Allergic to Garbanzo Bean Flour?!?!

Luke has been doing great without wheat in his diet. As a matter of fact it’s down right amazing to us – the difference – in both his behavior and the fact that he finally has solid, normal stools.

So, because Luke has issues with rice, corn, barley, wheat, soy, and maybe rye, that doesn’t leave much for flour. So, I bought this Wheat-free, Gluten-Free All Purpose Baking Flour. It has 5 ingredients: Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, and Fava Bean Flour.

I should have known better than to try something that has multiple new ingredients, but I was anxious to do some baking & for Luke to have some sort of grain, so I used this flour to make pumpkin bread on the 1st day. All was well & it was pretty tasty! Our pumpkin bread was wheat, gluten, corn, barley, milk, and soy-free. Everyone was good.

So, on day 2, we decided to use the same flour to make pancakes! They turned out to be really great and I even froze the extras. Well, Luke ate 3 of them and pretty immediately had what appeared to be an allergic response. He got bright red cheeks, very swollen cheeks, and extremely swollen lips – like balloons. I was nervous for a moment becuase I thought it might be an epi-pen moment but I gave him benadryl and the swelling came down almost immediately.

Now, I have to figure out which ingredient he responded to….and I have no flour.

This whole experience was a good reminder that most allergic responses happen on the 2nd or 3rd exposure, which this time around, I had forgotten. I think I was so excited about the new flour and all of it’s possibilities that the allergic response caught me by surprise!

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