It has been frequently disputed, but the recommended guidelines for the introduction or gluten to your weaning baby is no later than 12 months and no earlier than 4 months of age, according to experts. 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. Follow our guide on when to introduce gluten, and find out why it is so important to include it in your weaning baby's diet.
How should gluten be introduced?
It is recommended to introduce gluten-containing foods from four months of age in very small quantities. The amount and frequency of gluten containing foods should gradually increase over a 4-6 week period. Read our blog on how to introduce gluten to your weaning baby.
How much gluten should be provided during each week of gluten introduction?
The amount of the gluten-containing foods listed below are appropriate to feed infants during the introduction of gluten.
(For cereals, add 2-3 tablespoons of breastmilk to soften. Avoid Rusks and cereals high in sugar!)
- 5-6 level teaspoons of gluten-containing baby cereal with milk.
- ½ slice of white or wholemeal bread.
- ½ Weetabix (brilliant low sugar option, perfect for the first few feeds of gluten foods).
- 2-3 cooked pasta shapes.
- Porridge*, with grated fruits to add texture for your baby.
*Oats are are only contaminated by gluten so should not be taken as a gluten containing food.
At Mummy Cooks we recommend Weetabix as the easiest first gluten food to introduce, at around four months. It may be difficult for a child who is only beginning to start weaning to eat pasta shapes and bread. Our Biscotti with Babyccino is a great way to introduce gluten as a sugar and salt free biscuit alternative for your weaning baby.
Reliable up-to-date information and support is available at www.coeliac.ie for all patients and their families.