Gluten is a protein found in wheat, rye, barley and oats. Since gluten is present in these crops, it is found in many cereals, flours and any foods made from these, e.g. bread, pasta, crackers and breakfast cereals. It was previously recommended not to introduce gluten-containing foods until later at about eight to nine months of age. However, in 2008 a committee of experts changed these recommendations and advised that gluten should be introduced no later than seven months and no earlier than four months of age.
How should gluten be introduced?
It is recommended to introduce gluten-containing foods at six months of age in very small quantities. The amount and frequency of gluten containing foods should gradually increase over a 4-6 week period.
- Week 1 – Give your baby one portion of gluten-containing foods every 3 days.
- Week 2 – Give your baby one portion of gluten-containing foods every 2 days.
- Week 3 – Give your baby one portion of gluten-containing foods every day.
- Week 4 – Gluten containing foods can be given to your baby every day on more than one occasion.
How much gluten should be provided during each week of gluten introduction?
The amounts of the gluten-containing foods listed below are appropriate to feed infants during the introduction of gluten.
- 5-6 level teaspoons of gluten-containing baby cereal made with milk
- ½ slice of white sliced pan
- Small slice of wholemeal bread
- ½ Weetabix
- 1 rusk
- 1 heaped teaspoon of couscous
- 2-3 cooked pasta shapes
At Mummycooks we recommend Weetabix as the easiest food to introduce at around six months. It may be difficult for a child who is only beginning to start weaning to eat pasta shapes.
Reliable up-to-date information and support is available at www.coeliac.ie for all patients and their families.
