious recipe that even my picky little eater enjoys.

Ingredients:
1.5 cup sorghum flour
1 cup tapioca starch/flour or potato starch (not flour)
.5 cup teff flour
2 tsp xanthan gum
2 tsp Egg Replacer
1 tsp sea salt
1 tsp apple cider vinegar
4 TBSP olive oil
1.25 cup warm water (110%)
2 tsp yeast or 1 packet
2 tsp sugar

Directions:
1. Mix yeast & sugar in bowl, add warm water, let proof 10 minutes or so.
2. Mix dry ingredients.
3. Add vinegar & oil.
4. Add proofed yeast and thoroughly mix in mixer or by hand (no kneading).
5. Spoon into a loaf pan, cover with plastic wrap, set aside to rise for 1 hour.
6. Preheat oven to 350.
7. Bake for 53 minutes, let cool a few minutes before removing from pan to a wire wrack.
8. After cooled, store in plastic bag. One day on counter is OK, then refrigerate.

** Comment to let everyone know how your bread turns out!