We found this out on November 9th. So, over the last three weeks, we have been slowly adding wheat, a few crackers and macaronis at a time and voila! no reaction.
However, he still is positive for dairy (high on skin test, low on RAST). The other interesting news is that he did not test positive in the RAST test for egg, but the skin test was mildly positive. That's the next thing to try. Dairy won't be tried until the new year. So, after a month of introducing wheat back in, we can try egg. Then after a month, we MIGHT try dairy. He had dairy accidentally last week and had hives around his mouth, so I'm dubious that he's safe, but we'll see.
So, that's my good news. Here's one way we celebrated yesterday. At Thanksgiving, my 13 year old daughter made pumpkin pie tarts. To humor me, she made them without eggs. We made a double batch of egg-free pumpkin pie filling because she was going to make a pumpkin pie for another Thanksgiving celebration, but ended up not, so we had extra. I ended up using the extras with a 5 star Paula Deen Pumpkin Bar recipe to make these:
Egg free Dairy Free Pumpkin Bars
Preheat oven to 350 degrees.
First - combine in a medium sauce pan: (This can be used as an egg-free dairy-free pumpkin pie filling.)
1 15oz can pumpkin
3/4 cup brown sugar, firmly packed
1 1/2 cup water
6 1/2 Tbsp cornstarch
1 tsp allspice
1/2 tsp salt
1/4 tsp ground cloves
1/2 tsp ginger
Cook over medium heat until mixture begins to thicken, stirring constantly.
Remove from heat. Mine was cool. Allow to cool a little. Put in mixing bowl and add:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
Mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Cut into bars.
These bars received HIGH marks all around from my kids who don't normally like pumpkin bar. They were almost a little gooey and oh-so-yummy.
Now, back to my blog vacation.