My daughter had a blood test done at Immuno Labs which shows what foods her immune system reacts to and it came back with 27 foods on it. She has to avoid these foods for 3 months, then start re-introducing them one by one. The reactions are rated from +1 to +4 and most of hers were +1, which they say will usually clear after the elimination diet. She has to do a rotation diet also, to avoid more sensetivities developing. The foods we ate most often showed up on her list, which showed me the importance of rotating foods and having a lot of variety. She doesn't have full blown reactions to these foods like a person who is truly allergic, but she is tired a lot of the time. We're 2 months into the diet.
Our doc thinks she has "leaky gut syndrome" because of the fact that she showed a reaction to so many foods. Do a search if you want to find out about that.
I got a cook book called "The Allergy Self Help Cook Book". It has a lot of recipes plus a lot of info. on how to substitute flours and other things and info. on other allergy related topics.
Go to link I provided if you want to see how the lab we used approaches food problems.

Here is a link that might be useful: Food Sensitivities

MYself and my friends are similar to your grandson ( i'm 18)and i got this form one of them..I posted the original recipe but you will have to use egg substitute instead of egg and i would recommend rice milk to substitute for the soy milk.. hope this helps!

Fudge Brownies (From Gluten-Free Gourmet pg.133) Pancakes (Adapted from Red
Rose Flour
Cookbook pg. 36)
Preheat oven to 350E. Grease 8" x 8" square pan

1. Mix together...... 8/9 C rice flour
1. Mix together..................... ½ C rice flour 4/9 C potato starch
2 T & 1 t potato starch 2 T amaranth
1 T Tapioca Flour 3 t baking powder
½ t xanthan gum ½ t salt
2. Melt in medium pan........... ½ C margarine 2. Mix together ...... 1 egg
2 unsweetened 1 ¼ C soya milk
chocolate squres ¼ t vanilla

3. Stir into chocolate mixture.. 1 C sugar 3. Combine dry ingredients with
wet.
4. Beat in one at a time.............. 2 eggs
4. Cook in oiled fry pan.
5. Add ....................................... 1 t vanilla
6. Stir in flours
7. Spoon into pan. Bake for 30 minutes.
8. Cut into 16 squares when cool.
Per cookie: 170 Calories, 10 g Fat , 40 mg chol

again you will have to use egg-substitute..and no worries whipping creme is made out of oil jsut make sure he cna have the other ingredients sorry they are all desserts..
Sponge Cake (Gluten free)

1. Beat for 7 minutes... 3 eggs
(time by clock) 1½ C white sugar
2. Sift then measure, & add..... 1 C rice flour
3/8 C potato starch flour
7 ½ t tapioca flour
3. Add................................. 1 t vanilla
½ C boiling water
4. Pour in ungreased, slightly floured tube pan
5. Bake at 350E for 40 minutes.
6. Invert when cooked, on cake rack to cool.
Note: Secret of sponge cake is the beating before the flour is
added.

Angel Food Icing

1. Place in large mixer bowl ... 1 pkg orange Jello
2. Add and refrigerate to set.. 1 C boiling water
3. Add to set Jello & mix..... ½ pint
1 jar
whipping cream
(or 1 Dream Whip)
Apricot junior baby food

4. Cut cake into 3 layers. Ice between each layer and on outside
Can be frozen until ready for use.
Alternate: lime Jello & applesauce junior

MUFFINS!!
(Gluten Free Gourmet pg. 78)

1. Whisk together...... 2½ C rice flour
½ C potato starch
½ C tapioca flour
1 t baking soda
4 t baking powder
1 t salt
a C sugar
1 ½ t xanthan gum
1 T Egg Replacer
2 t dried lemon peel or
powdered vanilla

Makes enough for 4 batches of baking:

Muffins

1. Place in mixing bowl.. 1 C mix
2. Beat together..... 2 eggs
2 T vegetable oil
a C liquid (milk, fruit juice)
3. Pour into flour mixture & stir until smooth. Do not over
beat.
4. Spoon into 6 muffin cups.
5. Cook 12 to 15 minutes. 375o
Cobbler

1. Mix as for muffins.
2. Drop by spoonfuls atop...1 quart fresh berries or sliced
peaches in an 8" X 8" pan.
o

3. Bake 350 for 20 to 25 minutes.
8 Inch Single layer Round Cake

1. Mix as for muffins but add.. 1 tablespoon sugar.
2. Spoon dough into a greased pan.
o

3. Bake at 350 for 20 to 25 minutes.

P.S. Here is the alternative to wheat flour for baking (I combine it in bulk so you can substitute into any recipe that calls for flour) 1 cup gluten free mix = 2/3 cup rice flour, 1/4 cup potato starch flour, 5 t tapioca flour and a pinch of xanthum gum.

You are describing my family but we are getting back our foods now. We have Candida. I am positive your son has it too as my daughter had it by the time she was 2 & my son 3. Email me...dannette0908@yahoo.com for more info. There are only 2 specialists in the US that treat it. Good luck.

hi my family is similar to yours but we are all getting better! six out of the nine of us have a disease called celiac this means we cant eat (GLUTEN) wheat, barlee, rye, and malt (some other oats as well). it is an incurable disease but if it isnt treated it can kill you or leave you in pretty bad shape. it almost killed my daddy. but he has been off GLUTEN for almost 3 years now and is improving so much more. i had alot of promblems with hospitals and doctors untill i met this man, mark johnson he works in orem, ut and has helped me through aton of problems his number is (801) 434-9490 you should call him he could help you more than you know he is a "biomaridian feed back technician" and wouldnt mind to get a call

sincerely, chels

ps and if you have any questions try emailing me scubagirl411@hotmail.com GOOD LUCK
before you start treating and diagnosing everthing that could be wronge, like virus, sickness, or disease, it would just be so much easier to know whats going on before all that!! i can asure you mark would help you so much more!!!, than a family doctor or some really expensive hospital