The Complete Autism Spectrum Disorder Health & Diet Guide


n May 2013, the American Psychiatric Association provided new diagnostic criteria for autism spectrum disorder (ASD), a term that incorporates diagnoses previously described as separate: autistic disorder, Asperger’s disorder, childhood disintegrative disorder and pervasive developmental disorder not otherwise specified.
This incredibly comprehensive book on ASD will be an invaluable resource for parents, caregivers and health professionals alike, since it combines the expertise of an outstanding author team with years of invaluable practical experience and a range of skills.
Autism is making headlines in the news these days. The authors of this book clearly explain ASD – its symptoms, possible causes, promising therapies, and available resources than can improve a child’s quality of life and help them reach their full potential. 
One of the diet therapies that families often try is the gluten-free casein-free (GFCF) diet. Although research is still somewhat divided, some families who try the GFCF diet report reduced ASD-associated symptoms in children with milk and or/wheat allergies, suspected food sensitivities, or gastrointestinal symptoms.
This book provides balanced and healthy meal plan options and delicious GFCF recipes that can be enjoyed by the whole family.  This is truly an invaluable ASD resource for parents, caregivers, and health professionals, with its expert combination of research and practical experience.
This book seems like it could be a very helpful resource and I loved the recipes! Below is one of the recipes in the book.

Chocolate Chip Cookies

No point trying to freeze these — the minute anyone knows they are in the house, these cookies disappear.

  • Preheat oven to 350°F (180°C)
  • Baking sheets, lightly greased


1 cup            sorghum flour                                            250 mL

2⁄3 cup           whole bean flour                                        150 mL

1⁄2 cup           tapioca starch                                             125 mL

1 tsp             baking soda                                                   5 mL

1 tsp             xanthan gum                                                  5 mL

1⁄2 tsp            salt                                                                 2 mL

1 cup            vegetable shortening, softened                 250 mL

11⁄3 cups        packed brown sugar                                  325 mL

2                   large eggs                                                           2

1 tsp             GF vanilla extract                                           5 mL

2 cups           mini GFCF semisweet chocolate chips      500 mL
(see Tips)

1 cup         chopped walnuts                                 250 mL

  1. In a bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum and salt. Mix well and set aside.
  2. In a separate bowl, using an electric mixer, cream shortening and brown sugar. Add eggs and vanilla extract and beat until light and fluffy. Slowly beat in the dry ingredients until combined. Stir in chocolate chips and walnuts. Drop dough by level teaspoonfuls (5 mL), 11⁄2 inches (4 cm) apart on prepared baking sheets. Let stand for 30 minutes. Bake in preheated oven for 8 to 10 minutes or until set. Remove from baking sheets to a cooling rack immediately.



Read chocolate ingredient labels carefully for gluten-, milk- and casein-related food products. Choose GFCF or vegan chocolate.

For crisper cookies, replace the shortening with vegan butter substitute and replace half the brown sugar with granulated sugar.


Makes 61⁄2 dozen cookies.

Nutrients per cookie

Calories                      83

Fat                            5 g

Carbohydrate             9 g

Fiber                         1 g

Protein                      1 g

Calcium                  8 mg

Vitamin D                 1 IU

Courtesy of ASD: The Complete Autism Spectrum Disorder Health & Diet Guide by R Garth Smith, Susan Hannah, Elke Sengmueller 2014 © Reprinted with publisher permission.

Self Disclosure: I received a copy of this book to facilitate this feature. No other compensation was received. Recipe credit is listed above.


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